Pork Ribs on the BGE

Author

Chip Jacobs

Prep time

1 day

Wait time

18 hours

Ingredients

Directions

1. Buy good quality ribs, preferentially NOT frozen

The day before the cook, pull the ribs out of the fridge and wash them with running water to remove bone saw fragments. Using the handle of a spoon, slip the handle under the pleural membrane on the concave side of the ribs. Lift the memmbrane up till you can get your finger underneath it and then gradually disect the membrane off the ribs. Coat the ribs with yellow mustard (It does not leave a residual taste), then dust the ribs heavily with with the rub. Wrap in saran wrap and put back in the fridge. [You do not have to prepare the ribs in advance, but it helps]

On the day of the cook, pull the ribs out and let them rest at room temperature till the grill is set up.
Set up your BGE or smoker for indirect heat to 220 degrees.
When the heat is steady add the ribs to the grill and cook for 2 hours.
Pull the ribs and lay on aluminum foil. If the ribs are narrow enough you can fold the long edges together and crimp them closed. Otherwise overlay the ribs with a second sheet and crimp the long edges. Roll in 1 of the short edges. With the other end still open, pour in the apple juice the crimp closed and place pack on grill. Depending on the meatiness of the ribs cook the ribs for 1-2 hours with the ribs sealed in aluminum foil. After the time chosen pull the ribs from the foil and place back on the grate. Open the vents to increase the heat to about 325 and cook another 60-90 minutes. The ribs are done when the rib bones protrude about a half inch from the edge of the meat, and the ribs are bendable. If not keep on the grill and check periodically.

Notes

Ribs are done when they are done. Do not set a time and expect them to be ready by them. Plan for your sides and guests to be ready for 5 hours +/- 1 hour. Even then the ribs take their own time. Meatier cuts will take longer.

Tags: entree