First time doing ribs.... Help

[G8rntn]

I need advice on doing ribs on the grill. Not a smoker but a charcoal grill. Anyone with good recipes??? Pics would be nice just to look at.

 

[TAFKAP]

Follow any recipe you can find. Just pile up the coals to one side, and put your meat on the other side. Offset cooking will do it. Don't be afraid to use your oven to finish them....better than ruining them. Still better than boiling ribs.

 

[jb3]

My neighbor uses his oven. They may not be the greatest, but he does have a good sauce recipe, even though i'm a dry rub guy.

 

[Twinshooter]

Coal to the side, just be sure to use a good rub, and watch closely and keep one hand free for the liquid refreshments. I have always wrapped my ribs in foil for the last 30 minutes, this seems to keep them from drying out.
Good luck, and we have all made our mistakes at the grill, just keep grilling and you will soon be a pitmaster.

 

[mike243]

go here & pull you a rub up,cook direct,you will find out if you have good ribs or tuff but cook over direct if you are in a rush
http://bbq.about.com/od/rubrecipes/Rub_ ... _meats.htm

 

[BamaProud]

Pictures you say? I'm your huckleberry :)

Coals to the side and set up something to block radiant heat. ...A paving stone works for me. Ribs:

Wrap it in foil if its dirty. Brisket:

There are plenty of dry rub recipes on the internet. make sure you remove the membrane on the bottom side of the ribs before applying your rub.

Keep your fire small(no flame)...add coals and or wood as necessary. I use the small aluminum pot in the picture to add wood chips. Type of wood is a matter of personal taste. I prefer pecan and apple.

Billowing smoke is unnecessary and will cause you to blow through your stash of precious wood in a flash. Light smoke is all you need, if you can see a wisp of light blue smoke, you are doing fine. Generally after about 3-4 hours the meat has taken on most of the smoke it can. Wrap ribs in foil and finish them on the grill (its already hot) or in the oven.

 

[G8rntn]

So indirect heat with a good rub and my preference of wood chunks for 3-4 hours??? What temperature?

 

[beechnut]

So indirect heat with a good rub and my preference of wood chunks for 3-4 hours??? What temperature?

225 F

3 Hrs on grill not wrapped
2 Hrs wrapped
1 hour not wrapped
last 15 minutes add sauce if you like

 

[G8rntn]

May sound stupid but how do I keep the temp around 200??? Without getting to hot

 

[BamaProud]

That is the part that takes some learning/experience. You just gotta know your grill and adjust airflow/fuel as you see fit.

 

[TAFKAP]

That is the part that takes some learning/experience. You just gotta know your grill and adjust airflow/fuel as you see fit.

And fuel management. It's easy to overuse charcoal. You'll end up having to burn off half a chimney full just to get the temp down......bout that time, you'll throw another scoop on there, and it'll get hot again.

This is the hardest part of smoking meats.

 

[Ed B]

I cheat, I just turn the dial to 225 and sit back and relax, the wood pellet grills make it beyond simple.

I'm finally starting to slow down enough to start to mess with ribs on my smoker/grill and I'd highly suggest the 3-2-1 method mentioned above.

 

[G8rntn]

What's the 3-2-1 method???

 

[Ed B]

What's the 3-2-1 method???

3 Hrs on grill not wrapped
2 Hrs wrapped
1 hour not wrapped
last 15 minutes add sauce if you like

 

[G8rntn]

All this is on the grill right? I YouTube it and says the 2 hours in oven on 225 wrapped and last hour oven unwrapped.

 

[TAFKAP]

All this is on the grill right? I YouTube it and says the 2 hours in oven on 225 wrapped and last hour oven unwrapped.

If its in the oven, it ain't Barbecue.

You have to make at least a feeble attempt on the grill first. Smoke is key. But in an effort to not waste the food, the oven is still a last resort to finish. Never go into it on a mission to bake anything in the oven.

 

[G8rntn]

All this is on the grill right? I YouTube it and says the 2 hours in oven on 225 wrapped and last hour oven unwrapped.

If its in the oven, it ain't Barbecue.

Oh no I know, I was wondering why it went to the oven. I think I will just slow cook them on the grill for about 3.5 - 4 hours.

 

[beechnut]

All this is on the grill right? I YouTube it and says the 2 hours in oven on 225 wrapped and last hour oven unwrapped.

If its in the oven, it ain't Barbecue.

Oh no I know, I was wondering why it went to the oven. I think I will just slow cook them on the grill for about 3.5 - 4 hours.

Ya better sharpen those teeth.... ;)

 

[TAFKAP]

Yes...that's why I said an oven is a backup option, only after smoking the meat first.

 

[G8rntn]

All this is on the grill right? I YouTube it and says the 2 hours in oven on 225 wrapped and last hour oven unwrapped.

If its in the oven, it ain't Barbecue.

Oh no I know, I was wondering why it went to the oven. I think I will just slow cook them on the grill for about 3.5 - 4 hours.

Ya better sharpen those teeth.... ;)

What do u suggest??

 

[beechnut]

Exactly what Poser posted last.

 

[G8rntn]

Didn't even see his post... Ok so I'm going to give the 3-2-1 method a try.

Step #1. Grill on indirect heat with apple wood chunk for 3 hours unwrapped (straight on the grill) around 225 degrees.
Step #2. Take off grill wrap in foil put on grill or oven for 2 hours. (This is where I'm confused, grill or oven?)
Step #3. Take off grill/oven unwrap ribs put back on grill/oven for 45 minutes to a hour. Sound right????

 

[beechnut]

Yes step 2 can be done in the oven....but need to put back on grill for step 3. And on step 2 you can add a little apple juice in with the ribs when you wrap them.

 

[G8rntn]

Thanks for all the advice.... Will post pics tomorrow.

 

[beechnut]

The only reason I say on step 2 that you can use an oven is because the meat is wrapped anyway so it don't matter where the heat source comes from.

 

[G8rntn]

I bought some Apple chunks would u throw some of those in there as well??? Just prepared my ribs for the kickoff to the rib cook off starting at noon tomorrow...

 

[beechnut]

Soak the wood in water for a few hours so it won't just burn up quick and smoke longer.

 

[beechnut]

And don't forget to pull the membrane off the back of the rib before rubbing it down.

 

[G8rntn]

And don't forget to pull the membrane off the back of the rib before rubbing it down.

Got that done... That was tricky!! What kind of rub do u prefer?

 

[beechnut]

And don't forget to pull the membrane off the back of the rib before rubbing it down.

Got that done... That was tricky!! What kind of rub do u prefer?

There are a couple of good ones on here of you will just scroll thru some of the threads.
You can find some good ones in the store...usually around the meat counter.