For barbecue lovers, pork ribs cooked low and slow on a smoker or grill are hard to beat. The Holland Grill puts a unique spin on outdoor cooking with its oblong shape and adjustable charcoal bed, allowing you to cook with indirect heat for tender smoked ribs. Whether you prefer baby backs, St. Louis, or country-style ribs, a Holland Grill can turn out fall-off-the-bone ribs with incredible smoky flavor.
Follow this step-by-step guide to cooking mouthwatering pork ribs on a Holland Grill, along with tips for choosing ribs, seasoning, temperature control, and more
Benefits of the Holland Grill for Ribs
A Holland Grill has several features that make it ideal for cooking ribs
- Large cooking surface fits multiple racks of ribs
- Adjustable charcoal bed provides indirect heat on one side for slow smoking
- Air vents control temperature and oxygen flow to the coals
- Porcelain-enameled cast iron holds steady heat for even cooking
- Chip box adds smoking wood flavor
Compared to kettle grills, the Holland’s rectangular shape gives more room for laying ribs flat. And the adjustable coal bed lets you bank coals on one side for low and slow smoking, while grilling directly over higher heat on the other.
Pick the Right Ribs
Choosing quality ribs is an important first step
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Baby back ribs come from the loin near the spine. They are shorter and more tender.
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Spare ribs come from lower on the belly. They are longer with more fat and bone.
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St. Louis cut spare ribs are trimmed for a rectangular rack.
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Country-style ribs are sliced from the shoulder.
For the Holland Grill, baby backs and St. Louis ribs work well since you can lay them flat. Spare ribs may need to be sectioned between bones to fit. Ask your butcher for recommendations.
Holland Grill Preparation
Properly preparing the Holland Grill is key for even temperature and smoke:
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Place charcoal on one side of the grill bed. Leave the other side open for indirect cooking.
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Use lump charcoal for steady heat and wood smoke flavor.
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Fill chip box with aromatic wood chips like hickory, oak, or apple. Soak first if needed.
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Keep bottom and side vents open to start for maximum airflow.
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Preheat grill for 15-20 minutes to reach 225-250°F.
Season and Cook Ribs
Now it’s time for the ribs! Follow these steps:
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Choose a rub like brown sugar, chili powder, garlic, paprika, salt, and pepper.
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Coat ribs liberally with dry rub at least 30 minutes before cooking.
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Lay ribs meaty side up on the indirect side of the grill, away from direct heat.
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Maintain grill at 225-250°F by adjusting vents and charcoal. Add fresh coals and wood chips as needed.
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Flip and rotate ribs every 30-45 minutes for even cooking.
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Cook for 4-6 hours depending on rib size. They are done when meat is tender and shrinks back 1⁄4 inch from the bone ends.
Finish on Direct Heat
Finish ribs over direct heat:
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Move ribs directly over coals during the last 10-15 minutes.
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Brush with barbecue sauce and grill 2-3 minutes per side to caramelize.
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Remove ribs from grill and let rest 5-10 minutes before cutting and serving.
Expert Tips and Tricks
Follow these additional tips for amazing ribs on your Holland Grill every time:
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Choose meaty ribs with some marbling for flavor and tenderness.
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Remove membrane from back of ribs for better smoke absorption.
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Maintain an even, low temperature between 225-250°F.
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Spritz ribs occasionally with apple juice or cider to keep moist.
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Wrap ribs in foil if they stall before finished cooking.
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Use a digital thermometer to check for doneness. Look for 195-205°F.
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Let ribs rest after grilling. This redistributes juices for a juicy bite.
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Slice ribs between bones before serving. Go across the grain of the meat.
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Serve ribs with traditional flavors like cornbread, coleslaw, baked beans.
With the right preparation and temperature control, the Holland Grill can produce competition-worthy ribs with a real wood-smoked flavor. Using indirect heat gives the ribs time to cook low and slow until fork tender.
Next time you’re craving perfect pork ribs, fire up the Holland Grill. In just a few simple steps, you’ll have tender, juicy ribs with smoky bark that are sure to impress any backyard barbecue aficionado.
Ribs on the Holland Grill
FAQ
Should ribs be wrapped in foil when grilling?
What temperature does a Holland grill cook at?
How to cook ribs on a gas grill?
1. Preheat the grill to 300°F 2. Trim the ribs and season with rib rub. 3. Put the ribs on the grill grate and cook for 2.5 hours. 4. Place the ribs on foil and top with butter, brown sugar, and apple cider. 5. Close the foil and return the ribs to the grill for an hour. 6. Remove the ribs from the foil and place them on the grill grates.
How do you cook pork ribs on a grill?
Spoiler alert: It works (and it’s delicious)! How to cook pork ribs on the grill? You start by rubbing racks of pork baby back ribs with an aromatic mix of paprika, chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar. The ribs are then wrapped in foil and cooked covered on the grill over direct medium heat for 1 hour.
Do you need to cook ribs before grilling?
You don’t need to cook ribs before grilling them, but sometimes people with a gas grill prefer to start cooking them in the oven prior to grilling them. You can do so, just know it isn’t required for making good ribs! The easiest way to make ribs on the grill! 1. Preheat the grill to 300°F 2. Trim the ribs and season with rib rub. 3.
How do you cook pork baby back ribs?
You start by rubbing racks of pork baby back ribs with an aromatic mix of paprika, chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar. The ribs are then wrapped in foil and cooked covered on the grill over direct medium heat for 1 hour. I personally prefer using a charcoal grill, but you could easily make these on a gas grill.