The ribs should not sizzle when placed on the grill. Cooking in this area requires a low and slow technique, allowing tough connective tissues to soften, fat to melt, and sugars and spices to avoid burning.
Cooking Time
It takes a minimum of two hours and up to three hours to achieve a texture that is easy to chew but still has a good bite on the surface. The cooking time can vary depending on the meatiness and type of ribs used. Controlling the temperature is crucial to prevent the rib meat from becoming too dry, especially when using a dry rub.
Over time, browning occurs around 300ºF (149ºC) due to the Maillard reaction and imparts a smoky flavor from the grill. To intensify the smoky flavor, you can add wood chips or cedar planks. Alternatively, substituting smoked paprika can provide a fiery flavor in the rub.
Can You Make the Recipe Sugar-Free?
Definitely! I have also tried a dry rub without brown sugar. The pork will taste more flavorful with less glaze on the surface. If your guests prefer a touch of sweetness, you can mix 1 tablespoon of dry rub with 1 teaspoon of brown sugar and let them add it to their liking. Refer to the notes section for the sugar-free recipe.
