Step 4: Bringing it all together
Make sure your grilling surface is as clean as possible. Before starting, give it a light coating of canola oil. The Kitchen Science section below explains why.
I don't grill with gas. If you do, that's fine and you can skip down a bit. But if I wanted to cook with gas, I'd do this on the stove indoors.
My barbecue is equipped with a thermometer that lets me know when it's the right temperature. If your grill gets too hot, close the vents slightly to limit the amount of oxygen that can get to the charcoal. If it gets too cool, open the vents wide. This is one of two ways you can regulate the temperature inside your barbecue.
Start with the ribs concave side down. The coals should be as close to the grill as possible. In my grill, I raise the charcoal platform to the top stop. With some barbecues, you'll lower the grill.
Close the barbecue and allow the ribs to cook undisturbed for 10 minutes. After that time, flip the ribs, close the grill and allow to cook undisturbed for another 10 minutes. Yes, there's more Kitchen Science involved here.
Now lower the coals (or raise the grill) to allow the ribs to slow cook. Baste both sides of the ribs with the mop. Make sure all surfaces are covered.
Turn the ribs every 15 minutes, basting both sides each time. Continue until the internal temperature is 165 to 170 degrees. When measuring the temperature, make sure the thermometer isn't touching bone. It's tricky but it can be done.
Once this temperature has been reached, baste both sides of the ribs with sauce. Close the grill and allow to cook for 5 minutes. Baste and flip the ribs one last time and allow to cook for 5 more minutes.
Remove the ribs from the grill and allow to cool for 5 minutes before cutting. Yes, there's some kitchen science involved here, too.