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#16 |
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#17 |
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#18 |
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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.
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#19 | |
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Quote:
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#20 |
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I marinate them overnight, and then cook them on 250-275 for 4-5 hours in the oven. They're ****ing awesome.
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#21 |
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What internal temperature do you guys cook your ribs to?
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#22 |
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#23 |
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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.
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#24 | |
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Quote:
Thanks for all advice |
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#25 | |
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Quote:
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. |
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#26 |
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#27 |
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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.)
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#28 |
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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 ...
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