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Old 05-04-2014, 10:50 PM   #21
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Originally Posted by Cheryl J View Post
Oh, Kayelle...there's just something about ribs on the grill. You'll love it and I'm sure they'll be perfect.

I do pretty much the same as mentioned, and use a dry rub, par-bake them covered in the oven, and finish on the grill. Yummy...I love ribs.
Thanks for your vote of confidence Cheryl but I was a bit apprehensive about grilled ribs.

I didn't want to heat up the oven on this beautiful day so I wrapped them up in foil (well seasoned from last night) and put them in a pan. I lit the two outside burners on my gas grill to low and placed the pan in the middle. There it stayed for two hours. I had a wonderful alone time as I read my good book, listened to music and drank a little too much wine on this beautiful day. The thermometer on the grill lid read 250 degrees but who knows if it was correct, and by that time I didn't care. I was out of my favorite barbeque sauce so I made my own on the side burner and slathered them with the sauce and then grilled on the open flame till perfectly golden and returned them to the foil covered pan to cook for about an hour more. They were without a doubt, the best ribs I've ever made.
I don't like ribs "falling off the bone" and these had the "perfect" amount of resistance that had each of us sounding like the scene in "When Harry Met Sally". Wow..........they were good!
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Old 05-05-2014, 08:20 AM   #22
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Quote:
Originally Posted by Kayelle View Post
Thanks for your vote of confidence Cheryl but I was a bit apprehensive about grilled ribs.

I didn't want to heat up the oven on this beautiful day so I wrapped them up in foil (well seasoned from last night) and put them in a pan. I lit the two outside burners on my gas grill to low and placed the pan in the middle. There it stayed for two hours. I had a wonderful alone time as I read my good book, listened to music and drank a little too much wine on this beautiful day. The thermometer on the grill lid read 250 degrees but who knows if it was correct, and by that time I didn't care. I was out of my favorite barbeque sauce so I made my own on the side burner and slathered them with the sauce and then grilled on the open flame till perfectly golden and returned them to the foil covered pan to cook for about an hour more. They were without a doubt, the best ribs I've ever made.
I don't like ribs "falling off the bone" and these had the "perfect" amount of resistance that had each of us sounding like the scene in "When Harry Met Sally". Wow..........they were good!
NIce

Seeeeeya; Chief Longwind of the North
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Old 05-05-2014, 11:37 AM   #23
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My best are St Louis style spareribs, membrane removed. I apply a thin layer of yellow mustard and then the rub. Wrap in plastic wrap and refrigerate over night.
Next day remove the ribs from the fridge and let them come up to room temp.
I prepare the smoker with fruit wood chips (apple, cherry)
Place ribs on the smoker and let them go for 4 hrs at a temp of 225 - 250.
After 4 hrs, remove the ribs to a sheets of aluminum foil, slather with a St Louis style sauce and wrap them tight, and let them rest for 1/2 hr.
Unwrap and enjoy.
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Old 05-05-2014, 07:36 PM   #24
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Flyer, I like the idea of yellow mustard under the spice rub. I have to give that a go.
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Old 05-05-2014, 08:44 PM   #25
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Flyer, I like the idea of yellow mustard under the spice rub. I have to give that a go.
Give it a try. It has little effect on the actual final taste but is a good binder for your rub. And, it does seem to give you a thicker Bark. Certainly a Bark with a somewhat different texture than you would get without it. It's amazing on a pork butt.
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Old 05-05-2014, 10:43 PM   #26
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Loved reading about your rib grilling success, Kayelle! I could almost taste them. I don't care for falling-off-the-bone either, well, I'd eat it but to me that's almost too done. I wanna chew them off the bone a little like a true carnivore.
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Old 05-06-2014, 09:37 AM   #27
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Quote:
Originally Posted by Kayelle View Post
Thanks for your vote of confidence Cheryl but I was a bit apprehensive about grilled ribs.

I didn't want to heat up the oven on this beautiful day so I wrapped them up in foil (well seasoned from last night) and put them in a pan. I lit the two outside burners on my gas grill to low and placed the pan in the middle. There it stayed for two hours. I had a wonderful alone time as I read my good book, listened to music and drank a little too much wine on this beautiful day. The thermometer on the grill lid read 250 degrees but who knows if it was correct, and by that time I didn't care. I was out of my favorite barbeque sauce so I made my own on the side burner and slathered them with the sauce and then grilled on the open flame till perfectly golden and returned them to the foil covered pan to cook for about an hour more. They were without a doubt, the best ribs I've ever made.
I don't like ribs "falling off the bone" and these had the "perfect" amount of resistance that had each of us sounding like the scene in "When Harry Met Sally". Wow..........they were good!
Sounds like your ribs were great. I prefer my ribs with the texture you describe. DW likes hers to fall off the bone, and almost be mush. I always cater to her desires when cooking, except when she's not home. Then I go crazy and all experimental, or is that just plain mental.

