My Goals and Discoveries
Salting the ribs for an hour before grilling ensures that the meat will cook up juicy and well seasoned. Grilling them over a medium-hot (rather than blazing) fire helps prevent overcooking.
Chewy yet tender texture
Removing the racks’ membranes before cooking eliminates their tough bite. Briefly grilling the ribs allows only minimal collagen breakdown, so the meat retains satisfying chew.
Crisp, brown crust
Cutting the racks into two-rib sections creates more surface area for flavorful browning.
Pure porky flavor
Because there is no smoke, barbecue sauce, or spice rub, the pork’s flavor is front and center.