There’s an ongoing debate about Charcoal grilling vs. Propane powered grills. Let me be clear,
charcoal is my choice.
There are two methods of grilling
Direct heat and indirect heat. When grilling with direct heat, the rule is low and slow. The meat can cook and doesn’t burn before it’s done. No amount of BBQ sauce can cover the taste of burnt meat.
Indirect heat, the heat source is farther away from what’s cooking and an added plus is the flavor imparted to the meat since your grill is acting as a smoker with indirect heat. Indirect heat will leave you pleasantly surprised with the juicy, smoked taste of the meat. It’s a longer process than direct heat.
Let’s start the fire
Build a pyramid of charcoal and liberally douse with charcoal lighter fluid and light the stack. While your stack is burning, peel the membrane off and season your rib (that should be room temperature) with your choice of seasoning,I use a dry rub that I mix with brown sugar and other great flavor enhancers.
By now, the coals should be ashed over and white in appearance. If you’re cooking with indirect heat, your meat should be on the opposite side of your heat source.
Place meaty side down on the grate and keep the grill closed. Your grill works like an oven/smoker when the top stays down. You can flip the meat over after about 45 minutes or so. Flip the meat over and cook another 15-20 minutes on the other side.
If you desire “fall off the bone” ribs, baste both sides with ( Mr. Levi’s My-T-Fine TM Soul Sauce ) and wrap tightly in foil to finish the ribs. This is called the “Texas Cheat” technique. When cooking over direct heat, more attention is involved, and the coals are spread out and cooks the meat faster than the indirect method. Watch the meat! No amount of sauce can hide burnt, dry meat!
When the meat is drawing up on the bone and the end of the bone is showing a bit, baste the meat on both sides and if you like, you can do the “Texas Cheat” method If you prefer a bit of pull with the meat coming off the bone, cook longer after basting meat on both sides.
By now, your fire is not as hot, but you are still monitoring and preventing any possible burning of your championship ribs Enjoy the deep caramelized taste of your My-T-Fine ribs! Bon Appetit!
