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Registered: 07/08/05
Posts: 105
Last seen: 11 years, 2 months
Ribs Ribs Ribs!
    #4392696 - 07/11/05 04:09 PM (11 years, 3 months ago)

A few things about ribs (one of my favorite foods)

1) N E V E R expect good ribs at places like Chilis, Fridays, etc. They come in pre-seasoned in vacuum sealed bags, they aren't good ribs. They come in pre-cooked (you can tell by the amount of bone sticking out, 1/4" to 1/2" indicates proper cooking and ready to eat ribs)

2) When you make your ribs, slow cook them. Some people have smokers (I have four of them, i'm a meat-man!) and some don't. If you have a regular charcoal grill, you can still cook using indirect heat. If you have a propane grill, go to victorias secrets and buy yourself some new panties, bitch (hah).

Rub your meat with your favorite seasoning. For slow cooking, you want to start off with a dry rub rather than a "sauce". Mix your dry rub up (tons of recipies out there, find them! I can't tell you mine!) and rub it on the uncooked (thawed, of course) meat. If you want to put something liquid on the meat to "hold" the rub on, I recommend beer (of course, I don't mean american urine-colored beer, a real beer).

Now you want to set up your grill for indirect heating. Start off as usual, using a prety large amount of charcoal. Stack it in a pile so that it's touching the grill layer. These coals will be cooking for a while, so you need a good amount of them. Soak them in lighter fluid, light it, let it burn till you get a lot of grey on the coals. Then, arrange them for indirect cooking. I like to move the coals out so that their is a valley in the middle. Place an aluminum pan (about 9x9, 2-3" deep, doesn't really matter) in the valley. You need to have some sort of liquid in here to absorb some of the heat from the coals so that your meat doesn't cook too quickly. Apple cider works GREAT, as does a mix of liquid smoke and beer. Whatever you like!
Now you can place the ribs on the grill and let 'em go!

Cooking like this should take about 3-4 hours to finish the ribs. Some things that are REALLY important here, don't take the lid off much! All that smoke and steam are what makes the meat so tender and delicious! Don't worry about turning them much, every 45 minutes to an hour is fine.

As I said, when you see about 1/4-1/2" of rib bone sticking out, they are done. When you see just a bit under this, you can use a "Wet" sauce if you want to. I don't usually do that, but it's up to you!

Well, that abot does it. Indirect cooking with a charcoal grill is probably theb est way to maximize the flavor from your meats. I hope you all enjoy this. All of this talking has made me hungry, so I'm starting my coals now for some ribs. Any questions? Ask'em!

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Registered: 07/03/03
Posts: 35,129
Re: Ribs Ribs Ribs! [Re: phreedom420]
    #4392763 - 07/11/05 04:26 PM (11 years, 3 months ago)

I share your opinion that propane grillers are crossdressers or at the least gay, but I have no problem doing ribs on my charcoal grill with direct heat.

I fill the fucker up with coal, light and wait until the black is gone and all you see is glowing red. Shut the bottom and the top, cover and let it rest for 5 to 10 minutes. Re-open the vents when you put the ribs on meat side down to sear for 8 minutes. Then flip, paint them with your favorite bar'b'Q sauce and close vents. 40 minutes later Im eating.

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Registered: 09/28/02
Posts: 261
Loc: Texas
Last seen: 5 months, 25 days
Re: Ribs Ribs Ribs! [Re: phreedom420]
    #4395821 - 07/12/05 02:46 PM (11 years, 3 months ago)


I have an uncle that cooks the best ribs evar, he slow cooks them basting them with some kind of spicy butter and vinegar sauce, they're so tender you can eat the bones. it's the yum.

There's all sorts of good BBQ here in Texas, I pity the fool that eats ribs at franchise restuarants..


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Registered: 07/08/05
Posts: 105
Last seen: 11 years, 2 months
Re: Ribs Ribs Ribs! [Re: Aaladorn]
    #4398552 - 07/13/05 03:26 AM (11 years, 3 months ago)

Yea, eating ribs at Chilis is bound to be disappointing.

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