Grilling ribs - input sought
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2008-09-26 8:07 AM |
Extreme Veteran 395 Cincinnati | 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? |
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2008-09-26 8:13 AM in reply to: #1698036 |
Extreme Veteran 638 Carlsbad, CA | 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 |
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 |
Elite 4504 Columbus, Ohio | 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 |
Extreme Veteran 395 Cincinnati | 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 in reply to: #1698050 |
Champion 16151 Checkin' out the podium girls | 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 |
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2008-09-26 9:18 AM in reply to: #1698036 |
Master 2447 White Oak, Texas | 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 in reply to: #1698036 |
Champion 6786 Two seat rocket plane | Subject: RE: Grilling ribs - input sought Assuming you are using babybacks remove membrane 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 in reply to: #1698036 |
Pro 6767 the Alabama part of Pennsylvania | 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 in reply to: #1698036 |
Master 1914 Finally north of the Mason-Dixon Line | 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 in reply to: #1698484 |
Extreme Veteran 395 Cincinnati | 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. |
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2008-09-26 10:35 AM in reply to: #1698502 |
Extreme Veteran 638 Carlsbad, CA | 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 |
Sensei Sin City | 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 in reply to: #1698036 |
Expert 924 Louisville, KY | 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.
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2008-09-26 2:08 PM in reply to: #1698036 |
Champion 16151 Checkin' out the podium girls | 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 in reply to: #1698036 |
Extreme Veteran 638 Carlsbad, CA | Subject: RE: Grilling ribs - input sought ^^^Oh my ... that sounds fantastic!!! |
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2008-09-26 2:43 PM in reply to: #1698036 |
Extreme Veteran 745 Colo Springs, CO | 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 in reply to: #1699413 |
Elite 4504 Columbus, Ohio | 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 in reply to: #1698036 |
Extreme Veteran 745 Colo Springs, CO | Subject: RE: Grilling ribs - input sought OK, thanks! I'm making ribs next weekend. |
2008-09-26 4:30 PM in reply to: #1698036 |
Pro 5123 Canandaigua NY | 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 in reply to: #1698036 |
Elite 2733 Venture Industries, | 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. |
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2008-09-26 7:51 PM in reply to: #1698036 |
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 in reply to: #1700103 |
Elite 4504 Columbus, Ohio | 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 in reply to: #1698036 |
Extreme Veteran 638 Carlsbad, CA | Subject: RE: Grilling ribs - input sought HAH! |
2008-09-28 7:16 PM in reply to: #1698143 |
Master 1821 | 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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