The Best Grilled Ribs

This looks like an interesting technique for when you don't have a lot of grill space for the amount of ribs you are doing. I disagree with the one star review. I like to sauce my ribs at the end a caramelize the sauce on them for five to fifteen minutes at the end depending on the type of sauce and heat coming from the grill. I never had issues with the sugar from the burning. I have tried adding the sauce after and it is never as good finishing with the the last part of grilling

Ok I’m not really rating this recipe, but because someone decided to give it a 1 star without even trying the recipe, I’m just trying to offset that unfairness. But the recipe sounds good. We all have our own grill/smoke techniques and they could be debate til the end of days. I like taking what I can find from recipes such as stacking slabs at first, I’m guessing so they sort self baste for awhile. Thanks for the recipe! I can only wish folks would try a recipe before dogging it with a 1 star review that personally didn’t make a lot of sense to me 🤷🏻‍♀️

First when a review starts with how the ribs look dry and brittle on the outside, never mentions taste and then gives direction on how the sugar burns, just skip it, this person missed the whole point of grilling. If you just wait until the end the sauce and seasoning adds nothing to the flavor of the meat it is just a shell on the outside. The caramelizing of the sauce hold the juices in the meat, absorbs any smoke flavor if you are cooking with wood chips, and the flavor cooks through the meat, waiting until the end like the other reviewer says just gives you meat dipped in sauce, may as well just make the sauce a dip because only the outside has the flavor. These ribs tasted fine, not as good as my personal recipe, but most recipes should be just a base and then you personalize them to your own taste. So if you don't like the flavor of grilled, smoked meats follow the sauce dipped recipe, it is just like hot dogs on the grill, some people want that burnt taste on the outside to add some edge to the taste, others just want slightly browned skin like on a rolling hot dog cooker, others want that truly grilled staste and the flavor of open flame.

Those ribs look dry and brittle. Thanks for sharing your blessings with us all is well secret don"t grill over direct heart. Never put bbq sauce on meat as it grills. It causes the sugar in sauce to burn before meat has reached it proper internal temp for doneness. Add bbq sauce at the end and allow meat to test. Have a fabulous Forth of July