Grilling is far and away one of the best activities to do when summer comes around (or even in the months leading up to summer). But there’s a lot more to grilling then just turning the flame on high or getting your charcoals smoking and hoping for the best. Cooking ribs on the grill, for instance, takes careful preparation to guarantee that the meat is cooked well while also preserving the delicious flavor and tender fall-off-the-bone texture. Follow these steps and you can avoid making grilling mistakes.
How to Prep Ribs
Before grilling, you will need to prep the ribs. Make sure to pat your ribs dry first so they’re easier to work with. (Not doing so is also a common mistake beginners make when grilling chicken.)
Then, using a sharp knife, trim off any excess fat and any silver skin you may see. Also be sure to remove the membrane covering the rib bones by using a butter knife to rib a little holl in the small end of the rack. Using the knife and a paper towel, pull the membrane away from the ribs.
Then, it’s time to apply the rub. For this recipe, make a herby mixture out of sugar, thyme, oregano, rosemary, red pepper flakes and other seasonings. Season the ribs generously with this blend and let it marinate in the refrigerator. You can change the seasonings according to your palate. If you want a sweeter rub, add more sugar. Or if you want your ribs to have more kick, add extra cayenne pepper or red pepper flakes. The ribs can be left in the fridge for up to two days. Just make sure you remove them from the fridge an hour or so before cooking; ribs are best cooked from room temperature.
