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42 Unexpected Facts About Cooking With A Charcoal Grill | Pork Ribs on the Grill

  • Season the ribs with dry rub and wrap the ribs in foil before leaving the house. Toss it right on the grill - use indirect heat and cover with a large aluminum bowl. The bowl will mimic the oven and keep the temperature consistent. After 2 hours, remove from foil, slather with sauce and finish on the hot side of the grill. Remember the ribs are cooked at this point, you just need to sear on the sauce! - Source: Internet
  • Print Recipe 4.67 from 33 votes Tips on How to Cook Perfect Hamburgers on a Grill Let’s step back and talk about how to grill hamburgers the right way. You see, hamburgers may seem easy to make, but I have choked down far too many dried out and burnt disks of beef than I care to remember. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Servings: 6 Calories: 390 kcal Ingredients 2 pounds ground chuck not ground beef - Source: Internet
  • Buy a replacement charcoal grate for the Weber 22.5″ kettle grill. It’s 17″ in diameter, the same size as the lower cooking grate in the 18.5″ WSM. - Source: Internet
  • With a charcoal grill, however, the fuel is—well–charcoal, so you need to fill the grill with the proper amount of briquettes before you start cooking. Some grill grates feature hinged sides that you can open during cooking to add more charcoal. But this is only really practical if you’re slow-cooking or smoking a large piece of meat. - Source: Internet
  • Normally I would recommend using an instant read thermometer to gauge the doneness of meat on the grill; however, that method can be a little tricky with this method. It’s recommended that pork is done around 145°F, but you need to cook pork ribs to around 190°F to 200°F to really break down fat and collagen, resulting in a tender finished texture. Also, given that the ribs are wrapped in foil, it’s hard to figure out where to put the thermometer without unwrapping the ribs. - Source: Internet
  • Can you reverse sear burgers? Absolutely! To cook them lower at 225, we must remember we’re not smoking the burgers, so we’re not going to use the same “low & slow” setup we’d use for a low & slow smoke, such as with ribs. Begin by lighting about 1/4 chimney of charcoal (20-25 briquets) however you choose. Wait until they are all well-lit or ashed over, then add them to the charcoal basket of your Slow ‘N Sear. Allow your grill to heat up to ~225 F, as measured by a good digital thermometer probe placed at grate level on the indirect side, NOT you grill’s lid thermometer! - Source: Internet
  • I used Sarah Scott’s approach to cook two Porterhouse steaks on my WSM. I counted out 40 briquettes and lit them in a Weber chimney starter. After 15 minutes, I arranged them in a single layer on half of the charcoal grate, creating a direct heat area and an indirect heat area. - Source: Internet
  • About 14 months after I cooked the steaks shown above, I revisited the idea of grilling on the Weber Bullet. I used the same configuration described above with a direct and indirect cooking area, but this time I used a chimney full of hardwood lump charcoal. This allowed me to achieve a searing temperature of 700-750°F. - Source: Internet
  • Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side! Notes *You’ll have enough dry rub for 3 racks of pork baby back ribs. Personally, I could only fit 2 racks of ribs on my grill (with room to breathe), but if your grill can accommodate 3, then go for it! Keyword dry rub recipe, grilled pork ribs recipe, pork dry rub Tried this recipe? Tag @brandiego on Instagram so I can check it out! - Source: Internet
  • When forming a burger for the grill, aim for a ¾" to 1" thickness and a 3" to 4" diameter. The burgers will shrink slightly as they cook, so you want the raw patties to skew a little larger than the buns onto which they’ll eventually land. Make a small dimple in the center of the patty—this indentation will prevent your burger from puffing up like a balloon, ensuring an even and picturesque patty. Work quickly but gently, and don’t compress the patty too much: The enemy of any burger is overworked meat. - Source: Internet
  • Burgers have long been a staple of many backyard cookouts whether as a quick midweek dinner or large weekend gathering. In fact nothing says “summertime cookout” more than a grilled hamburger. But, have you ever eaten an overcooked, miserably dry, or even burnt burger? There’s no need for that. Do them right and keep them juicy! - Source: Internet
  • Start by turning the ribs over to sauce the bone side first, using a basting brush to apply the sauce. Then flip them over again and sauce the top side. Close the grill and allow the sauce to set for at least 15 minutes before performing another bend test and/or saucing again. If you do sauce again, only apply sauce to the top of the ribs. - Source: Internet
