Here's the slab, bottom side up, after being washed and trimmed. It's sitting on plastic wrap as things are about to get a little messy and it will need to be wrapped up. We're using a two-stage method for flavor: first a rub, then an injection.
Since this was our first time grilling a slab of ribs, we're using a store bought rub to add on a smoky flavor. Here I'm covering the top and about to start rubbing the seasonings into the meat.
After rubbing the top and bottom sides, the ribs are wrapped up tightly and then put back in the fridge for a few hours to let the flavors properly mingle.
Fresh out of the fridge, the now perfectly seasoned meat is ready to get started with the injection process.
For our first attempt, we mixed together melted butter, store bought barbecue sauce, Worcestershire sauce, onion and garlic powder, and pepper. Although this was a fantastic mixture, we ended up changing this injection sauce quite a bit for future attempts, which will be covered in new blog entries down the line. We have even started making our own barbecue sauce, which has turned out fantastic, but I'm getting ahead of myself :)
The meat in-between each rib bone segment is thoroughly injected with sauce, and a good deal inevitably ends up pooling upward on the top, which is spread across with a kitchen brush. The leftover injection sauce is saved for basting on the grill.
Cooking ribs on the grill is a "low and slow" process that requires indirect heat, as heating directly on flaming coals (like you would with burgers or chicken) will make the meat tough and burnt. We got the grill going until the fire had burned down and all the coals were white-hot (giving plenty of time to down a few beers out in the sunshine!) and then we spread out the coals so half were on one side, half on the other, with an empty strip down the middle of the grill. The ribs are placed over the empty section so there isn't any direct heat being applied.
After the first half hour the ribs were turned around to ensure all the edges heat evenly. After the next half hour the ribs are turned over, and then 30 minutes later turned around again for even cooking. With the exception of during the turning times, the grill remained closed to keep the lower heat trapped inside and make a fantastic smoke flavor. The whole process, from lighting the grill to finished product, took about two and a half hours.
At each turning point we basted the remaining sauce all over the top of the meat, preventing it from drying out and ensuring these ribs would be bursting with smoky flavor.
Here the ribs are nearly finished and have acquired one hell of a beautiful char.
A meal can't just be meat though, so here we've got corn, husks removed and cut and half, which we've put in tin foil and are cooking along with the ribs.
For a full and filling meal, we threw together a fresh salad with strawberries, avacados, and cheese, along with a baked potato. The ribs were amazingly tender on the inside and charred on the outside, with a flavor that can't be beat and was well worth the long cooking process. I've never had meat this good before, and there was absolutely no extra sauce needed - the pork stood alone with its out-of-this-world flavor. The ribs ended up more black than we intended however, so for our next attempt we layed down tinfoil partway through to prevent the outer layer from getting so much char.
Hopefully we've inspired you to try your own grilling adventure to spice up your cooking exploits, and be sure to check back soon for more on making ribs, taking cheap food and turning it into something amazing for a fantastic dinner, and the continuation of our culinary world tour as we try out Canadian cuisine.
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