Grilled Pork Ribs with Garlic Parm Crust | Game Changer
Garlic parmesan wings are one of the most popular wing flavors for good reason. Here, we apply that incredible sauce to some delicious pork ribs!
Things to know:
What’s the difference between St. Louis style ribs and regular ribs?
St Louis style ribs are simple trimmed down pork spare ribs, which gives them a rectangular, uniform shape which is perfect for grilling or smoking. These are NOT baby back ribs, as they are larger, richer in fat (which is flavor!) and have a larger surface area.
What are the ingredients in Parmesan cheese?
Parmesan cheese is made from cow’s milk, salt, and rennet. The milk, which is a mix of whole milk and naturally skimmed milk from the morning’s and previous evening’s milking, is heated with starter cultures and then coagulated with rennet to form curds. These curds are then cut, the whey is drained, and the mass is salted and aged for at least 12 months to develop its signature flavor.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
2 racks of St Louis Style ribs, membrane removed, ribs separated
Garlic Parm Sauce
1 stick butter
1/4 cup minced garlic
1/2 T fresh Italian seasoning
1/4 t crushed red pepper flakes
1/8 t nutmeg
1 t lemon zest
1/2 cup grated parmesan
1. About an hour before you are ready to put them on the grill, season the ribs with a SPG type rub, place them on a wire rack and chuck them back into the refrigerator.
2. Light a started chimney full of charcoal briquettes and allow to ash over (about 15 minutes).
3. Pour the lit briquettes into a cone (or vortex) and place in the center of the grill.
4. Install the grill grates and allow the grill to heat for 10 minutes with both the lower and lid vents fully open.
5. Spray the grates with cooking oil. then place the ribs onto the grates. Cook for 45 minutes, rotating the lid 1/3 of the way around each 15 minutes to prevent hot spots and uneven cooking.
6. As the ribs cook, mix together the butter, garlic, Italian seasoning, red pepper flakes, nutmeg and lemon zest in a sauce pan over medium high heat. Simmer for about 5 minutes, then remove from heat, stir in the parmesan, then add salt and pepper to taste. Set aside.
7. Remove the ribs from the grill, sauce them, then return them to the grates, replace the lid and allow to cook for 5 more minutes.
8. Remove the ribs from the grill, serve and ENJOY!
Equipment used:
Uniflasy BBQ Whirlpool for Weber Kettle 22
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