Everyone loves ribs, but not everyone has a fancy smoker for them. We’ve got a solution: the grill.
There are plenty of meats that you can cook at a high temperature and have them done quickly, but not ribs. They are best done low and slow. To get started, heat your grill to 275 degrees, using a combination of charcoal and hickory wood. Knowing and maintaining the temperature of your grill is crucial during this process.
You’ll want to let your ribs grill at 275 for four to five hours. Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you’re finished. If you don't already have a meat thermometer, go ahead and invest in one. You can find one for under $20.
Perfectly cooked ribs will pull apart easily, but be careful, overcooked ribs will become mushy. If you have leftover ribs, the best, most efficient way to reheat them is in the oven. Simply place the leftover ribs on a sheet pan, pour a small amount of water in the pan—just enough to cover the bottom—cover that pan with foil to trap in the moisture, put the pan in a 350-degree oven, and just like that, they're done in about 25 minutes.
