Grilled pork ribs. Up or down
If you're talking about baby back or St. Louis-style racks, I say grill the ribs meat side up (as a whole, intact rack) so you don't have to deal with the meat sticking to the grates. That's also how I cook them in the oven and the smoker. If you're asking for a thumbs up or down, I say two thumbs up! ;)
Maddy's right - grill them (Slowly! 75-90 minutes over indirect low coals) meat side up. Baste them every 15-20 minutes with a somewhat acidic mop that will help tenderize th meat. Do not put any sweet sauce on them until the last 5 or 10 minutes.
Please enter a valid email address.
Well played. You deserve a cookie.
This one with wintery greens and apple is juuuuust right
The Goldilocks of Gratins
A Secret Weapon Spread
Get Your Home Beautiful
Bell-less, Whistle-less, Damn Good French Toast
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)