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Started By
Message
Griiling Ribs,,,
Posted on 10/28/09 at 4:43 pm
Posted on 10/28/09 at 4:43 pm
Looking for an easy grilling recipe... 
4
Posted on 10/28/09 at 7:09 pm to jtlips13
Assuming charcoal grilling:
1. Boil them in water for 45 minutes with some liquid crab boil (about 3 caps full).
2. Add salt and pepper then place over low flame on pit for approx 15 minutes per side (watch closely - the fire may kick-up).
3. Pour generous amounts of maple brown sugar BBQ sauce (KC Masterpiece ain't bad) and remove from directly over the fire. Closed the top and smoke for 15 more minutes.
Enjoy.
1. Boil them in water for 45 minutes with some liquid crab boil (about 3 caps full).
2. Add salt and pepper then place over low flame on pit for approx 15 minutes per side (watch closely - the fire may kick-up).
3. Pour generous amounts of maple brown sugar BBQ sauce (KC Masterpiece ain't bad) and remove from directly over the fire. Closed the top and smoke for 15 more minutes.
Enjoy.
Posted on 10/28/09 at 8:40 pm to jtlips13
Low and slow........
Posted on 10/28/09 at 10:52 pm to LSU Gat
quote:
Low and slow......
Beat me to it. At least 8 hours at 225 degrees or so.
Posted on 10/28/09 at 11:29 pm to LSU Gat
quote:This.
Low and slow........
I marinade mine and when their on the pit I baste with 2/3 jack millers 1/3 kraft spicy honey.
Posted on 10/29/09 at 2:38 am to jtlips13
julia child recipe that is pretty good:
dry seasoning: equal amts black pepper & allspice
sauce: equal amts peanut oil/soy sauce/honey with vinegar, thyme/sage, paprika, cayenne or chili powder to taste
dry seasoning: equal amts black pepper & allspice
sauce: equal amts peanut oil/soy sauce/honey with vinegar, thyme/sage, paprika, cayenne or chili powder to taste
Posted on 10/29/09 at 5:53 am to haut coton
quote:
Boil them in water for 45 minutes
Posted on 10/29/09 at 8:10 am to Burlee
This is how I do it on my Weber grill. I take the membrane off of the back of the ribs and trim them to St. Louis style. Then I add my favorite rub.
Then I get the charcoal started with piles of charcoal on both sides. I light about 15 briquettes in my chimney starter and place those on top of a pile of unlit charcoal and mesquite wood chunks. I adjust my air dampers until I can get a steady 250-300 degrees dome temp inside the grill. I then add the ribs down the middle of the grill grate over indirect heat as the charcoal piles are on the side.
I monitor the dome temp to make sure I'm in that 250-300 degree level for the next 2 1/2 hours. I then open the lid and spray the ribs with apple sauce and wrap them in tin foil and then back on the grill for about 1 1/2 hours. I then take them out of the tin foil and add put them back on the grill for the next 1/2 hour to 1 hour to firm them up a little. If you want to add sauce this is the time to do it.
I then take them off the grill and eat.
Then I get the charcoal started with piles of charcoal on both sides. I light about 15 briquettes in my chimney starter and place those on top of a pile of unlit charcoal and mesquite wood chunks. I adjust my air dampers until I can get a steady 250-300 degrees dome temp inside the grill. I then add the ribs down the middle of the grill grate over indirect heat as the charcoal piles are on the side.
I monitor the dome temp to make sure I'm in that 250-300 degree level for the next 2 1/2 hours. I then open the lid and spray the ribs with apple sauce and wrap them in tin foil and then back on the grill for about 1 1/2 hours. I then take them out of the tin foil and add put them back on the grill for the next 1/2 hour to 1 hour to firm them up a little. If you want to add sauce this is the time to do it.
I then take them off the grill and eat.
Posted on 10/29/09 at 8:16 am to haut coton
quote:
Assuming charcoal grilling:
1. Boil them in water for 45 minutes with some liquid crab boil (about 3 caps full).
2. Add salt and pepper then place over low flame on pit for approx 15 minutes per side (watch closely - the fire may kick-up).
3. Pour generous amounts of maple brown sugar BBQ sauce (KC Masterpiece ain't bad) and remove from directly over the fire. Closed the top and smoke for 15 more minutes.
Enjoy.
You're new here aren't you?
Posted on 10/29/09 at 2:55 pm to haut coton
Posted on 10/29/09 at 3:02 pm to Martini
quote:
1. Boil them in water for 45 minutes with some liquid crab boil (about 3 caps full).
quote:
You're new here aren't you?
You referring to the "boil" part?
Posted on 10/29/09 at 5:13 pm to askaboutp
quote:
boiling ribs = no flavor
Hence the 3 caps liquid crab boil. My ribs taste just fine.
The original poster asked for an "easy rib recipe". Cooking for 8 hours ain't my idea of easy.
