RIBS ON THE GRILL

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RIBS ON THE GRILL Moderators: luluwhit, gotothewhip, cindyt, crossspur, ForumAdmin Jump to page :	Last activity 2014-03-10 12:46 PM 99 replies, 9242 views View previous thread :: View next thread
General Discussion -> Barrel Talk


LRQHS Reg. Nov 2011	Posted 2014-03-07 1:44 PM Subject: RE: RIBS ON THE GRILL
Shipwrecked and Flat Out Zapped Posts: 16390 Location: DUMPING CATS AND PIGS IN TEXAS :)	Foot massages when he's not fetching beer.......
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fatchance Reg. Oct 2003	Posted 2014-03-07 1:48 PM Subject: RE: RIBS ON THE GRILL
The Original Cyber Bartender Location: Washington	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. Scott, I forgot to tell you that all greek yogurt are not equal. I found that The Greek Gods yogurt holds up best. IF you think you will have left overs, don't salt it until you dish it up. Salt will break down the enzymes in the yogurt, salt does that to sour cream also. Been a fun thread. Wish I was not going out for dinner tonight, might be a ribs kind of a night. AND for those who do plan ole pork and beans. Try black beans and spice them up.
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 2:10 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	fatchance - 2014-03-07 9:22 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. 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. 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 So what day should I come up for ribs? I'll bring the beer.
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 2:14 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	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. 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!
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TXBO Reg. Aug 2009	Posted 2014-03-07 2:24 PM Subject: RE: RIBS ON THE GRILL
Googly Goo Posts: 7053	brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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.
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 2:33 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	TXBO - 2014-03-07 12:24 PM brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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. Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses. I also do decent in the baking department - I could bring dessert and homemade mac and cheese! Edited by brlraceaddict 2014-03-07 2:35 PM
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jd&ez Reg. Oct 2003	Posted 2014-03-07 2:34 PM Subject: RE: RIBS ON THE GRILL
Expert Posts: 1956 Location: Ky	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 :) "low and slow". Meaning low temp and a long time. 225 degrees tops and up to 24 hours. I've a got a friend that owns the best bar-b-q restaurant in this area. He cooks the ribs for 24 hours. They are fall off the bone ribs. You can't pick up a rib and eat them. If you pick up the rib bone the meat falls off in the plate. Then you use a fork. If that's not what you're going for then don't do it that way.
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fatchance Reg. Oct 2003	Posted 2014-03-07 2:34 PM Subject: RE: RIBS ON THE GRILL
The Original Cyber Bartender Location: Washington	brlraceaddict - 2014-03-07 12:33 PM TXBO - 2014-03-07 12:24 PM brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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. Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses. She is in.
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 2:36 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	fatchance - 2014-03-07 12:34 PM brlraceaddict - 2014-03-07 12:33 PM TXBO - 2014-03-07 12:24 PM brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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. Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses. She is in. Yay - thanks for saving me Louise!!
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TXBO Reg. Aug 2009	Posted 2014-03-07 2:52 PM Subject: RE: RIBS ON THE GRILL
Googly Goo Posts: 7053	brlraceaddict - 2014-03-07 2:36 PM fatchance - 2014-03-07 12:34 PM brlraceaddict - 2014-03-07 12:33 PM TXBO - 2014-03-07 12:24 PM brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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. Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses. She is in. Yay - thanks for saving me Louise!! 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. Edited by TXBO 2014-03-07 2:53 PM
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RidenFly Reg. Nov 2006	Posted 2014-03-07 2:56 PM Subject: RE: RIBS ON THE GRILL
Hawty & Nawty Posts: 20424	Okay I've been a bartender for Marlboro. I mix a drink. Can I play? I promise to leave my Palin underwear at home.
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 3:13 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	TXBO - 2014-03-07 12:52 PM brlraceaddict - 2014-03-07 2:36 PM fatchance - 2014-03-07 12:34 PM brlraceaddict - 2014-03-07 12:33 PM TXBO - 2014-03-07 12:24 PM brlraceaddict - 2014-03-07 2:14 PM 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. 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! 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. Hey now - there is NO box of mac and cheese at my house, it's all homemade and I use 3 cheeses. She is in. Yay - thanks for saving me Louise!! 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. 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?
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TXBO Reg. Aug 2009	Posted 2014-03-07 3:47 PM Subject: RE: RIBS ON THE GRILL
Googly Goo Posts: 7053	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? 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. Edited by TXBO 2014-03-07 4:01 PM
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Scotch Reg. May 2006	Posted 2014-03-07 3:55 PM Subject: RE: RIBS ON THE GRILL
Chi Chi Mama Posts: 11212 Location: Spokompton, Wa	I haven't read all the replys so I am sure I will repeat some things. My husband is a self-proclaimed pit-master. LOL So he thinks. But he can make an amazing set of ribs! He will dry rub them with a fairly spicy rub and put them over the smoker un-covered for about 2-21/2 hours. The he wraps in foil and adds honey, sqeeze butter and a little BBQ sauce. And cook another 3 hours or so. He might add a little more BBQ sauce later in the process. The key is to cook them low and slow. They are tasty! Now I want some ribs...
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RidenFly Reg. Nov 2006	Posted 2014-03-07 4:03 PM Subject: RE: RIBS ON THE GRILL
Hawty & Nawty Posts: 20424	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.
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LRQHS Reg. Nov 2011	Posted 2014-03-07 4:07 PM Subject: RE: RIBS ON THE GRILL
Shipwrecked and Flat Out Zapped Posts: 16390 Location: DUMPING CATS AND PIGS IN TEXAS :)	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. Black beans did sound delicious, didn't it?
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Cowgirl Up!_1 Reg. Jun 2013	Posted 2014-03-07 4:22 PM Subject: RE: RIBS ON THE GRILL
Regular Posts: 90	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. 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!
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brlraceaddict Reg. Jul 2006	Posted 2014-03-07 5:15 PM Subject: RE: RIBS ON THE GRILL
Firecracker Dog Lover Posts: 3175	TXBO - 2014-03-07 1:47 PM 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? 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. We can always talk wing shooting and bird dogs. Crap - now I am going to have to owe Riden for pulling double duty.
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sodapop Reg. Feb 2005	Posted 2014-03-07 11:46 PM Subject: RE: RIBS ON THE GRILL
10D Crack Champion	barrelracr131 - 2014-03-07 10:18 AM cook them slow :) and low........that's what they say on tv anyway. LOL
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daisycake123 Reg. Dec 2006	Posted 2014-03-08 5:40 AM Subject: RE: RIBS ON THE GRILL
Sock Snob Posts: 3021	Gonna make me smoke some ribs at home next week and i carried my smoker to my businesss maybe next sat fix for,the guys.
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