
Michael Hockett of Chesapeake, Virginia, worked in the auto auction industry for more than 40 years before he transitioned to a career as an independent real estate developer. In his free time in Virginia, Michael Hockett is famous in his family for cooking ribs.
Among barbecue enthusiasts, ribs are a best-loved dish that need the correct cooking approach. Successfully grilling a rack of ribs does not have to be difficult if you follow these three tips:
1. Remove the membrane.
A rack of ribs typically has a thin membrane running along its underside. This membrane becomes tough and almost inedible when cooked, and it inhibits the absorption of spices and smoke flavors in the cooking process. When prepping ribs, remove the membrane by sliding a knife under it and carefully pulling it away from the rack.
2. Do not boil ribs before you grill them.
While boiling or otherwise precooking your ribs can reduce overall cooking time, it can also sap the ribs of flavor. For cooking ribs, low and slow is the way to go.
3. Do not add barbecue sauce until the end.
As for rubs, spices, and smoke, a little goes a long way. Apply multiple layers of flavor, but do not overpower the natural flavor of the ribs. Wait until the very end of your grilling session to apply barbecue sauce or you may end up with charred ribs.