Food and Drink Uh-Oh: My first time grilling this weekend - Page 2

ToxSocks · 08-06-2010, 02:53 PM

...And I come to the experts for advice. I've never Barbecued before and wanna tackle some pork ribs this saturday.

I just purchased a cheap $120.00 Charcoal grill and will be buying my ingredients tonight. I've been doing a lot of reading and here is what I've gathered:

1. Don't boil them first because you'll boil out the flavor of the meat.

2. You must smoke them by placing the charcoal on one side of the grill mixed in with some large wood squares. Next to the Charcoal i must insert a drip pan. Place the ribs over the drip pan, and then another pan filled with water next to the ribs.

3. I must apply the rub before hand generously.

4. Keep the temp at about 225-250 degrees for 3-4 hours.

5. Apply BBQ sauce for 4th-5th hour.

That's all I got.

So, any other tips and secrets you guys can share? Is that the best way to prepare ribs?

My goal here is make the best damn ribs anyone has ever had...for the least amount of money of course.

Recomendations on Rub? Sauce? Anything will help. Thanks in advance.

KCTitus · 08-06-2010, 03:08 PM

Quote:

Originally Posted by Detoxing

Thanks. Can you really tell the difference when preparing ribs by smoking them vs the boil and then BBQ method?

Ive never had boiled ribs...no idea. I would have to guess probably so. You will notice the smoke when BBQ'ed.

ToxSocks · 08-06-2010, 03:08 PM

Quote:

Originally Posted by Donger

I'll be castrated for writing this, but perhaps you should do the following instead of trying ribs completely on the grill as your first attempt?

1) Rub your ribs and wrap them in heavy foil individually.

2) Set your oven to 270 and cook them meat side down for about 1.5 hours.

3) Turn them over meat side up and cook for another 45 minutes.

4) Check to see if the meat is pulling away from the bones. If it is, remove and put on the grill meat side down for about 10 minutes, then flip over and add sauce until done.

Meh. Im not intimidated by it. I haven't ****ed up anything that I've tried to cook yet and I don't think i'll **** this up either. Just trying to make sure I have all the right instructions.

I think my biggest problem is going to be figuring out how to keep the heat between 225-250

**Donger** · 08-06-2010, 03:09 PM

Quote:

Originally Posted by seclark

wtf donger???

Yeah, I know. I've tried lowering to 225F a few times and I can't tell the difference. Add to that that I always miss dinner time by a good few hours, and I just settled on 270F.

CaliforniaChief · 08-06-2010, 03:10 PM

http://www.ehow.com/how_2211342_regu...mperature.html

**Donger** · 08-06-2010, 03:11 PM

Quote:

Originally Posted by Detoxing

Meh. Im not intimidated by it. I haven't ****ed up anything that I've tried to cook yet and I don't think i'll **** this up either. Just trying to make sure I have all the right instructions.

I think my biggest problem is going to be figuring out how to keep the heat between 225-250

Alrighty then. Did you read your grill's instructions? I could swear that my Weber highly recommended using the grill a few times before things started tasting right, but that was ten years ago.

seclark · 08-06-2010, 03:11 PM

Quote:

Originally Posted by Donger

Yeah, I know. I've tried lowering to 225F a few times and I can't tell the difference. Add to that that I always miss dinner time by a good few hours, and I just settled on 270F.

if you lower it to 225, you've got time to raise the garage door, sit down and kick back a few beers.
sec

**007** · 08-06-2010, 03:11 PM

You do realize you could get a Weber kettle grill for less than that. I would hardly call 120 for a charcoal grill cheap.

Lonewolf Ed · 08-06-2010, 03:11 PM

Whenever I have smoked ribs on my grill, I place the coals and hickory chunks in the center and the ribs on each side of the grill, so the meat is not over the heat source. Smoke pouring out of the grill is always a good sign. You don't want to burn them or cook them too fast, so I scoot them as far off to the sides as I can. I turn them every 20-30 minutes and then further apart when the heat starts to die down. I actually never cook them with any sauce on, but my sauce is homemade and is much better as a dipping sauce. Cooking it once initially is enough.

Just keep an eye on your ribs and try to keep them from getting overdone. Good luck and bon apetit!

KCTitus · 08-06-2010, 03:11 PM

Quote:

Originally Posted by Detoxing

Meh. Im not intimidated by it. I haven't ****ed up anything that I've tried to cook yet and I don't think i'll **** this up either. Just trying to make sure I have all the right instructions.

