Steps. 1. Trim the ribs and peel away membrane from the back of ribs by using a butter knife to loosen the membrane over a center rib, then gripping with a paper towel and tearing away. Season both sides evenly with Traeger Pork & Poultry Rub, then let sit for 20 minutes at room temperature or up to 4 hours in the refrigerator. Ingredients. 2 Step-by-Step Instructions: Preheat your pellet grill to 225°F. This low and slow cooking method will render the fat and result in tender ribs. Prepare the country style ribs by trimming any excess fat and membrane. This will help the seasoning penetrate the meat and prevent chewy textures. Generously season the ribs with your favorite BBQ rub Grill/smoker’s egg at 300 degrees Fahrenheit or higher, and a big green egg should be prepared at 325 degrees Fahrenheit or higher. Grill grate should be coated in heavy duty aluminum foil. Place ribs meaty side up. Turn off the heat, wrap the ribs in foil, and cook for 45 minutes to 1 hour on the foil or until done. For best results, you should cook your ribs with the bone side down. This is because ribs cook best when they are cooked over indirect heat, and the bones help keep the heat from hitting the meat directly. Plus, this helps your ribs to get a nice smoky flavor all the way through. Also, if you cook your ribs bone side up, this can cause moisture Learn how to make tender, slow-cooked pork ribs on your barbeque grill.Tangy, moist, and smoky, there's nothing more satisfying than succulent, slow-cooked b With the meat facing downward, wrap the foil up and over the ribs and seal the pouch closed tightly. ¼ cup pork rub, 1 tablespoon apple cider vinegar. Place the pouch of ribs on the top rack in your grill, or away from the briquettes if using. Reduce the heat to low if using a gas grill and cook for 50 minutes. PLhRmf. Preheat the grill to be able to cook around 325°-375°F. for about an hour or more (plenty of charcoal). Rinse the rib slab (s) and place on a large cutting board. Choose just one "Rub Option" and combine the spices into a small dish. Rub spices onto the ribs, both sides. Simply pre-heat your pellet smoker to 225F, rub your ribs with seasoning or your favorite dry rub, place the rack in the smoker and let them cook until they pass the bend test. No need to wrap the ribs in foil, have a fancy liquid marinade in a spray bottle, coat with yellow mustard, or use apple juice or apple cider vinegar. Slice and Dice. Once the ribs are off the grill, let them sit for around five minutes to let the juices redistribute. When the time comes to cut, look for the striations of the meat and slice Smoke at 225 to 250°F for 4 to 5 hours. Baste or mop the ribs occasionally, but don’t open the grill too often. Maintaining a steady temperature is important. Opening the grill causes wide temperature changes. If smoke starts to die down, add more wood chips. If you are using a sugar/tomato-based glaze or sauce, apply during the last half Place a small saucepan over low heat, add all barbecue sauce ingredients and whisk until combined. Let sauce simmer for 5 minutes, then remove from heat. Step 5. When cooking is complete, open hood, and remove the foil packet from the grill grate. Let ribs rest for 5 minutes, then brush with prepared barbecue sauce and serve warm. For best results, you should cook your ribs with the bone side down. This is because ribs cook best when they are cooked over indirect heat, and the bones help keep the heat from hitting the meat directly. Plus, this helps your ribs to get a nice smoky flavor all the way through. Also, if you cook your ribs bone side up, this can cause moisture

how to cook ribs on a grill