Food and Drink Best way to cook ribs? - Page 2

**BossChief** · 06-09-2012, 02:00 PM

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.

**Bwana** · 06-09-2012, 03:58 PM

Quote:

Originally Posted by buddha

Faster does not equal better.

Smoking is always better. Low and slow.

I agree and did an 11 hour smoke on some ribs last weekend. I kept it at 180-185 for most of the time and did the last 40 minutes at 250-275. Everyone who had them, claimed they were the best ribs they had ever had. It just depends on how much time you have, and what kind of smoker.

I use a Yoder YS640

**lewdog** · 06-09-2012, 03:59 PM

I just did it on my gas grill last weekend. Indirect heat, pretty low temp and mine took about 100 mins and were damn good. Thick layer of BBQ at the end and turn the heat to med-hi to carmalize the ouside and get some char for 5 mins.

**Bwana** · 06-09-2012, 04:00 PM

One other thing, this is a decent base guide. To tell if they are done, I use the bend test.

http://www.amazingribs.com/tips_and_...hey_ready.html

**BossChief** · 06-09-2012, 04:10 PM

Quote:

Originally Posted by lewdog

I just did it on my gas grill last weekend. Indirect heat, pretty low temp and mine took about 100 mins and were damn good. Thick layer of BBQ at the end and turn the heat to med-hi to carmalize the ouside and get some char for 5 mins.

This is pretty much what I'm doing.

First, i dried em off and sprayed em with a apple juice/vinegar mixture, removed the membrane and then I put on a good layer of famous daves rub along with cracked pepper and sea salt and then wrapped em in foil and got the grill to around 230-240 and I'm spraying them every 30 minutes with the apple sauce/vinegar mixture.

I plan on taking the foil off after around an hour on the grill and saucing them around the 90 minute mark.

I'm cooking them bone down.

They have been on around 40 minutes right now.

Anything I should change?

**Gonzo** · 06-09-2012, 04:20 PM

Quote:

Originally Posted by Bwana

I agree and did an 11 hour smoke on some ribs last weekend. I kept it at 180-185 for most of the time and did the last 40 minutes at 250-275. Everyone who had them, claimed they were the best ribs they had ever had. It just depends on how much time you have, and what kind of smoker.

I use a Yoder YS640

This

**Gonzo** · 06-09-2012, 04:21 PM

My bradley smoker is awesome, btw. Auto-feeds the wood every hour.

06-09-2012, 06:16 PM

Quote:

Originally Posted by BossChief

Yeah...I checked a cookbook I have for cooking times and it says at medium heat it should be 90-110 minutes.

Pretty sure Phil was trying to check for common sense or just trying to be a dick and have me ruin 25 bucks in ribs.

Oh well.

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.

06-09-2012, 06:19 PM

Quote:

Originally Posted by Bwana

I agree and did an 11 hour smoke on some ribs last weekend. I kept it at 180-185 for most of the time and did the last 40 minutes at 250-275. Everyone who had them, claimed they were the best ribs they had ever had. It just depends on how much time you have, and what kind of smoker.

I usually smoke my ribs <200 as well for longer and I rarely foil them at all. It gives them a "jerky" texture that won't do well in competitions but everybody raves about my ribs when I do them this way.

**Bwana** · 06-09-2012, 06:20 PM

Quote:

Originally Posted by Phobia

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.

Yeah, I didn't figure you were going for the "Phil the meat wrecker," angle. I know you take your Q pretty seriously.

**Bwana** · 06-09-2012, 06:22 PM

Quote:

Originally Posted by Phobia

I usually smoke my ribs <200 as well for longer and I rarely foil them at all. It gives them a "jerky" texture that won't do well in competitions but everybody raves about my ribs when I do them this way.

I agree and it sucks up more of a guys day, but in the end, a guy will have very tasty ribs.

**cabletech94** · 06-09-2012, 06:22 PM

Quote:

Originally Posted by BossChief

This is pretty much what I'm doing.

First, i dried em off and sprayed em with a apple juice/vinegar mixture, removed the membrane and then I put on a good layer of famous daves rub along with cracked pepper and sea salt and then wrapped em in foil and got the grill to around 230-240 and I'm spraying them every 30 minutes with the apple sauce/vinegar mixture.

I plan on taking the foil off after around an hour on the grill and saucing them around the 90 minute mark.

I'm cooking them bone down.

They have been on around 40 minutes right now.

Anything I should change?

how hard is it to remove the membrane? just wondering. guy f. says that his butcher does it for him. i'm sure i could do it. just don't want to eff it up.

06-09-2012, 06:23 PM

Quote:

Originally Posted by Bwana

Yeah, I didn't figure you were going for the "Phil the meat wrecker," angle. I know you take your Q pretty seriously.

I'm throwing a brisket on in a few minutes. Had a growler of beer go bad on me a couple weeks ago so I just saved it for a marinade. It's been sitting in that for a couple hours now. Should be interesting. I don't usually marinate in beer.

06-09-2012, 06:25 PM

Quote:

Originally Posted by cabletech94

how hard is it to remove the membrane? just wondering. guy f. says that his butcher does it for him. i'm sure i could do it. just don't want to eff it up.

Grab it with a paper towel and pull. Tooge taught me this several years ago. Gives you enough grip to tear it right off. I used to use everything from pliers to filet knives and nothing works better than a paper towel.

**Bwana** · 06-09-2012, 06:25 PM

Quote:

Originally Posted by Phobia

I'm throwing a brisket on in a few minutes. Had a growler of beer go bad on me a couple weeks ago so I just saved it for a marinade. It's been sitting in that for a couple hours now. Should be interesting. I don't usually marinate in beer.

A 2-3 hour soak won't hurt you a bit. I take it the brisket will be an all night slow cook, AKA, tomorrows meal?

**cabletech94** · 06-09-2012, 06:26 PM

Quote:

Originally Posted by Phobia

Grab it with a paper towel and pull. Tooge taught me this several years ago. Gives you enough grip to tear it right off. I used to use everything from pliers to filet knives and nothing works better than a paper towel.

cool. i just may buy one tomorrow. thanks for the help.

06-09-2012, 02:00 PM
BossChief SuperBowl or bust Join Date: Dec 2008 Location: BF Iowa Casino cash: $1774088	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.
Posts: 47,144

06-09-2012, 03:59 PM	#17
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1801900	I just did it on my gas grill last weekend. Indirect heat, pretty low temp and mine took about 100 mins and were damn good. Thick layer of BBQ at the end and turn the heat to med-hi to carmalize the ouside and get some char for 5 mins.
Posts: 45,607

06-09-2012, 04:00 PM	#18
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139443647	One other thing, this is a decent base guide. To tell if they are done, I use the bend test. http://www.amazingribs.com/tips_and_...hey_ready.html __________________ Adventure is dangerous....but monotony can kill you.
Posts: 69,763