Tender & Juicy Grilled Ribs | Napoleon Grill
Want a smoky and tender rack of ribs? We are going to show you how to use your grill to get smoked ribs with the help of our Napoleon Grill.
For any ribs or protein, make sure you take a paper towel and pat them dry. This promotes even cooking and allows for any seasoning we add to stick better. Most ribs will need cleaned up and trimmed, so if you see any excess meat or fat hanging off cut that off. This would just burn up and wouldn’t cook very well.
After you’ve patted this dry and removed any excess fat, the membrane on the back of the rack will be easier to remove. Insert the end of a knife into one end of the membrane on the bone. Push it through and pull up until the membrane is separated from the bone. From here, you should be able to tear this up down the length of the rack.
Chef’s Tip: Pulling the membrane off will be a lot easier with a paper towel. This keeps everything dry and helps prevent it from slipping out of your hands as you try to pull it off.
You can season these however you like, but we chose to go with a horseradish mustard. Start with the back side and evenly spread 2 tablespoons of the mustard on this. Then take your choice of a dry barbeque rub and coat the entire rack with this. We used a barbeque rub with a mixture of brown sugar, paprika, cayenne, and black pepper. When you season these, make sure you don’t miss the sides. Flip it over and do the same to the presentation side.
To steam this and get fall of the bone ribs as our final product, we will wrap this tight in aluminum foil. About three quarters of the way through the cooking process we will open the foil up and allow this to get charred and those smokey grill flavors.
Preheat the grill to about 300 degrees so it’s up to temperature when you’re ready to place these on. Put the bone side down, and on the napoleon, we won’t place the ribs directly on the heat, so these don’t cook as fast giving them more time to build flavor. Depending on the cut of your rack, these will take about 2 hours.
These will cook nice and slow so we can keep the meat tender, and not burn the bones. So, depending on which grill, which model you're using, have this on high for around 3 to 5 minutes, then bring it down to low and then keep one burner on high. After about 2 hours we will open the tin foil up and add 2 tablespoons of barbeque sauce and 1 tablespoon of dry barbeque rub for the glaze on top.
On the napoleon grill we have the option to heat up the sear zone in the back. What this does is it provides a controlled flame at the back of the grill, which will shoot over our ribs and crust up the top. We’ll let these cook with the sear zone on for an additional 30 minutes.
If you’re on a regular grill, just cook these uncovered for about 15 to 20 more minutes.
Taking these off of the grill you can top this with more barbeque sauce if you want. Serve these with a mustard glaze, barbeque sauce, and at your next barbeque.
Ingredients:
- 1 rack of trimmed ribs
- 4 tbsp horseradish mustard
- 4 tbsp barbeque rub
- 2 tbsp barbeque sauce
Method:
- Preheat grill to 300 degrees
- Cut any excess fat or membrane off of ribs
- Insert knife under membrane to break it away from the bone
- Peel the membrane up off the back of the rack of ribs
- Coat the back side with mustard and barbeque rub first
- Coat presentation side last with mustard and barbeque rub
- Wrap ribs tight in tin foil
- Leave one burner on high and another on low
- Place ribs directly off of the heat and cook for 2 hours
- Once mostly cooked, open tin foil and coat top of ribs with barbeque sauce
- Turn on your sear zone, or just let cook open for an additional 30 minutes
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