{"id":126132,"date":"2025-03-11T11:06:38","date_gmt":"2025-03-11T11:06:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/easy-summer-ribs-grillers-gold\/"},"modified":"2025-03-11T11:06:38","modified_gmt":"2025-03-11T11:06:38","slug":"easy-summer-ribs-grillers-gold","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=126132","title":{"rendered":"Easy Summer Ribs – Griller\u2019s Gold"},"content":{"rendered":"


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\u201cSummertime and the livin\u2019 is easy\u201d, goes the song. So should making great food to serve at summertime celebrations.\u00a0 Here at Griller\u2019s Gold, one of our summertime faves are pork baby back ribs. Now, many grillers and barbecuers are afraid of them \u2013 and there are a thousand techniques out there including the \u201c3-2-1\u201d method, preboiling them (NO NO NO!!!), fast cooking (it works, but not as good), etc.\u00a0 So our topic today is how to make GREAT ribs with an easy to make method.<\/p>\n

The great thing is that a pellet-fueled grill makes this super easy.\u00a0 The grills are thermostatically controlled for even temps, and they self-feed fuel so there\u2019s no fire maintenance. Speaking of fuel, Griller\u2019s Gold Premium Hardwood pellets give great flavor to ribs.\u00a0 We\u2019ve used pretty much every pellet we make in making ribs, and they all work great, but that said, for pork baby backs, we love either Hickory or Fruitwood Blend<\/a>.\u00a0 So let\u2019s do this!<\/p>\n

This recipe delivers ribs that are tender, not chewy, with a nice clean \u201ctug\u201d of the meat coming off the bone. They are not \u201cfall off the bone\u201d ribs \u2013 those usually only happen when you braise ribs in a sauce after smoking.<\/p>\n

What to Buy<\/h2>\n

Pork Baby Back ribs \u2013 these are the rib sections from the back of the hog nearest the spine and have a lot of meat on them \u2013 much more meaty than St. Louis cut ribs.\u00a0 We like to buy the minimally-processed ribs \u2013 often you\u2019ll find them with a notation on the package of \u201ccontains up to 10% of a solution of \u2026\u201d which is that they are injected with a brining solution.\u00a0 We find those to be too salty tasting for our taste.\u00a0 Great sources for minimally processed ribs are at Costco and Sam\u2019s of course \u2013 and they come in 3 packs.\u00a0 Figure a half-slab of ribs per person, so a 3 pack should serve 12.<\/p>\n

\"Ribs<\/a><\/figure>\n

Prepping Your Ribs\u00a0<\/strong><\/h2>\n

Generally speaking, ribs straight out of the package will have a membrane on the underside.\u00a0 That needs to get removed as it gets chewy as it cooks.\u00a0 Costco ribs frequently have had it removed. You can tell if it was already removed or not by how the underside of the ribs look \u2013 if they have a shiny\/glossy coating \u2013 that\u2019s the membrane.\u00a0<\/p>\n

Now some people think this is a very difficult thing to do, but they just haven\u2019t found the right technique yet.\u00a0 <\/p>\n

Here\u2019s what to do:
1)\u00a0 Get a butter knife \u2013 up, a non-sharp butter knife is ideal for this technique.<\/p>\n

2)\u00a0 Work from the side of the ribs away from the backbone. In the photo below one end of the ribs is sharply cut off at a near 90 degree angle while the other side sort of slants away. Start at the sharp cut off end.<\/p>\n

3)\u00a0 At the rib that\u2019s closest to the middle of the slab, slip the butter knife under the membrane \u2013 it\u2019s sort of a scraping action where you\u2019re scraping the membrane up off the bone. Once the knife is inserted about half the length of the bone, lever it upwards, levering the membrane up \u2013 you can hear it tearing away.\u00a0 With a clean (not greasy\/slimy) hand, get your thumb under the membrane and start pulling upwards \u2013 it will start peeling away. Work to one end and pull the membrane completely off, and then work the other direction to finish. Most of the time it will come off in one piece and the first time you do that you\u2019ll feel like you pulled Excaliber from the stone!<\/p>\n

\"Ribs<\/a><\/figure>\n
\"Ribs<\/a><\/figure>\n
\"Removing<\/figure>\n

4) From there, clean the ribs up a bit \u2013 if there are little bits of meat hanging off anywhere, just cut those off as they typically will burn and become dry and hard anyway.\u00a0<\/p>\n

Seasoning Your Ribs<\/h2>\n

Ok, we\u2019re going to share a secret with you here.\u00a0 Our head blogger developed this rub recipe about 30 years ago and we\u2019re here to say that even with all the commercial rubs out there, this works the best. And it\u2019s simple to make.\u00a0 For enough Rub for 3 slabs of ribs: <\/p>\n