First, this post is about adding some awesome flavor to ribs and not about cooking/grilling times. But, to cover every base…
- Grill ribs low and slow.
- Offset heat is wonderful.
- Keep the lid closed as much as possible.
- Use wood chips or chunks for added smoke flavor. See more info below!
- In case of lightning, or as a grilling hack, wrap the ribs in foil and finish cooking in a deep pan in the oven at 275 degrees.
- Ribs are done when the meat starts to pull away from the bone.
Hack One: Inject Some Marinade!
Grab some additional flavor by injecting a simple marinade into the rib meat. Don’t go crazy and overwhelm everything by over injecting. Here’s a quick marinade recipe that’s perfect for injecting.
- 1/3 cup pineapple juice
- 1/4 cup whiskey
- 2 teaspoons vegetable oil
Mix and inject lightly between rib bones – double as desired.
Hack Two: Remove the Smoke Barrier!
Remove as much of the membrane from the back of the ribs as possible. This allows for the flavor of the smoke and additional seasons to work evenly on your ribs. Plus, it makes for an easier dish to chew! Also, hickory is king when it comes to choosing wood chips for many grilling and smoking gurus. But don’t be afraid to try different wood including blended chips.
Hack Three: Season the Day Before!
Allow yourself plenty of time by prepping any dish early! And that goes for seasoning too. Cuts of meat such as pork and beef ribs should be seasoned the day before. Use your marinade, injectables, and rubs then cover and chill in the fridge overnight.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.