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Old 05-09-2005, 11:41 AM   #11
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I turn off the middle and front burners, put the ribs in back and prop the lid open with a tin can. I also roll my ribs rather than laying flat. Cook for about 4 hours. Very juicy, very tender.
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Old 05-09-2005, 12:09 PM   #12
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You gotta cook them until the fat renders. I have never known anyone to cook them in an hour, not on a grill at least.

If they have been cooking them an hour and they aren't tender, then cooking them longer might be the key.
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Old 05-09-2005, 05:43 PM   #13
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Hmmm, it sounds like there is a big difference between the big gas grills and my Weber Q. My gas grill only has one burner, it's a big oval shaped ring that is under the grill. I will have to look into getting a thermometer to check how low it goes.

Does anyone have a hand strategy to check the appropriate temp? i.e. if I put my palm a couple inches away, how long should I be able to hold it over the heat?

Thanks!
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Old 05-10-2005, 10:44 PM   #14
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Quote:
Originally Posted by htc
Hmmm, it sounds like there is a big difference between the big gas grills and my Weber Q. My gas grill only has one burner, it's a big oval shaped ring that is under the grill. I will have to look into getting a thermometer to check how low it goes.

Does anyone have a hand strategy to check the appropriate temp? i.e. if I put my palm a couple inches away, how long should I be able to hold it over the heat?

Thanks!
Hard to say, I have a bad case of kitchen hands (AKA, Asbestos Finger Disorder), I reach into boiling water and handle plates that have burned wait staff. The best way is always a thermometer IMO, that way you can be sure.
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Old 05-11-2005, 07:34 PM   #15
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Baby Back Ribs

BBQ Ribs
Recipe adapted from Chinese Smoked Ribs
Better Homes & Gardens

Ingredients:

6 lbs. loin back or baby back ribs
Remove tough membrane from back with a screwdriver.

Dry Rub:
2 tbl sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp celery seed
1/2 tsp dry mustard

Mix all together, sprinkle generously on meat, and rub in thoroughly. Let stand two hours or more.

Sauce:
1/2 cup catsup
1/2 cup brown sugar, packed
3 tbl soy sauce
1 tbl grated fresh ginger, or 2 tsp ground ginger
1 clove garlic minced, or 1 tsp granulated garlic
1/2 tsp Tobasco sauce

Combine ingredients in saucepan. Cook and stir till sugar is dissolved.

Heat charcoal grill to between 250 and 275 degrees. Place ribs bone side down and cover. Cook 30 minutes, then turn. Let cook over low coals for 3 hours, turning every 20 minutes, then wrap in foil and allow to steam for 2 hours or more. (The book says 30 minutes per side, and nothing about the foil, but this is the way Kim does it, and they melt in your mouth. Besides...more time for beer!)
Remove foil from ribs and brush sauce on both sides. Grill, uncovered, till sauce is caramalized, about 10-15 minutes more.


*I make up 3-4 batches of the sauce and rub at a time, storing spices in a shaker jar in my cupboard, and the sauce in a quart jar or catsup bottle in the fridge.
It lasts forever as long as it hasn't been contaminated with the meat.

*This sauce and rub are good for any type of pork...pork steaks are especially good. Kim likes to crisp the meat up on the grill and let some of the fat drip off before he brushes it with the sauce.
The sauce is also very tasty on a pulled pork sandwich, along with a little vinegar based slaw.
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Old 05-11-2005, 09:00 PM   #16
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Throw some wood on the charcoal and add a little smoke flavor.

I've seen ribs cooked in competition in a very simliar method.
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Old 05-12-2005, 09:10 AM   #17
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Actually, I left out the part about the hickory chips. Thanks for bringing that up Rainee.
By the way, I had an Aunt Rainee (Lorraine), and she was a great cook!
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Old 05-12-2005, 09:11 AM   #18
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I agree with Rainee on the BB ribs, based only on my first hand experience which, admittedly is somewhat limited.. being 15 years of so. Prior to that I used to boil my ribs to tenderize them, then baste them in some sauce and toss them on the grill to char a bit... Then one day someone said to me "Why are you tossing away all that good pork broth?" (referring to the water I had used to boil the ribs in)... I then decided I didn't want to continue making pork soup.. so I learned bit about the long/slow cooking techniques of BBQ.

I don't believe God invented a pig with baby back ribs tender enough to be cooked tender in less than three hours, or at least He doesn't allow them to be sold in the Seattle area. I seem to recall one rack of baby backs I did a long time ago (with HIGH FAT content) that became kinda "bone loose" after about 3 hours... and I pulled them off. The rest of them have taken at least 4 hours... at ANY temp (except my pressure cooker which cooks them pretty tender in about 20-25 minutes with 15 lbs pressure..and allowed to cool naturally.. but then you leave half your flavor in the liquid in your pressure cooker.. not cool.).

Bear in mind too, that not all ribs are created equal and unlike a lot of other cooking, "Q" isn't really time dependent,, it's "feel" dependent.. you flat have to CHECK them,, if the bone wiggles, can be pulled out a bit and/or the rack will start to break when bent, they are done. Time is only a general guideline for when to start checking them.

I seldom "Q" baby backs 'cause I don't believe they have the same degree aka "as much" flavor as "regular" ribs; have much less meat; and cost about twice as much...

Ribs are more forgiving than most cuts though, and can tolerate a 300 degree temp, or flair ups at 325.. most pork turns to shoe leather IF you cook it at very high temps though.

Bear in mind that with any grill/smoker thing with a cover (Weber kettle, Weber gas with some burners turned off, etc.) that your dome temp will always be at least 25 degrees higher than your grill temp.. so if your dome thermometer says 325 degrees, you're actually cooking your ribs at 275... I mention this 'cause it confuses a lot of people new to "Q"...
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Old 05-12-2005, 11:20 PM   #19
 
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I still say baby backs are tender and don't require long grilling times. If you've never tried it how would you know?

http://www.barbecue.thecamp.com/rib.htm

http://www.ehow.com/how_18259_barbecue-baby-back.html
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Old 05-13-2005, 12:57 AM   #20
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Quote:
Originally Posted by HanArt
I still say baby backs are tender and don't require long grilling times. If you've never tried it how would you know?

http://www.barbecue.thecamp.com/rib.htm

http://www.ehow.com/how_18259_barbecue-baby-back.html
I wonder if there is case for plagiarism between those sites?

I might go for a quick cook of 90 minutes in an emergency but no way will I even try to contemplate 12 minutes total cooking time. If I have the time I will slow smoke BBRs or any other rib for 6 hours or more.

I noticed that the author of one site suggested 'pre-cooking' thicker ribs. I wonder if he was talking about boiling? Any other method of cooking I can think of is an oven and that is all a smoker is really. The slow grill with a hood has the same effect.

BTW, if they are tender, why do they recommend a knife to cut away the bone when it should pull off with little effort? I'm not trying to be argumentative but the terms that are being used don't make since to me.
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