LRQHS - 2014-03-07 11:24 AM By the way, since I'm talking about food....I tried these and they are DELICIOUS!

LRQHS - 2014-03-07 10:28 AM So, do I need to wrap them in aluminum foil while grilling or no?



Really appreciate the advise!

LRQHS - 2014-03-07 10:24 AM

By the way, since I'm talking about food....I tried these and they are DELICIOUS!

TXBO - 2014-03-07 10:31 AM What kind of grill are we working with here? 

Crowned Image - 2014-03-07 10:32 AM those are good until you have made your own. I could eat these things like all day! get cheese sticks cut up in bite sized pieces roll in bread crumbs season with: onion powder garlic powder oregano cayenne pepper then pan fry em(or bake for a healthier option) Buy your fav marinara sauce and dip! SO EASY AND DELICIOUS!

LRQHS - 2014-03-07 10:37 AM Oh no lol.....I don't even know how to answer TXBO.....a black one.....it's not fancy and it's about 2 feet long. There is a rack under the hood in addition to the regular grill, that would hold additional food. I'm sorry lol.....I'm a girl lol.

TXBO - 2014-03-07 10:40 AM Charcoal?

Does it have a temp gauge? 

LRQHS - 2014-03-07 10:41 AM Oh, lol, yes and yes.

Three 4 Luck - 2014-03-07 10:41 AM  My hubby uses foil and slow cooks with dry rub.  All this marinating in crap...NONONONO.  LOL. Southerners do not marinate ribs.  If we use sauce, it's put on at the end.

TXBO - 2014-03-07 10:49 AM OK cool.  Gotta take a quick conference call.  When I come back, I'll set you up with some ribs guaranteed to get you laid. 

LRQHS - 2014-03-07 10:51 AM Oh, heck yeah!!!! I won't be needing anymore rib receipes after that!!! Thanks everyone!!! TXBO wins :)

fatchance - 2014-03-07 10:53 AM Pork or beef ribs?  And what type of cut?

HorseyGirl - 2014-03-07 8:52 AM Use a knife and remove the tough membrane from the underside of the ribs. Coat both sides with dry rub, wrap in foil and bake them in the oven for a few hours (at least 2, I go usually 4) at 200 degrees. Some say this is cheating, but I don't care.... After they're baked (they'll be "done," handle with care or they'll fall apart!) put them on a low temp grill and baste with sauce (if you like - I don't). Leave them just long enough to get some grill flavor and caramelized sauce. I don't use the grill always, especially in the frigid northern winter. They're just as good right out of the oven!

LRQHS - 2014-03-07 11:55 AM I haven't purchased yet. Was going with pork and cut suggestions are very welcome. I can grill the crap out of ribeyes, but I haven't tackled ribs yet.

fatchance - 2014-03-07 10:56 AM This is very important to do, a pain in the a ss but do it! 



And IMHO ribs should not fall off the bone, if they do you have over cooked them.....You should be able to bite into them easily with the meat coming off the bone cleanly.

HotbearLVR - 2014-03-07 9:04 AM You can't go wrong with recommendations from Fatchance when it comes to cooking, particularly any kind of meat.  This woman is like the Julia Child of BHW.  TxBO is another who knows what he's talking about.  Anyone who can hold a conversation with me about baseball and good food at the same time has impeccable taste.  Follow FatChance's recommendations to the letter and you will be so satisfied that you will shed tears.  

HotbearLVR - 2014-03-07 12:04 PM You can't go wrong with recommendations from Fatchance when it comes to cooking, particularly any kind of meat.  This woman is like the Julia Child of BHW.  TxBO is another who knows what he's talking about.  Anyone who can hold a conversation with me about baseball and good food at the same time has impeccable taste.  Follow FatChance's recommendations to the letter and you will be so satisfied that you will shed tears.  

fatchance - 2014-03-07 11:22 AM OMGosh I gonna have to give you a raise....oh wait you don't work for me. lol



Here is my opinion.  EVERYONE has their own way of doing things especially when it comes to smoking or grilling.  Ribs are always slow and low.  I don't use charcoal unless your willing to start with wood first then add charcoal. Hate the gas people use because IMHO you taste it in the meat.

