I’ve been using one of my drop in gas grills a lot lately, experimenting with turkey thighs in order to get ready for the Downtown Tempe BBQ competition. Cooking on that grill brings back memories of what it was like before I purchased my smoker and how it used to make the best BBQ on the block. See, no one on my block has a smoker, but they do have some sort of grill.

In honor of Labor Day, I thought I’d share some of my favorite recipes. One of the more important aspects to this recipe is to have all of your coals on one side of the kettle, plus, keep in mind, you don’t need that many coals, you just need enough for one charcoal chimney. Get yourself one rack of ribs, or four depending on how many you are feeding. Make sure, though, if you are using four rack of ribs to attach the rib rack, this will help maximize your horizontal space.

First, prepare the ribs by removing the membrane located on the inner side of the rack of ribs. I leave my rack of ribs whole, I don’t bother with trimming them up St. Louis or Kansas City style. Second, coat the ribs on all sides with a heaping amount of your favorite BBQ rub. Third, remove the top grate from your grill, light one charcoal chimney starter full of coals. When the coals have ashed over, pour them on to one side of the grill. It’s really important to have them all the way over to one side. Fourth, add a couple of chunks of hickory over the coals and replace the top grate, them cover your grill and close the vents. Wait for about 15 minutes. Fifth, add the ribs to the top grate opposite the hot coals, cover the grill and wait again for about 4 to 5 hours (Yes, wait 4 to 5 hours!), depending on your heat.

The temperature should be between 325 degrees to 350 degrees. Check on the ribs periodically if you are running the temperature a little hot. If you are running the grill a little too cold, open up the vents a little and let some air in. Sixth, pop open a nice cold beer and put your feet up. Seventh, glaze the ribs with your favorite BBQ sauce only when you have about a half an hour to go before you remove the ribs from the grill. Eighth, remove the ribs from your grill and let them rest for about 15 minutes. Use a sheet pan to do this. Then cut up the ribs, serve and enjoy!

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Filed by Dylan at 3:23 pm under Food & Drink
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