  • Two seasonings you should incorporate: salt and pepper. Avoid mixing these seasonings into the burger meat, however, since adding salt to ground beef prematurely can toughen it. Instead, season the patties with ample kosher salt and freshly ground black pepper after they’re shaped and right before you plan to take them out to the grill. - Source: Internet
  • The amount of fuel and how high you pile it are not the only ways of obtaining fine control of the temperature in your charcoal grill. In addition to fuel, a fire also needs oxygen. Thus another way of controlling temperature is by controlling the flow of oxygen via opening and closing the vents. - Source: Internet
  • The ribs are then unwrapped and finished on the grill with the addition of hickory wood chips (optional) and store bought barbecue sauce. You baste and turn the ribs a few times over 10 – 12 minutes, resulting in saucy, smoky, charred ribs. So. Yum. - Source: Internet
  • What’s more American than grilling hamburgers? Hamburgers and hot dogs are the whole reason they put grills in public parks, in my opinion. Burgers and hot dogs are the whole reason we show up to the stadium 6 hours before the game (well, and beer I guess…). We discussed hot dogs the other day, so I wanted to step back and talk about how to grill hamburgers the right way. - Source: Internet
  • Paul Schleer offered this WSM grilling variation on The Virtual Weber Bulletin Board some time ago. He puts the charcoal grate in the bowl, then places the top cooking grate on the bolts that fasten the legs to the bowl. For extra stability, he threaded an additional nut onto each bolt. Paul says that the lid from an 18.5″ Weber kettle grill will seal over the charcoal bowl. - Source: Internet
  • With a gas grill, the fuel is propane gas. Because it’s either on or off, there’s no need to measure it. Like an ordinary kitchen range, you simply adjust the size and intensity of the flame on each burner by turning a knob. - Source: Internet
  • Many folks will take their burgers to about 150-155 and pull them off. At 155 your burger will still be in the medium-well to well done range, but still on the juicier side of it. Carryover cooking will continue to raise the internal temp slightly after removing from the grill. If a little pink doesn’t bother you, 150 may please you even more. - Source: Internet
  • The experience level to tell you how long to grill burgers should be your ultimate goal. You see, hamburgers may seem easy to make, but I have choked down far too many dried out and burnt disks of beef than I care to remember. People are so afraid to undercook burgers that they err on the overdone side and that’s a sure way to ruin that burger. It’s time we did something about it, it’s time we take a stand, it’s time for me to stop complaining about it and start educating the masses! So let’s get down to it and talk about best practices for grilling hamburgers. - Source: Internet
  • It’s called a chimney starter and it’s something no charcoal griller should do without. You simply stuff a sheet of newspaper into the bottom of the canister, load the chimney with the desired amount of charcoal, light the newspaper with a match, and place the chimney on the rack inside the grill (where the coals go, not atop the cooking grate). When coals glow red hot, carefully pour them into the bowl of your grill. - Source: Internet
  • In these cases I like to use around 30 briquettes, about 1.5 pounds worth, and bank them on the left side of the grill. I like to light one side of the charcoal bed with either a paraffin wax cube or even a propane torch. Let the fire slowly burn across the charcoal bed while your meat cooks on the opposite side of the grill. - Source: Internet
  • In this case I would fill a Weber charcoal chimney completely full of charcoal. This will take about 90 briquettes of Kingsford Blue which is about 4.5 pounds worth of fuel. - Source: Internet
  • To cook hot & fast at 325 F Burgers do great cooked indirectly at a higher temp. Place the burgers on the indirect side once the grill has come to temp. We recommend monitoring the burgers’ temp with either leave-in BBQ thermometer probes or by regularly spot-checking with an instant read thermometer. - Source: Internet
  • You guys, it has been HOT here in San Diego over this past week. Like rolling black out hot. So I’ve been grilling almost every dinner, trying to avoid using my oven as much as possible. These Pork Ribs on the Grill, sponsored by the National Pork Board, have perhaps been the tastiest thing I’ve thrown on the grill all summer long. - Source: Internet
  • If you choose to sear them, follow the “reverse sear” technique. Cook the burgers, indirectly, until they reach about 15-20 degrees under your target finished temp and when it’s time to sear place the burgers on the grill grate directly over the charcoal in the Slow ‘N Sear, rotating every few seconds and flipping every minute or so until your target temperature is reached. Remember, we go by temperature not feel, not a clock, and not a certain number of flips. Temperature on meat is foolproof. - Source: Internet