I dry rub whatever cut you get and let it sit for at least 2 hours before you start to cook.  The rub depends on if you like sweet and savory or hot and spicy.  I like both so I mix up brown sugar, black pepper,dry mustard, garlic powder,and some sweet cayenne pepper.  Rub into both sides of the meat, I mean rub!  When you put them on the grill sprinkle lightly with some Hawaiian salt or Kosher salt.



Cook on indirect heat. I like my temp(grill) to read 225-250 for a full rack of babies this will take about 3 hours. I do not wrap them up in foil, but I lay it on foil.  DO NOT Lift the lid a lot during this process.  I always serve up my ribs dry with the b-que sauce on the side.....and I am not sharing that recipe with you. LOL

fatchance - 2014-03-07 11:22 AM OMGosh I gonna have to give you a raise....oh wait you don't work for me. lol



Here is my opinion.  EVERYONE has their own way of doing things especially when it comes to smoking or grilling.  Ribs are always slow and low.  I don't use charcoal unless your willing to start with wood first then add charcoal. Hate the gas people use because IMHO you taste it in the meat.

I dry rub whatever cut you get and let it sit for at least 2 hours before you start to cook.  The rub depends on if you like sweet and savory or hot and spicy.  I like both so I mix up brown sugar, black pepper,dry mustard, garlic powder,and some sweet cayenne pepper.  Rub into both sides of the meat, I mean rub!  When you put them on the grill sprinkle lightly with some Hawaiian salt or Kosher salt.



Cook on indirect heat. I like my temp(grill) to read 225-250 for a full rack of babies this will take about 3 hours. I do not wrap them up in foil, but I lay it on foil.  DO NOT Lift the lid a lot during this process.  I always serve up my ribs dry with the b-que sauce on the side.....and I am not sharing that recipe with you. LOL

HotbearLVR - 2014-03-07 11:32 AM Seriously, you went and did it again.  Now I am going to run to the store and do some shopping.  The question is beef or pork?  My guess is pork.  Gonna have to stoke up my Green Egg tonight.  Thanks Louise.

Oh....what about a side dish?  

luluwhit - 2014-03-07 11:23 AM but will she get laid?  that was txbo's selling point 

TXBO - 2014-03-07 12:15 PM Things you will need.  Baby back ribs, lump hardwood chaorcoal,wood chunks or chips (oak, pecan or mesquite), dry rub, yellow mustard, apple juice, bbq sauce, case of beer. 



Tonight rinse the ribs in cold water and pat dry.  Open beer.  Remove the membrane by putting a fork under one side and pulling up.  Once you get it started use a paper towel to get a good hold and pull.  It should come off in one piece.  Next completely cover in mustard and then your dry rub.  The mustard seals the meat and holds the rub but you won't taste it.  Wrap and put in frig.  Drink beer.



Tomorrow on one side of the grill put a pan of lump hardwood charcoal.  In another pan or chimney light a small handfull of lump charcoal.  Drink a beer or two.  Let it get white hot and then throw it on top of the pan of charcoal.  Open all vents and close lid until it get to 250.  Once you get to 250 turn the bottom vent until it is almost closed.  Put your ribs on that top rack that you mentioned... as far away from the fire as possible uncovered for 2 hours. Drink beer.  After two hours, wrap in tinfoil, pour in a good amount of apple juice into the tinfoil and cook for 1 and a half hours.  After an hour and a half, remove tinfoil, baste with bbq sauce and cook for one hour.



Try to keep the heat at 250.  If it gets below 225 open vents or add charcoal.  If it gets above 275, close vents or remove charcoal.

Times vary on different cookers, ultimately the bend test determines when they are done.  Pick up one side of the rack of ribs and bent it toward the other.  If the ribs break or start falling apart, they are done. 



After five hours of cooking and drinking beer, if you screwed them up, you'll both be too drunk to know or care.  Take it to the bedroom and all is well.



