What did I want?
First: To cook these fast enough to eat at a reasonable time after getting home from work. A weeknight recipe.
Next: To grill entirely and not do multiple steps.
Lastly: Keep it moist.
Results: 9.0 Great taste and the drying was minimal.
Notes: A brining would fix the minimal moisture issue and add taste depending on the brine. But this would add hours and take it out of the weeknight recipe class. A suggested brine would be 2 T table salt 1T sugar and 2 cups of water for 1-4 hours. Other spices like allspice, garlic, pepper, etc. can be added. Google is your friend again. I will be continuing to do these ribs by this method and brine if it fits my schedule.
My Favorite Rub and Sauce For This Cut
Notes on rub and sauce. I now make all my sauce and rubs. I did use only Gates of Kansas City sauce and rubs. I enjoyed them for 35 years and mail order them by the case and give a lot away. You should use whatever rub or sauce you enjoy. Bull’s-Eye Original Barbecue Sauce is recommended by CI. You can Google or buy what your local market has in stock or use mine above.
Note #2: Updated May 10, 2012, to reflect my current technique.
Clean and oil grill grates then preheat grill on high.
Trim ribs if excessive fat. Rinse under running water and pat dry.
Deepen the cuts that are already in the ribs to about 75% through.
Coat both sides of ribs with rub. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating grill on high.
Grill, both sides for approx. 4 minutes per side, to seal. Then decrease temp to medium and grill for until internal temp of 150. Flipping about every 5-6 minutes. Total cooking time 25 minutes for me.
Then coat with sauce on both sides and grill until brown. 2-4 more minutes. Let stand for 5 minutes before cutting.
July 28, 2016