Ribs are a summer cookout staple in our house. Whether baby back or short, ribs are always on the menu for family parties. Also, if you shop at just the right time during the week, you can usually find a great deal on either pork or beef ribs at your local grocery store.
Here's how I do it:
The night before cooking I trim the fat off of the ribs and then coat them in a dry spice rub. I use salt, black pepper, paprika, onion and garlic powder, and cayenne. But you can literally use anything that you'd like. The taste combinations are endless. I let it set in the fridge overnight so the flavors really have a chance to meld.
When I'm ready to cook, I set the grill on medium heat and set the ribs directly on the grill for a few hours. Once they are done, I take them off, add some sauce then put them back on the grill. But, before I do that, I lay down a nice piece of heavy-duty tin foil. Since the ribs are almost done, and are really just getting finished off, I don't need them to be in direct contact with the grill. That's why the tinfoil is so helpful. This also keeps my grill clean and the flames from getting out of control.
Once the ribs are sauced and on the tinfoil, I cook for another hour or so.
Cooking long and slow is the key for tender ribs. So, keep them off of the direct heat and close the grill for maximum smokey flavor.
Moms, how do you cook your ribs?