 

LRQHS - 2014-03-07 12:20 PM   ohhhhh, man, I owe you one.......****......my mouth is watering.......now, what did you say after "beer?"



I can not wait to cook me some RIBS!!!!

HotbearLVR - 2014-03-07 12:27 PM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say.  

TXBO - 2014-03-07 12:35 PM LMAO!



Smoking or grilling is a lot like sex.  Lots of beer, experimentation and pleasure.  Some's better than others but its all good. 

Three 4 Luck - 2014-03-07 12:42 PM  That sounds like some bullcrap my husband would come up with. 

TXBO - 2014-03-07 12:46 PM What you don't like ribs?  Sourpuss. 

Three 4 Luck - 2014-03-07 12:55 PM  LOL!  I like ribs fine.  He thinks he's Will Ferrell in Anchorman tho and always spouting some pompous justification to drink beer and cook meat on the grill while chasing me around playing grab ass.  

HotbearLVR - 2014-03-07 10:27 AM You can tell TxBO is all about preparation.....going slow....culinary foreplay, you might say.  

RidenFly - 2014-03-07 12:47 PM I think my dad used beer as a marinade for everything.  Ribs, steak, he put it in pancakes too.  I bet he covered my mom a few times since Txbo brought up it's many uses...lol 

fatchance - 2014-03-07 1:00 PM Only this group can go from grilling to foreplay in a blink of an eye.  I would love to cook with TxBo one day. He likes beer!



Scott, I love to spice up my usual side dishes.  SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark.  I sprinkle it with sliced Almonds before serving it.  I always have this stuff in my fridge as it never goes bad.  I think everyone needs to learn how to use Korean spices and ingredients. 

 

fatchance - 2014-03-07 1:00 PM


Only this group can go from grilling to foreplay in a blink of an eye.  I would love to cook with TxBo one day. He likes beer!

Scott, I love to spice up my usual side dishes.  SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark.  I sprinkle it with sliced Almonds before serving it.  I always have this stuff in my fridge as it never goes bad.  I think everyone needs to learn how to use Korean spices and ingredients. 

 

TXBO - 2014-03-07 12:15 PM

Things you will need.  Baby back ribs, lump hardwood chaorcoal,wood chunks or chips (oak, pecan or mesquite), dry rub, yellow mustard, apple juice, bbq sauce, case of beer. 

Tonight rinse the ribs in cold water and pat dry.  Open beer.  Remove the membrane by putting a fork under one side and pulling up.  Once you get it started use a paper towel to get a good hold and pull.  It should come off in one piece.  Next completely cover in mustard and then your dry rub.  The mustard seals the meat and holds the rub but you won't taste it.  Wrap and put in frig.  Drink beer.

Tomorrow on one side of the grill put a pan of lump hardwood charcoal.  In another pan or chimney light a small handfull of lump charcoal.  Drink a beer or two.  Let it get white hot and then throw it on top of the pan of charcoal.  Open all vents and close lid until it get to 250.  Once you get to 250 turn the bottom vent until it is almost closed.  Put your ribs on that top rack that you mentioned... as far away from the fire as possible uncovered for 2 hours. Drink beer.  After two hours, wrap in tinfoil, pour in a good amount of apple juice into the tinfoil and cook for 1 and a half hours.  After an hour and a half, remove tinfoil, baste with bbq sauce and cook for one hour.

Try to keep the heat at 250.  If it gets below 225 open vents or add charcoal.  If it gets above 275, close vents or remove charcoal.
Times vary on different cookers, ultimately the bend test determines when they are done.  Pick up one side of the rack of ribs and bent it toward the other.  If the ribs break or start falling apart, they are done. 

After five hours of cooking and drinking beer, if you screwed them up, you'll both be too drunk to know or care.  Take it to the bedroom and all is well.


Ps....get the ribs to room temp before you put them on the grill.

 

fatchance - 2014-03-07 1:00 PM Only this group can go from grilling to foreplay in a blink of an eye.  I would love to cook with TxBo one day. He likes beer!



