Sweet Heat Bourbon Ribs - Grill Nation- Recipes (2024)

FAQs

How long to grill country style ribs at 350? ›

Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature. After 20 minutes, check the temperature of the ribs with an instant-read thermometer.

Remove ribs from packaging and place bone side down to begin heating up grill. Flip ribs after 4–5 minutes. Continue to cook ribs for an additional 3–4 minutes until opposite side of the ribs has fully browned. Baste with remaining sauce on both sides and heat for 1–2 minutes per side to caramelize before serving.

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.

Start with cooking them for 30 minutes on each side over indirect medium heat. After the first hour, you can move them to direct heat and cook for an extra 20-40 minutes, or until they're done. You can tell the ribs are done when they're fork-tender, meaning if you pierce with a fork it will glide through.

Cook over indirect heat until the internal temperature of the ribs reads 180°F to 190°F, about 90 minutes to 2 hours. (Alternatively, you can bake these ribs in a 300°F oven.)

Place ribs in smoker and cook for 3 hours. After 3 hours, remove the ribs and wrap in heavy-duty aluminum foil (Optional: You can baste with your favorite BBQ sauce at this time). Return to smoker and cook for an additional 1- 1½ hours, or until internal temperature reaches 160°F.

Ovens also have the added benefit of cooking faster than BBQ. Sometimes you can save a half hour, others you can save up to 2 hours of cooking time. If aluminum foil is used, drying out the ribs is impossible, if properly wrapped.

Place foil-wrapped ribs onto grill. Close the grill and allow to cook for approximately 60–75 minutes, flipping halfway through. Depending on your grill, as well as the size of your racks, you may need up to 2 hours for the ribs to fully cook.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

At the 3 hour mark, wrap the ribs tightly in foil, with a little apple cider vinegar and put them back for 2 hours to steam them. 1. Throw away the foil after two hours, lay the ribs back on the grill, and spend 1 hour brushing them with your barbecue sauce every 15 minutes.

What is the secret to grilling ribs? ›

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 will easily tear off of the bone.

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Properly seasoning meat makes a huge difference to its flavor. Ribs, for instance, are delicious when cooked properly but can easily become dry and tough when overcooked. The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked.

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.

You'll want to let your ribs grill at 275 for four to five hours. Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you're finished. If you don't already have a meat thermometer, go ahead and invest in one.

Cooking pork ribs in a smoker takes about five hours. Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and 250 F. When smoking baby back ribs in a smoker, follow a "2-2-1" hourly schedule.

Prep the ribs by removing the membrane. Apply the rib rub, coating the surface generously. Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal.

Place the ribs directly on the grill grates on your grill, close the lid, and cook for 2 1/2 hours at 300 degrees F. Make the braise. After your ribs have cooked for 2 1/2 hours, place a large sheet of tin foil on a flat surface. Remove the ribs from the grill and place on the foil bone side up.

Coat the country-style ribs on all sides with mustard. Generously season all sides of the ribs in the seasoning rub. Add the ribs to the smoker about 1” inch apart from one another and smoke at 225° until it reaches an internal temperature of 175° or is past the dreaded stall of 150° to 170°.

How long to grill ribs before wrapping? ›

Pressing the seasoning into the meat evens out the flavor across the ribs and locks the seasoning into the ribs. 5 – Put the ribs, bone side down, on the 180 degree grill for 2 hours. 6 – After 2 hours, it's time to wrap the ribs in foil.