Whenever I’m planning a barbecue I will put barbecue ribs on the menu. A barbecue without ribs, for me, isn’t a barbecue at all and my guests love them too. But there are two problems most barbecue cooks will encounter when barbecuing ribs: either they will overcook them and this will make your ribs dry and tough, or they will not be cooked long enough and this can be a health hazard. This last reason is most likely the cause why barbecue ribs are mostly overcooked.
But there are easy ways to go around this problem. If you don’t want your ribs to be overcooked, but you don’t want to risk to have them still raw, you could pre-cook them by boiling, steaming or slow cooking them in the oven before you get them on the barbecue. Before you pre-cook your ribs, you need to make sure that your pre-season them. This will bring out the flavor.
My favorite way of pre-cooking the barbecue ribs is by boiling or steaming them with beer. The beer will add flavor and also helps to tenderize the meat so it will almost fall off the bone when done. You can pre-cook them for anywhere from 1 to 4 hours, it depends mostly on the method you use. After the barbecue ribs are pre-cooked, you can just throw them on the grill. Grill them for 5-10 minutes each side and brush with your favorite barbecue sauce.