First-Timer's Ribs [Easy Ribs Recipe] - Barbecuebible.com (2024)

FAQs

How do you BBQ ribs for beginners? ›

Place ribs directly on clean grill grate and grill for 2 hours, rotating every 45 minutes or so to ensure even cooking. After two hours, remove ribs from the grill and wrap tightly in foil. Add ¼ cup of apple cider vinegar to each rib pack. Return to grill for another 2 hours, rotating every 30-45 minutes.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

As a fatty cut, ribs take well to spice rubs, but we love our ribs with some sticky barbecue sauce too. Just apply the rub as you normally would before cooking, and then brush the glaze on in the last 5 minutes on the grill to achieve the perfect crusty, gooey ribs.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

If you're making something that cooks quickly directly over the flame like burgers or steaks, then yes, keep the lid open. If you are cooking a thick pork chop, barbecued chicken thighs or another item that requires a longer cooking time, you should use indirect heat and close the lid.

Whether it is better to cook food with the barbecue lid on or off depends on the food you're barbecuing. We recommend leaving the BBQ lid open when grilling sausages & burgers as these will need to be turned regularly. Closing the BBQ lid when cooking chicken, steak, fish, and vegetables can help them cook evenly.

The heat doesn't build up and intensify the way it would if the lid was down. Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone.

How many times do you flip ribs on the grill? ›

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.

They key to tender and juicy ribs is a slow cook process at low temperatures. The best way to maximize tenderness and juiciness is to braise your ribs, which means cook them in a liquid. This liquid needs to be salty to not draw the juices out of the ribs through osmosis.

He also doesn't wait six hours for his ribs to cook, either. The 3-2-1 method is as simple as it sounds: Pop your ribs in the smoker for three hours, pull them out and wrap them either in foil or butcher paper for two more hours, then slather some sauce on them and cook them for one more hour still.

Maintain a low and steady temperature: When smoking ribs, it's crucial to maintain a consistent temperature. Aim for a temperature between 225°F and 250°F (107°C and 121°C) throughout the cooking process. This slow and low cooking method helps break down the collagen in the meat and keeps it moist.

I would make a nice dry rub and season generously, then wrap them in plastic wrap overnight for a good marinating. Then before you grill them, pat them dry with a paper towel, a pat down, not a rub all the seasoning off, just so the ribs are not wet, then put them on a hot grill, lid closed wit...

Let your ribs marinate in the refrigerator for 12-24 hours, and baste them periodically. Finally, take your ribs out of the refrigerator 1 hour before you cook them for the best flavor. To learn how to make an Asian-inspired marinade or a coffee-molasses marinade, keep reading!

How long does it take to cook ribs on the grill? Depending on the heat of your grill, your ribs should take about 1 ½ to 2 hours in total. Use visual cues to know when your ribs are done—you want them to be tender and easily pierced with a fork, but not completely falling off the bone.

Foil-Wrapped Ribs On The Grill. Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.