People have been putting slabs of pork ribs on the grill for many decades. Many individuals prefer cooking pork because it has the tendency of being very tender. Beef is also popular, but it is not as tender as pork when it comes off the grill. Pork is normally tender when it is cooked, but there are some minor challenges that come with putting it on the grill.

Grocery stores and butcher shops carry two different cuts of ribs. Spare and baby back backs are similar, but they have variances. Baby back ribs are tender, lean, and have a mild taste. If cooked correctly, spare ribs can be as tender as baby backs.

Baby backs will cook faster o the grill because the meat has less muscle fibers. Spare ribs have the advantages of having more meat on the bones and being able to endure the heat for a longer period of time. Baby back ribs will grill quicker because the meat is tender.

Each has its own large following. It is not odd to see pit grill masters use spare ribs in worldwide cooking competitions. They enjoy the fact that spare ribs can be slowly cooked for a long period of hours.

Baby backs are normally more popular within the dining scene. Short order and fine restaurants have discovered that their customers enjoy these small pork ribs. Customers enjoy the fact that they can handle them with ease.

How to grill pork ribs? This is a common question that is asked by many aspiring professional cooks and regular individuals that enjoy hanging out with friends around the grill. Let’s look at several powerful tips that can help you grill pork ribs with ease.

Prepare the Ribs

The first step revolves around removing the outer membrane. The outer membrane can minimize the true taste of the ribs. The membrane can be removed by using a scraping motion at each end. It can be peeled away after using the heavy scraping motion.

You can use napkins or paper towels to get a firm grip on the membrane if you find it to be too slippery for your bare hands. It is critical that you avoid removing the inner membrane. The inner membrane will be visible once the outer membrane is removed. The inner membrane is responsible for keeping the rib structure intact. It is now time to remove any excess fat found around the ribs.


It is now time to season your ribs. You should select a spice or seasoning that appeal to your taste buds. There are tons of different types of seasonings and spices on the market today. Experimenting will help you find a spice or seasoning that will suit your taste. Place the seasoning or spice on the meat. Flipping the meat over continuously will help you season the meat evenly.

Allow the Ribs to Marinate In the Refrigerator

Put the ribs in the refrigerator for at least two hours. The seasoning will start to sink into the meat once it is placed inside the refrigerator. It is critical that you avoid allowing the seasoning to stay on the meat for longer than a two hour period. Leaving the seasonings on the meat for longer than two hours can cause the meat to taste like a pork roast.

Start the Grill

It is now time to fire up the grill. It is important to make sure that the heat in the grill is low. This will help you cook the ribs at a slow pace. Grilling the ribs too fast at high heat can leave the ribs tough when they are done.

Coat the Grill

Coat the entire grill with cooking oil or olive oil. This will help keep the meat from sticking to the grill.

Start Cooking the Meat

It is wise that you avoid putting the ribs directly over the heat. Putting the ribs directly over the heat can put the meat at risk of being burned. Placing the meat on the grill away from the direct heat will help it cook evenly without the risk of being overcooked. You should check on the meat periodically.

Wood Chips

Wood chips are great of adding extra flavor to grilled meats. There are different types of wood chips. Each carries their own unique flavor. The chips can be added to the coals before placing the meat on the grill. Using wood chips is not necessary, but they can enhance the flavor of your ribs.

Watch the Ribs Closely

Turn the ribs over every half hour. This step will help you make sure that they are cooking evenly on both sides. Your ribs should be done within three hours or less. Some grill masters wrap their meat within aluminum foil after the first hour cooking. This helps keep the meat juicy.

Allow the Ribs to Rest

Allow the ribs to rest after they are done. Put your favorite barbeque sauce on them after they have rested for a few minutes. You now have a tasty meal on your hands!

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