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re: Going to try pork ribs on the grill today for the first time
Posted on 4/17/14 at 10:39 am to Austin Cajun
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
1
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.
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