Food and Drink Uh-Oh: My first time grilling this weekend - Page 4

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.

ToxSocks · 08-06-2010, 04:20 PM

Quote:

Originally Posted by Donger

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.

Yeah, i caught that. Noticed people mentioning that. Some say it doesn't make a difference, others say it does.

Common sense would say that it does.

**Donger** · 08-06-2010, 04:22 PM

Quote:

Originally Posted by Detoxing

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?

It's not really doubting you. It's doubting the process, since you don't "know" this grill.

**Donger** · 08-06-2010, 04:23 PM

Quote:

Originally Posted by Detoxing

Yeah, i caught that. Noticed people mentioning that. Some say it doesn't make a difference, others say it does.

Common sense would say that it does.

I hate it.

**petegz28** · 08-06-2010, 04:24 PM

Quote:

Originally Posted by Detoxing

...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.

This is a good starting point but remember some of the smaller details as I think some have covered. I will cover them again though..

1. Make sure you soak the woodchips for at least an hour before you use them. I tend to soak overnight.

2. Wrap the ribs in foil for the last 2 hours. This is a must or they will dry out. Ok, it's not a must but I think most would say to do so.

3. You can put the water under the ribs or next to them. I put it under but it's all going to the same place.

4. In the hour before I start saucing I baste with a mix of apple cider vinegar, apple cider, some brown sugar and black pepper. I don't do too much. Maybe 2-3 bastings at 1/2 hour intervals.

**petegz28** · 08-06-2010, 04:29 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.

I believe that is so your grill gets seasoned. Smoking ribs though shouldn't be too much of an issue since he isn't really cooking over direct heat. Though I would agree tha ta few rounds of burgers and steaks before hand would make it that much better.

ToxSocks · 08-06-2010, 04:31 PM

Quote:

Originally Posted by petegz28

This is a good starting point but remember some of the smaller details as I think some have covered. I will cover them again though..

1. Make sure you soak the woodchips for at least an hour before you use them. I tend to soak overnight.

2. Wrap the ribs in foil for the last 2 hours. This is a must or they will dry out. Ok, it's not a must but I think most would say to do so.

3. You can put the water under the ribs or next to them. I put it under but it's all going to the same place.

4. In the hour before I start saucing I baste with a mix of apple cider vinegar, apple cider, some brown sugar and black pepper. I don't do too much. Maybe 2-3 bastings at 1/2 hour intervals.

Cool. Adding that to my list.

So to be clear: First 2 hours they smoke. Next hour I wrap in foil. Next Hour I bgein basting. Last hour I begin saucing? Sound about right?

ToxSocks · 08-06-2010, 04:32 PM

And should I place the wood chips directly over the coals or put them in a foil cup off the the side? i've been reading/watching people do it both ways.

**petegz28** · 08-06-2010, 04:35 PM

Quote:

Originally Posted by Detoxing

And should I place the wood chips directly over the coals or put them in a foil cup off the the side? i've been reading/watching people do it both ways.

Place the soaked and drained woochips directly on the coals. Remember this will cool off your fire and coals so be prepared to start adding some coals here and there after the first 2 hours or so to keep the heat up.

**petegz28** · 08-06-2010, 04:36 PM

Quote:

Originally Posted by Detoxing

Cool. Adding that to my list.

So to be clear: First 2 hours they smoke. Next hour I wrap in foil. Next Hour I bgein basting. Last hour I begin saucing? Sound about right?

I usually smoke for at least 3 hours. I know they say after two it isn't doing anything but blackening the meat and oversmoking. I have never had a problem with the flavor being oversmoked tasting. It will blacken the meat though. But that's BBQ baby!!!

**petegz28** · 08-06-2010, 04:38 PM

Detox, here is my rib recipe and picutres I took I posted in the Cookbook thread.

http://www.chiefsplanet.com/BB/showp...&postcount=190

ToxSocks · 08-06-2010, 04:40 PM

Quote:

Originally Posted by petegz28

Detox, here is my rib recipe and picutres I took I posted in the Cookbook thread.

http://www.chiefsplanet.com/BB/showp...&postcount=190

Yeah i saw that. Those look great. I hope mine come out like that.

**petegz28** · 08-06-2010, 04:43 PM

Quote:

Originally Posted by Detoxing

Yeah i saw that. Those look great. I hope mine come out like that.

They will. Just don't let the temp get over 250 or under 190. Keep the meat away from the coals. The hardest part of smoking is just watching the temp and adding chips and coals.....and the waiting. Really it is easy. I was surprised at how easy it was. I have done several slabs of ribs now and a few briskets and I cannot complain about any of them.

ToxSocks · 08-06-2010, 04:46 PM

I keep reading/seeing people spray apple juice on them. When should i start that process? When they start browning?

**Donger** · 08-06-2010, 04:47 PM

I've got a hot date tomorrow night. Making her chicken tetrazzini with a delicious salad, and vanilla ice cream with dark chocolate-dipped strawberries for desert. I'm really tempted to grill the chicken, but I just don't think it'll go well in a tetrazzini.

Comments?

**mlyonsd** · 08-06-2010, 04:48 PM

Quote:

Originally Posted by Detoxing

Yeah, i caught that. Noticed people mentioning that. Some say it doesn't make a difference, others say it does.

Common sense would say that it does.

If you want them tender with more flavor yes remove it. If you're happy eating a stick don't.

08-06-2010, 02:53 PM
ToxSocks Needs more middle fingers Join Date: Mar 2005 Location: San Diego Casino cash: $4024563	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: 64,591

08-06-2010, 04:32 PM	#52
ToxSocks Needs more middle fingers Join Date: Mar 2005 Location: San Diego Casino cash: $4024563	And should I place the wood chips directly over the coals or put them in a foil cup off the the side? i've been reading/watching people do it both ways. __________________ Life is like a dick. Sometimes it gets hard for no reason, but it can't stay hard forever.
Posts: 64,591

08-06-2010, 04:38 PM	#55
petegz28 Supporter Join Date: Feb 2005 Location: Olathe, Ks Casino cash: $2444127	Detox, here is my rib recipe and picutres I took I posted in the Cookbook thread. http://www.chiefsplanet.com/BB/showp...&postcount=190
Posts: 128,300

08-06-2010, 04:46 PM	#58
ToxSocks Needs more middle fingers Join Date: Mar 2005 Location: San Diego Casino cash: $4024563	I keep reading/seeing people spray apple juice on them. When should i start that process? When they start browning? __________________ Life is like a dick. Sometimes it gets hard for no reason, but it can't stay hard forever.
Posts: 64,591

08-06-2010, 04:47 PM	#59
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $10019900 VARSITY	I've got a hot date tomorrow night. Making her chicken tetrazzini with a delicious salad, and vanilla ice cream with dark chocolate-dipped strawberries for desert. I'm really tempted to grill the chicken, but I just don't think it'll go well in a tetrazzini. Comments? __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 181,594