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re: Help - ribs
Posted on 10/13/25 at 6:20 am to TackySweater
Posted on 10/13/25 at 6:20 am to TackySweater
quote:Offended? That's silly.
Sorry I offended your tastes
2
Posted on 10/13/25 at 6:58 am to AlxTgr
quote:
Offended? That's silly.
Ok lol
Posted on 10/13/25 at 9:36 am to Alyosha
Get a rib rack for your Weber.
Posted on 10/13/25 at 1:01 pm to AlxTgr
Add me to the fall of the bone ribs are best. Bite and pull ribs are okay but just don’t do it for me.
Posted on 10/13/25 at 1:23 pm to Alyosha
quote:
Never done them before. Only have a Weber for coal. Tips?
Heath Riles, two time rib champ at Memphis in May (the Superbowl of BBQ competition), has you covered.
Posted on 10/13/25 at 3:13 pm to Alyosha
I have a slow n sear insert that i use with one tumbleweed and fill the water trough. Cook at 225-250 with pecan wood for 5-6 hours depending on Babyback or Spare ribs. Like others said, use the tong bend test and pull before they start sliding off the bone.
I prefer to season (Holy Voodoo) night before. If you are going to wrap, recommend butcher paper to foil for 321 or 221
I prefer to season (Holy Voodoo) night before. If you are going to wrap, recommend butcher paper to foil for 321 or 221
Posted on 10/13/25 at 4:37 pm to Alyosha
I've also done it this way and it was really really good. I used the Rendevouz seasoning but Peg Leg's charcoal grill method. For your guests who insist on sauciness, just serve the sauce on the side and them them ruin the ribs on their own plate.
Only change I would make is next time I'd do baby backs instead of the St Louis cut spare ribs. I can't seem to get a decent St Louis cut around here, always tough and greasy no matter how well I trim them.
Only change I would make is next time I'd do baby backs instead of the St Louis cut spare ribs. I can't seem to get a decent St Louis cut around here, always tough and greasy no matter how well I trim them.
Posted on 10/13/25 at 11:54 pm to Alyosha
Used to do Baby Back and Country Style Ribs. Charcoal with Mesquite Wood. Smoke them good. Cover and finish in the oven on a low heat.
Posted on 10/14/25 at 12:49 am to PapaPogey
I lime cooking to fall off the bone then putting pn French bread and making a sandwich.
Posted on 10/14/25 at 7:54 am to Alyosha
I do them 2 ways…
3-2-1
Or
Seasoned ribs on direct heat flipping every 10 minutes, basting after each flip with thinned down bbq sauce with apple cider vinegar. Usually takes @ 1.25 to 1.5 hrs. This is how Rendezvous in Memphis does it.
3-2-1
Or
Seasoned ribs on direct heat flipping every 10 minutes, basting after each flip with thinned down bbq sauce with apple cider vinegar. Usually takes @ 1.25 to 1.5 hrs. This is how Rendezvous in Memphis does it.
Posted on 10/15/25 at 1:53 pm to rltiger
quote:I need to try this again. I think I did something wrong the first time.
Seasoned ribs on direct heat flipping every 10 minutes, basting after each flip with thinned down bbq sauce with apple cider vinegar.
Posted on 10/15/25 at 4:24 pm to rltiger
quote:
ribs on direct heat flipping every 10 minutes
This is how I cooked ribs the first time on my BGE. I did raise the rack up some to be further from the fire.
They were delicious. Not sure why I don't do it more often. Maybe it's the extra attention you have to give it.
Reminds me of the fair food booths that cook directly over charcoal.
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