Any suggestions for cooking ribs on the grill??? - BBQ Central

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Old 03-23-2009, 04:08 PM   #1
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Any suggestions for cooking ribs on the grill???

Hey guys, i live in an apartment, so buying myself a smoker is out of the question for me. I like to go to the park on the weekends though, were they have little charcoal pits setup all over the place.

SO, since i cant smoke my ribs i was wondering if you guys could give a few suggestions on how i can make them decent just on the grill. Right now when i cook some all i do really is cook them on low to medium heat with no sauce untill they are just about done, throw on some Bulls Eye and crisp up the sause... thats it.

Can anyone give me some help to make my Ribs better?
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Old 03-23-2009, 05:08 PM   #2
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Sounds like you pretty much got it figured out...couple of suggestions...add some wood chips to the fire, think about using a mop in a spray bottle...it will help prevent flareups and add another layer of flavor
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Old 03-23-2009, 05:31 PM   #3
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Whats a mop? Im not an advanced BBQer. Are there any better sauce recomendations? What about using rubs?? I hear they can burn?

Is there anyway to get more tender ribs off the grill, or is that just something thats hard to do without a smoker?

Thanks for your reply!


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Old 03-23-2009, 05:45 PM   #4
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foiling will tender em up.
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Old 03-23-2009, 06:58 PM   #5
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just DON'T b....., I mean DON'T b.... b.... b..... b......

Oh heck... I can't even say it.

ok... deep breath....

ok...

here goes...

DO NOT BOIL THEM FIRST!

ok.. there I said it.... It's just the worst B word out there.

anyway... here is what I would do...

take your time...

remove the membrane
put on a rub.
use small amount of charcoal.
maybe a few wood chips.
try covering the grill and ribs as best you can with a large foil pan to keep a little smoke in for a little while... say...maybe 30-40 minutes.
when ribs start to bend good and meat will separate a little where the bend is, wrap in foil with a little apple juice, maybe some sauce
stoke fire & add more coals, keep the pan lid over also
keep in foil til tender, maybe another 45 min to hour and then open em up and look at them, if not tender, put back on in foil.
after they seem tender.. restoke fire add coals
put ribs back on grill and sauce em good for another 15 min or so.

Note... I have never tried this method on a park grill... just how I would do it if it were me. The foil pan will help with the "smoker/oven effect" Times are guesses only! Just watch your fire, don't let it get too hot or things will burn.

that's my 0.02

Gary
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Old 03-23-2009, 07:19 PM   #6
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Quote:
Originally Posted by 92hatchattack
Whats a mop? Im not an advanced BBQer. Are there any better sauce recomendations? What about using rubs?? I hear they can burn?

Is there anyway to get more tender ribs off the grill, or is that just something thats hard to do without a smoker?

Thanks for your reply!


---Joe
Dgog has a great mop recipe.


DP Mopping Sauce

1 Cup of Dr. Pepper
1 Cup of Apple Cider Vinegar
1 Cup of Vegetable Oil

Stir ingredients together and apply to liberally to whatever you are cooking. This mop adds great flavor and keeps meat from drying out.
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Old 03-24-2009, 07:44 AM   #7
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How long does it take you to grill the ribs ?
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Old 03-24-2009, 07:45 AM   #8
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What they said & watch REAL CLOSE for flair ups. Cook em to the side of the fire NOT directly over it
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Old 03-24-2009, 03:37 PM   #9
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I would actually say to leave the membrane on. It will help retain some moisture while grilling the ribs and the direct heat from grilling will melt it away over time and you won't even know it's there when they're done. I grill baby backs exclusively and that's how I always do mine.

It's mostly about heat control. Don't build to big a fire, and a good rub won't burn unless there is a lot of sugar in ti. Also watch for paprika. It burns at a bit lower temp than other spices.

As far as other sauce, Sweet baby Rays is great on ribs. Sticky Fingers makes a pretty good sauce, so is John Boy and Billy's Grillin' sauce.

Tim
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Old 03-24-2009, 03:59 PM   #10
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Quote:
Originally Posted by CarolinaQue
I would actually say to leave the membrane on. It will help retain some moisture while grilling the ribs and the direct heat from grilling will melt it away over time and you won't even know it's there when they're done. I grill baby backs exclusively and that's how I always do mine.

It's mostly about heat control. Don't build to big a fire, and a good rub won't burn unless there is a lot of sugar in ti. Also watch for paprika. It burns at a bit lower temp than other spices.

As far as other sauce, Sweet baby Rays is great on ribs. Sticky Fingers makes a pretty good sauce, so is John Boy and Billy's Grillin' sauce.

Tim
Call me more crazy than a pet raccoon, but I just wonder what would happen if ya took a rack of rids off, loose tent, for about 20 min. and food saver them and in the cooler? Think ya might end up with JELLO ribs? (No sauce. Dry rub all the way) Would the food saver draw the moisture to the out side with the other juice from the rib and produce a tender but not over sauced rack ? I'm going to try it! If it works, its my method! Never had luck indirect, or direct on a kettle. I just don't think there is enough space from coals to grate. We will see. As most know I'm a sauce on the side, no water pan, no foil direct lump kind of guy!

Pigs
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