Ribs are classic fare for the grill. Because rib meat is naturally tough, the best way to grill them is with indirect heat, which creates a hot and cool zone on the grill. The ribs are then placed on the cool side and cooked at low temperatures for longer periods of time, which breaks down the meat and makes it tender. Adding hickory chips to the heat source produces a distinctive and aromatic smoke, infusing the meat with the subtle taste of hickory. Soaking the hickory chips in water before adding them to the heat source prevents the chips from burning and increases their smoke production.
Step 1
Trim the fatty membrane from the back of the ribs using a sharp knife. Once you start cutting it, the membrane should peel away in one large piece. Removing the membrane reduces the amount of chewy fat on the ribs and allows the hickory flavor to penetrate deeper.
Step 2
Preheat your gas or charcoal grill for indirect heat. On a charcoal grill, this means pushing all the coals to one side of the grill. On a gas grill, this means only lighting half of the burners, to create a hot and a cool side. The overall interior temperature of the grill should be around 350 degrees Fahrenheit.
Step 3
Season your ribs on both sides with your favorite spices or barbecue dry rub.
Step 4
Add your water-soaked hickory chips on top of your heat source. For gas grills, use aluminum foil to create a small packet that can rest in between the burners and hold the hickory chips.
Step 5
Place your ribs on the cooler side of the grill, close the lid and cook for approximately 1 1/2 hours, adding more wood chips and charcoal as necessary to maintain heat and smoke production. When done, the ribs should reach an internal temperature of 145 degrees Fahrenheit as read by an accurate meat thermometer.
Tips and Warnings
- Small hickory chips will smoke more intensely, but burn out faster. Larger chips smoke slower, but last longer. Experiment with different sizes to find out which works best for your grill.
- Always wash any cookware used to handle the raw ribs with hot water and soap to kill any bacteria.
Things You'll Need
- Sharp knife
- Seasonings or dry rub
- Gas or charcoal grill
- Aluminum foil
- Water-soaked hickory chips
- Meat thermometer
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