grilled ribs

If you’re planning a backyard barbecue, ribs are a great choice. And if you’re intimidated by the idea of grilling ribs, don’t be. By following a few simple steps, you can have fall off the bone ribs that all of your party patrons will love.

Here are 4 simple steps to the perfect ribs from sheknows.com:

1. Make a rub
The first thing in preparing tender ribs is creating a rub that’s sure to delight your taste buds and add to the ribs’ already delicious flavor. We like to keep things simple with a rub consisting of just three ingredients — salt, pepper and cayenne pepper. After applying a generous amount of the rub to the ribs, let them sit and marinate for a good 30 minutes.

2. Precook the ribs
Most people place their ribs directly on the grill after they marinate. Though this will produce delicious ribs, we recommend precooking them in the oven first. Wrap the ribs in foil, and place them in the oven at 300 degrees F for 45 minutes. Precooking them helps intensify the flavor and naturally brings out the juices, ensuring your ribs will be anything but dry.

3. Grill the ribs
This is the easy part! Place the ribs over indirect, medium heat on your grill. The temperature should be about 325 degrees F. Cover the grill, and cook the ribs for approximately two hours. Do not check on the ribs for the first 30 minutes — this is crucial! If you open the grill too many times, you put the ribs at risk of drying out. After the two hours are up, use a fork to make sure the ribs pull off the bone easily. If so, they are done. If you’re using barbecue sauce, now is the time to slather the ribs in it.

What is indirect heat? The cooking does not take place directly over the heat. If you’re using a gas grill, turn on half the burners, and place the ribs on the unheated side. This allows them to cook more slowly and evenly and makes it less likely for them to burn. You can learn how to create an indirect heat zone on your grill, with tips from celebrity chef Michael Symon.

4. Cool the ribs
After the ribs are fully cooked, take them off the grill, and let them rest for 10 to 15 minutes. Allowing the meat to rest lets the moisture build up again and prevents the juices from running out of the ribs as you cut them. If you cut the meat right away, you lose a ton of vital juices pertinent to the overall flavor. We know you’re hungry and your mouth is watering, but it’s worth waiting an extra 10 minutes.

This article is brought to you by Moe’s Original Bar B Que. Find Moe’s at 901 Columbia Ave and 9050 Carothers Pkwy #9050, both in Franklin. Moe’s Original Bar B Que features award-winning Bama-style pulled pork, ribs, wings, turkey and chicken smoked over hardwood served with two unique sauces in addition to Catfish and a Shrimp Moe-Boy sandwich, and 8-10 traditional Southern sides to choose from.See their menu here.

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