Scott, I love to spice up my usual side dishes.  SO let's say I do a cole slaw, I buy the packaged pre cut slaw but then I chop up some pickled Daikon, and my dressing is honey greek yogurt, with some Kimchi paste. Just a little gives it the zip, and the pickled daikon send's it out of the ballpark.  I sprinkle it with sliced Almonds before serving it.  I always have this stuff in my fridge as it never goes bad.  I think everyone needs to learn how to use Korean spices and ingredients. 

 

TXBO - 2014-03-07 12:59 PM Sounds like you really married well.  Not many manly men left. 

Cowgirl Up!_1 - 2014-03-07 1:08 PM  This is amazing and my smoke loving father would agree. I especially appreciated the case o beer in the ingredients list. My dad taught me all good BBQ-ing needs beer. You drink it, pour it on the meat if needed, douse a flameup, etc... His outdoor "grill fridge" contains exactl two items. Beer & juice. Unless it's an emergency, the juice is not for drinking, that's why we have beer.

HotbearLVR - 2014-03-07 11:38 AM I always love these threads.  They are not good without TxBO and fatchance though.  What I like about these two is they seem to make anything sound good.  Take hot dogs, for example.  I bet they can make a hot dog sound like a rare delicacy.  I am certain TxBO knows how to make a helluva bratwurst.....he's a baseball fan.  

Louise, I am going to see if I can make your coleslaw....there again, something as boring as coleslaw making my mouth water.  You are a treasure.

fatchance - 2014-03-07 9:22 AM


OMGosh I gonna have to give you a raise....oh wait you don't work for me. lol

Here is my opinion.  EVERYONE has their own way of doing things especially when it comes to smoking or grilling.  Ribs are always slow and low.  I don't use charcoal unless your willing to start with wood first then add charcoal. Hate the gas people use because IMHO you taste it in the meat.
I dry rub whatever cut you get and let it sit for at least 2 hours before you start to cook.  The rub depends on if you like sweet and savory or hot and spicy.  I like both so I mix up brown sugar, black pepper,dry mustard, garlic powder,and some sweet cayenne pepper.  Rub into both sides of the meat, I mean rub!  When you put them on the grill sprinkle lightly with some Hawaiian salt or Kosher salt.

Cook on indirect heat. I like my temp(grill) to read 225-250 for a full rack of babies this will take about 3 hours. I do not wrap them up in foil, but I lay it on foil.  DO NOT Lift the lid a lot during this process.  I always serve up my ribs dry with the b-que sauce on the side.....and I am not sharing that recipe with you. LOL

HotbearLVR - 2014-03-07 11:38 AM

I always love these threads.  They are not good without TxBO and fatchance though.  What I like about these two is they seem to make anything sound good.  Take hot dogs, for example.  I bet they can make a hot dog sound like a rare delicacy.  I am certain TxBO knows how to make a helluva bratwurst.....he's a baseball fan.  
Louise, I am going to see if I can make your coleslaw....there again, something as boring as coleslaw making my mouth water.  You are a treasure.

brlraceaddict - 2014-03-07 2:14 PM Hotbear my husband made homemade summer sausage from moose, homemade pepperoni from his deer, and since pork shoulder was on sale for .99 cents a pound the other day, he got some and made homemade polish kielbalsa. And a month ago he did out of this world homemade brats. If I bring a sampling of all this can I join this party? I make a dang fine homemade mac and cheese!

TXBO - 2014-03-07 12:24 PM


 Sounds like your husband can come but you're going to have to do better that a box of Kraft Mac and Cheese.  Either whip up some charred animal flesh or volunteer to clean up.

LRQHS - 2014-03-07 10:15 AM What is your secret? I'm grilling tomorrow and want to grill the most delicious rack of ribs ever. Help a sister out :) Thanks :)

brlraceaddict - 2014-03-07 12:33 PM Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses.

fatchance - 2014-03-07 12:34 PM


She is in.

brlraceaddict - 2014-03-07 2:36 PM Yay - thanks for saving me Louise!!

