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2008-09-26 8:07 AM

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Subject: Grilling ribs - input sought
So I hope to grill ribs tomorrow-- my first attempt.

Most people I've talked to and what I've read recommend cookng the ribs in the oven on low for a long period of time, and then finishing up on the grill and adding sauce at the end.

However, my bro-in-law makes some of the best ribs I've had, does them entirely on the grill (charcoal) in under an hour--- 20-30 minutes wrapped in foil and then 20-30 minutes without foil, basting with sauce and turning frequently.

What are your methods and results?
Secret sauce recipes?


2008-09-26 8:13 AM
in reply to: #1698036

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Subject: RE: Grilling ribs - input sought

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 

2008-09-26 8:13 AM
in reply to: #1698050

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Subject: RE: Grilling ribs - input sought
Poster Nutbag - 2008-09-26 6:13 AM

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 

Wow, can I come over to dinner?   yum

2008-09-26 8:31 AM
in reply to: #1698050

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Subject: RE: Grilling ribs - input sought
Poster Nutbag - 2008-09-26 9:13 AM

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 



I do it different... Like he said... be patient and have fun.

Take the big roasting pan the night before, fill with a mixture of hickory and mesquite wood chips add enough water to cover... let sit overnight. Season ribs with a nice dry rub of your choice and let it sit for a couple of hours to let the salt work some magic.

I have a pretty big grill... 4 burners... I only turn on one side (2 burners) for the ribs. Place the pan of chips over the medium low heat. Make a lot of chips. Don't put them all on the grill at once. Replenish the pan on the grill as needed. Too many chips not enough smoke... Too little they catch on fire sometimes. The new wet chips every once in a while help stop it from catching on fire.

Keep the grill temp throughout the process somewhere around ~250. Place the ribs on the other side of the grill (indirect heat). Let them smoke for about ~2 hours. Every 20-30min turn the ribs and baste the ribs with the sauce of your choice. Last 5-10 minutes turn on the burners below the ribs. Gives them a little char which is a nice finishing touch.

Edited by JChristoff 2008-09-26 8:32 AM
2008-09-26 8:31 AM
in reply to: #1698050

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Subject: RE: Grilling ribs - input sought
Poster Nutbag - 2008-09-26 9:13 AM

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 



This does sound good.......
2008-09-26 8:39 AM
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Subject: RE: Grilling ribs - input sought
Poster Nutbag - 2008-09-26 9:13 AM

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 



X2. Best method ever. A good amber beer like Sam Adams or Bass w/ 1 bay leaf. Roast at 250deg for 3-4 hours. I go low and slow, but the idea is the same. If you look in the nutrition section of BT, I put up my recipie for BBQ sauce which, IMHO, is the best going.

If you don't serve w/ Jalapeno cornbread, you might as well order take-out and quit. I use the receipe on the Quaker Corn meal box and finely dice 1 jalapeno in there. Make sure your baking powder is still active and not from last century.

Serve w/ either more of the same style beer or a nice old vine red Zinfandel. A red wine with some balls; no wimpy merlot or pinot noir.

Edited by pitt83 2008-09-26 8:41 AM


2008-09-26 9:18 AM
in reply to: #1698036

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Master
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Subject: RE: Grilling ribs - input sought

I have a simple method and everyone who has tried them loves them.  Sprinkle the ribs liberally with spicy seasoning salt lowery’s, or some of the good spicy rubs. Then cook them in a water smoker for 4 to 7 hours on about 300 make sure you keep some mesquite wood smoking and keep water in the water pan serve with BBQ beans, potato salad and or corn on the cob.

2008-09-26 9:44 AM
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Subject: RE: Grilling ribs - input sought

Assuming you are using babybacks

remove membrane
dry rub of salt and spices (I use Hungarian paprika, onion powder, brownsugar, black and red pepper, cumin and corriander)
refrigerate overnight to let salt cure the meat a little
remove from fridge
I typically use a barrel (water) smoker, though recently I have access to a sidebox smoker, which I think works a little better.
smoke on low heat (I like to use fruit woods like apple, peach, or almond, but hickory is good too) I much prefer to use green wood, but if that is not available, soak the dry wood in water for 24 hours before smoking.
Smoke until internal temp of 160 is achieved (several hours, depending on fire, ambient temp, humidity, wind, etc)
Sauce (if desired) and finish at higher temp either on the grill, or in the oven. I usually go for internal temp of 180.(edit: the 180 temp is after resting, the final temp in the oven is more like 170) My sauce is typically Orange juice, red wine, tomato paste, spices and worstershire sauce. recently, though I have been making the ribs dry and serving various sauces on the side for dipping.
I usually serve with a slaw of green and purple cabbage and carrots, dry-tomato beans (separate recipe) and homemade macaroni and cheese, and beer salad. Sipping whiskey or a nice Belgian lambic for dessert.

too bad it's raining this weekend.

