Food and Drink Uh-Oh: My first time grilling this weekend - Page 3

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.

**Dunit35** · 08-06-2010, 03:18 PM

This thread fits my question.

My fiance seems to think Head and Country has the best bbq sauce ever. I'm purchasing some gates and maybe Bryants BBQ sauce online (Bryants is 32 for a 3 pack). For bbq sauce?

ToxSocks · 08-06-2010, 03:20 PM

Quote:

Originally Posted by KCTitus

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.

So should i close the lid when the coals start turning gray and then let it heat up? if the top is closed and temp keeps increasing, do i just open the lid to let it cool down?

MOhillbilly · 08-06-2010, 03:23 PM

Quote:

Originally Posted by Detoxing

So should i close the lid when the coals start turning gray and then let it heat up? if the top is closed and temp keeps increasing, do i just open the lid to let it cool down?

fire needs oxygen. choke her down to cool her off.

Bill Lundberg · 08-06-2010, 03:24 PM

Brush them with Olive Oil prior to the rub. Finish them wrapped in foil covered in your favorite sauce.

KCTitus · 08-06-2010, 03:25 PM

Quote:

Originally Posted by Detoxing

So should i close the lid when the coals start turning gray and then let it heat up? if the top is closed and temp keeps increasing, do i just open the lid to let it cool down?

yes, let them ash over and then close the lid, and halve the dampers. I tend to control the fire by managing its oxygen. Opening the lid is a drastic step, but if it's the only way to stop a temp spike, you have to do it.

If this is your first time, learning how the grill reacts is key.

Frazod · 08-06-2010, 03:26 PM

Have a fire extinguisher handy just in case you have an OH SHIT! moment. Whatever you pay for the extinguisher will be cheaper than whatever you might burn down.

Trust me on this.

KCTitus · 08-06-2010, 03:27 PM

Quote:

Originally Posted by Dunit35

This thread fits my question.

My fiance seems to think Head and Country has the best bbq sauce ever. I'm purchasing some gates and maybe Bryants BBQ sauce online (Bryants is 32 for a 3 pack). For bbq sauce?

I really enjoy Corky's and Rendezvous out of Memphis....if you like Gates, you'll like these two as well.

Stewie · 08-06-2010, 03:27 PM

Are these spare ribs or baby backs?

ToxSocks · 08-06-2010, 03:29 PM

Quote:

Originally Posted by Stewie

Are these spare ribs or baby backs?

Haven't decided yet. Probably going to be spare ribs though.

**Donger** · 08-06-2010, 04:04 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

Is it possible to have "jean shorts" that are not "cut-off"? I suppose one could rip them off.

**Donger** · 08-06-2010, 04:08 PM

Oh, and remove the membrane from the non-meat side. That's nasty. Use a butter knife (or something) to separate the membrane from the ribs and then just peel (if you are lucky) it off the ribs. I use a paper towel to get a grip on that nasty thing.

Jewish Rabbi · 08-06-2010, 04:09 PM

Yeah, you're ****ed.

**Donger** · 08-06-2010, 04:15 PM

Quote:

Originally Posted by Jewish Rabbi

Yeah, you're ****ed.

Detoxing, are you making these for a lady friend? A date? Or is it just you/friends?

**Reaper16** · 08-06-2010, 04:17 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?

Night and day.

ToxSocks · 08-06-2010, 04:20 PM

Quote:

Originally Posted by Donger

Detoxing, are you making these for a lady friend? A date? Or is it just you/friends?

have some friends coming over. I friend of ours claimed she BBQ'd some ribs in 20 minutes and everyone loved them.

So i doubt they are expecting perfection. but, everything i've ever cooked has been damn near perfect, so my reputation is on the line here.

It doesn't seem that hard, mostly about making sure the temp is right at all times and knowing when the meat is drying out and being cooked properly. I see people here doubting me, but I have no doubts at all.

Another question though. How much wood chip is enough? Would it be better to use something like apple juice or beer instead of water?

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, 03:18 PM	#31
Dunit35 Keepin it Real Join Date: Sep 2004 Location: Oklahoma Casino cash: $1127045	This thread fits my question. My fiance seems to think Head and Country has the best bbq sauce ever. I'm purchasing some gates and maybe Bryants BBQ sauce online (Bryants is 32 for a 3 pack). For bbq sauce?
Posts: 10,494

08-06-2010, 03:24 PM	#34
Bill Lundberg American Join Date: Jun 2003 Location: Overland Park Casino cash: $10004925	Brush them with Olive Oil prior to the rub. Finish them wrapped in foil covered in your favorite sauce. __________________ Many men go fishing all of their lives without knowing it is not fish they are after. ~Henry David Thoreau
Posts: 3,919

08-06-2010, 03:26 PM	#36
Frazod WE ARE THE CHAMPIONS Join Date: Aug 2000 Casino cash: $2705085	Have a fire extinguisher handy just in case you have an OH SHIT! moment. Whatever you pay for the extinguisher will be cheaper than whatever you might burn down. Trust me on this.
Posts: 119,554

08-06-2010, 03:27 PM	#38
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $1489901	Are these spare ribs or baby backs?
Posts: 13,640

08-06-2010, 04:08 PM	#41
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $9949900 VARSITY	Oh, and remove the membrane from the non-meat side. That's nasty. Use a butter knife (or something) to separate the membrane from the ribs and then just peel (if you are lucky) it off the ribs. I use a paper towel to get a grip on that nasty thing. __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 181,942

08-06-2010, 04:09 PM	#42
Jewish Rabbi What's up braj? Join Date: Jun 2008 Location: Placencia, Belize Casino cash: $1698320	Yeah, you're ****ed.
Posts: 15,690