How to Cook Spare Ribs on the Grill: A Step-by-Step Guide

Grilling spare ribs is a cooking process that requires patience, precision, and a deep love for delicious barbecue flavors. Spare ribs, with their tender, juicy meat and flavorful crust, are a staple of outdoor cooking. Whether you’re a novice griller or an experienced pitmaster, this guide will walk you through the entire process of preparing, grilling, and serving spare ribs, ensuring that your ribs turn out flavorful and perfectly cooked every time.

Introduction

Spare ribs, taken from the lower part of the pig’s ribcage, are known for their tender meat and succulent flavor. Grilling them over indirect heat helps preserve their juiciness while developing a crispy, smoky exterior. Whether you’re preparing ribs for a family BBQ or a weekend feast, grilling them provides a rich, smoky flavor that can’t be matched by other cooking methods.

Grilling spare ribs requires a combination of patience and the right techniques. Low and slow cooking on the grill allows the meat to break down, resulting in a melt-in-your-mouth experience. If you follow these steps carefully, you’ll soon be able to cook perfect spare ribs that everyone will enjoy.

Preparing Spare Ribs

1. Trimming the Ribs

Before you start grilling, you need to prepare the ribs properly. The first step in this process is trimming the ribs to remove excess fat. While fat adds flavor, too much can make the ribs greasy. Use a sharp knife to trim away any thick layers of fat that may be present, but be careful not to remove the thin layer that helps keep the meat moist while cooking.

For some, cutting the ribs into smaller portions is necessary to make them easier to handle on the grill. You can cut the slab into half or thirds, depending on the size of your grill. However, if you want to keep the slab intact, that’s perfectly fine, as the ribs will cook just as well.

2. Removing the Membrane

One crucial step that is often overlooked is removing the silver skin or membrane from the back of the ribs. This thin, tough layer prevents the seasoning from fully penetrating the meat, and it can lead to a chewy texture if left on.

To remove it, start by loosening the edge of the membrane with a knife. Once you have a grip on it, use a paper towel to pull it off in one go. It might take a bit of effort, but it’s well worth it for the texture and flavor it helps achieve.

3. Seasoning and Marinating

Spare ribs are best when seasoned properly, and this step is all about enhancing the meat’s natural flavors. You can either marinate the ribs or apply a dry rub.

• Dry Rub Options: A dry rub consists of a blend of spices that form a flavorful crust on the ribs as they cook. Some popular spices include brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper. You can experiment with flavors by adding chili powder, cayenne, or even a touch of cinnamon for a unique twist.
• Marinating: If you prefer, you can marinate the ribs for a few hours or even overnight. A marinade helps infuse the meat with flavor and tenderizes it. Ingredients like soy sauce, honey, mustard, vinegar, or citrus can be great bases for a marinade.

After applying the seasoning or marinade, cover the ribs and let them sit in the fridge for at least 30 minutes before grilling. This will give the spices time to work their magic, enhancing the flavors.

Setting Up the Grill

1. Choosing the Right Grill

Both gas and charcoal grills can be used for cooking spare ribs, but each offers a different experience:

• Gas Grill: Gas grills are quick to heat up and easy to control, making them a great option if you’re looking for convenience.
• Charcoal Grill: Charcoal grills impart a deeper, smokier flavor to the meat, which is why many grilling enthusiasts swear by them for cooking ribs.

2. Direct vs. Indirect Heat

Grilling spare ribs requires indirect heat, which means the ribs will not be placed directly over the flame. Indirect heat ensures that the meat cooks slowly, allowing it to become tender without burning the exterior.

To set up indirect heat:

• Charcoal Grill: Pile the charcoal on one side of the grill, creating a hot zone for searing and a cooler zone for slow cooking.
• Gas Grill: Turn on one or two burners, but leave the others off. Place the ribs on the cooler side of the grill, away from the direct heat.

3. Temperature Control

The key to perfectly grilled spare ribs is maintaining a consistent temperature of 225-250°F. This low and slow method allows the fat to render, ensuring tender meat without drying it out. Use a grill thermometer to monitor the temperature throughout the cooking process.

4. Preheating the Grill

Preheat the grill to your desired temperature. If using a charcoal grill, allow the charcoal to reach a steady glow before placing the ribs on. If using a gas grill, let it heat up for 10-15 minutes.

Grilling the Spare Ribs

1. Placing Ribs on the Grill

Once your grill is preheated, it’s time to place the ribs on the indirect heat side. Position the ribs bone-side down to prevent the delicate meat from drying out.

2. Cooking Time

Spare ribs typically take about 2.5 to 3 hours to cook at this low temperature. The exact time depends on the thickness of the ribs and the consistency of the grill temperature. Keep the grill lid closed as much as possible to maintain a consistent temperature.

3. Turning and Rotating the Ribs

To ensure even cooking, rotate the ribs halfway through the cooking time. Use tongs or a spatula to turn the ribs gently without disturbing the seasoning. You may also want to flip the ribs once during the cooking process to ensure both sides are cooked evenly.

4. Basting with Sauce (Optional)

Basting the ribs with BBQ sauce is a matter of personal preference. Some pitmasters like to apply sauce toward the end of cooking, as it gives the sauce time to set without burning. Others prefer to apply sauce during the final 30 minutes of cooking. If you decide to baste, use a brush to apply a thin layer of your favorite BBQ sauce to the ribs. Be careful not to overdo it, as too much sauce can cause the ribs to become soggy.

Testing for Doneness

Once the ribs have been cooking for the recommended time, it’s time to check for doneness.

1. The Bend Test

The bend test is a simple way to check if your ribs are ready. Using tongs, pick up the ribs from one end and gently lift them. If they bend easily and the meat starts to pull away from the bone, they’re done.

2. Using a Thermometer

If you’re unsure, you can use a meat thermometer. For spare ribs, the internal temperature should reach around 190°F to 205°F. This range ensures the meat is tender and the collagen has broken down.

3. Bone Pull Method

Another classic method is to gently pull at the exposed bones at the end of the rack. If the meat pulls away from the bone with minimal effort, your ribs are ready.

Resting the Ribs

Once your ribs are perfectly cooked, remove them from the grill and let them rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring that the ribs remain moist and tender.

Serving the Ribs

To serve the ribs, slice them between the bones using a sharp knife. Arrange them on a platter and pair them with your favorite side dishes like coleslaw, baked beans, or cornbread. For an added touch, serve with extra BBQ sauce on the side for dipping.

Conclusion

Grilling spare ribs is an art that requires patience and the right technique. By following these steps, you’ll be able to cook ribs that are flavorful, tender, and cooked to perfection every time. Whether you’re hosting a BBQ or enjoying a quiet meal with family, spare ribs are a crowd-pleasing dish that will never disappoint. Remember, the key is low and slow cooking, the right seasoning, and a bit of practice. Happy grilling.