TXBO - 2014-03-07 12:52 PM

Not so fast. Three for Luck gave us the three essential elements of a bbq: 1) Meat 2) Beer 3) Grab ass If you're not bringing meat, you've got two options. I'd say if you don't bring meat, you should probably provide both of the others.


 

brlraceaddict - 2014-03-07 3:13 PM Beer is just a foregone conclusion in my household. Right now I am really liking Sam Adams Cold Snap - can I come if I bring a vat of it?

RidenFly - 2014-03-07 4:03 PM Because of this thread, I'm having steaks.  It's the closest I have to ribs,  beans (Black beans thanks to FC) and garlic bread.



My waistline continues to spilleth over. 

RidenFly - 2014-03-07 1:25 PM

I absolutely LOVE a good coleslaw.  I have no idea about all those Korean ingredients.  Everything we cook around here is hot. 

My new thing is adding fruit to my salsas.  Not new in the world, just for me...I wasn't prepared to mess with salsa but now I can't stop. 

TXBO - 2014-03-07 1:47 PM

 OK, you're in.  I'd enjoy talking all things wing shooting over beers with you and your husband. 
That will make up for the grab ass.  Riden will just have to do double duty in that area.


 

barrelracr131 - 2014-03-07 10:18 AM cook them slow :)

Cowgirl Up!_1 - 2014-03-08 2:22 PM Watermelon, yellow, orange and red bell peppers, purple onion, cilantro, jalapeno and some fresh tomatoes, mixed with lots of fresh lime juice & some salt is the best fruit salsa!

RidenFly - 2014-03-08 7:03 AM See, I wouldn't think watermelon would work.  I've tried pineapple, mango, even rasberries.



yum. 

HotbearLVR - 2014-03-08 8:51 AM Some fun people on this thread!  I got all excited last night and started with Louise's ribs.......then I realized I was out of natural lump charcoal!!!  It was already late, so I just had to make them in the oven.  It was still good, but it was sacrelege, in a way.  I felt like I was breaking some kind of law.  Today I am going out to pick up my natural lump charcoal.  There's no excuse for this kind of negligence.  



It's fun to imagine getting a bunch of people like this together for a weekend sometime.  Jackpot during the day and BBQ at night with a big ass bonfire.  My vote would be for a Louise/TxBO team of BBQ chefs.  One of these days

 

TXBO - 2014-03-07 2:52 PM

Not so fast. Three for Luck gave us the three essential elements of a bbq: 1) Meat 2) Beer 3) Grab ass If you're not bringing meat, you've got two options. I'd say if you don't bring meat, you should probably provide both of the others.


 

ndiehl - 2014-03-08 2:27 PM

I'll bring elk in whatever form you want; sausages, streak, roast!

RidenFly - 2014-03-08 7:03 AM


See, I wouldn't think watermelon would work.  I've tried pineapple, mango, even rasberries.

yum. 

LRQHS - 2014-03-10 7:19 AM Thanks for all the help guys. The ribs were sooooooo good. I used Fatchance's rub.....it was perfect. I kind of combined both TXBO's and Fatchance's directions. I used the apple juice and the vent instructions from TXBO really, really helped. I hit 275 a time or two, but managed for the most part to keep it between 225 - 250 degrees. I resisted the urge to check them every 15 minutes and the wood chips were awesome. I've never used them before either and loved them. And, I definitely drank beer. Next go, I'll be ready to invite family over without the worry of killing them from food poison. Thanks again, guys. It is appreciated :)

brlraceaddict - 2014-03-10 11:16 AM Glad they turned out well LRQHS. I wondered if we would get an update today. But next time we need pictures of the feast. And Hotbear - I think that sounds like a great idea. It would be fun and a barrel of laughs indeed.

RidenFly - 2014-03-08 1:58 PM I make a really, really good tortilla soup.  If we have that get together, I promise to make a vat of it.



My husband grilled amazing steaks last night too.  

HotbearLVR - 2014-03-10 12:44 PM As a tribute to TxBO, here's a montage of Miller Lite Man Laws:



http://www.youtube.com/watch?v=8RLCD-PpWqU