Chad Ward, legendary BBQ competitor, 7 time grand champion, and owner of Whiskey Bent BBQ is a self-taught BBQ Pro. Throughout the year he competes across the country, runs his BBQ shop in Florida, and teaches Traeger BBQ Shop Class where he expels his wisdom of the BBQ fundamentals.
To be the resident Pit Master, you need to know how to grill pork ribs evenly. Here are a few tips from Traeger BBQ expert, Chad Ward.
Grocery store pork ribs are often large and uneven. A rack of ribs trimmed down to a uniform size will cook evenly. The best size pork rib rack for grilling consists of 9 ribs. Each rib will be tender, cooked to the same doneness, and taste delicious.
Trimming Pork Ribs
Pick up a rack of St. Louis style ribs and square off the sides by removing two end bones from each side. Then remove excess meat from the top so that you have a tight, uniform rack of 9 ribs. Toss the extra ribs you’ve cut from the rack on the back and sides of grill to cook individually for a tasty snack.
Dry Rub: Apply a rib rub directly to the slab by seasoning the meat on both sides. Let it meld into the rack for at least 10 minutes, then cook them on your wood-fired grill.
Wet Rub: Apply a sticky substance such as mustard or bacon grease to the rack of ribs. Then coat each side with rib seasoning and cook them over a flavorful fire.
Season your ribs with Traeger Rubs and Shakes.
Just because ribs look cooked on the outside, it doesn’t mean the meat is cooked on the inside. For proper doneness, the internal temperature of pork ribs should reach 195 to 200 degrees F.
Only slather ribs with BBQ sauce or honey in the last 10-20 minutes before they’re done cooking. The sugar in BBQ sauce caramelizes and can burn the ribs if it’s heated for too long.
Sauce ribs with Traeger’s flavorful BBQ sauces.
See Chad's last tip on how to grill the perfect pork loin and let us know what you want to see next.