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Old 03-24-2006, 10:34 AM   #1
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BBQ Ribs

I've tried and tried and I just don't have any luck making these. Either their too tough or they are way too tender and the meat falls off the bone and its like eating pulled BBQ.

How do you fix yours. I've tried grilling, parboiling then finishing in the oven and even the slow cooker but still can't master it.

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Old 03-24-2006, 10:38 AM   #2
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I usually cook my ribs in a shallow pan of water covered in foil at 275 for about 2 hours. I finish them on the grill for - both sides - where I add the sauce. I warm up KC Masterpiece (my preference) and mix in brown sugar).

Sometimes they do get so tender they fall apart - especially if I use country ribs. Its all good though!
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Old 03-24-2006, 10:41 AM   #3
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DH loves his ribs and its one thing he looks for on menus when we go out. He likes the flavor of the Sweet Baby Rays Chicken & Ribs Sauce. Thanks for the help. I'd like to surprise him for his upcoming birthday and have a big platter waiting for him when he comes home from work.
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Old 03-24-2006, 10:49 AM   #4
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Smoke over indirect heat at 250 degrees for 4 hours. PERFECT
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Old 03-24-2006, 10:56 AM   #5
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Never smoked before Jimmy.
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Old 03-24-2006, 11:02 AM   #6
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Being from Memphis, the BBQ capital (just ask Michael in Fort Worth. LOL) i have alway loved smoked pork ribs and BBQ. If you don't have a smoker, no problem, use a regular charcoal grill and build a small fire (250 degrees)on the sides and place the meat in the middle with a drip pan to catch the fat. Use a chimney starter to get coals hot to add when needed. add hickory wood chips that have been soaked in water for the smoke. don't lift the lid as you will lose your valuable heat and smoke. I gererally cook ribs for 4 hours. with a dry rub seasoning and they can't be beat. I cook in small BBQ contests around the area and have faired quite well
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Old 03-24-2006, 11:09 AM   #7
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I saw a cook on foodnetwork use a stovetop smoker.........that was really interesting.

I'm amazed that the coals on a grill would stay at 250 degrees for 4 hours.
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Old 03-24-2006, 11:13 AM   #8
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They don't thats why you must have others started in a chimney starter so when the heat starts dissapating, you have new hot coals ready to be added
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Old 03-24-2006, 11:18 AM   #9
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But how the heck am I suppose to add more coals when you told me not to lift the lid???

Maybe I'd be better off with that stovetop smoker....... Or better yet take his rump down to his favorite resturant and buy him a platter of ribs. Or I could go buy them and bring them home......start the grill and put them on for like a minute to make it look like I fixed them and then put them on the platter.
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Old 03-24-2006, 11:47 AM   #10
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I'm not a grill master unfort. so some of the techniques mystify me and intimidate me too....so I think I may try a combination of your ideas actually.
I'll do like Michelemarie said about boiling them first then prepare the grill like Chef Jimmy with the coals on the side, a drip pan and the hickory chips... so that I get that smoky flavor.

Thanks for the tips Michelemarie and Chef Jimmy
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