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Old 06-09-2012, 02:00 PM  
BossChief BossChief is offline
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Best way to cook ribs?
I'm usually a burger/brats guy but today I thought I'd try my hand at cooking some pork loin ribs on the grill. My grill is gas and has three burners.

Before I start, I thought I'd consult the many experts we have on here from the best place for BBQ in the USA.

I have 2 4 pound racks to work with.

What's the best way to do this?

Sorry if repost.
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Old 06-09-2012, 07:25 PM   #46
BigMeatballDave BigMeatballDave is offline
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Quote:
Originally Posted by R8ers View Post
Not by the way I like them... I am a dry rub kinda guy, I hate the sweet syrupy sauces....
If the meat falls off the bone, its overcooked.

I like it both ways.
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Old 06-09-2012, 07:26 PM   #47
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Originally Posted by Bwana View Post
Very nice and what temp are you going for, for the overnight smoke, the 180-195 range?
Right around 200. Got some cherry and hickory going now. Might throw a little grape vine on there as well.
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Old 06-09-2012, 07:37 PM   #48
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Quote:
Originally Posted by Dave View Post
If the meat falls off the bone, its overcooked.

I like it both ways.
I think that applies to beef ribs more than Baby Backs since they don't have the fat the beef ones do.
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Old 06-09-2012, 07:43 PM   #49
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Originally Posted by Phobia View Post
Right around 200. Got some cherry and hickory going now. Might throw a little grape vine on there as well.
I really need to pick up some cherry and roll with that for a smoke. I tend to stick to Apple and hickory, for the most part.
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Old 06-09-2012, 07:44 PM   #50
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Originally Posted by R8ers View Post
Not by the way I like them... I am a dry rub kinda guy, I hate the sweet syrupy sauces....
To each his own, I ain't hatin'. Some people like their steaks medium well or well done. That's overcooked. Doesn't mean it's "wrong." But if they're falling off the bone, they're overcooked.
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Old 06-09-2012, 08:01 PM   #51
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I dont recommend cooking ribs on a gas grill. I would go oven, but it's hot, so just grill them I guess. Dont cook it right over the flame.
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Old 06-09-2012, 08:01 PM   #52
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Originally Posted by Fire Me Boy! View Post
To each his own, I ain't hatin'. Some people like their steaks medium well or well done. That's overcooked. Doesn't mean it's "wrong." But if they're falling off the bone, they're overcooked.
Yup... I am with you on the steaks... they have to be Medium Rare for me. (Warm Red Center).. I have made short ribs and pot roast in a pressure cooker that were so tender you could barely pick them out of the pot with tongs without them falling apart... That may be overcooked to some but that's the way I like it.
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Old 06-09-2012, 08:05 PM   #53
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Originally Posted by R8ers View Post
Yup... I am with you on the steaks... they have to be Medium Rare for me. (Warm Red Center).. I have made short ribs and pot roast in a pressure cooker that were so tender you could barely pick them out of the pot with tongs without them falling apart... That may be overcooked to some but that's the way I like it.
I'm that way with carrots. I want carrots cooked in a roast until they're practically mush.

Steaks, med rare. Fish, generally med rare. Roast, well any braised meat should be well done, but not mushy. Ribs, just like they're supposed to be for competition. Just a little bite and pull.
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Old 06-09-2012, 08:27 PM   #54
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Originally Posted by Fire Me Boy! View Post
I'm that way with carrots. I want carrots cooked in a roast until they're practically mush.

Steaks, med rare. Fish, generally med rare. Roast, well any braised meat should be well done, but not mushy. Ribs, just like they're supposed to be for competition. Just a little bite and pull.
Just call me when it's time to eat
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Old 06-09-2012, 08:35 PM   #55
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When do you stop adding the wood for smoke?
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Old 06-09-2012, 08:40 PM   #56
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It may be, but here's what I go by. To each their own.
Absolutely. Whatever you like. Ribs are like chili, everyone has their own preferences.
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Old 06-09-2012, 08:43 PM   #57
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Originally Posted by Phobia View Post
It says @225 - indirect heat is implied. If you want to slow-cook tough meat on a gas grill then you'll have to learn how to turn one burner on and put the meat to the other side. I'm not looking to ruin anybody's cut of meat whatsoever. I just did a pork shoulder on my old man's gas grill a couple weeks ago using this method and it would have worked fine with the 3-2-1 method for ribs as well.
Haha

There is always next time. As a BBQ n00b I didn't know to have this done with "indirect heat" and even with the cooking time drastically reduced, the bottoms burned but the ribs were still able to be eaten.

Everything was fine till I took em out of the foil using the method I described earlier...

Let's just say the top was perfect...haha.

So, next time I should light the left burner and put them on the right side with the times you posted? Thanks. I'm sure the next round will turn out much better than this one.
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Old 06-09-2012, 08:49 PM   #58
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Originally Posted by Bump View Post
I dont recommend cooking ribs on a gas grill. I would go oven, but it's hot, so just grill them I guess. Dont cook it right over the flame.
this is where I ****ed up.

After 60 minutes covered in foil, they were close to done so I thought I could uncoil them and give em 10 minutes closer to the flame to get a little char.

Well, they got some char alright.

Lessons learned.
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Old 06-09-2012, 09:26 PM   #59
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When do you stop adding the wood for smoke?
They'll take in most of their smoke flavor in the first hour.
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Old 06-09-2012, 09:54 PM   #60
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They'll take in most of their smoke flavor in the first hour.
Heh. Another highly controversial question and answer about smoking. Nobody agrees on how long you should add wood. Nobody.
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