Cooking Ribs on the Grill: Tips, Tricks and Truth
Here it is the long awaited how to about Cooking Ribs on the Grill: Tips, Tricks and Truth. Could this be a life changing article? We think so, after all who doesn't love barbecue ribs and anything that makes ribs more delicious!
On first glance, cooking ribs seems to be a pretty generic and easy process. Cooking them at a low temperature for an extended period of time will offer optimal results. Then we examine cooking on a grill and we look to that as an equally generic and easy process. Cooking on a grill is actually quite primitive in nature, you ignite some coals, add the food to your grill, when cooking is done, it's done and you remove it from the grill. So both cooking ribs and cooking on the grill are seemingly very straightforward processes. This leads one to believe that cooking ribs on the grill would also be straightforward. However, that just doesn't seem to be the case. Somehow, combining these two procedures often leads us down a path of complexity that can only be solved by pouring a glass of wine and ordering pizza for delivery.
Certainly a gas grill will be an easier win in this respect, the reason being is that maintaining a low temperature on a charcoal grill is not simple and really does take practice. So, grab your gas grill, make sure you're all fueled up and find the right temperature, usually a low temperature about 225F is suitable. Maintaining this temperature is much like the rule of not peeking when you're cooking rice, your Mom always told you "don't lift the lid", this is the same concept "don't touch the knobs". The gas grill gives you the answer to easily keeping temperature, but now you want to add that authentic barbecue flavor. Try adding some wood chips for that authentic smoked flavor, to do so wrap them in a foil pack with a few holes and situate that on the grill. Some gas grills even come with the added benefit of a smoker box where you can place your wood chips.
As we said earlier, the difficulty with a charcoal grill will be maintaining the constant low temperature needed to get optimal results. With a charcoal grill, you have to add coals from time to time, and that's where it gets a little tricky. Another way to control and nurture a suitable temperature lies in the proper use of the air intake vents on the bottom of the grill. A wider opening gives more air and subsequently encourages the grill to burn hotter. A built-in thermometer will be the saving grace here and even if it's not perfectly calibrated it will give much-needed guidance in the process.
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