These tender ribs have tons of flavor.
Make them for your next BBQ!
Why Use a Brine for Ribs?
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These ribs can take anywhere from 45 to 90 minutes on the grill.
A meat thermometer is the most accurate way to determine doneness.
Ribs are done when the thermometer reads 155F.
Simply Recipes / Lori Rice
If you don’t have a meat thermometer, pick up a rack with tongs in its center.
If the rack of ribs starts to fold over and the ribs start to separate, they’re done.
you might also put a toothpick into the meat in several different spots.
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If the toothpick slides in and out easily, the ribs are done.
Sides That Are Perfect With Grilled Ribs!
They are meatier than baby back ribs.
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You should have exactly 2 1/2 cups liquid.
The correct ratio of liquid to salt is important for the brine to work properly.
Place liquids in a medium sized bowl, add other brine ingredientssalt, thyme, and red pepper flakes.
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Stir for half a minute until the salt has completely dissolved.
Remove the thin membrane that lines the concave side of each rib rack.
Insert a dull knife edge between the membrane and ribs to loosen.
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Grip the loosened membrane and pull away to remove.
Cut the racks in half.
Put in a plastic zip top freezer bag.
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Add the brine to the bag.
Squeeze the excess air out of the bag and seal.
Massage the brine into the ribs.
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Refrigerate in the brine for 3 to 6 hours.
Note that brining too long can over-saturate the meat with the brine.
So stick within the 3 to 6 hour time frame.
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Heat the bourbon with sugar, peppers, and salt.
Whisk in the butter until melted.
Set aside or refrigerate for up to 2 weeks.
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you’re free to also prepare while the meat is cooking.
Remove the ribs from the brining bag.
Pat dry the ribs with paper towels.
Brush grill grates with olive oil or canola oil.
Adjust the vents so that the air flow is much reduced.
take a stab at maintain a temperature of about 300F to 325F in the grill.
After 20 to 25 minutes of cooking, use tongs to flip the rib racks over.
Check for doneness using a meat thermometer after 15 to 20 more minutes.
At about 145F start applying the spicy bourbon glaze.
If the grill temperature stays more at about 350F, then the ribs will be done faster.
Also note again that baby backs are smaller than St. Louis style and will cook faster.
Cut into 1- or 2-rib sections and place on a large serving platter.
