A better way to rib:
And as I stood by Kahan’s side at the grill, I found one. Kahan was grilling, and I watched as he pulled the ribs from a bowl of spicy, gingery, sweet marinade. He proceeded to grill the ribs for a few minutes, and then, when they were halfway done, dunked them in the bowl of marinade again.That was my introduction to Paul Kahan’s Triple-Dip Method, which, even these handful of years later, still feels like a new technique, even though it also seems obvious.
Pour 1/3 of the marinade into a separate bowl and store it, covered, in the refrigerator. You won't use this bit of marinade until the very end of the grilling process.Photo by Chelsea Kyle, Food Styling by Simon AndrewsWhen the time comes to grill your meat, transfer the meat from the marinade to a platter. Pour the marinade into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
Have the just-boiled marinade nearby when you start to grill. Grill your meat as instructed, but halfway through the grilling, use tongs to pick up each piece of meat and dip it into the bowl of the just-boiled marinade. That’s the second dip.When the meat is just about finished, dip the meat into the marinade one final time, this time using the reserved bowl of marinade. That's the third dip.
Slap your meat on the grill one last time. "Just 30 seconds or so per side is perfect for sealing in the flavor," Kahan says. Close readers of the recipe may notice something that contradicts with the method I lay out above: in the recipe, there are onlydips, not three. That was an editorial choice, but I've long since forgotten why that choice was made. I can tell you this, though: it was not the right choice. A double-dip is nice, but the Triple Dip is revolutionary.
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