 

 



Edited by ride_like_u_stole_it 2008-09-26 9:45 AM
2008-09-26 10:11 AM
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Subject: RE: Grilling ribs - input sought
I prep the ribs by boiling them for an hour or two first. This breaks down the meat so it melts off the ribs.  Make sure if you are using a tomato based sauce to add it late so it doesn't burn and ruin the ribs.  Adding a bottle or two of beer to the braising (boiling) process helps to infuse the meat as well.  Adding a bottle or two of beer to the cook helps make the day go by better.
2008-09-26 10:20 AM
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Subject: RE: Grilling ribs - input sought
I have often wondered how to cook ribs... should have asked BT ealier!  I just love eating ribs that melt off the bone - YUMMMY
2008-09-26 10:24 AM
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Subject: RE: Grilling ribs - input sought
houston-tri-mama - 2008-09-26 11:20 AM

I have often wondered how to cook ribs... should have asked BT ealier!  I just love eating ribs that melt off the bone - YUMMMY


Yeah, but now I have to make a choice from a bunch of suggestions that all sound awesome.


2008-09-26 10:35 AM
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Subject: RE: Grilling ribs - input sought

DTraub - 2008-09-26 10:24 AM
houston-tri-mama - 2008-09-26 11:20 AM I have often wondered how to cook ribs... should have asked BT ealier! I just love eating ribs that melt off the bone - YUMMMY
Yeah, but now I have to make a choice from a bunch of suggestions that all sound awesome.

You have to make a choice?  There are 7 days in the week, my friend!

Just remember ... slow and low. 

2008-09-26 10:38 AM
in reply to: #1698551

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Subject: RE: Grilling ribs - input sought
I think I now have a dinner menu set for Sunday!  mmmmmm ribs....
2008-09-26 10:38 AM
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Subject: RE: Grilling ribs - input sought

I use a Big Green Egg , if you are using a more traditional smoker or grill you may have to adjust somewhat, but the overall process really shouldn't be any different. This is a summary of my "quick" rib method.

  • Assuming babyback ribs, remove the membrane from the back side (less meaty side) of the ribs.  Apply your favorite dry rub.  I try to put the rub on the night before, but I often forget and honestly cannot tell a huge difference either way.  An easy trick for removing the membrane is to grab the membrane with a paper towel to get a better grip.
  • Prepare your grill for indirect heat and stabilize the temperature around 300F
  • Add wood chips.  I typically use a 50-50 mix of hickory and cherry
  • Put ribs in the grill and walk away for 90 minutes
  • Take the ribs off the grill.  Get an aluminum trip pan and fill it with roughly 1 inch of apple juice.  Place the ribs in the pan and cover tightly with aluminum foil. 
  • At 300F cook ribs, in the pan, for another 60 minutes.  At this point you can use the oven or put them back on the grill.  Doesn't matter as they are covered.
  • Remove from pan and apply sauce if you want.  I typically don't but to each his own.
I just made 3 racks of ribs last weekend for some company using this method.  It has never failed me.  They loved them.
2008-09-26 2:08 PM
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Subject: RE: Grilling ribs - input sought
Sauce:

1/2 a can of Goya Guava paste (a 6inch circular can)
1Tbsp Tomato paste
1/2 a red onion, diced finely
Tabasco
Worchestire sauce
Juice of 1 lime
2Tbsp Cider vinegar
2Tbsp ketchup
1 Tbsp crushed garlic (or 1-2 cloves)
Salt to taste

Simmer the above until smooth; about 30 min.

Unlike any you'll find anywhere else.
2008-09-26 2:27 PM
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Subject: RE: Grilling ribs - input sought
^^^Oh my ... that sounds fantastic!!!


