Super recipe!! Thanks. I also slow cook my ribs, without sauce, but with the seasonings for a few hours on the grill, but with indirect heat, either on the charcoal grill or the gas grill. Heat the grill ahead, then turn off one side of the grill, turn the other side to low or push all your coals to one side of the grill putting the ribs on the non-heated side, and you can cook them and flip them to your hearts content and then they get that grilled to perfection flavor! Also, spritzing them down occasionally with a bottle half-full of apple juice keeps them moist during this long grilling process. The meat will start to pull away from the bones on the ends about half an inch or so, and as you flip them, they will start to pull apart. That's your signal to start saucing! Turn up the heated side or add more charcoal to medium heat. For the last half hour of grilling, slather on the sauce, still on the indirectly heated side as you don't want your precious commodity to burn. Trust me, this extra effort of grilling on medium indirect heat will be the difference. Again, great recipe. Lip-smacker!!!
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