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[bmcgc]

Ive always cooked ribs in a pressure cooker, then baked them.

This weekend Im going to try my hand at grilling them on a gas grill.

I think Im going to use a mustard/brown sugar/apple sauce rub.

Any grilling tips for a newbe?

[Twolanerider]

Gave up grilling my own after going to two Ribfests.  Could never measure up.  Now I just sit and cry when I'm hungry for ribs.

[lilcoot]

That's a lot of stress and time.  

I know that this is apostasy, heresy, and treason, but Famous Dave's does take out.  If you're really hard up, there's even Chilli's.

May the great Hawg in the sky forgive me...

Or you could PM DCFIREMANN if you still want to torture yourself and keep your integrity.

[VANAMAL]

Ive been putting them in the weber indirect heat at 230 degrees for one hour then wrapping in foil and cooking for another hour. For starters peel off the membrain on the rib side. Use a light coating of peanut oil both sides then season. Ive been using a seasoning called rib tickler. More sweet than salty.  I dont use any bbq sauce. Also i use some hickory chips for smoke most is gone after first hour. I like the smaller pork ribs baby back or the saint louis cut.
V

[lilcoot]

umm... or PM vanamal!

[murphy]

We cover ours in crushed garlic, wrap em in foil and bake them for two hours at 200. After that process wifey makes a sauce with HP, bullseye and a bit of katchup, they're basted and put on the grill till the sauce is cooked... They are awesome!!!!!

[Bowman1836]

I use a smoker and put apple cider  in a pan under them so the moister goes into the ribs. First I marinade and rub them the night before. Then slow cook all day till the fall off the bone.

[bmcgc]

My mother worked in a little place called the Dixie Pig back in the 50s.

No B-B-Q sauce on the premises.

Pork butts and pork ribs were cooked all night in brick ovens over oak charcoal.

Slaw to them is shredded cabbage soaking in vinegar.  You want slaw?  Grab a handful of cabbage and shake the vinegar off of it.

The sauce was a ketchup bottle with a small hole in the top.  It was filled with vinegar and cayenne pepper.  You put your thumb over the hole and shake to mix it up, then shake it on your pork.

Growing up I was told that was true Southern B-B-Q.

I lived right outside Memphis for many years, I didnt care for the Memphis style B-B-Q at all, although I do occasionally like the dry rub, I think that orginated in Memphis.

I like to eat B-B-Q out, because there is no way i can make myself put that much brown sugar in the beans and sauce, but its nice to have the kids over and cook and watch football.

[DDavidson]

For St Louis ribs

Soak wood smoke chips in water for at least 30 minutes

Prepare your Kingsford charcoal briquettes for indirect cooking

Using a paper towel for gripping, pull off the membrane on the bone side of the ribs

Use a dry rub of your choice to cover both sides of meat. Paprika, garlic powder, onion powder, seasoning salt, black pepper, chili powder

When ready move charcoal briquettes to one side of the grill for indirect cooking

Put wet wood smoke chips on charcoal briquettes

Place ribs to side of grill away from charcoal briquettes

Let the ribs cook/smoke indirect at around 200-250 degrees for 2 hours (Lid closed, vent halfway open for Weber)

Mix 25% Tiger Sauce with 75% KC Masterpiece. (Use non-sweetened sauce if you have people that can't have sugar in their diet.)
Mix 50% 50% for more fire in sauce.
Brush sauce mixture onto both sides of ribs

Wrap ribs completely in aluminum foil

Cook the ribs indirectly for one hour in foil (This tenderizes the meat while leaving it on the bone. If you cook too long in the foil the over cooked meat will want to fall off the bone.)

After 50 minutes check your charcoal briquettes to insure you can heat them up. (Add more Kingsford if needed a.t.t.)

After cooking ribs in foil for one hour remove ribs from foil then brush meat and bone ends with KC Masterpiece

Heat up the charcoal briquettes by opening the grill to let in more air

Place ribs directly over charcoal briquettes to char the sauce to your liking. (Make the ribs sticky by brushing on more sauce while turning rib sides over the charcoal briquettes.)

Enjoy


Thanks for using Kingsford and KC Masterpiece as they put gas in my bike!

[grandpadoc]

Peel the membrane off the back side of the ribs to let the rub penetrate through the meat, makes all the difference in the world.  Doc

[EZRIDN]

THIS IS THE BEST (AND EASIEST) BACKYARD GRILLING RIBS RECIPE ON THE PLANET!


    Ingredients
    1 tablespoon ground cumin
    1 tablespoon chili powder
    1 tablespoon paprika
    salt and pepper to taste
    Approx. 3 pounds baby back pork ribs (one rack)
    1 cup barbeque sauce of your choice

    (I usually make two racks at a time...the leftovers are awesome)

    Directions

    In a small jar, combine cumin, chili powder, paprika, salt, and pepper.  (use the exact measure & ingredients)   Put a lid on the jar and shake to mix.
    This part is key (as others have mentioned) trim the membrane from the back of each rack. 
    Easy to do....can use a small, sharp knife between the membrane and rib to lift/separate and you can peel it right off or just cut it off as best you can. 
    Now, sprinkle as much of the rub onto both sides of the ribs as you wish.  Go easy on the rubbing if you don't want your ribs to be too dark and spicy. 
    Keep the unused portion of the spice mix in a tightly sealed jar for future use...you'll have enough to do more than two racks at a time.
    Preheat gas grill on high heat and lightly oil the upper/top grate.  I use spray PAM for grilling or canola oil.
    Take some aluminum foil sheets and place on lower rack or grill to capture any drippings and this will prevent flare-ups. 
    I usually curl up the outer edges (making a dam sorta like a pizza) so the liquid won't have a chance to roll off.   
    Put the ribs on the top rack of the grill with the "meaty" side down (will look like a bowl). 
    Turn the gas heat to low, close the lid, and leave it closed...and let it cook for 1 hour...don't even think of sneaking a peek....have another beer instead.
    Now you can brush ribs with your favorite barbecue sauce and grill an additional 5 minutes to meld the sauce in.
    Enjoy.

    ***I have had more requests for making ribs from family & friends ever since we found this recipe many years back...I believe it came from allrecipes.com

[Bowman1836]

Peel the membrane off the back side of the ribs to let the rub penetrate through the meat, makes all the difference in the world.  Doc

X2

[GregKhougaz]

Wow!  You guys are making me hungry !

[DaBigNuttedMan]

Gave up grilling my own after going to two Ribfests.  Could never measure up.  Now I just sit and cry when I'm hungry for ribs.

agree

[EZRIDN]

Quote from: Twolanerider on Yesterday at 09:28:03 PM

Gave up grilling my own after going to two Ribfests.  Could never measure up.  Now I just sit and cry when I'm hungry for ribs.

agree

Try that recipe I posted....it's super easy, slather on the the sauce you like and you'll be a hero to yourself and your peeps.   No way can you fail.