Content

• Part 2 of 4: Prepare the Rub Mix
• Part 3 of 4: Prepare your grill
• Part 4 of 4: Serve the ribs
• What do you need

1 Thaw the ribs if you haven't purchased fresh ones. Place the bag of ribs in the refrigerator overnight. Larger ribs may take 24-36 hours to completely defrost.

2 Remove the ribs from the refrigerator. Place them on a surface that can be easily disinfected. Choose a plastic or large dish and place it on a wooden cutting board.

3 Using a small, sharp knife, cut open the chaff that covers the back of the ribs. Pry up the hymen and slowly remove it. When you're done, throw it in the trash can.

Part 2 of 4: Prepare the Rub Mix

1. 1 Decide what type of meat grating you will use. Mix the grating beforehand and place in a bowl. Most recipes use barbecue sauce after the ribs are cooked.
   • You can opt for a simple rub with salt and pepper. This will add flavor to the meat, but not the traditional barbecue flavor.
   • You can also create a traditional barbecue grate containing 1 tbsp. l. (8 gr.) chili powder, 2 tbsp. (14 gr.) Smoked paprika, 2 tbsp. l. (24 grams) brown sugar, 2 tsp. (6 grams) garlic powder and 1/2 - 1 tsp. (3-6 grams) salt and pepper. You can adjust the amount of each ingredient according to your preference.
2. 2 Rub the surface of the meat with a spice mixture of your choice. Rub it evenly on both sides.
3. 3 Leave the spices on the ribs as you grill.
   • For a richer flavor, place the spiced ribs on a baking sheet and cover them with cling film. Place the baking sheet with ribs in the refrigerator overnight.

Part 3 of 4: Prepare your grill

1. 1 Decide what type of grill you will be using. The cooking method will differ slightly depending on the use of a charcoal or gas grill. Charcoal grills give the meat a smoky flavor, but it takes longer to cook.
   • If you are using a charcoal grill, light the charcoal on 1 side of the barbecue. Let it simmer for at least 30 minutes before you start cooking the ribs. Ribs need to be cooked over indirect fire. Place a baking sheet under the ribs cooking area. Fill it with 5 centimeters of water. Place the ribs on the opposite side of the charcoal grill. Cook them for 1.5-2 hours, meat side down. Flip your ribs occasionally.
   • If you are using a gas grill, you can light one side of the grill and leave the other side to cook the ribs. Place the ribs on the side away from the fire. Grill the ribs for 30 to 45 minutes on each side.
   • If the ribs are too large to be indirectly cooked, or on a charcoal or gas grill, wrap them in thick aluminum foil. Place them on the grill over direct heat for 30 minutes on each side for a gas grill, and 30-45 minutes on each side for a charcoal grill. Remove the ribs from the foil bags and place directly on the wire rack for about 5-10 minutes on each side.
   • You can soak the wood chips in water and place them over the charcoal if you want the meat to take on a hickory or similar aroma.

Part 4 of 4: Serve the ribs

1. 1 Remove the grilled ribs from the grill with large tongs.
2. 2 Place them on a serving dish and cover with aluminum foil. Let the ribs sit for 10 minutes.
3. 3 Slice the ribs into small portions, cutting between the ribs with a sharp knife.
4. 4 Serve immediately after chopping with barbecue sauce (if desired).
5. 5 Ready.

What do you need

• Ribs
• Thick aluminum foil
• BBQ sauce
• Salt
• Pepper
• Pallet
• Water
• Forceps
• Smoked paprika
• Chili powder
• Garlic Powder
• Brown sugar
• Sharp knife
• Dish
• Wood chips (optional)
• Gas grill
• Charcoal grill with briquettes