Originally Posted by cgaengineer
I know this is an older thread and I am also new here. I myself use my Weber Genesis to cook ribs using indirect medium. The ribs are done when the meat starts to seperate from the bone...you will see the tips of the bones exposed 1/2" or so. Pick up the Weber Cookbook for Grilling and it will give you alot of hints and also great recipes.
As another posted said DO remove the membrane from the back of the ribs...nobody like to eat that once cooked.
Been a while since I started this thread. Can't believe people are still posting to it! Anyway - I always remove membrane. Sometimes it's a pain in the @ss but I usually get it off completely.
Check this out. I was preparing to grill some ribs a few weeks ago but the weather turned awful before I started so I decided to try and cook them in my kitchen oven. I know, it's heresy but I've seen Bobby Flay do it and others as well so I figured what the hell? Better than getting soaked all afternoon.
I set the temp to 260 put the ribs on a broiler pan and filled the bottom part with water figuring it would create steam and keep the ribs moist. I let them cook for about an hour and basted with Worcestershire and olive oil. Let them cook another hour and re-basted. At this point they looked great. I was optimistic they might be ok. I flipped them for 20 min and then flipped back and put on BBQ sauce for another 20 min.
They were the best ribs I've ever made. The meat was so tender and moist it practically fell off the bone. The texture was perfect and it even looked like BBQ ribs. I was so stunned. I didn't think it was possible to do this in a regular oven. Total cooking time was about 2 hours and 40 minutes. At the same time I was now puzzled as to why my grill attempts have never even come close to achieving this level of tenderness.
So what I've learned from this is my Weber (Summit 450) thermometer may be off. I cook at the same temp on the grill but they have never been this moist and tender. I'm wondering if its hotter in there than its showing on the gauge. I also think the water pan beneath the ribs helped a lot in keeping the ribs moist. I could tell when I went to baste that the ribs just looked moist and I could see the bones becoming more exposed on the end. I also might be adding too much smoke which might be drying them out too.
Pretty interesting. I'm tempted to just keep cooking them in the oven and then finishing on the grill but that seems like cheating.