Food and Drink Uh-Oh: My first time grilling this weekend - Page 6

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.

RJ · 08-06-2010, 09:54 PM

Quote:

Originally Posted by Detoxing

Last question. Haven't seen anyone mention this yet so i figured I better ask before screwing up.

During and after the foil stage, are you suppose to cook the ribs uncovered?

I didn't read the thread and don't know why you're wrapping them but if you're saucing you'll want to remove the foil.

Personally, I wouldn't go from foil to table. But that's probably just a matter of taste. I'm not a "fall off the bone" guy.

**petegz28** · 08-07-2010, 08:25 AM

Quote:

Originally Posted by RJ

I didn't read the thread and don't know why you're wrapping them but if you're saucing you'll want to remove the foil.

Personally, I wouldn't go from foil to table. But that's probably just a matter of taste. I'm not a "fall off the bone" guy.

I sauce mine in the foil but at that point I leave the foil open. I just really don't want to mess with pulling them back out of the foil. So I open the foil, suace and close lid.

ToxSocks · 08-19-2010, 02:51 PM

So my Ribs came out awesome. They were devoured and people were still wanting more. I made another rack this past weekend as well. My woman wouldn't leave me alone all week about 'em so I had to make another rack to appease her.

It took 6 hours to make smoking them at 225-265 degrees. I used Farmer Johns Spare ribs, removed the excess meet and fat and removed the membrane. I used a store bought rub that had Brown sugar, garlic, Chilli powder etc in it.

I applied the rub the night before and let the ribs chill in the fridge.

I applied a MOP every hour consisting of Apple Juice, Apple Cider Vinegar, garlic salt, Veggie oil & Worchester Sauce.

I had two pans in the grill filled with Sam Adams Summer Ale. One pan below the ribs next to the coal, and one pan above the coals next to the ribs.

I smoked the ribs for the first two hours, wrapped them for the next two hours, and smoked them some more for the last 2 hours.

I applied KC Masterpiece original sauce for the last 20 minutes.

Easily the best ribs EVER. EVER.

I also grilled some burgers for the past two days. Best burgers I've ever eaten as well.

I love my grill!

Stewie · 08-19-2010, 03:10 PM

What flavor wood did you use? Did you use charcoal?

ToxSocks · 08-19-2010, 03:31 PM

Quote:

Originally Posted by Stewie

What flavor wood did you use? Did you use charcoal?

I used Hickory Wood chips and used a combination of hickory wood and Charcoal.

**petegz28** · 08-19-2010, 07:23 PM

Quote:

Originally Posted by Detoxing

I used Hickory Wood chips and used a combination of hickory wood and Charcoal.

Next time use the Hickory Kingsford charcoal and get some apple and some cherry woodchips. Go easy on the cherry, it is strong. Soak those overnight and put them on your coals for your smoke.....you'll thank me.

**Ming the Merciless** · 08-19-2010, 07:37 PM

Quote:

Originally Posted by Detoxing

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.

I didnt read through the thread but:

This is generally referred to as indirect heat, and is definitely the way to go. The idea is to NOT have the ribs over direct heat..You want to cook them slowly...

I didnt see you mention this but you might want to remove the membrane from the bone side, just peel it off...

I like to use a dry rub and then before I serve them baste them with a good BBQ sauce and let them cook 10-15 mins more.

Ribs are not the easiest thing to grill, so good luck. Maybe you should do a practice run the day before to get it down?

Good luck man!

edit: Link to removing membrane:

http://www.videojug.com/webvideo/how...embrane-part-1

http://www.youtube.com/watch?v=d_fqJcc4n_I

**Ming the Merciless** · 08-19-2010, 07:41 PM

oh crap you already made them!!

Good job!

Sweet Daddy Hate · 08-21-2010, 03:28 AM

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.

Follow your instincts.

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

08-19-2010, 02:51 PM	#78
ToxSocks Needs more middle fingers Join Date: Mar 2005 Location: San Diego Casino cash: $4024563	So my Ribs came out awesome. They were devoured and people were still wanting more. I made another rack this past weekend as well. My woman wouldn't leave me alone all week about 'em so I had to make another rack to appease her. It took 6 hours to make smoking them at 225-265 degrees. I used Farmer Johns Spare ribs, removed the excess meet and fat and removed the membrane. I used a store bought rub that had Brown sugar, garlic, Chilli powder etc in it. I applied the rub the night before and let the ribs chill in the fridge. I applied a MOP every hour consisting of Apple Juice, Apple Cider Vinegar, garlic salt, Veggie oil & Worchester Sauce. I had two pans in the grill filled with Sam Adams Summer Ale. One pan below the ribs next to the coal, and one pan above the coals next to the ribs. I smoked the ribs for the first two hours, wrapped them for the next two hours, and smoked them some more for the last 2 hours. I applied KC Masterpiece original sauce for the last 20 minutes. Easily the best ribs EVER. EVER. I also grilled some burgers for the past two days. Best burgers I've ever eaten as well. I love my grill! __________________ Life is like a dick. Sometimes it gets hard for no reason, but it can't stay hard forever.
Posts: 64,591

08-19-2010, 03:10 PM	#79
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $1559901	What flavor wood did you use? Did you use charcoal?
Posts: 13,632

08-19-2010, 07:41 PM	#83
Ming the Merciless Emporer of Mongo Join Date: Apr 2010 Location: Milky Way Casino cash: $2627556	oh crap you already made them!! Good job!
Posts: 44,496