How Do I Grill Spare Ribs on a Weber Grill?

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    Spare Ribs

    • Completely remove the white membrane at the bottom of your spare ribs if it was left intact by your butcher. Season your ribs for grilling with a dry spice rub or marinate them overnight submerged and refrigerated. Create a seasoning blend from your spice rack that balances sweet, spicy, sour and salty. Wet marinated ribs should be patted dry before they go on the grill.

    Weber Grill

    • Set your Weber grill up to have a hot and cold side for two separate cooking zones. Place your charcoal briquettes in a pile pushed to one side in the base of your grill. Light the pile of charcoal and allow it to smolder until it is gray ash and red coals. Then add five new briquettes pressed into the hot coals to help maintain the heat. Fold a paper towel into a small rectangle and drip a few drops of peanut, canola or other high heat capable oil on one side. Hold the paper towel with your grill tongs and rub it all over the surface of your grill to prevent the spare ribs from sticking.

    Grilling

    • Start your spare ribs on the cool side of the grill for a long, slow indirect cook. This will bring the internal meat to temperature slowly and will melt the cartilage for a more tender spare rib. Try not to move them more than once or twice during this slow process. Take an internal temperature reading, being careful not to touch bone with your meat thermometer. Move the spare ribs to the hot side of the grill when the temperature of the meat approaches 160 degrees. Sear the ribs directly over the charcoals and flip each piece once to get a crisp outer texture on both sides.

    Serve

    • Serve your fully cooked spare ribs hot off the grill accompanied by a variety of sides. Keep a steady rotation of uncooked and nearly finished ribs going through your Weber grill until you are sure there will be enough for your entire group. Hot ribs go well with cool dishes like potato or macaroni salad. Serve the ribs on top of a pile of steamed white rice to soak up the juices from the meat. Instead of glazing them in one sauce, give your friends and family a variety of finishing sauce choices.

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