Why Use the Blackstone Griddle for Ribs?

The Blackstone griddle is an ideal tool for cooking ribs for several reasons. First, its large, flat cooking surface ensures even heat distribution, making it easy to cook multiple ribs at once without worrying about hot spots. The griddle also allows you to control the temperature easily, which is key when slow-cooking ribs. By keeping the temperature low at first and gradually increasing it during the searing process, you can achieve perfectly tender ribs with a deliciously crispy crust.

Additionally, the griddle provides the perfect platform for caramelizing the ribs once they’ve been slow-cooked. The direct heat of the griddle gives the ribs a beautiful, golden-brown sear, adding both flavor and texture. This method helps lock in juices and creates an irresistible exterior that’s both smoky and sweet when brushed with BBQ sauce.

The Process of Preparing Ribs

The first step to creating perfect griddled ribs is preparing the ribs themselves. Start by removing the membrane on the back of the ribs. The membrane can be tough and chewy, which can make the ribs less tender. Using a knife, gently lift the membrane from the underside of the ribs and pull it off. Removing this membrane ensures that the ribs cook more evenly, and it helps the seasoning penetrate the meat for better flavor.

Once the membrane is removed, it’s time to apply the mustard and dry rub. The mustard acts as an adhesive, helping the dry rub stick to the ribs while also tenderizing the meat slightly. The rub itself consists of brown sugar, smoked paprika, onion powder, garlic salt, sea salt, and black pepper. This combination of spices creates a balanced flavor profile with sweetness, smokiness, and a touch of heat. The sugar in the rub will also help caramelize the ribs during searing, giving them a rich, golden-brown crust.

Slow-Cooking the Ribs on the Blackstone

The next step is slow-cooking the ribs on the Blackstone. Preheat the griddle to low heat and wrap the seasoned ribs tightly in foil. This slow-cooking method allows the ribs to tenderize gradually, which is crucial for achieving that melt-in-your-mouth texture. The foil acts as a seal, trapping moisture inside and steaming the ribs, ensuring they stay juicy as they cook.

Place the foil-wrapped ribs bone-side down on the griddle, close the lid, and let them cook for 30-45 minutes. During this time, the ribs will begin to tenderize, and the flavors from the dry rub will start to infuse the meat. After this initial cooking period, flip the ribs and cook for another 15-20 minutes to ensure they reach an internal temperature of 190°F-200°F. This is the ideal temperature for tender, pull-apart ribs.

Searing the Ribs for That Perfect Crispy Exterior

Once the ribs are cooked low and slow, it’s time to crank up the heat and sear the ribs to perfection. Increase the griddle’s heat to medium and remove the foil from the ribs. Place the ribs directly on the griddle to sear them. Searing the ribs on the griddle creates a crispy, caramelized crust that locks in the juices and adds extra flavor.

Sear the ribs for about 5-10 minutes on each side, pressing down gently on the edges to ensure good contact with the griddle. This will help the ribs form a beautiful, brown crust. Once both sides are seared to your liking, it’s time to brush on the BBQ sauce. The sauce will adhere to the ribs and caramelize slightly, adding sweetness and smoky depth. Let the ribs sear for another 2-3 minutes after brushing on the sauce, allowing the sauce to meld into the ribs and give them a glossy, mouthwatering finish.

Serving and Enjoying the Ribs

After the ribs have been seared and glazed with BBQ sauce, remove them from the griddle and let them rest for about 10 minutes. Resting the ribs allows the juices to redistribute throughout the meat, ensuring that every bite is tender and juicy.

Once the ribs have rested, slice them between the bones to serve. You’ll find that the meat comes off the bone with ease, thanks to the slow-cooking process. Serve the ribs with your favorite BBQ sides like coleslaw, baked beans, or cornbread for a complete, satisfying meal.

Conclusion

Cooking ribs on the Blackstone griddle is a fantastic way to achieve tender, flavorful ribs with a perfect crispy exterior. The combination of slow cooking and searing ensures that the ribs are juicy and tender, while the high heat from the griddle creates a caramelized, golden-brown crust. The seasoning and BBQ sauce provide the perfect balance of sweet, smoky, and savory flavors, making these ribs a true crowd-pleaser.

The Blackstone griddle’s ability to maintain consistent heat and provide a large cooking surface makes it an excellent tool for cooking ribs, whether you’re making them for a family dinner, a BBQ party, or a special occasion. With this simple method, you can enjoy restaurant-quality ribs right in your own backyard. So fire up the griddle, apply your favorite dry rub, and get ready for a delicious, fall-off-the-bone rib experience!