How to properly cook this popular Texas meat two separate ways for Fourth of July
Fourth of July and barbecue go hand in hand for Texas meat-lovers.
Ribs are one of the most popular meats Texans searched “how to grill” on Google this year, according to Google Trend data.
Whether you’re barbecuing or grilling, here are some tips for cooking ribs for your Independence Day meal.
Types of ribs
There are three common types of ribs to choose from:
- Spareribs: Flavorful and rich in fat but is a tough meat that requires cooking in extra low heat with more time on the grill to become tender.
- St. Louis-style ribs: Even-sized ribs that lay flat on the grill
- Baby back ribs: Smaller, leaner and meatier
Barbecue vs grilling
Barbecuing is the process of cooking over a low flame for a long time. This process is also for smoking meat.
Grilling is simply cooking over a fire hot and fast.
Bone side down vs meat side down
Overall, ribs are cooked bone side down.
When smoking ribs, some barbecue enthusiasts suggest cooking the meat bone-side down mostly for presentation purposes. However, when wrapping the meat, a guide by Barbecue FAQ suggests flipping the ribs so its meat side down in the foil or butcher paper.
How to barbecue ribs
If you’re looking to barbecue your ribs, one Food Network recipe recommends baking prepared ribs in an oven at 250 degrees Fahrenheit before transferring the meat to a grill.
Once on a grill, cook for about five minutes on each side on medium high heat until browned and slightly charred.
How to grill ribs
One method outlined on Steven Raichlen’s Barbecue Bible website suggests grilling prepared ribs on indirect, medium heat.
The recipe recommends placing the ribs — bone side down — in the center of the grill grate over the drip pan and away from the heat. Cover the grill and cook for 45 minutes before moping the ribs with a mop sauce on both sides and cooking for 45 minutes to an hour longer.
