When you purchase your pork ribs make sure that are evenly covered in meat. In other words, don’t buy a slab that is fatty on one end and fleshy on the other. You should also avoid slabs that have exposed bones. Allow at least one pound of ribs per guest you expect at your grilling party. This means each guest will have a generous helping and there will usually be enough for your guests with more impressive appetites.

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When preparing the ribs for grilling, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don’t it blocks the flavor intake.  Always marinate your ribs in the refrigerator, not at room temperature. Don’t even think about boiling those ribs. Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous amount of oil with a brush or use outdoor grilling specific spray oil.  Always remember that barbecuing demands constant attention. As soon as the ribs go on the grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit. The best ribs are cooked slowly over indirect heat for about 5 to 8 hours. Always use tongs to handle your meat once it’s on the grate. You don’t want to pierce the meat and let the flavor ooze out.

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If you’re going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only. Only lay on the BBQ sauce in the last 20 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.

I hope these tips for cooking ribs on a grill help you achieve a great barbecue party

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