Anyway, good job.

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Old 05-06-2014, 01:27 PM   #28
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You're right RB we seem to regularly go over the subject. I have the oven method perfected but today I'm doing them on the grill so wish me luck.
Quote:
Originally Posted by Kayelle View Post
Thanks for your vote of confidence Cheryl but I was a bit apprehensive about grilled ribs.

I didn't want to heat up the oven on this beautiful day so I wrapped them up in foil (well seasoned from last night) and put them in a pan. I lit the two outside burners on my gas grill to low and placed the pan in the middle. There it stayed for two hours. I had a wonderful alone time as I read my good book, listened to music and drank a little too much wine on this beautiful day. The thermometer on the grill lid read 250 degrees but who knows if it was correct, and by that time I didn't care. I was out of my favorite barbeque sauce so I made my own on the side burner and slathered them with the sauce and then grilled on the open flame till perfectly golden and returned them to the foil covered pan to cook for about an hour more. They were without a doubt, the best ribs I've ever made.
I don't like ribs "falling off the bone" and these had the "perfect" amount of resistance that had each of us sounding like the scene in "When Harry Met Sally". Wow..........they were good!
Looks like you did not need any good luck. It also looks like you enjoyed the wine!
I know I would enjoy the wine, beer or spirits. Something about cooking and drinking that goes so well together. Cooking and especially BBQ'ing or smoking.
In fact, I am ready for a beer right now.

One thing I forgot to mention in my first post was I use liquid smoke when I cook mine inside. And I am will you and the others that like a "bite" to their ribs. They can be too soft.
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Old 05-06-2014, 01:46 PM   #29
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Something I forgot in my post above. I keep a squirt bottle filled with apple juice. I give the ribs a good spritz every 45 minutes.
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Old 05-07-2014, 07:07 AM   #30
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I sous vide mine - then sauce them and finish on the grill or with a blow torch.
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ISO Your Best Rib Recipe What is your best rib recipe/technique? I'll start by giving you the recipe that has gotten me "The best I ever ate" comments, and from people I'd never before met (I put it in our Tribal paper). [B]Best Ribs in SSM[/B] Summer is nearly here, a perfect time to break out the grill. A perennial favorite for this holiday is succulent, smoky spare ribs. Though the baby-back ribs are all the rage these days, the other cut, I believe they’re called Louisiana cut spare ribs, are less expensive, and have more meat on them. When treated properly, in my humble opinion, they beat baby-back ribs for flavor and texture any day of the week. As every barbecue pit master will tell you, phenomenal ribs take a day’s worth of loving care in a smoker that will cost you a month’s salary, with three hundred pounds of hardwood fuel, right. Wrong. I’m giving you a recipe that will produce fall-off-the-bone tender, juicy, and succulent ribs that require a night in the fridge and 40 minutes in a covered kettle or gas barbecue, and a few sticks picked up from the woods, or a bag of cheap hickory chunks that can be had at the supermarket. Here’s how I did them two days ago, to rave reviews from guests and family alike (I was told by one guest that these were the only ribs she’d ever had that required no sauce, and by my wife that they were the best ribs she’d ever eaten). Best of all, these are easy to make, and inexpensive. Now what more can a guy ask for? Smoky Spare Ribs Ingredients: 2 racks pork spare ribs 3 tbs. salt 4 tbs. mild chili powder 1 cup dark brown sugar 1 tbs. granulated garlic powder 2 tbs. granulated onion powder 1 tbs. rubbed sage Wood chunks/branches cut into 6-inch lengths, maple, hickory, mesquite, cherry, or tag-alder wood. Combine the salt, chili powder, brown sugar, garlic, onion, and sage in a bowl and blend together until evenly mixed. This is yoru dry rub mix. Lay out the ribs on a covered working surface. Remove the silver skin from the back of the rack. Rub both sides of the ribs with your dry rub, massaging the seasoning mixture into the meat. Place in a suitably sized plastic bag, and seal. Refrigerate overnight. To cook, Fire up the grill with two divided beds of charcoal, each pile on opposite sides of the grill, with a four inch space between the piles. Light the charcoal and let it get hot. Place a disposable aluminum bread pan between the charcoal piles and fill half way with water. Put the wood on top of the charcoal piles. Put the grate over the grill. Place the ribs directly over the drip pan, put the grill cover on and set the vents all to the half-closed position. Cook for 1 hour. Remove the ribs to a slow cooker, or wrap in heavy-duty foil. If using the slow cooker, cook on low heat for four hours, then remove to a serving platter and enjoy. If wrapping in foil, place the foil pack onto a cookie sheet, and into your oven, et at 290 degrees F. Roast for four hours. Remove and serve. I’ll let you figure out your favorite side dishes for this meal. Enjoy. Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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