I think my biggest problem is going to be figuring out how to keep the heat between 225-250

Dont use too much coal...also put a water pan in the chamber to keep the cooking area moist. Ive sprayed with apple juice if the ribs look too dry.

**Donger** · 08-06-2010, 03:13 PM

Quote:

Originally Posted by Detoxing

I think my biggest problem is going to be figuring out how to keep the heat between 225-250

And that's another reason I don't full grill ribs on my Weber. 275 to 300 is the minimum temperature that I can keep my Weber at with consistency. And that's indirect (with middle burner off) and the other two on low.

KCTitus · 08-06-2010, 03:13 PM

Quote:

Originally Posted by Donger

Alrighty then. Did you read your grill's instructions? I could swear that my Weber highly recommended using the grill a few times before things started tasting right, but that was ten years ago.

One quick way around this is to slather the inside of the cooking chamber with crisco. Get the heat up to about 500 degrees for at least 30 minutes...

You should be good to go then.

**Donger** · 08-06-2010, 03:14 PM

Quote:

Originally Posted by seclark

if you lower it to 225, you've got time to raise the garage door, sit down and kick back a few beers.
sec

* shudder *

**Donger** · 08-06-2010, 03:15 PM

Quote:

Originally Posted by KCTitus

One quick way around this is to slather the inside of the cooking chamber with crisco. Get the heat up to about 500 degrees for at least 30 minutes...

You should be good to go then.

seclark · 08-06-2010, 03:17 PM

Quote:

Originally Posted by Donger

* shudder *

i can see you now, in a pair of cut off jean shorts and a sweat-stained wifebeater.

sec

ToxSocks · 08-06-2010, 03:18 PM

Quote:

Originally Posted by seclark

i can see you now, in a pair of cut off jean shorts and a sweat-stained wifebeater.

sec

08-06-2010, 02:53 PM
ToxSocks Needs more middle fingers Join Date: Mar 2005 Location: San Diego Casino cash: $3974563	Uh-Oh: My first time grilling this weekend ...And I come to the experts for advice. I've never Barbecued before and wanna tackle some pork ribs this saturday. I just purchased a cheap $120.00 Charcoal grill and will be buying my ingredients tonight. I've been doing a lot of reading and here is what I've gathered: 1. Don't boil them first because you'll boil out the flavor of the meat. 2. You must smoke them by placing the charcoal on one side of the grill mixed in with some large wood squares. Next to the Charcoal i must insert a drip pan. Place the ribs over the drip pan, and then another pan filled with water next to the ribs. 3. I must apply the rub before hand generously. 4. Keep the temp at about 225-250 degrees for 3-4 hours. 5. Apply BBQ sauce for 4th-5th hour. That's all I got. So, any other tips and secrets you guys can share? Is that the best way to prepare ribs? My goal here is make the best damn ribs anyone has ever had...for the least amount of money of course. Recomendations on Rub? Sauce? Anything will help. Thanks in advance.
Posts: 64,614

08-06-2010, 03:10 PM	#19
CaliforniaChief #RIPAce Join Date: Jan 2009 Location: So Cal Casino cash: $12262899	http://www.ehow.com/how_2211342_regu...mperature.html
Posts: 17,331

08-06-2010, 03:11 PM	#22
007 Shaken. Not stirred. Join Date: Sep 2002 Location: London Casino cash: $13900126 VARSITY	You do realize you could get a Weber kettle grill for less than that. I would hardly call 120 for a charcoal grill cheap. __________________ My dear girl, there are some things that just aren’t done. Such as, drinking Dom Perignon ’53 above the temperature of 38 degrees Fahrenheit. That’s just as bad as listening to the Beatles without earmuffs.
Posts: 65,558

08-06-2010, 03:11 PM	#23
Lonewolf Ed Veteran Join Date: Jun 2005 Location: Olathe, KS Casino cash: $10606233	Whenever I have smoked ribs on my grill, I place the coals and hickory chunks in the center and the ribs on each side of the grill, so the meat is not over the heat source. Smoke pouring out of the grill is always a good sign. You don't want to burn them or cook them too fast, so I scoot them as far off to the sides as I can. I turn them every 20-30 minutes and then further apart when the heat starts to die down. I actually never cook them with any sauce on, but my sauce is homemade and is much better as a dipping sauce. Cooking it once initially is enough. Just keep an eye on your ribs and try to keep them from getting overdone. Good luck and bon apetit!
Posts: 3,774