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Started By
Message
Going to try pork ribs on the grill today for the first time
Posted on 4/17/14 at 10:28 am
Posted on 4/17/14 at 10:28 am
I'm going to get a rack of ribs today and throw them on the grill. I'm looking for pointers and recipes. I've never tried them before, I just know to keep the heat low and let it go slow.
Any suggestions for a good rub? I'm open to make my own or something pre made.
Any suggestions for a good rub? I'm open to make my own or something pre made.
13
Posted on 4/17/14 at 10:31 am to Austin Cajun
You must still be in high school with these first time ribs.
Posted on 4/17/14 at 10:33 am to Austin Cajun
Boil them in coke.
Posted on 4/17/14 at 10:33 am to CITWTT
I see the food board has no shortage of jackasses too.
How the hell did you even draw that conclusion? Contribute or piss off.
How the hell did you even draw that conclusion? Contribute or piss off.
Posted on 4/17/14 at 10:34 am to Austin Cajun
Add pro-boil in layers and let steam in ice chest for 10 minutes.
Posted on 4/17/14 at 10:37 am to Austin Cajun
Get some St Louis style. Cut off the membrane. Rub them down. Put 10-15 coals on one side of the grill. Put a pan of water under the ribs. Add 8-10 coals each hour or so to keep it around 225. Add some woods chips the first 2 hours when you add coals. Baste with some apple juice when you add coals. Cook 5 hours. Then increase the temp and sauce the ribs cook for another 30 minutes or so.
Posted on 4/17/14 at 10:39 am to Austin Cajun
on a more serious note....
When you say "grill" i am assuming you mean a "grill" and not a smoker...
In my experience, its tough to get ribs right on a grill without some precooking.
Before I had a smoker, I use to season them up (whatever you like but its just for base flavor) wrap them in foil and then pop them in the oven for an hour and a half or so at 350 degrees. That would make them pretty tender but yet not fall apart. Then i would proceed to the grill with ribs and whatever sauce you like. Sauce them up and grill them until they get all candied and sticky...sometimes i would apply 2-3 coats of sauce depending on how saucy i wanted them to be.
Good luck with which ever method you take....be sure to swing back by and post pics....we love that shite here on the FDB.
When you say "grill" i am assuming you mean a "grill" and not a smoker...
In my experience, its tough to get ribs right on a grill without some precooking.
Before I had a smoker, I use to season them up (whatever you like but its just for base flavor) wrap them in foil and then pop them in the oven for an hour and a half or so at 350 degrees. That would make them pretty tender but yet not fall apart. Then i would proceed to the grill with ribs and whatever sauce you like. Sauce them up and grill them until they get all candied and sticky...sometimes i would apply 2-3 coats of sauce depending on how saucy i wanted them to be.
Good luck with which ever method you take....be sure to swing back by and post pics....we love that shite here on the FDB.
This post was edited on 4/17/14 at 10:42 am
Posted on 4/17/14 at 10:40 am to Austin Cajun
What pearls said is good info.
Some people on here do what he does and then finish them in the oven. That's what I have done before and they turn out great.
If you don't have a lot of spices on hand, just use premade rub from the store
Some people on here do what he does and then finish them in the oven. That's what I have done before and they turn out great.
If you don't have a lot of spices on hand, just use premade rub from the store
Posted on 4/17/14 at 10:40 am to PearlsLSU
Thank you, that sounds pretty good. Never heard of basting them with apple juice.
Posted on 4/17/14 at 10:42 am to Austin Cajun
Posted on 4/17/14 at 10:43 am to Austin Cajun
I like to put a nice sprinkle of Tony's, or salt and pepper, on mine and that's it. Go low and slow, off the heat, until meat begins to pull back from the end of the bone...about 1/4 inch. When you pick up the rack with tongs and hold one side, and the other half drops the better part of 160 or so degrees, it's done.
Then I like to spritz with a bit of water or apple cider vinegar (or mix the two), and put of a good layer of Memphis style dry seasoning. Serve with a sauce on the side.
