BBQ season is upon us and our grill works overtime as soon as the weather gets dry and warm enough. Global warming seems to have helped us out this year and brought warm weather early so the grill is all primed and ready!
Great old friends are in town so a BBQ was in order and counrty style pork ribs are by far my favorite. THey are easy and consisitatnly yummy. So I am giving you the process that we use and you cna use it and apply to any style of rib or pork in general you would like. THis also workes well with chicken.
* First I cut the ribs in half – these were huge so this was a must for even cooking. If you buy smaller ones then you can leave them whole.
* I season them liberally with salt and pepper and place in a pan.
* I then marinate them for several hours or over night. You can use any marinade homemade or store bought. I had an extra bottle of italian dressing and just used it. This is truly the secret to bbq pork. Even though it had lots of fat on it, it still benefits from absorbing some extra moustuire, not to mention the extra seasoning.
* The next few tips are totally from my father the grill master in my family! Preheat your grill with all burners on and lid closed for about 10-15 minutes.
* Turn off burners under where you are placing the meat as these are best cooked on indirect heat. Then place the meat on the grill and close the lid.
* Cook the pork for about 10 minutes and then open grill lid and turn and rotate the meat. The ones closet to the flame will need to be rotated to far away etc…
* Use the extra marinade to brush on the cooked side of the meat.
* Keep turning meat about every 5 minutes so no side gets burned. On the last few minutes of cooking turn all the burners on to get good grill marks.
* THe meat was on the grill about 30 mins. total! Take off the grill and let rest before serving!