![]() Brush with a second layer of sauce, cover, and cook until second layer is sticky, about 5 minutes longer. Cover and cook until sauce is mostly dry, about 7 minutes. Brush ribs with a layer of sauce and transfer ribs to hotter side of grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Place the ribs, meat-side up, over the cooler side of the grill. ![]() Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. ![]() Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). To Finish Sauced Ribs on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Rub with remaining 3 tablespoons spice rub. To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels.
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