Then I like to spritz with a bit of water or apple cider vinegar (or mix the two), and put of a good layer of Memphis style dry seasoning. Serve with a sauce on the side.
This post was edited on 4/17/14 at 10:48 am
Posted on 4/17/14 at 10:44 am to Austin Cajun
When i use the apple juice....i dont baste it on...i put it in a little spray bottle and spray it on. I find its less of a drippy mess, i get the ribs covered better and i dont knock off all my seasoning with the brush.
Posted on 4/17/14 at 10:47 am to StinkDog12
I smoke single racks on my weber kettle frequently. Just doesn't make sense to fire up the big smoker for that small of an amount.
As Pearls said, create direct and indirect heat zones on your grill. Try to hold the grill temp steady around 250. Start your rack off on the indirect side. Use wood chunks or chips if you got em, but only for the first part of the cook. I don't think you need more than 15 minutes of smoke for ribs. A rack can take anywhere from 4-6 hours if you're going straight smoke. To speed things up, you can wrap in foil after a couple hours, then unwrap and grill over the direct side basting with sauce to get a nice, glazed finish. I always judge doneness by the meat pulling from the ends of the ribs. You can always cut off the end rib for a test too...cook's prerogative.
As Pearls said, create direct and indirect heat zones on your grill. Try to hold the grill temp steady around 250. Start your rack off on the indirect side. Use wood chunks or chips if you got em, but only for the first part of the cook. I don't think you need more than 15 minutes of smoke for ribs. A rack can take anywhere from 4-6 hours if you're going straight smoke. To speed things up, you can wrap in foil after a couple hours, then unwrap and grill over the direct side basting with sauce to get a nice, glazed finish. I always judge doneness by the meat pulling from the ends of the ribs. You can always cut off the end rib for a test too...cook's prerogative.
Posted on 4/17/14 at 10:56 am to Austin Cajun
I always go for spare ribs. When you get home from the store, you will have to dress them.
Prep work
There will be a slimy membrane on the bone side (bottom) that you will want to remove. After that, square them with a knife by taking off the 1-2" of overhanging meat that isnt attached to the bone. It should make the rack a nice uniform rectangle. I always chop the discarded meat up into bite size "ends and pieces" section that get their own special treatment. I always just do a basic dry rub of sea salt, ground black peppercorns, garlic powder, cayenne, and cumin. I always slice fresh jalapeno, yellow onion, purple onion and green bells to "smother" the ribs in. Take the veggies and scatter half on a sheet of aluminum foil with a little oil. Lay seasoned rib rack on top of veggies then place remaining veggies on top and close the foil around it and seal. I then wrap two more times with sheets of aluminum foil so its triple wrapped and protected from the heat. Make sure you seal the first layer of foil wrap well as the fat and oil will drip when flipping the ribs and cause your coals to flare up. Repeat process with diced rib end pieces and veggies.
Grill Prep
I use charcoal and try to create an oven enviroment with a hot side and a cool side. Basically just push coals to one side or other of grill.
Cooking
I always put ribs on "cool" side with the edge right up to the boundary of the hot side. I typically rotate the rack 180 degrees every 10 min so that no side is facing the "hot" side of coals for more than that. I then flip every 20 mins on the 10 min. So on grill for 10 (or one beer), rotate 180 at that 10 min mark, then flip at 20 min mark. Rotate at 10, flip...etc. This will ensure no burning and even cooking. I usually let them go for about 1.5 hrs to develop the desired tenderness. (I do not like completely fall off the bone, I want some bite but still very tender). At about the 90 min mark, Im at the tenderness I like and unwrap the foil (holy shite does this smell frickin good). The ribs will not look very appetizing at this point (slimy and pale). I then finish them on the "hot" side of the grill over direct heat to get desired color and just the right char. Do not discard those little amazing veggie bits that are leftover in your foil. I always dump that in my basting sauce. You will want to baste the ribs about the last 10 mins of the char phase as to not burn your sauce. Ive always done ribs like this and they are pretty killer.
