Saturday, November 22, 2014

Grilled Pork Ribs and Chicken

Ever since the move I have been craving a nice meaty rack... OF RIBS.... So since lighting off a smoker in our complex isn't possible I set out to come up with a rack of ribs that was as close to my smoked ribs as possible without a good dose of smoke.  I have a small smoker box that will create a small amount of smoke for a short period of time to add a little extra flavor instead of just the flavor of a gas grill.  I fired up the grill on the lowest setting with only two burners on for the cook.  I covered the two stacks with foil to keep the heat and smoke in the grill.  The grill should should be set to 300 degrees.  I also placed a hand full of wet apple wood chips into the smoker box and slid it under the grate over the lit burner to generate a small amount of smoke.

While the grill was heating up I prepped the ribs by removing the membrane from the back of the ribs, trimming off excess fat and rubbing the ribs with salt, pepper, and paprika.  This is different from smoking where I would normally rub the ribs with brown sugar, when grilling, you don't want to burn the sugar cause it will ruin your ribs.

I also prepped a whole chicken by cutting along the breast bone and pressing it flat.  I coated the skin in salt, pepper, garlic, and lemon juice.

Now the smoke won't be enough to completely smoke your ribs, but it will add some depth to the flavor. I placed to the ribs on the indirect side of the grill and the chicken on the main rack over the burner so the chicken would cook a little quicker than the ribs.  

The ribs will be the most labor intensive, but they are worth it.  I let them grill for 45 minutes then wrapped them in foil with a tad bit of beer (or Dr Pepper if you prefer) for another 45 minutes.  I then placed them back on the grill for another 30 minutes half over the lit burners. At the 1.5 hr mark I checked the chicken and it was 168 so I removed it from the grill.  165 was the target, but, it was still very juicy.

At the end of the 30 minutes I put the ribs over the lit burners and after a couple of turns, I added a layer of sauce to the rack.  I repeated this several more times at 10 minute increments for the last 30 minutes of the cook for a total of 2.5hrs at 300 degrees. This process could take longer depending on your setup and temperature.  The ribs came off the grill without falling apart, which is a good thing, but they were extremely tender.

This is a process that will become a frequent flyer at home from now on.