  • First, let’s talk smokers. Regardless of the type of smoker you have, this recipe will work for you. If you don’t have smoker, you can make these babies on a standard charcoal grill. Just make sure to follow my instructions on How to Smoke on a Charcoal Grill. - Source: Internet
  • Keep in mind that more fuel produces more heat and some foods require higher temperatures than others. Steaks and other thin cuts of meat need a very hot grill, like 450 to 550 F. Chicken pieces, vegetables, and fish require a medium temperature, around 350 to 450 F. Pork ribs, whole chicken, and larger roasts need low heat, somewhere between 250 to 350 F. - Source: Internet
  • To convert these temperatures into charcoal quantities, a hot grill needs about 6 quarts of charcoal (about 100 briquettes); a medium grill between 3 and 4.5 quarts of charcoal; and a low grill 1.5 to 2 quarts. - Source: Internet
  • When making pork ribs, I would normally wrap them in foil and cook them low and slow in the oven, and then finish them on the grill. Since I’ve been avoiding my oven, I thought it would be fun to see if I could cook pork ribs 100% on the grill. Spoiler alert: It works (and it’s delicious)! - Source: Internet
  • You start by rubbing racks of pork baby back ribs with an aromatic mix of paprika, chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar. The ribs are then wrapped in foil and cooked covered on the grill over direct medium heat for 1 hour. I personally prefer using a charcoal grill, but you could easily make these on a gas grill. The key is to maintain a temperature of 350°F – 400°F within the covered grill. - Source: Internet
  • Now here is a secret. You have probably experienced the “bloat” phenomenon I mentioned above that makes most inexperienced grill masters try to flatten that patty during grilling. To lessen the bloat, simply use your thumb and create an indention in the middle of the patty before you put it on the grill. It doesn’t have to be too dramatic, just a little indention like you see in the photo above. - Source: Internet
  • EXPERT TIP - Monitor the temperature of the grill. Keep it between 325-350 degrees. Too high, they will cook too fast and be tough, too low and they will be undercooked and tough. - Source: Internet
  • Either way, learning to use a charcoal grill is like learning to drive a stick—once you do, you can drive any type of car. And if you know how to use a charcoal grill, cooking on a gas grill will be a breeze. Here’s a guide to get you started. - Source: Internet
  • To make a dry rub for pork ribs, simply mix together paprika, ancho chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar (exact measurements below). This particular blend of spices enhances the sweetness of the pork ribs while providing some savory balance. Cayenne pepper adds a spark of heat while ancho chile powder lends some complex sweetness. Don’t use smoked paprika here, because the ribs will pick up plenty of smoky flavor from the grill. - Source: Internet
  • Preheat a charcoal or gas grill to medium heat. Cook ribs covered over direct heat for 1 hour, turning twice to ensure even cooking. You’re looking to maintain between 350°F – 400°F within the covered grill. - Source: Internet
  • The distance between the charcoal grate and cooking grate is 8.5″. That’s pretty good…but not close enough if you really want to get a good sear on your steak. - Source: Internet
  • These two photos show a simpler variation on Paul’s setup. Put both the charcoal grate and the charcoal chamber in the bowl, then place the top cooking grate on top of the charcoal chamber. The WSM lid can be placed carefully on the charcoal bowl, as shown below. Discussion forum member Steve Petrone dubbed this configuration the “Weber Little Black Egg.” - Source: Internet
  • Ok… so today we’re talking spareribs. But these aren’t made in the pressure cooker, these are made entirely on the grill. That’s right, no oven, no pressure cooker… no problem! - Source: Internet
  • The last thing I’ll mention is that you want to finish these ribs on the grill with a barbecue sauce baste. There are plenty of delicious prepared barbecue sauces at the grocery store, but feel free to use homemade if that’s your thing. I basted these ribs with a sweeter barbecue sauce, because I thought it would be a nice balance to the smokiness of the grill and the savory notes of the dry rub. Just be sure to keep some extra sauce on the side for serving! - Source: Internet
  • If you need greater grilling capacity, you’ll want to purchase a Weber 22.5″ kettle grill or a Weber 26.75″ kettle grill or even a Ranch kettle in addition to a WSM. - Source: Internet
  • Not grilling beef patties? The alternatives are endless: chicken burgers, turkey burgers, even salmon burgers! Opt for dark meat poultry, fatty fish, or ground pork or lamb shoulder (or black beans and quinoa if it’s a veggie burger you’re after). Note that the poultry or seafood patties should be cooked through completely. Medium-rare is not a good look on a chicken or fish burger. Otherwise, the rules below should apply to these as with any beef burger. - Source: Internet
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