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Old 05-17-2005, 03:29 PM   #31
Assistant Cook
Join Date: Sep 2004
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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.

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Old 05-27-2005, 12:11 PM   #32
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Join Date: May 2005
Location: Erie, PA
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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...........

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Old 07-05-2005, 05:50 PM   #33
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Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
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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.

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