Best way to cook ribs?

[BossChief]

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.

[mlyonsd]

Originally Posted by Fire Me Boy!

You get that off flavor by the wood burning too hot.

I'm of the opinion you should smell smoke, not see it.

[Fire Me Boy!]

Originally Posted by mlyonsd

I'm of the opinion you should smell smoke, not see it.

If it's smoking black, it's no good. You want a basically transparent smoke.

[Pablo]

You want to put them in a tupperware container filled with 8 cups of water. Then place in the microwave for 35 minutes. Finish with KC Masterpiece.

Easy BBQ.

[OnTheWarpath15]

Originally Posted by heapshake

I would suggest getting a Maverick/Taylor type digital thermometer. You can poke it through a potato and leave the tip out right next to what you are cooking to read the pit temp and you can use it in the meat to check for doneness.

If you're serious about smoking, and are relatively new to the process, I'd recommend this:

http://www.thermoworks.com/products/...ld/TW8060.html

One probe clipped to the grill to get surface temperature, the other can be used for a probe.

[DJ's left nut]

Originally Posted by Fire Me Boy!

You get that off flavor by the wood burning too hot.

So the dry chips and my cooking method probably created the problem this time. I'm betting the problem when I had the chunks I soaked for so long was that I had them placed directly on the element of an electric smoker (since retired; those things get way too hot for anything touchy).

I wasn't trying a full-on smoke with the chicken; I was doing beer-can chicken and threw some chunks in there to add a smoke flavor to what was otherwise a creole-injected frying bird with a chipotle dry-rub. The chicken was possibly the best chicken I've ever made, but the skin was just useless (really disappointing as that dry rub was excellent). The hot wood explanation makes perfect sense as the wood was just added to what was otherwise just indirect heat that I was running high enough to cook the chickens on a Weber. I wasn't monitoring the fire-side heat that closely at all.

Thankya, sir. Rep...unless you end up full of !@#$

[cdcox]

Originally Posted by crazycoffey

Cook your ribs frozen do you?

Don't freeze your meat.

[crazycoffey]

Originally Posted by cdcox

Don't freeze your meat.

You never freeze.meat? I do sometimes. Good price on ribs, I buy a couple racks, cook one and freeze the other. But its wrong to freeze.

In a perfect world, I guess. But it was said for a level of clarity. Not realy worthy of your comment. As to your post; you are doing it wrong.... take troll lessons I guess.

[aturnis]

Originally Posted by R8ers

Yup

How do you like it? Was looking to get something methinks as our unit is about kaput. Don't want to spend too much, if I were spending $800 like some of these guys, I 'do need an outdoor kitchen to put it in to justify the luxury.

[R8RFAN]

Originally Posted by aturnis

How do you like it? Was looking to get something methinks as our unit is about kaput. Don't want to spend too much, if I were spending $800 like some of these guys, I 'do need an outdoor kitchen to put it in to justify the luxury.

does steaks and ribs nicely ... BBQ Chicken is good too ... very easy to cook on... as I said earlier, you have to be an idiot to burn something on it, as a matter of fact you can put a lb of bacon on it and it won't flare up...

Nice sear lines on the steaks

I like it for a Gas job and it's easy.

[Great Expectations]

Originally Posted by R8ers

This may sound dumb but too much smoke in the meat tends to make me not feel well for several hours after eating... Don't know why

There is probably MSG in the rub/sauce that is used in those instances.

[tooge]

I generally smoke for about half of the cooking time. So, with ribs, I'm usually smoking for about 2.5 hours or so. Briskets and butts I never smoke more than 6 hours. I will foil them if they are gonna take longer than 12 hours. As far as using a gas grill, first off, get a charcoal grill, everything will taste better and it is much easier to use as a smoker. If you wont do that, then make some smoke packets by putting very small pieces (or pellets) of wood in some foil and poke holes in it. Place it over the heat and you will get some smoke flavor. That is probably the biggest problem with gas grills is that the flavor it too plain without the wood or charcoal imparting some flavor. Phil was right on with the 3-2-1 as a starting point. I run my smoker a little hotter, about 240 - 245 and I do mine for 3-1-1 and it ends up the same.