The first tool you need when setting up your grill for patio barbecue (especially barbecue ribs!) is a bottle opener, preferably a wall-mounted bottle opener somewhere in the vicinity of your grill. Who would ever want to sit on the patio while smelling the delicious aroma of grilling meat without a cold beer? No one! And how do you get that cold beer open? Bottle opener. Simple logic.
With that important element settled, patio barbecue can be a very personal and an individually unique experience. So we’ll tell you here how we generate fabulous barbecue ribs using both the oven and the grill. But take it all with a grain of salt. How we do it may not be how you’d do it. And that’s OK. Barbecue is personal. We get it.
Barbecue Ribs — An Easy Recipe
Barbecuing ribs is more of a process than an actual recipe.
I start with pork baby back ribs because I like the flavor of pork. Make sure they are completely thawed if they came out of the freezer so they will cook evenly.
Many recipes will tell you to strip off the membrane from the meat surface. Here’s some direction from the website The Spruce Eats:
“Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture.
The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs. Unlike the cartilage and other connective tissue between and around the ribs, this membrane does not soften when it’s cooked. It just comes out tough and chewy, like a sheet of plastic.
It also forms a barrier against your seasonings (like a dry rub), preventing flavors from penetrating the meat. If you are cooking on a grill or smoker, the membrane will prevent the ribs from fully absorbing the smoky flavor.”
If the membrane is an issue for you please follow the steps to remove it as outlined on The Spruce Eats.
However, with due respect to their directions, I have rarely been successful at removing the membrane. I’ve cooked barbecue ribs many times with the membrane in place with no noticeable loss of flavor or satisfaction — mine were not “chewy”. Because the membrane is on the bone side I did not experience a loss of flavor from the dry rub I used. I focused more on the “meat side” even though I did season the bone side. So, from my viewpoint, remove the membrane if you can, but if not, no worries. Let me know how that works for you.
Barbecue Ribs — The Next Step . . .
I lightly rub some Colavita Garlic Infused Extra Virgin Olive Oil on both sides of the ribs so the dry rub will stick. Now, mix up a batch of Randy’s Eat Shop Smoked Paprika Spice to use for your dry rub. Give the ribs a heavy coat and make sure to pat it into the olive oil on both sides so that it sticks to the meat.
Wrap the ribs in some heavy duty foil. If your rack is too big cut it in half and wrap each rack. Seal it tight and put the racks on a cookie sheet or other pan with sides in case some of the fat drips out (I have an 11” X 19” cast iron baking pan that I use). The ribs should be meat side up, bone side down. Let your ribs sit for a moment while you warm your oven to 250 degrees. When the oven is up to temperature, cook the ribs for 2 hours and 15 minutes. Don’t open the oven or unwrap the foil “just to check”.
At the two hour mark, prep your grill. Either crank up your gas grill or fire up your charcoal grill. (You may need to fire up your charcoal at the hour and 45 minutes point to make sure your coals are perfectly ready when needed.)
Barbecue Ribs to the Grill . . .
Now it’s time to finish the ribs on your grill. I use my gas grill. To prevent your ribs from sticking to the grill, use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of cooking oil. Just before you are ready to grill, wipe the paper towel on the hot grates to make them slick and get your meat over the heat.
One anomaly with my grill is that regardless of where I twist the gas knobs to get more or less heat, the flame remains at one stage — really hot! So I use the “three-minute” rule. It always works. Simply start grilling each side in three-minute increments. (Yes, use a timer.) Keep rolling your meat — whatever you’re grilling — until it’s done. In the case of the ribs, remove them from the foil they baked in and put them over the grill and roll each rack every three minutes for a total of 15 minutes. Then, cut a piece of the meat from a thick part. If it’s not overly pink on the inside and when you taste it, it’s not chewy as if it were not fully cooked, then they’re done. On a cutting board, slice the ribs into individual pieces and get the plates out. You’ve got more cold beer, right?
Wait a minute, let’s back-up a step. When you’re ready to finish your ribs on the grill you have the option of basting them with your favorite BBQ sauce. But, be careful. I personally want to taste the flavors of the spices in the custom rub I used. And I want to taste the smoke in the meat from the grilling process. If you cover your ribs with sauce at this point the sauce is probably the only flavor you’re going to taste. And you’ll need to keep a sharp eye on your barbecue ribs to make sure the sugar in your BBQ sauce doesn’t burn and spoil your ribs. I usually let my family/guests squeeze a bit of BBQ sauce on the edge of their plate for dipping, if they want.
Tasty Patio Barbecue Is Not Rocket Science
That’s it! Barbecue ribs made simple. And what a great meal for eating on the patio. Of course, you’ll need a side dish or two — check out Randy’s Eat Shop tasty potato salad recipe. Now, grab another cold beer or other adult beverage and start eating. And remember, every day is Friday on the patio!
Patio Barbecue FAQs
What is the definition of a barbecue food?
Barbecue, an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat.
What is the origin of the word barbecue?
The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden platform is barbacoa. The word first appeared in print in a Spanish explorer’s account of the West Indies in 1526, according to Planet Barbecue.
What are the 4 types of BBQ?
While the wide variety of barbecue styles makes it difficult to break them down into regions, there are four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of the original Deep South barbecue.
What is the best meat to grill for beginners?
Here are suggestions for the easiest meats to grill this season!
- Beef kebabs. The cooking time for perfectly grilled kebabs is approximately 12–15 minutes; this makes it a low-effort, delicious dish to serve up for a larger crowd.
- Chicken
- Turkey
- Pork chops
Should meat be seasoned before grilling?
Seasonings need time to penetrate the meat, so season your meat at least one hour before grilling. Rub the meat with oil to help the rub stick to the meat but for the meat not to stick to the grill.
How long should meat sit before grilling?
Take your meat out of the fridge about 30 minutes before grilling to bring it to room temperature so it will cook evenly.
Do you put seasoning on both sides of meat?
The rule is, when cooking meat, both sides have to be seasoned equally. This makes sense. You want every bite to be perfectly seasoned . . . exactly like every other bite.
How to Stop Meat From Sticking to Your BBQ Grill
Simply use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of canola oil. Just before you are ready to grill wipe the paper towel on the hot grates and get your meat on the grill.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. What recipe do you like to grill the most? Do you grill over charcoal or gas? How often do you grill? Share a recipe. Please attach a photo to your comment so we can see how tasty your grilled meal looks. Or, if you don’t grill but love to eat ribs, where in Roanoke, Virginia, or in any other location, anywhere, do you love to eat ribs?
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