Ribs without a smoker

[crispystl]

What is the best way to cook cook ribs without a smoker. Should I just go low and slow on the grill with some hickory chips? Should i use a water pan with this method? Should I just marinate the ribs overnight and go low and slow in the oven??

Thanks in advance for any advice

[crispystl]

Originally Posted by mlyonsd

I bet you end up buying a smoker.

I bet I do too. I am suddenly intrigued.

[crispystl]

Originally Posted by Delano

Buy some at Burger King. They are delicious.

Fug that noise

[Stewie]

I do ribs on my grill all the time when I don't want to fire up the smoker. There's enough fat in ribs (and a huge surface area to meat ratio) that you can cook them at higher temp and they'll turn out great. Just throw some wood chips in foil, wrap it up and poke some holes in it and throw it on the fire. Season the ribs to your liking and grill away.

[crispystl]

Originally Posted by Stewie

I do ribs on my grill all the time when I don't want to fire up the smoker. There's enough fat in ribs (and a huge surface area to meat ratio) that you can cook them at higher temp and they'll turn out great. Just throw some wood chips in foil, wrap it up and poke some holes in it and throw it on the fire. Season the ribs to your liking and grill away.

Do you ever marinate them? I was gonna do a little cider vinegar, black peppe,r cayenne pepper, ancho pepper, garlic and oil.

[Mr. Flopnuts]

I marinate them overnight, and then cook them on 250-275 for 4-5 hours in the oven. They're ****ing awesome.

[crispystl]

What internal temperature do you guys cook your ribs to?

[Saccopoo]

Originally Posted by crispystl420

What internal temperature do you guys cook your ribs to?

Three million.

[cdcox]

Originally Posted by crispystl420

What internal temperature do you guys cook your ribs to?

I never use a thermometer on ribs (I do on butt and brisket). Cook them until the meat is pulling back from the rib about 1/4" or so. When you grab two ribs and wiggle them, you should feel them pulling apart, but not falling apart. If they fall apart, back up and hour and pull them off then.

[crispystl]

Originally Posted by cdcox

I never use a thermometer on ribs (I do on butt and brisket). Cook them until the meat is pulling back from the rib about 1/4" or so. When you grab two ribs and wiggle them, you should feel them pulling apart, but not falling apart. If they fall apart, back up and hour and pull them off then.

I tried to coook them low and slow on my grill with hickory chips but withing an hour they reached 170 degrees I am wondering If i cook them further If they will become more tender or just toughen up. (I did get the heat on the grill down considerably by propping the lid open. Would you recommend cooking them real low and slow to 190 or just pulling them now?
Thanks for all advice

[cdcox]

Originally Posted by crispystl420

I tried to coook them low and slow on my grill with hickory chips but withing an hour they reached 170 degrees I am wondering If i cook them further If they will become more tender or just toughen up. (I did get the heat on the grill down considerably by propping the lid open. Would you recommend cooking them real low and slow to 190 or just pulling them now?
Thanks for all advice

I'd take 'em slow until they passed the doneness test I posted earlier.

I routinely take butts up to 190 in order to liquify the fat. I can't imagine ribs will be much different if you take them slow.

[crispystl]

Originally Posted by cdcox

I'd take 'em slow until they passed the doneness test I posted earlier.

I routinely take butts up to 190 in order to liquify the fat. I can't imagine ribs will be much different if you take them slow.

Thanks man

[Saccopoo]

It's nearly impossible to get a proper internal "doneness" temperature on ribs, so cd's earlier advice is solid - watch the rib ends and when they pull back about a 1/4 to a 1/2 inch, they are probably good to go. I'd recommend taking them off at the 1/4 inch mark, wrapping them in foil, another wrap in a large towel, and put them into an airtight container like an old cooler or the like. Let them self-baste in that environment for about 30 minutes to an hour. (I do that with my briskets and butts and is mandatory on beef ribs.)

[boogblaster]

grill your ribs with rub on them for bout 1 hr turning a few times .. then wrap in foil for another 2 hrs take out smear with sause on both sides for bout 15 minutes on each side ...