"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-03-2007, 07:20 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Not BBQ Ribs

As many of you know, I live in a condo complex and have only a gas grill. I love BBQ and make pulled pork and ribs on a regular basis using a combination of the oven and the grill.

I'm jealous of all the great smoking and BBQ you guys do and the pictures of the food makes me drool.

Today I made some baby backs. I started them with a rub and baked them in the oven at 250 F until almost done then finished them on the gass grill.

They lack the great smoke taste of BBQ'd ribs but weren't bad. Here's a picture.
Attached Thumbnails
Click image for larger version

Name:	DSC01796-1.JPG
Views:	177
Size:	279.8 KB
ID:	2975  
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2007, 07:30 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,227
Admirable job, Andy. How'd they taste? You really need to get yourself a Cameron's stovetop smoker.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-03-2007, 07:35 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Bravo Andy!! They look great!

Remember Uncle Bob's rules for a successful BBQ...Relax! Have Fun & Enjoy!(Your friends and family)

If you did all of those, plus you got to eat some good food, Then your BBQ was a complete, and total success!!

Bravo!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 09-03-2007, 07:37 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Not bad, Katie. They didn't have the great smoke flavor you'd expect but the rub and sauce gave it a good flavor.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2007, 07:38 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Thanks, Bob. We did enjoy them.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2007, 07:40 PM   #6
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,227
Did your little grandson, Steven I believe, have a taste? Isn't he old enough to venture into such things?
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-03-2007, 08:54 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
They look wonderful! Even on your gas grill you can infuse smoke. Just place your soaked wood chunks (not chips) in some foil and form into a ball. Poke some holes all over the top and put down on your flame source. Let those babies smoke away while they are on the other side of your heat source. You might not even have to use your oven at all. Occasionally rotate them so they evenly cook.

Is that an option? Even if they smoke for an hour and few or so you can finish in your oven and then crisp up again on the grill?

They still look wonderful - no matter what!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-03-2007, 09:02 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Katie, Steven was not around today and he's a little too young to eat BBQ. Maybe next year.

'elf, I've tried smoking on the gas grill and the problem is that I cannot keep the heat low enough. With olny one burner on the lowest setting and the lid cracked open, the temp is still over 300 F.

Thanks for the thoughts and suggestions, ladies.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2007, 09:11 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
See my post about the electric smoker - I think it's a great idea!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-03-2007, 09:46 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Andy,
those ribs look great..I like a little smoke flavor but not a lot so I'd have loved those emm
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 09-04-2007, 02:15 AM   #11
Senior Cook
 
Billdolfski's Avatar
 
Join Date: Feb 2006
Location: Indiana
Posts: 244
Send a message via ICQ to Billdolfski Send a message via AIM to Billdolfski Send a message via MSN to Billdolfski Send a message via Yahoo to Billdolfski
Quote:
Originally Posted by Andy M. View Post
Katie, Steven was not around today and he's a little too young to eat BBQ. Maybe next year.

'elf, I've tried smoking on the gas grill and the problem is that I cannot keep the heat low enough. With olny one burner on the lowest setting and the lid cracked open, the temp is still over 300 F.

Thanks for the thoughts and suggestions, ladies.
I have had similar trouble keeping a low temp on a gas grill too. Esp the one I own, it's ruthlessly hot at all times.
__________________
If you don't like chicken fried steak, then I don't like you.
Billdolfski is offline   Reply With Quote
Old 09-08-2007, 10:20 AM   #12
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
those look great ...
when i was making ribs with a oven/grill combo ..
i found a smoker box .. its a small cast iron box that you can put wood chips
or pellets in and put on a gas grill .. really helped with the smokiness flavor
i felt was missing ...
love2"Q" is offline   Reply With Quote
Old 09-08-2007, 12:50 PM   #13
Head Chef
 
Renee Attili's Avatar
 
Join Date: Jan 2007
Location: N. Ft. Myers, Fl
Posts: 1,048
Check into a Smokin Tex electric smoker. I equate them to the "crock pot" of smokers. My boss will go home at lunch to let her dog out and she place 1-2 chickens in the smoker, sets the temp and then comes back to work. When she gets home a 6:30-7:00 her dinners ready and delicious!
__________________
Life is short.So eat great food!
Renee Attili is offline   Reply With Quote
Old 09-08-2007, 02:42 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Quote:
Originally Posted by love2"Q" View Post
those look great ...
when i was making ribs with a oven/grill combo ..
i found a smoker box .. its a small cast iron box that you can put wood chips
or pellets in and put on a gas grill .. really helped with the smokiness flavor
i felt was missing ...

Thanks for the tip but I can't keep a low enough temperature in my grill to do this, even at the lowest setting on one burner.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-08-2007, 02:43 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
Quote:
Originally Posted by Renee Attili View Post
Check into a Smokin Tex electric smoker. I equate them to the "crock pot" of smokers. My boss will go home at lunch to let her dog out and she place 1-2 chickens in the smoker, sets the temp and then comes back to work. When she gets home a 6:30-7:00 her dinners ready and delicious!

Thanks, Renee, I'll check it out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-08-2007, 06:03 PM   #16
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
They look super to me too and so yummy, thats is the way I have to do them, but they are good !
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 09-09-2007, 07:05 AM   #17
Senior Cook
 
Join Date: Oct 2004
Location: Rochester Hills, MI
Posts: 104
Quote:
Originally Posted by Andy M. View Post
Thanks for the tip but I can't keep a low enough temperature in my grill to do this, even at the lowest setting on one burner.
Throw some wood chips in there anyway - before my gas grill started collecting dust I used to do the same (little steel wood chip box) and it worked fine.
beerco is offline   Reply With Quote
Old 09-09-2007, 09:51 AM   #18
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Andy, the grill will do all of the cooking, but throwing a wood pouch or one of those smoker boxes will add smoke flavor....without bothering your neighbors.

Soak some chips in beer or water for 30-60 minutes, drain and place in a foil pouch or smoke box. Place on top of a burner (off to the side), when you start to see smoke, then add the meat.

Have some chips in reserve when the smoke diminishes.

Before I bought my smoker, I picked up one of those boxes from Lowes for like $7 and a bag of chips for $4.
Jeekinz is offline   Reply With Quote
Old 09-09-2007, 10:01 AM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,434
I like to cook my ribs at about 225-250F. My grill cannot maintain a temperature that low. With one burner on the lowest setting and the lid propped open a bit, the temp under the cover is over 300F. I realize I can cook ribs at that temperature but prefer not to.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-09-2007, 10:04 AM   #20
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
You can cook them exactly how you did in the OP.

300 seems pretty high. Have you double checked the guage?
Jeekinz 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




All times are GMT -5. The time now is 09:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.