Mastering the Art of Grilling Juicy, Fall-Off-the-Bone Pork Ribs on a Holland Grill

Backyard barbecue masters know that pork ribs cooked low and slow on a smoker or grill result in the most tender, flavorful ribs around. While you can certainly use a regular charcoal or gas grill, cooking pork ribs on a Holland grill allows you to infuse even more savory smoke flavor into the meat. The unique design of a Holland grill, with its shallow charcoal pan and vented domed lid, transforms it into a mini backyard smoker perfect for ribs and other barbecue classics. Follow these tips and step-by-step instructions to make melt-in-your-mouth pork ribs on your Holland grill.

Benefits of Using a Holland Grill for Pork Ribs

A Holland grill also known as a braai offers several advantages when cooking pork ribs

• Allows for indirect cooking with cooler temps near the outer edges ideal for slow cooking.

• Imparts delicious smoky flavor as the ribs cook in the domed lid

• Holds in and circulates heat for consistent grilling temps.

• Coal bed is closer to the grate for faster searing while still allowing low, slow cooking.

• Enameled cast iron holds and radiates heat evenly.

• Shallow bed of coals prevents flare ups from dripping fat.

Tips for Grilling Pork Ribs on a Holland Grill

Follow these tips for finger-lickin’ good pork ribs using your Holland grill:

• Choose meaty, St. Louis style ribs around 2.5-3 lbs.

• Remove thin membrane from bone side of ribs for better smoke absorption.

• Season ribs all over with a dry rub at least 1 hour prior to grilling.

• Stack charcoal to one side of coal bed, leaving other side empty for indirect cooking.

• Maintain temperature of 250-275°F, adding a few fresh coals every hour as needed.

• Spritz ribs with apple juice or cider vinegar every hour for moisture and flavor.

• Wrap ribs in foil if bark forms too quickly or meat seems to dry out.

• Cook for 5-6 hours until ribs pass the bend test and bones slide out clean.

Step-by-Step Instructions for Smoky Pork Ribs on a Holland Grill

Follow this simple process for perfectly smoked ribs using your Holland grill:

1. Prepare the Ribs

• Start with 2.5-3 lbs of St. Louis style pork ribs.

• Peel off any thin membrane from the bone side of the ribs.

• Trim excess hard fat, but leave some fat cap for moisture.

• Generously apply dry rub all over ribs.

• Refrigerate for 1-4 hours to let rub penetrate meat.

2. Set Up the Grill for Indirect Cooking

• Fill charcoal pan 2/3 full with fresh charcoal briquettes.

• Stack coals to one side of pan, leaving other side empty.

• Place drip/water pan in empty side. Fill with water, juice, beer etc.

• Light coals and allow grill to preheat to 250°F.

3. Cook the Ribs Slow and Low

• Place ribs meaty-side up on grill grate over drip pan/no coals.

• Cook at 225-250°F, with vents open and dome lid closed.

• Maintain steady low temperature for 5-6 hours until ribs are tender.

• Spritz ribs hourly with juice/vinegar for moisture and flavor.

• If bark forms too quickly, wrap ribs in foil to steam and continue cooking.

4. Finish the Ribs

• Carefully transfer ribs to direct heat side for last 10-15 minutes.

• Char and caramelize sauce brushed on ribs over direct coals.

• Remove ribs when bones slide out clean and meat bends easily.

5. Rest, Slice and Serve

• Let ribs rest 5-10 minutes before cutting for juicier meat.

• Slice ribs between bones into individual pieces.

• Serve hot with extra barbecue sauce on the side if desired.

Recipe Ideas for Grilled Pork Ribs

The flavor possibilities are endless when making pork ribs on a Holland grill. Try one of these tasty ideas:

• Bourbon BBQ – Brush ribs with sauce made with bourbon, ketchup, brown sugar and spices.

• Coffee Chili Rub – Season meat with a blend of coffee, chili powder, cumin and brown sugar.

• Jamaican Jerk – Apply a wet jerk marinade with scallions, habanero, allspice, thyme and lime juice.

• Asian Lacquer – Glaze ribs with a mixture of hoisin, soy sauce, ginger and sesame oil.

• Minty Raspberry – Finish with a fruity sauce made with raspberry jam, mint and rice vinegar.

• Honey Mustard – Slather ribs with a sweet and tangy sauce of Dijon mustard, honey and garlic.

• Chipotle Cherry – Brush on a sauce combining chipotle chiles, cherry preserves and beer or Dr Pepper.

With the right preparation and temperature control, Holland grills deliver incredibly tender, juicy and flavorful pork ribs. The extra smoky flavor from cooking low and slow transforms a simple rack of ribs into a mouthwatering feast.