The best way to get succulent, fall-off-the-bone ribs at home is with indirect grilling. What’s indirect grilling, you ask? Unlike direct grilling where you place food directly over the flame, indirect grilling involves placing food near the grill’s heat source. This cooks the ribs slower and preserves their tenderness and flavour.
What is Indirect heat?
No matter what kind of grill you have, you can easily set it up for indirect grilling. If you own a gas grill, turn on the burners on one side of the grill but leave the burners off on the other. If you are a charcoal fan, move the coals to sides of the grill while leaving a hole in the middle. You’ll place your ribs over the unheated portion of the grill.
Indirect heating turns your grill into an oven. Cooking ribs directly over a hot flame will char them and dry them out.
The perfect temperature is about 250°F. You’ll need to cook them for up to 2.5 hours.
