"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 05-17-2005, 04:29 PM   #31
Assistant Cook
 
Join Date: Sep 2004
Posts: 7
I have had success with cooking ribs for a short time, with a rub, and then putting a little beer, 1/4 cup, in some tin foil with the ribs for about 20 mins. Then take the whole rack which is still in the tin foil and let it sit for 45 mins off the heat. My husband also puts that inside a paperbag too. Wrapping ribs in tin foil after slow smoking them also makes them very tender.
__________________

__________________
cookbookin is offline   Reply With Quote
Old 05-27-2005, 01:11 PM   #32
Assistant Cook
 
Join Date: May 2005
Location: Erie, PA
Posts: 9
I've had good results with ribs on my gasser using Raichlen's 3-2-1 method for spares and the 2-2-1 for BB's with temps running around 240-275. Just my $.02...........
__________________

__________________
If you're not the lead dog, the view's always the same.
crmos8 is offline   Reply With Quote
Old 07-05-2005, 06:50 PM   #33
Senior Cook
 
bknox's Avatar
 
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
Ribs on a grill

It is important to cook ribs slowly. There are some other considerations to grilling excellent ribs.

1) pull the membrane off of the bone side of the rack.
2) Put an aluminum roasting pan in the bottom of the grill and put a couple of inched of water in it. Indirect heat seems to be be easier for me.
3) Use a dry rub or salt and pepper
4) Place ribs fat side up and do not flip. Let cook entire time fat side up.
5) 220 - 250 degrees for about 2.5 hours.
6) Do not opent he grill to check the ribs all the time, let them cook.
7) Baste with barbecue sauce after ribs are done, for the last 5 or 10 minutes it is on the grill.
8) Let ribs sit for about 8 minutes before cutting so liquids can redistribute.

Sometimes I pack ribs in rock salt and cracked pepper but scrap it off just before applying any sauce. These tips have always helped me make great ribs on a grill. True mastery only comes with practice but I hope this helps.

Take care,
Bryan Knox
Knox Spice Co.
http://www.knoxspice.com
__________________

__________________
bknox is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.