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Grilling season is just around the corner so mastering the art of perfect ribs is important. Everything from the quality of meat you choose and the temperature of the grill to the flavour of the barbecue rub makes a world of difference. Whenever I see baby back ribs for sale in the supermarket, I make sure to buy a few slabs to keep on hand in the freezer because in fairness, who doesn’t love BBQ Ribs?
What You Need
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
What To Do
Combine all ingredients in a small bowl and use immediately, or else you can store it in an airtight container for up to a year which means its always at hand for an impromptu BBQ.
- Sprinkle some of your rub onto the back of the ribs. It’s called ‘rub’ for a reason. You want to really get in there and rub and press it in.
- Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded.
- Preheat your Sahara grill on high for 10 minutes with the hood down. It’s important to try to maintain the temperature through the cooking process so your ribs don’t cook too fast.
- I have 4 burners and I will usually keep the middle 2 burners off and just keep the two end burners on low so it’s a nice, low, indirect heat for the ribs. Indirect cooking is essential for grilling ribs.
- Ribs are done when an inserted meat thermometer (into the thickest part of the meat – away from the bone) reaches 145f degrees.
So, are you ready to cook one of the best loved BBQ meats out there? Perfectly cooked ribs that are fall-off-the-bone delicious and packed full of flavour. Here’s how, Let’s get grilling!
Like all meats, remove the ribs from your fridge and allow them to rest for about 30 minutes to 1 hour at room temperature before you want to grill them. I usually put my rub on around 15 minutes before cooking, you can do it in advance if you have a big crowd and you know you will be busy the day of the BBQ but it’s not necessary.
Removing the membrane
It may seem daunting but in its actually an easy task. Simply get an edge of a knife under one side of the membrane and use a paper towel to grip it. Pull from one end to the other until the membrane is removed. The paper towel gives you the grip you need to pull the membrane off. If it doesn’t come off in one piece, simply restart where it tears and continue the removal process.
Applying the Rub
Firstly, pat away the access moisture with a paper towel. Now let’s season the ribs. I find making my own is not only less expensive, but it also allows me to choose the flavours I like, or I can tweak it according to friends or family preferred tastes. The secret to applying a rub is to start with a dry rack of ribs, meaning that any excess moisture has been mopped away with a paper towel. Sprinkle the rub over the ribs, there really isn’t any rubbing required, what sticks to the ribs is the right amount of rub. Get the seasonings evenly distributed over the entire rack focusing mostly on the meaty side.
Enjoy, and let me know what you think via our Facebook or Instagram. Check out our ribs recipe here.
Andrea
See more of our recipes here.
For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com
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