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Started By
Message
Rib Advice Needed
Posted on 2/24/18 at 2:19 pm
Posted on 2/24/18 at 2:19 pm
Gonna do a small rack of baby backs on the grill and could use some good ideas.
9
Posted on 2/24/18 at 2:25 pm to Walkerdog14
Posted on 2/24/18 at 2:40 pm to Rza32
No
Posted on 2/24/18 at 2:53 pm to Walkerdog14
Peel skin off back. Inject with Apple juice/Apple cider vinegar. Coat with rub. Cook over indirect heat for couple of hours. Remove and take some dark brown sugar and make a bed on tinfoil and cover with honey and margarine. Lay ribs on it. Wrap tight and back on grill for hour or so. When the rack is flimsy. It's done. Enjoy.
Eta: If you want sauce, add at the end and put back on grill for 15 mins or so to caramelize
Eta: If you want sauce, add at the end and put back on grill for 15 mins or so to caramelize
This post was edited on 2/24/18 at 8:19 pm
Posted on 2/24/18 at 3:01 pm to Rza32
quote:
Boil 1st
In Dr Pepper
Posted on 2/24/18 at 3:41 pm to LSUEnvy
quote:
Boil 1st
quote:
In Dr Pepper
and condensed milk
Posted on 2/24/18 at 3:56 pm to Walkerdog14
Peel membrane off
Rub ribs (I don’t use sugar in rub)
Smoke at 275 for two hours
Foil This is where I add sugar put back in smoker at 275 for another hour
If you want to sauce’em put the back on for 15 minutes with bbq sauce
Rub ribs (I don’t use sugar in rub)
Smoke at 275 for two hours
Foil This is where I add sugar put back in smoker at 275 for another hour
If you want to sauce’em put the back on for 15 minutes with bbq sauce
Posted on 2/24/18 at 4:26 pm to Walkerdog14
Bb’s are 2-1-1. Spares are 3-2-1. 235 is what I shoot for but you can be close to 250. Only open to turn or wrap ribs. That’s the key. Million ways to wrap them but it is a must step.
Posted on 2/24/18 at 6:56 pm to djrunner
quote:
Bb’s are 2-1-1. Spares are 3-2-1. 235 is what I shoot for but you can be close to 250. Only open to turn or wrap ribs. That’s the key. Million ways to wrap them but it is a must step.
Good info here
Posted on 2/24/18 at 7:44 pm to fillmoregandt
Thanks to everyone, I mixed 2cups of brown sugar, 1/4 cup of cayenne, 8oz ofMcCormick sweet and spicy and 2 tbs of black pepper, removed the skin , rubbed down both sides, wrapped in foil, tented so the top would not touch, grilled at 200-300 for 2 1/2 hours took out of foil and added Stubbs Sweet and Smokey BBQ sauce for 15 minutes, falling off the bones and delicious, thanks for the input . Sorry no pics but don't know how.
Posted on 2/25/18 at 5:30 am to Walkerdog14
If they where falling off the bone, next time cook them longer after you unwrap them. They will firm up for you. Unless you like that which I do not, neither does KCBS...
Posted on 2/25/18 at 6:25 am to djrunner
quote:
Million ways to wrap them but it is a must step.
I mean it's a fine method but you can make damn fine ribs without wrapping them.
Posted on 2/25/18 at 8:15 am to heatom2
quote:
I mean it's a fine method but you can make damn fine ribs without wrapping them.
I may have had beginners luck, but I agree with this. Damn strong ribs without wrapping and sauced before the final hour.
Posted on 2/25/18 at 8:21 am to List Eater
He may have a regular grill List. What you use does not require wrapping ribs.
Posted on 2/25/18 at 8:55 am to Walkerdog14
I personally prefer grilled ribs to smoked ribs.
My method for babybacks is to get a large amount of charcoal lit. While the charcoal is lighting, I'll season my ribs anyway you'd like, and also soak a large handful of wood chips. I switch between apple and hickory.
After coals are ashy, I dump them on one side of the grill. I place the wood chips in a foil pouch and I'll cut holes in the bottom of it for easy flame access. I then place the ouch directly on the coals and the grate on top. I lay the rack of ribs on the opposite side of the coals for indirect cooking.
Cover the pit and cook for about an hour and 10 minutes. Sauce and let go for another 10.
In the end your eating delicious, tender ribs with a nice smoke flavor. And not spenindjng 3-4 hours to do it.
My method for babybacks is to get a large amount of charcoal lit. While the charcoal is lighting, I'll season my ribs anyway you'd like, and also soak a large handful of wood chips. I switch between apple and hickory.
After coals are ashy, I dump them on one side of the grill. I place the wood chips in a foil pouch and I'll cut holes in the bottom of it for easy flame access. I then place the ouch directly on the coals and the grate on top. I lay the rack of ribs on the opposite side of the coals for indirect cooking.
Cover the pit and cook for about an hour and 10 minutes. Sauce and let go for another 10.
In the end your eating delicious, tender ribs with a nice smoke flavor. And not spenindjng 3-4 hours to do it.
This post was edited on 2/25/18 at 10:53 am
Posted on 2/25/18 at 9:49 am to Lynyrd
Are u making cake frosting? Your over thinking over cooking when you wrap and add all that sugar.
The way to do it is marinade initalian dressing over nite put a good rub on and smoke cook Indirect at 250- 275 , mist with a spray bottle every now and they done in 1 1/2 hours tops. They will dry out if you cook to long. Should be a clean bone but not falling off.( Take the membrane on the back off before the marinade.)
I'm doing a couple to day only difference is I added a bottle of Mikes hard Cherry Coke to the marinade.
I make my own rub but you can buy several that are good or use brown sugar and Tony's
The way to do it is marinade initalian dressing over nite put a good rub on and smoke cook Indirect at 250- 275 , mist with a spray bottle every now and they done in 1 1/2 hours tops. They will dry out if you cook to long. Should be a clean bone but not falling off.( Take the membrane on the back off before the marinade.)
I'm doing a couple to day only difference is I added a bottle of Mikes hard Cherry Coke to the marinade.
I make my own rub but you can buy several that are good or use brown sugar and Tony's
Posted on 2/25/18 at 9:56 am to BIG Texan
Opinions vary.
Posted on 2/25/18 at 10:28 am to LSUZombie
quote:
Cover the pit and cool for about an hour and 10 months
So you use the sous vide method.
Posted on 2/25/18 at 10:29 am to VABuckeye
quote:hard boil
Boil 1st
quote:
In Dr Pepper
and condensed milk
I did this after enjoying my milk steak
Works like a charm
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