How to set up a grill for slow-cooking ribs?

Question

Discover how to arrange your grill for slow, even cooking of tender, juicy ribs.

Answer 1

To slow-cook ribs on a grill, use indirect heat by arranging coals on one side or using a smoker box, maintaining a consistent temperature of around 225-250°F (107-121°C). This ensures tender, fall-off-the-bone ribs.

Detailed Explanation:

Slow-cooking ribs on a grill requires creating an environment of indirect heat, which gently cooks the ribs over a longer period. Here's how to set it up:

1. Choose Your Grill: This method works best with charcoal or gas grills that have a lid.

2. Charcoal Grill Setup (Snake Method or Two-Zone Cooking):

* Snake Method: Arrange charcoal briquettes in a line (a 'snake') around the outer edge of the charcoal grate. Light one end of the snake. As the lit briquettes burn, they will slowly ignite the next ones, providing a consistent, low heat. Add wood chunks for smoke.

* Two-Zone Cooking: Pile lit charcoal on one side of the grill. This creates a hot zone for searing (if desired) and a cool zone for slow cooking. Add wood chunks to the coals for smoke.

3. Gas Grill Setup: Light one or two burners on low. The ribs will cook on the side of the grill where the burners are off. Use a smoker box filled with wood chips placed over a lit burner to generate smoke.

4. Temperature Control: Aim for a grill temperature of 225-250°F (107-121°C). Use a grill thermometer to monitor the temperature. Adjust the vents (on a charcoal grill) or burner settings (on a gas grill) to maintain this temperature.

5. Water Pan (Optional): Place a pan of water on the grill, near the heat source. This helps maintain moisture and temperature stability.

6. Placement of Ribs: Place the ribs on the side of the grill away from the direct heat. If using the two-zone method, place them on the cool side.

Pro Tip:

Use a remote thermometer with a probe to monitor the internal temperature of the grill without opening the lid frequently. Opening the lid causes temperature fluctuations, which can lengthen the cooking time and affect the final result.