Best way to BBQ beef ribs on charcoal?!
Answers:
They key is to season the ribs the night before so the flavors will penetrate the meat!.
Cooking!.!.!. there are two methods
Indirect heat - coals on the side!.
Pros - can cook the ribs a long time allowing them to tenderize!.
Cons - takes time and you should baste!.
direct heat - cooking over the coals "directly"
Pros - quicker!.!.!. I like the thicker crusty layer that forms over higher heat!.
Cons - may not be super tender (but still good) and you still should baste!.
I do not recommend pre-boiling, par-boiling or boiling!. When you boil, you're making stock which pulls flavor out of the ribs!.Www@FoodAQ@Com
Cooking!.!.!. there are two methods
Indirect heat - coals on the side!.
Pros - can cook the ribs a long time allowing them to tenderize!.
Cons - takes time and you should baste!.
direct heat - cooking over the coals "directly"
Pros - quicker!.!.!. I like the thicker crusty layer that forms over higher heat!.
Cons - may not be super tender (but still good) and you still should baste!.
I do not recommend pre-boiling, par-boiling or boiling!. When you boil, you're making stock which pulls flavor out of the ribs!.Www@FoodAQ@Com
I would recommend indirect heat!. I have a small kettle grill, and I lit about 20 briquettes, and once hot, split them on either side of the grill then I put the ribs in the middle!.
I say indirect heat since there is a lot of connective tissue that needs to melt in order to make the ribs juicy and tender!. If you cook at a high direct heat, the meat would cook, but it could be tough and or dry!.
You could also put on a dry rub to impart some extra flavor!. Not sure if you have access to smoking wood (I like Applewood, but hickory and mesquite are good to) but that would impart some more flavor!.
Once the ribs are on the grill, turn over and around once every 30 min or so depending on your grill size and where your charcoal is!.
I cooked mine for about 2 hours, but it will vary depending on how hot your grill is, the size of your ribs, the size of your grill, and placement of the charcoal!.Www@FoodAQ@Com
I say indirect heat since there is a lot of connective tissue that needs to melt in order to make the ribs juicy and tender!. If you cook at a high direct heat, the meat would cook, but it could be tough and or dry!.
You could also put on a dry rub to impart some extra flavor!. Not sure if you have access to smoking wood (I like Applewood, but hickory and mesquite are good to) but that would impart some more flavor!.
Once the ribs are on the grill, turn over and around once every 30 min or so depending on your grill size and where your charcoal is!.
I cooked mine for about 2 hours, but it will vary depending on how hot your grill is, the size of your ribs, the size of your grill, and placement of the charcoal!.Www@FoodAQ@Com
I always par-boil them first on the stove!. Then mix my own sauce or use one I already have handy!. Brush with olive oil and brown them close to the charcoal!. Then lower the charcoal as far as possible, salt and pepper as desired( alittle garlic salt!?), brush with sauce and turn often!. The slower and longer they are cooked the better!. You can skip the par-boiling, but I usually don't have all day to stand by the grill!.Www@FoodAQ@Com
Depends upon the cut of beef!. For a steak, sear over hot coals until med-rare, flipping only once!.
For brisket or ribs, use indirect heat!. Arrange coals to one side of the grill, and cook meat over the part of the grill w/ no coals under it!. Close lid for even cooking w/o burning!. This will take 1!.5-2 hours!.Www@FoodAQ@Com
For brisket or ribs, use indirect heat!. Arrange coals to one side of the grill, and cook meat over the part of the grill w/ no coals under it!. Close lid for even cooking w/o burning!. This will take 1!.5-2 hours!.Www@FoodAQ@Com