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There is nothing quite like the aroma and flavor of ribs cooked on your grill.

What you may not realize is when you wrap your ribs in brown sugar and foil, the flavor is sensational.

The amount of smoke on the rib’s surface is limited by the foil. The result is exceptional flavor and color.

Not only will your cooking time be decreased, but you will be adding more moisture to your ribs.

The issue with grilling ribs is if the connective tissues are not broken down, your meat will be tough.

If you cook your ribs too long to break down the tissue, the meat will be dry.

The idea is to place your ribs on the grill for approximately two hours before putting them in aluminum foil.

Adding brown sugar flavors your meat, and enables your ribs to cook in their own juices.

Safety Precautions

There are specific steps you need to take to make certain you are not burned.

Make sure you seal the aluminum foil tightly around your ribs.

Give them enough time to cool before wrapping or wearing protective barbeque gloves to eliminate the potential for burns.

You also need to be careful when unwrapping your ribs. You should allow them to sit in the foil for approximately 15 minutes after grilling.

During this time, the juices are evenly distributed through your meat. The result is fall off the bone, juicy and tender ribs.

Carefully remove the aluminum foil, then use heavy-duty barbeque tongs to move your ribs onto a platter for serving.

The brown sugar provides a succulent coating guaranteed to make your taste buds sing.

You can use either a gas or electric barbeque for amazing results.

Wrapping ribs in foil with brown sugar: A recipe to get started

There are a lot of different recipes for grilling ribs. We have included an ingredient list and step by step directions for my absolute favorite recipe.

You will need:

  • One rack baby back ribs
  • One-half cup sliced butter
  • One cup honey
  • Two tablespoons olive oil
  • One cup brown sugar
  • One to two cups of your favorite barbeque sauce
  • One-quarter cup apple juice (place juice into a spray bottle for grilling)
  • One cup rib rub

You can either buy rib rub or make your own.

For homemade rub you will need:

  • One-half cup brown sugar
  • One tablespoon salt
  • One tablespoon black pepper
  • One-quarter cup paprika
  • One tablespoon garlic powder
  • One tablespoon cayenne pepper
  • One tablespoon chili powder
  • One tablespoon onion powder

Step 1: — Combine all of the dry rub ingredients in a bowl, then mix well. Set aside.

Step 2: — You need to remove the membrane from the bottom of your ribs. The membrane is also called a silver skin, and covers the bottom of your ribs.

If you do not remove it, your seasonings will not be able to penetrate the meat.

Once your ribs have cooked, you will be left with an unsightly leather skin negatively affecting the flavor of your ribs.

Place your ribs with the bone side up on a platter or cutting board. Use a dinner knife, then slide it beneath the membrane.

Slide the knife around until the membrane loosens and starts to tear.

Take a paper towel, firmly grip the edge, then pull off the membrane.

In most cases, the membrane will come off in one piece. Sometimes, it will tear apart, and you will need to remove each piece separately.

Step 3: — Generously cover all exposed areas of your ribs with dry rub. If possible do this the night before to give the seasonings more time to penetrate your meat. Use your hands to work the rub into your ribs.

Step 4: — Use your olive oil to coat the top, bottom and sides of your ribs.

Step 5: — Preheat your grill to 180 degrees Fahrenheit. Close the lid, then wait for roughly 15 minutes.

Step 6: — Place your ribs on the grill with the meat side up. Cook for approximately two hours, or until the internal temperature is 165 degrees Fahrenheit. You can do this by using a meat thermometer. Put your thermometer into the thickest area of the meat. After one hour, spray your ribs with apple juice. Repeat after two hours.

Step 7: — Once the correct internal temperature is reached, carefully remove your ribs from the grill. Apply honey, brown sugar and butter evenly on both sides.

Step 8: — Double wrap your ribs in aluminum foil.

Step 9: — Put your ribs back on the grill with the bones facing up, and the meat down. Cook for about another two hours.

Step 10: — When your ribs are within 15 minutes of being done, open the lid of your grill, and remove your ribs.

Step 11: — Loosen the aluminum foil, add barbeque sauce, reseal, then place back on your grill. When the internal temperature is between 190 and 195 degrees Fahrenheit, your ribs are done. Remove them from the grill,

Step 12 — Place your ribs on the counter for about 15 minutes to allow the juices to distribute.

Step 13 — Unwrap your meat, place the rack on a platter, then cut them apart into individual ribs. Serve and enjoy.

The benefits of grilling ribs

Cooking ribs on a grill offer numerous benefits.

You will be breaking down the connective tissue, using the natural juices, seasonings and brown sugar to add flavor, and adding moisture.

When you bite into a rib, the meat will be tender and juicy.

The ingredients in the recipe above make a fantastic coating on the outside of your ribs that combines with the barbeque sauce for a unique and mouthwatering flavor.

I like to add a little more barbeque sauce right before I cut the ribs apart.

I have found the highest quality meat is usually found at a butcher, although I have bought good quality spare ribs at my local grocery store as well.

My final tip is to watch the faces of your guests when they take their first bite. You will appreciate the reactions you receive.

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