This was my first time cooking ribs on a grill, and my fourth time ever using a charcoal grill. I maintained the temperature mostly between 320-360, cooked on the cool side for 2 hours, basted with sauce and cooked meat side down over the coals for about 7 mins to crisp it up, probably could have took it off a few mins before. Internal temp was about 200 when I removed them. It wasn’t fall off the bone, but I like them dry and they were tasty!
How’d I do? Any tips and helpful criticism is appreciated!
by Fabulous-Egg-
2 Comments
They look great! Not my cooking style. I love moist ribs but to each there own nothing negative to say except you didnt make enough for all of us keep grillin you can try giving a light spray of apple cider vinegar in the beginning hour to give it some more tang and use hardwood splits but you need to watch the temps it will give great flavor
I would cook longer at a lower temperature. 225 – 275.