Preparation: Spice Rub & Marination

Prepare the Spice Rub:

• In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.

Prep the Ribs:

• Lay the pork ribs out on a large cutting board.
• Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.

Apply the Rub:

• Transfer the ribs to a large, shallow baking sheet.
• Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.

Marinate:

• Once the ribs are fully coated, cover the baking sheet with aluminum foil.
• Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.

Sauce Preparation:

Sauté Aromatics:

• Heat a medium saucepan over medium heat.
• Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.

Make the Sauce:

• Stir in the remaining sauce ingredients.
• Bring the mixture to a boil.
• Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
• Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
• Once done, remove the saucepan from the heat and set it aside.

Grilling Phase:

Preparation:

• Preheat the charcoal grill, aiming for a cooking time of approximately 75 to 85 minutes.

Set Up for Indirect Cooking:

• Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat.
• Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.
• If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature.

Position the Ribs:

• Place the ribs on the grill grate opposite the bank of coals, ensuring they are not directly above the heat. This indirect cooking method allows the ribs to cook slowly, becoming more tender over time.

Optimize Smoke Flow:

• Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor.
• Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

Monitor the Cooking Process:

• Check the ribs every 20 minutes. This helps you gauge the cooking speed and adjust as necessary.
• After the first 40 minutes, if the ribs seem to be browning or cooking too quickly, reduce the heat slightly by narrowing the bottom vent holes. Remember, you’re aiming for a gradual cook to keep the meat tender.

Checking Meat Temperature:

• Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) for pork ribs. This ensures the collagen in the meat has broken down, making the ribs tender. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.

Apply the Sauce:

• During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.

Final Check:

• Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.
• The meat should be tender, pulling away from the bone easily, but not falling off.

Rest and Serve:

• After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy!