How do you cook bone-in beef ribs on an outdoor grill?
As a former chef of the 4-star Wit’s End Ranch, Resort & Spa in Colorado I had occassion to cook many, many ribs at our outdoor BBQs. The way to have the least aggrevation on the grill and to get the best flavor is to pre-cook the ribs. Have your butcher/meat dept. manager cut split the ribs down the middle, it will make them easier to handle. I’ve always pre-seasoned both sides of the ribs liberally with a seasoning blend, stood the ribs up against each other (if they are too tall you’ll have to lay them flat). Put about an inch of water in the bottom of the baking pan you’re going to use. Try to use a pan that will be fairly full when finished with this step. Some people like to add a little liquid smoke to the cooking liquid, personaly I don’t use the stuff…For extra flavor you can put some sliced onions over the top of the ribs… Seal the top of the pan with plastic wrap and then 2 layers of foil, crimping at the top to make it air-tight as possible. This will “steam” the ribs,
