porkribs

[DallasHorn]

I have never made them and would like to try it out. I have a grill but do not have a smoker, I have heard to cook them wet and then finish up on the grill any ideas. Brisketexan- I know kimble so give me a good recipe.

 

[Tex Pete]

I play it by ear a lot, so the cooktimes may vary a lot. This can be done on a gas grill, as well

1. Marinate:
I like to marinate my ribs for about an hour first in a large pyrex pan using: apple cider vinegar, olive oil, fresh onion or onion flakes, salt, pepper, paprika, brown sugar, garlic powder, lemon pepper, montreal steak seasoning, Tabasco, and Worcestershire sauce. Obviously, you can use just about anything.

2. Season:
After marinating, I take the ribs out, and sprinkle on a little salt and pepper and/or barbecue rub.

3. Sear:
Next, I put the ribs on the grill for 5-7 minutes per side, to get 'em a good sear.

4. Wrap and cook:
Once both sides are seared, I take the rack off the grill, and wrap it really well in foil, with just a little olive oil inside. I place the wrapped ribs back on the top grill rack for about 20 minutes, turn it over, and cook it for another 20 minutes.

5. Sauce:
I like sauce on my ribs, so I put sauce(personally, I mix Stubb's and Sweet Baby Ray's sauces 50/50 and add a little Tabasco and onion) in the same pyrex dish used for the marinade(after washing it), and lay the rack in the sauce. I make sure I get the whole rack of ribs thoroughly coated with sauce, then I wrap the rack in foil again and return it to the top rack of the grill. I cook the rack for 10-15 minutes per side, take it off, and sauce it again.

6. Finish:
I place the rack back on the top grill rack without any foil. I cook the rack between 5 and 10 minutes per side, and my ribs are done.

I'm sure I made it all sound more complicated than it is, but this is an easy way to make great ribs that are tender, moist, and full of flavor.

 

[#3Rules]

I don't mean to knock your technique Tex Pete, having never tried it before, but I just can't imagine ribs that are cooked in just over an hour.


DallasHorn - If you can build you fire on one side of the grill, and still keep the temp around about 225 on the other side, you can cook 'em almost just like you'd smoke 'em. I've never done them this way, but there are plenty others here who have.

Anyway, here are a few suggestions.

-Make sure to remove the membrane from the back of the ribs before cooking.

-It would be helpful if you had a oven thermometer to stick on the grill opposite the fire, to make sure you're keeping a low temp.

-I'd imagine that they'd probably dry out a bit easier on the grill. So I'd try to baste or spray them every 30 minutes or so. I like to spray my ribs with a mix of apple juice and bourbon.

 

[Tex Pete]

That's how I cook 'em when a smoker is unvailable. Just make sure the grill's hot.

 

[Brisketexan]

Dallas, I was talking to EQ, and this was his advice -- whether cooking on a smoker or a grill, ALWAYS start the cooking process on the fire -- that's where the flavor comes from.

For the best results, see Hornian's post below on his 3-2-1 method on a smoker. That's your optimum plan.

For a grill, here's what I've done with baby backs before. Bank the coals either at the middle or to one side. Your temp should be in the 250-300 range. Hit the ribs with some basic rib rubs (any of them are fine -- even salt and pepper, with a little lemon juice, is fine). Put the ribs AWAY from the coals (cook them over indirect heat. Cook that way for a couple of hours -- this means that you need to make sure that your fire is never too hot, and you may need to rotate the ribs occasionally to keep one part from getting too much heat.

After 2-3 hours, wrap them in foil and put them in a 225 oven (depending on whether they are baby backs or spare ribs, you'll want to keep them in there for an hour or so, give or take a half hour). Then, I am a big fan of finishing them on the fire -- you will want to get your coals going again, add a stick of wood, whatever -- something to give you some dry heat.

Put them back on the grill for 30-45 min at 250 or so -- that will tighten up the meat and give the outside a tastier "crust."

but really, my recommendation is that you get thee a smoker. The cheapies are just fine, and are about $140. You can often get one used on Craigslist for even cheaper. Heck, here's one for $125 -- The Link

 

[DallasHorn]

Thanks appreciate the responses. My father had a grill with a smoker that he gave away when he moved back to Dallas from Tyler. I wish I could have gotten that one, but I should just go pick one up as much as I cook and grill.

Thanks a lot, will let yall know how it turns out.

 

[CelisHorn]

1. Heat smoker/grill up to 250, indirect setup.
2. Remove membrane from back of ribs.
3. Slather ribs in yellow mustard, then cover in dry rub.
4. Cook indirect for 3 hours.
5. Remove from grill and wrap in tin foil, tented, with about 1/8 to 1/4 cup apple juice in foil.
5a. For sweet ribs, smear some honey and brown sugar on bottom of foil, and place ribs in foil meat side down.
6. Return to smoker for 90 minutes.
7. Remove from smoker, heat up to 350, and sauce for 30 minutes, flipping ribs.

 

[UTinBigD]

What Celis said.

I also usually put a drip pan beneath ribs filled with apple cider.