Prep work
There will be a slimy membrane on the bone side (bottom) that you will want to remove. After that, square them with a knife by taking off the 1-2" of overhanging meat that isnt attached to the bone. It should make the rack a nice uniform rectangle. I always chop the discarded meat up into bite size "ends and pieces" section that get their own special treatment. I always just do a basic dry rub of sea salt, ground black peppercorns, garlic powder, cayenne, and cumin. I always slice fresh jalapeno, yellow onion, purple onion and green bells to "smother" the ribs in. Take the veggies and scatter half on a sheet of aluminum foil with a little oil. Lay seasoned rib rack on top of veggies then place remaining veggies on top and close the foil around it and seal. I then wrap two more times with sheets of aluminum foil so its triple wrapped and protected from the heat. Make sure you seal the first layer of foil wrap well as the fat and oil will drip when flipping the ribs and cause your coals to flare up. Repeat process with diced rib end pieces and veggies.
Grill Prep
I use charcoal and try to create an oven enviroment with a hot side and a cool side. Basically just push coals to one side or other of grill.
Cooking
I always put ribs on "cool" side with the edge right up to the boundary of the hot side. I typically rotate the rack 180 degrees every 10 min so that no side is facing the "hot" side of coals for more than that. I then flip every 20 mins on the 10 min. So on grill for 10 (or one beer), rotate 180 at that 10 min mark, then flip at 20 min mark. Rotate at 10, flip...etc. This will ensure no burning and even cooking. I usually let them go for about 1.5 hrs to develop the desired tenderness. (I do not like completely fall off the bone, I want some bite but still very tender). At about the 90 min mark, Im at the tenderness I like and unwrap the foil (holy shite does this smell frickin good). The ribs will not look very appetizing at this point (slimy and pale). I then finish them on the "hot" side of the grill over direct heat to get desired color and just the right char. Do not discard those little amazing veggie bits that are leftover in your foil. I always dump that in my basting sauce. You will want to baste the ribs about the last 10 mins of the char phase as to not burn your sauce. Ive always done ribs like this and they are pretty killer.
Posted on 4/17/14 at 11:14 am to dnm3305
quote:
I then flip every 20 mins on the 10 min. So on grill for 10 (or one beer), rotate 180 at that 10 min mark, then flip at 20 min mark. Rotate at 10, flip...etc
Dude...we're BBQ'ing not engineering a new space shuttle. Just roll with it. Posted on 4/17/14 at 11:15 am to HungryTiger
quote:
HungryTiger
you try the smoke snake method on your kettle yet?
I love it!!!!! never add coals, temp is constant full smoke the entire cook without messing with it.... I can smoke for 8-10 hours at 200-225 without ever touching anything but the air vents every once in a while when the snake gets to a fresh chunk of wood. but thats only like 4 times in a 8 hour smoke.
This post was edited on 4/17/14 at 11:16 am
Posted on 4/17/14 at 11:27 am to Austin Cajun
quote:
Any suggestions for a good rub?
Alton Brown has a real simple and relevant video on cooking ribs, I have tweaked it a bit but it make for some tasty ribs. covers the dry rub and the BBQ sauce components
Posted on 4/17/14 at 11:33 am to Austin Cajun
First sear them on the grill (to lock in the juices
) without any seasoning. After seared season with tony's, brown sugar, and garlic powder. Wrap them in tin foil and add some sort of juice or liquid. I like pineapple or apple, but I've heard Dr. pepper does well. Put them back on the grill for 20 mins. a side. Posted on 4/17/14 at 11:37 am to StinkDog12
quote:Never do this!
Boil them in coke.
Just be sure to take the "silver" skin off the underside of the ribs. The best way to prevent your ribs from being tough is to wrap them in foil after a hour or so.
Posted on 4/17/14 at 11:40 am to Austin Cajun
Go with baby backs. And you don't have to cook them for hours. You can have nice smokey ribs done in an hour.
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