Slice and Dice. Once the ribs are off the grill, let them sit for around five minutes to let the juices redistribute. When the time comes to cut, look for the striations of the meat and slice
In a saucepan, heat the olive oil over medium heat. Add the onions and cook for 5 to 8 minutes, until they are soft and clear. Add the cumin and stir. Cook for another 30 seconds. Mix in the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Mix everything together, add salt, and let it cook for 2 minutes.

Close the lid and raise the temperature to about 375°F. This temperature is appropriate to boil the apple juice, make the ribs tender, and let the ribs cook inside the foil. Leave the wrap in the grill for about 30 minutes before you turn the heat on low.

If making ahead, cool to room temperature. Once cool, refrigerate until ready to serve. When you're ready to eat, preheat the BBQ grill to a medium-high heat. Coat one side of the ribs with BBQ sauce. Place on the grill, sauce side down, and grill for 3 minutes. Coat the other side with BBQ sauce, flip, and grill for a 3 minutes.
Remove the ribs from the marinade and add them to the grill over indirect heat, bone-side down. Cover the grill and cook, rotating once or twice, until the meat is tender and the internal temperature reaches somewhere between 180 and 195 degrees. Depending on the size of your ribs, this could take 1-2 hours.
Apply the BBQ rub evenly over the entire surface of the rack of ribs. Set aside. Preheat the gas grill to a cooking temperature between 250°F and 300°F. Configure your grill for indirect cooking with enough space for the ribs to cook without direct heat. Prepare smoke packets (see above).
Click here for instructions on removing the membrane. #5 Low and slow is the name of the game. Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that
Stand the ribs in a rib rack to double the number of ribs you can cook in a limited grill space. Step 2: To protect the meat, begin with the bone side of the ribs facing the coals.
4. Indirect Grilling Method. To cook beef ribs on a gas grill, it’s best to use the indirect grilling method. This technique involves placing the ribs away from the direct heat source to avoid charring or overcooking them. Turn off the burners on one side of the grill, and place the ribs on that side.
Place ribs directly on clean grill grate and grill for 2 hours, rotating every 45 minutes or so to ensure even cooking. After two hours, remove ribs from the grill and wrap tightly in foil. Add ¼ cup of apple cider vinegar to each rib pack. Return to grill for another 2 hours, rotating every 30-45 minutes.
Instructions. Prepare Smoker for indirect cooking at 275⁰. Remove ribs from packaging, trim excess fat and remove membrane from bone side. Combine Salt and Black Pepper in a bowl and pour into a shaker bottle. Season ribs liberally on both sides with salt/pepper mixture.
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Achieving Perfectly Cooked Ribs: Low Temperature + Indirect Heat. It takes a lot of effort to cook ribs, but they are a popular side dish at any backyard barbecue. A properly tender and delicious rib must be cooked at a low temperature. Grilling ribs at 200 degrees for 6-8 hours is a great way to prepare aSucculent dinner.

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Preheat grill to 350 degrees F. — Charcoal users, preheat grill as you normally would for medium heat. Maintain heat throughout the entire cooking session. Optionally, add wood pellets to your BBQ tube for extra flavoring. Oil the grill grates. Place ribs bone side down. Grill for 35-45 minutes.
FULL RECIPE:
Cooking beef ribs on a Traeger is all about patience. Close the lid and let the magic happen. Maintain a steady cooking temperature of 225°F (107°C) and resist the temptation to constantly check on the meat. The slow cooking process can take anywhere from 4 to 6 hours, depending on the thickness of the ribs.

Preheat oven to broil. Line a baking sheet with foil. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes. Serve immediately with remaining barbecue sauce.

Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C). Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet.

Directions. Preheat oven to 375°F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs. Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil.

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