Posted on 10/30/09 at 9:41 am to haut coton
quote:
The original poster asked for an "easy rib recipe". Cooking for 8 hours ain't my idea of easy.
Easy is as easy does.
Posted on 10/30/09 at 9:45 am to haut coton
quote:
Hence the 3 caps liquid crab boil. My ribs taste just fine.
The original poster asked for an "easy rib recipe". Cooking for 8 hours ain't my idea of easy.
I have made them and eaten them this way and they are fine. Sure you can slow cook them for 8 hours and get the meat falling off the bone but who cares. The people chowing down on them during the game while slamming back beers won't care and most people probably couldn't tell the difference anyway. It is all about being tender and having flavor doesn't matter how it gets there IMO.
Posted on 10/30/09 at 9:51 am to bayoudude
quote:
bayoudude
There are just right ways and wrong ways to cook food. This board, generally, is of the "if you're going to cook ________, do it right" mindset. Boiling meats (unless you are braising in your crock pot) is just bad practice. There are a multitude of better ways to introduce flavor and texture that are just as easy as boiling.
I can cook a chicken breast in a microwave and have it come out edible for tailgates. However, the RIGHT way is to grill or panee', or stuff and broil, etc. Period.
Posted on 10/30/09 at 10:43 am to OPR
quote:
There are just right ways and wrong ways to cook food. This board, generally, is of the "if you're going to cook ________, do it right" mindset. Boiling meats (unless you are braising in your crock pot) is just bad practice. There are a multitude of better ways to introduce flavor and texture that are just as easy as boiling.
I can cook a chicken breast in a microwave and have it come out edible for tailgates. However, the RIGHT way is to grill or panee', or stuff and broil, etc. Period.
Did Tyler Florence tell you that while y'all were holding eachother?
Posted on 10/30/09 at 10:57 am to haut coton
quote:
Did Tyler Florence tell you that while y'all were holding eachother?
Don't get pissed at me. There was nothing personal about my post. I'm simply trying to help you navigate this board a little better.
You cannot disagree that there are good ways and bad ways to cook different types of food. And on this board, people want their shite to taste right, so they cook it right.
Nothing in my previous post was incorrect. Sure, you can boil meats if you want. Bottomline is that it tastes better when you don't.
I know the first post asked for a "simple" recipe, but the fact is that ribs, although easy to prepare and cook, take a long time if done properly.
Maybe next time you can preface your post for a "fasty and dirty" recipe by saying that.
Peace.
Posted on 10/30/09 at 11:26 am to OPR
It's pretty easy for babybacks.
1. Trim the membrane of the slab/slabs
2. Use a dry rub to marinate (never put a wet rub or bbq sauce on the ribs at this point.)
3. Wrap the ribs tightly in plastic wrap and put in fridge for 5 - 24 hours.
4. Take the ribs out of fridge about 30 minutes before grill time.
5. Place ribs over HIGH DIRECT heat for about 5 minutes per side. (You are trying to get a good sear on each side in order to trap the juice).
6. Take ribs off the HIGH heat and place on grill over INDIRECT LOW heat. Ideally, you want to keep the heat between 250-300 degrees. Grill for 2 1/2 - 3 hours. Check periodically, but do not turn the slab.
7. With about twenty minutes left of grill time, baste BBQ sauce on slab and turn that side face down on grill for five minutes, then baste opposite side and face down on grill for five minutes, repeat this process once.
8. Take off and let sit for 15 minutes before cutting.
I did this last weekend and they came out as good as you can get without smoking them.
1. Trim the membrane of the slab/slabs
2. Use a dry rub to marinate (never put a wet rub or bbq sauce on the ribs at this point.)
3. Wrap the ribs tightly in plastic wrap and put in fridge for 5 - 24 hours.
4. Take the ribs out of fridge about 30 minutes before grill time.
5. Place ribs over HIGH DIRECT heat for about 5 minutes per side. (You are trying to get a good sear on each side in order to trap the juice).
6. Take ribs off the HIGH heat and place on grill over INDIRECT LOW heat. Ideally, you want to keep the heat between 250-300 degrees. Grill for 2 1/2 - 3 hours. Check periodically, but do not turn the slab.
7. With about twenty minutes left of grill time, baste BBQ sauce on slab and turn that side face down on grill for five minutes, then baste opposite side and face down on grill for five minutes, repeat this process once.
8. Take off and let sit for 15 minutes before cutting.
I did this last weekend and they came out as good as you can get without smoking them.
Posted on 10/30/09 at 11:27 am to bayoudude
quote:
Sure you can slow cook them for 8 hours and get the meat falling off the bone but who cares.
i would never smoke ribs this long unless you want beef jerky
Posted on 10/30/09 at 11:38 am to Loubacca
yeah...you slow cook a shoulder/butt for 8 - 10 hours, but not ribs. At 250 degrees - indirect, it takes about 3 hours.
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