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 Chicken Chick
Posts: 3562
   
Location: Texas | LRQHS - 2014-03-07 10:51 AM TXBO - 2014-03-07 10:49 AM LRQHS - 2014-03-07 10:41 AM TXBO - 2014-03-07 10:40 AM LRQHS - 2014-03-07 10:37 AM TXBO - 2014-03-07 10:31 AM 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! What kind of grill are we working with here?
Does it have a temp gauge?
...and now I know why people pay for advertisements lol. Hook, line, and sinker! | |
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Regular
Posts: 70
| 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! | |
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  The Original Cyber Bartender
 
Location: Washington | Pork or beef ribs? And what type of cut? | |
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 Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | fatchance - 2014-03-07 10:53 AM Pork or beef ribs? And what type of cut?
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. | |
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The Original Cyber Bartender
Location: Washington | 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!
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. | |
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 The One
Posts: 7998
Location: South Georgia | I do mine differently and everyone always asks me how I do it. The meat literally is so tender it falls off the bone.
Dry Rub and let it sit in fridge for a couple hours.
Then, bake on a cookie sheet (covered in foil) for 4 hours on 275.
Take out and let sit for an hour.
Place them on the grill with barbeque sauce and coat and flip as needed until they are nicely caramelized and hot. | |
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The One
Posts: 7998
Location: South Georgia | LRQHS - 2014-03-07 11:55 AM fatchance - 2014-03-07 10:53 AM Pork or beef ribs? And what type of cut? 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.
Baby backs are easiest and have all that fat and toughness removed already that the St. Louis cut still has. Not a fan of the St. Louis cut.
Pork all the way. | |
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 BHW Resident Surgeon
Posts: 25352
Location: Bastrop, Texas | fatchance - 2014-03-07 10:56 AM 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! 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.
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. | |
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Industrial Srength Barrel Racer
Posts: 7268
| We smoke ours, but I think a BIG key is to pull that "membrane" off of them before cooking them - I use a fish skinner. - Oh - oops - somebody already said that.
Edited by Griz 2014-03-07 11:14 AM
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Extreme Veteran
Posts: 596
Location: Somewhere in the middle of nowhere | Dang! I think I need to get to the store and get some ribs now! These recipes sound so delicious! | |
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The Original Cyber Bartender
Location: Washington | HotbearLVR - 2014-03-07 9:04 AM fatchance - 2014-03-07 10:56 AM 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! 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.
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 | |
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 Popped
Posts: 20421
Location: LuluLand~along I64 Indiana | HotbearLVR - 2014-03-07 12:04 PM fatchance - 2014-03-07 10:56 AM 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! 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.
but will she get laid? that was txbo's selling point | |
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Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | fatchance - 2014-03-07 11:22 AM HotbearLVR - 2014-03-07 9:04 AM fatchance - 2014-03-07 10:56 AM 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! 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.
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
Man, that sounds so good....thank you! | |
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BHW Resident Surgeon
Posts: 25352
Location: Bastrop, Texas | fatchance - 2014-03-07 11:22 AM HotbearLVR - 2014-03-07 9:04 AM fatchance - 2014-03-07 10:56 AM 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! 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.
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
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? | |
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Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | HotbearLVR - 2014-03-07 11:32 AM fatchance - 2014-03-07 11:22 AM HotbearLVR - 2014-03-07 9:04 AM fatchance - 2014-03-07 10:56 AM 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! 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.
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
Oh....what about a side dish?
Pork.
I'm making an egg and pea salad and pork and beans. Probably, going to throw in those Coles cheesy garlic breads too......I can't wait to eat lol. | |
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Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | luluwhit - 2014-03-07 11:23 AM HotbearLVR - 2014-03-07 12:04 PM fatchance - 2014-03-07 10:56 AM 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! 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.
I can't think about anything but ribs now lol.....Ol' Fatchance is lucky she lives so far away or she'd be the one getting laid  | |
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 Googly Goo
Posts: 7053
| 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.
Edited by TXBO 2014-03-07 12:21 PM
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Shipwrecked and Flat Out Zapped
Posts: 16390
Location: DUMPING CATS AND PIGS IN TEXAS :) | 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.
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!!!! | |
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 Hawty & Nawty
Posts: 20424
| One of these days I really want to have dinner at Txbo or Fatchance's house. Everytime the two of you discuss food I drool. | |
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Googly Goo
Posts: 7053
| 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!!!!
LOL.
Getting the heat right is the hardest part. If you have time, get on YouTube and search for "Minion Method".
It's done several diferent ways for different cookers.
You also don't want a lot of smoke just a small blue stream.
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