How to grill ribs

May 14, 2004 changed my life (at least my culinary life). On that date I ate ribs with a couple of my friends at Corky’s in Memphis. The ribs were wonderful–-far better than any ribs I’d ever eaten.

After this meal I was determined to learn how to make ribs. Unlike ribs that are slow cooked or smoked, these ribs (they are called dry ribs) are cooked directly over the coals. As I tried to cook these ribs the first problem I experienced was grease flare ups. Ribs are fatty and as they cook the fat renders, drips onto the coals, and starts grease fires. An unattended grease fire can quickly ruin your ribs.

When Corky’s makes their ribs they elevate the ribs a large distance above the coals. One day I realized that there was an easy way to elevate the ribs above the coals–place bricks upright on the cooking grate and then place another cooking grate on top of the bricks. This elevates the meat an additional 8 inches from the coals. This is close enough that the ribs will still cook quickly, but far enough way that the flames can’t touch the ribs.

Once you elevate the grill further from the coals, cooking the ribs is easy. Here's my favorite recipe:

Direct-Grilled Dry Ribs

4 racks baby back ribs (6 to 8 pounds)

Mop Sauce

1 cup distilled white vinegar

1 tablespoon salt

2 tablespoon Memphis Dry Rub

Memphis Dry Rub

¼ Cup Paprika

1 tablespoon dark brown sugar

1 tablespoon sugar

2 teaspoon salt

2 teaspoons Accent (MSG)

1 teaspoon celery salt

1 teaspoon black pepper

1 to 3 teaspoons cayenne pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1. Make the mop sauce and set aside. You will use the mop sauce after the ribs are done cooking.
2. Remove the thin papery membrane on the back side of the ribs. Generously season the ribs all over with salt and pepper.
3. Set up the grill for direct grilling.
4. If possible, elevate the grill 6-8 inches higher than normal.
5. Place the ribs on the grill, bone side down, and grill until that side is sizzling and golden brown. About 40 minutes (sometimes the ribs are done on one side in as fast as 25 minutes). Make sure that you don’t overcook the ribs. Watch for grease flare ups. This is critical because if there is flare up and you don’t catch it in time, you will char your ribs. Turn the ribs over and grill until sizzling and golden brown, about 25–35 minutes longer. When fully cooked the ribs will be nicely browned and tender enough to pull apart with your fingers.
6. When done, take the ribs off the grill and generously brush the ribs with the mop sauce. Then thickly sprinkle the ribs side with the remaining rub to form a crust.

Enjoy!