The Mop Mixture
The vinegar-based “mop” or sauce is thin in consistency and used to baste the ribs multiple times during the cooking process. Brushing the ribs with the mop every 15 minutes ensures that the meat remains juicy, tender, and full of flavor.
In this recipe, pomegranate juice and apple cider vinegar are used to add extra flavor and keep the meat moist while cooking. The deep red color of pomegranate juice adds a visually stunning element, but other juices like cranberry, apple, pineapple, or orange can be substituted.
Grilling Temperature
The temperature of the grill is crucial for achieving tender pork ribs. The target temperature should be 325ºF (163ºF), but keep in mind that there may be fluctuations as you lift the lid. Ideally, the grill temperature should range between 300-350ºF (149-177ºC). Avoid going above 350ºF (177ºC) to prevent the sugars in the rub from burning.
Indirect Cooking
This step is important! The ribs should be placed next to the coals or flames, not directly over them, which is why it’s called indirect cooking. For a three-burner gas grill, light only one burner (either on the far left or far right) and leave the other two off. Place the ribs away from direct heat on the other side of the grill.
