How to cook RIBS!!?!
Bought some ribs today!. Put dry rub all over them, wrapped them in foil and put in fridge!. We want them for dinner tomorrow night!. I've always cooked them in the crock pot!.
Any suggestions on how to cook some juicy ribs on a gas grill!?
Thanks ahead for the help everyone!! If I use your idea, you get the 10 pts!.Www@FoodAQ@Com
Any suggestions on how to cook some juicy ribs on a gas grill!?
Thanks ahead for the help everyone!! If I use your idea, you get the 10 pts!.Www@FoodAQ@Com
Answers:
I'm always looking for a great easy way to cook ribs on a gas grill!. So far this is my favorite!.!.!.
Put them in a baking dish covered with foil (poke a couple holes for ventilation)!. Bake on the lowest setting with bbq sauce or any marinade!. ( I use ketchup, liquid smoke, and worcestire sauce)!. Mine were on 250 for 2 full hours!. Then I put on the bbq sauce and threw them on the gas grill for about 35-45 minutes (on low low heat)!. They taste like they were on the grill the whole entire time, I kid you not!!Www@FoodAQ@Com
Put them in a baking dish covered with foil (poke a couple holes for ventilation)!. Bake on the lowest setting with bbq sauce or any marinade!. ( I use ketchup, liquid smoke, and worcestire sauce)!. Mine were on 250 for 2 full hours!. Then I put on the bbq sauce and threw them on the gas grill for about 35-45 minutes (on low low heat)!. They taste like they were on the grill the whole entire time, I kid you not!!Www@FoodAQ@Com
Are they beef ribs or pork ribs!?
For beef ribs, my husband boils them first to get off a lot of the fat, then marinates them in beer and BBQ sauce!. He slow cooks them over a Santa Maria style BBQ pit (oak wood in metal firebox with adjustable grill) He adds BBQ sauce in the final 20 minutes of cooking on the grill!.
Everyone LOVES his BBQ!.
For pork ribs, I would do the same!.
Remember, slow cooking!. Otherwise the sauce turns to charcoal and it is not edible!. Fire smoked ribs are absolutely delicious!.
That, a green salad, beans and sour-dough garlic bread, pure heaven!.Www@FoodAQ@Com
For beef ribs, my husband boils them first to get off a lot of the fat, then marinates them in beer and BBQ sauce!. He slow cooks them over a Santa Maria style BBQ pit (oak wood in metal firebox with adjustable grill) He adds BBQ sauce in the final 20 minutes of cooking on the grill!.
Everyone LOVES his BBQ!.
For pork ribs, I would do the same!.
Remember, slow cooking!. Otherwise the sauce turns to charcoal and it is not edible!. Fire smoked ribs are absolutely delicious!.
That, a green salad, beans and sour-dough garlic bread, pure heaven!.Www@FoodAQ@Com
Boil ribs for 5 minutes and marinate in sauce for at least 30 minutes!. Barbecue on hot grill for about 7 minutes per side!. Baste often!. If not served immediately, keep warm in pan of sauce!.Www@FoodAQ@Com
I have to tell you that I always boil the ribs first so that the
fat comes off them and then dry them and marinate or
put rub on them!. I find they are easier to grill because they
are not spitting fat all over!.Www@FoodAQ@Com
fat comes off them and then dry them and marinate or
put rub on them!. I find they are easier to grill because they
are not spitting fat all over!.Www@FoodAQ@Com
we put them in a crock pot and let them cook on low almost allday but make sure its on low b/c if not then they will dry out nd get tuff also wait to put the bbq sauce on lol until like a half hr b4 survingWww@FoodAQ@Com
You put them in a slow cooker or you can cook them on the grill I think don't forget BBQ sauce or else their gross hope it helpsWww@FoodAQ@Com
This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1993 American Royal Bar-B-Que contest as the Overall Grand Champion!. They also took "Reserve Grand Champion" at the 1994 American Royal!. This is the largest Bar-B-Que contest in the World!. Enjoy!
Meat: IBP Brand Loin Baby Back Ribs!. 13/4 - 2 lb!. Size!. Membrane on the inner (Stomach) side removed!. All excess fat trimmed!.
Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container
1 Cup Sugar
1 Cup Non-Iodized Table Salt
1/2 Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp!. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature!. Do not over-season!. A good overall dusting of the spices is all that's needed!. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount!.
Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i!.e!. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs!.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat!. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be gray/white hot!. Remove all bark from wood chunks, do not soak!. Very little smoke will be visible!. Don't worry about that you'll get the flavor!. Use straight water in the water pan and keep it full during the entire cooking process!. Control oven temperature of cooker by regulating the bottom vents only!. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker!. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks!. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open!. Temperature of the cooker should rise into the 250 to 275 degree range!. Peek every ? hour to monitor doneness!. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ? of an inch!. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs!. I like K!. C!. Masterpiece BBQ sauce sweetened even more!. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well!. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat!. Smoke is nothing more that a smoke screen, and any coming out of the top of the cooker is flavor lost!Www@FoodAQ@Com
Meat: IBP Brand Loin Baby Back Ribs!. 13/4 - 2 lb!. Size!. Membrane on the inner (Stomach) side removed!. All excess fat trimmed!.
Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container
1 Cup Sugar
1 Cup Non-Iodized Table Salt
1/2 Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp!. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature!. Do not over-season!. A good overall dusting of the spices is all that's needed!. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount!.
Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i!.e!. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs!.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat!. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be gray/white hot!. Remove all bark from wood chunks, do not soak!. Very little smoke will be visible!. Don't worry about that you'll get the flavor!. Use straight water in the water pan and keep it full during the entire cooking process!. Control oven temperature of cooker by regulating the bottom vents only!. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker!. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks!. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open!. Temperature of the cooker should rise into the 250 to 275 degree range!. Peek every ? hour to monitor doneness!. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ? of an inch!. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs!. I like K!. C!. Masterpiece BBQ sauce sweetened even more!. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well!. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat!. Smoke is nothing more that a smoke screen, and any coming out of the top of the cooker is flavor lost!Www@FoodAQ@Com