Chris Lilly of Big Bob Gibson’s Bar-B-Q shares his recipe for tender grilled ribs. Season grilled ribs with a spice rub, marinate in a sweet glaze of pineapple juice and apricot nectar, and baste with a honey-sweetened bottled barbecue sauce.
Remove thin membrane from back of each slab by slicing into it and then pulling it off. (This will make ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.
Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on unlit side of grill 15 minutes or until caramelized.
Made these yesterday following recipe exactly and they were good. But nothing exceptional over any other ribs I've made--and I make ribs quite often. With the liquid in the foil part of the cooking process I think they did cook faster than they do without it. I like to try new recipes a lot and with all the great comments on this one, I had hoped it was exceptional. I love ribs and these were as good as others but when you put sauce on them before serving it masks most recipe differences. I find that the quality of the meat makes more of a difference than the recipe--but then I use recipes that are quite similar.
Although they do take awhile to prepare, they are fairly easy to make and are the best ribs I've ever had! My family and I couldn't get enough of them. You might want to double the dry rub recipe though because unless your ribs are exactly 2lbs each you aren't going to have enough rub.
I used this recipe in a Big Green Egg (indirect with plate-setter) this last weekend - first time without using my traditional mustard and rub, but my wife said the fruit juices had enzymes to tenderize similar to the mustard. I had 3 "full" slabs from Sams, and tripled all ingredients. I did add garlic-infused olive oil with the rub however. The entire family said these were the best ribs ever - and I've done a lot of them!
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