My dad’s birthday was two weeks ago, and he decided he wanted ribs with my mom’s jazzed up baked beans and coleslaw for his b-day dinner. In our house, my dad is known as the grill master, and I decided it was time to feature some of his grilling skills on this blog. I can’t grill, so this post is for all you readers out there that love summer barbeque.
This is the process my dad used.
He chose a classic dry rub recipe out of his Weber grill book. There are tons of spice recipes online, so feel free to explore all of the different flavor combinations out there.
Sprinkle the rub on the ribs and work it into the meat.
The ribs can be stored in the fridge, covered with plastic wrap until you are ready to grill, but make sure and take the ribs out and let them stand at room temperature 30 minutes before grilling.
Place ribs on the grill under indirect heat. You don’t want them touching too much; you want airflow through the racks. We had three racks, so things were a little tight.
Cook ribs until meat starts to retreat from the end of the bones, this usually takes 1.5-2 hours. Keep an eye on them.
There are two ways you can eat the ribs, dry or with sauce. If you like them saucy, add BBQ during the last 20 minutes the ribs are cooking on the grill. Below is the sauce recipe used in the Weber grill book, but again there are TONS of alternate recipes online. I’m not going to lie, I’m good with using some Sweet Baby Rays. We sauced two racks and left one dry.
Take the finished ribs off of the grill and let sit for 5-10 minutes (covered in foil) before eating.
Cut and enjoy! This was a birthday dinner to remember :)