2008-09-26 2:43 PM
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Subject: RE: Grilling ribs - input sought
I've made the Alton Brown "Who Loves Ya Baby Back Rib" recipe and it was great! I'm posting from my iPhone so it's hard for me to post a link, but a Google search will find it.

Speaking of removing the membrane -- I didn't do that and I really should have. Are there any tips for how to do it?
2008-09-26 2:47 PM
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Subject: RE: Grilling ribs - input sought
lodewey - 2008-09-26 3:43 PM

Speaking of removing the membrane -- I didn't do that and I really should have. Are there any tips for how to do it?


Pull it off or cut it off... Really isn't that hard. The only hard part is getting the first bit of separation... but even then it really isn't any more difficult than trimming fat off of a piece of meat.
2008-09-26 3:34 PM
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Subject: RE: Grilling ribs - input sought
OK, thanks! I'm making ribs next weekend.
2008-09-26 4:30 PM
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Subject: RE: Grilling ribs - input sought

I like to use country style ribs, although I'll sometimes throw some baby backs on as well.  I have my own rub recipe of brown sugar, sugar, salt, pepper, paprika, season salt, garlic and chili powder.  Some times I'll add a bit of cayenne when the wife isn't looking.

I have a side box smoker and I'll use hickory and charcoal.  I'll keep a few blocks of the hickory in a bucket of water to use in the first couple of hours.  Typically they are on about 6-7 hours.  Another key I think is I'll take a couple of aluminum pans used in steam tables and put under the ribs and fill with apple juice.  I try to keep the grill temp about 200 - 210.

The sauce is always warmed and on the side.

I use a similar method for brisket and pork shoulder, but the rub mix is a bit differant.

This summer training, I have a 17 mile bike loop and would do the loop 3 - 4 times stopping by to tend to the smoker ever loop.  It allowed me to get my training in and keep the family happy too!



Edited by kenj 2008-09-26 4:32 PM
2008-09-26 4:47 PM
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Subject: RE: Grilling ribs - input sought

I brine my ribs over night, I use a brine on all my pork, I use a miuxture of water, brown ale, sugar and salt.  Mix, let the ribs soak overnight.  (I put mine ina big cooler with a bag of ice in the brine)

Then I use a dry rub, I grill m,ine on indirect heat.



2008-09-26 7:51 PM
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1

Subject: RE: Grilling ribs - input sought
That is good idea to put them in the oven but you can make a foil pouch twice around to lock in the juices and you can grill for about 45 minutes then unwrap then finish grilling for about 45 minutes and during the last 15 minutes baste with your favorite sauce.There are some good tips and recipes at www.cookingandgrillinoutdoors.com
2008-09-26 8:06 PM
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Subject: RE: Grilling ribs - input sought
outdoorgriller - 2008-09-26 8:51 PM

That is good idea to put them in the oven but you can make a foil pouch twice around to lock in the juices and you can grill for about 45 minutes then unwrap then finish grilling for about 45 minutes and during the last 15 minutes baste with your favorite sauce.There are some good tips and recipes at www.cookingandgrillinoutdoors.com


Y'all smell that... Smells like someone is grilling some spam.
2008-09-26 10:08 PM
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Subject: RE: Grilling ribs - input sought
2008-09-28 7:16 PM
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Subject: RE: Grilling ribs - input sought
pitt83 - 2008-09-26 9:39 AM

Poster Nutbag - 2008-09-26 9:13 AM

You can do it both ways, the key is to just do it slowly and with indirect heat (not right over the coals).  I like to get a big roasting pan--the one I use for the turkey on Thanksgiving--empty a few bottles of good beer into it, lay a few racks of ribs in there, and then put them in the over at about 300 until they start to simmer (times will vary).  Let them simmer about 10 or 15 minutes, then grill them on low to get them brown and crispy.  Sauce comes absolutely last ... you don't want to burn the sauce or get it all over your grill.

Experiment, just be patient and have fun! 



X2. Best method ever. A good amber beer like Sam Adams or Bass w/ 1 bay leaf. Roast at 250deg for 3-4 hours. I go low and slow, but the idea is the same. If you look in the nutrition section of BT, I put up my recipie for BBQ sauce which, IMHO, is the best going.


just had some delicious ribs cooked this way. 4 hours @ 250 using Sam Adams Oktoberfest.
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