Summer Barbecue Ideas: How to Grill the Best Ribs

It’s almost summer, which means it’s time to break out the grill and enjoy some delicious barbecue. One of the most popular barbecue dishes is barbecue pork spareribs. Many people argue over the best way to grill barbecue ribs. Some claim that dry ribs are the best and others believe the ribs should be bathed in barbecue sauce. I believe that a dry rub and sauce combination can make the best barbecue ribs you’ve ever tasted.

The first thing you should do when preparing your barbecue ribs is to take off the clear “skin” from the back of the pork spareribs. This will allow the seasoning to penetrate the meat creating a delicious barbecue rib that’ll have you licking your lips. You could skip this step if you are in a rush or don’t want to deal with the hassle of removing the clear skin.

After the clear skin has been removed it’s time to bag your ribs. A large sized freezer bag would work or you could use a large plastic container. Before you throw your ribs in the bag or container you first need to mix your brine. By brining your ribs you help tenderize the meat allowing it to melt in your mouth. There are many different recipes for brine which can be used for your pork spareribs. There are a few things that every brine should include however. A basic brine should involve water & salt. However salty water isn’t going to add much flavor to your ribs. To give your ribs some added flavor you should add cayenne pepper (about a pinch or two depending on your tolerance for spicy food), celery seed, paprika, and beer to your basic brine. Ribs should be allowed to sit in the brine, in the fridge, for six to eight hours for maximum impact.

Once your ribs have sat in the brine for six to eight hours it’s time for their massage. A good dry rub will give your bbq ribs a delicious flavor. When it comes to the dry rub you can experiment with the seasonings you use as well as the amount of each one. Paprika, cayenne pepper, chili powder, garlic powder, onion powder, salt, pepper, all usually are included in my dry rub recipes. If you find a dry rub recipe you really like you can make more than enough for your barbecue and store in an air tight container for later use. Don’t be skimpy with your rub when massage it into your ribs. Pour enough on your spareribs to completely cover each and every inch of your pork meat, making sure to really rub it in. Once you’ve massaged your ribs you can begin to grill them. The amount of time and temperature of your grill will vary. I normally grill my barbecue ribs over a medium/low flame for three hours or until no longer pink. Occasionally I will even add a few wood chips to the grill (wrapped in foil with holes poked through). By slow cooking the ribs you allow them to become tender enough for the pork rib meat to fall right off the bone.

During the last ten minutes of cooking I like to bathe my barbecue ribs in some homemade barbecue sauce. Making your own barbecue sauce for your BBQ ribs is half the fun of making them. You can easily find basic BBQ sauce recipes online which can be tweaked to your satisfaction. Ketchup, mustard, vinegar, cayenne pepper, liquid smoke, paprika, crushed garlic, garlic powder, onion powder, salt, pepper, and hot sauce all make great additions to your barbecue sauce recipe. Some people will simply add more flavor to bottled barbecue sauce making it more their own. If you aren’t comfortable making your own sauce this may be the choice for you.

After the barbecue ribs have been bathed in sauce and have finished grilling it’s time to enjoy them. Personally I find that a side of coleslaw or potato salad is best. Sweet grilled corn on the cob and barbecued beans can also make a great side dish for your BBQ ribs. Some people enjoy more sauce with their ribs so be sure to reserve some of the barbecue sauce for these guests. Oh, and don’t forget the baby wipes, you’ll need them.