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Started By
Message
re: 1st Time Cooking Ribs
Posted on 6/30/20 at 3:47 pm to Chucktown_Badger
Posted on 6/30/20 at 3:47 pm to Chucktown_Badger
quote:
I don't warp my ribs...5-6 hours straight through.
That's difficult. My ribs don't usually warp, but sometimes they buckle a little. I can keep them aligned if I put a couple of bricks on them, but that keeps the smoke from getting to them. It's a conundrum.
1
Posted on 6/30/20 at 3:54 pm to pioneerbasketball
3-2-1
Can’t go wrong
Can’t go wrong
Posted on 6/30/20 at 4:21 pm to bbeck
3-1-1 at 275
Posted on 6/30/20 at 4:23 pm to pioneerbasketball
I go more by look and feel than by time.
1. Over indirect heat (225-250) until I can touch them and no rub will come off on my finger (usually around 1:30-2hrs).
2. Wrapped in foil with some combo of butter/brown sugar/vinegar sauce until they feel tender enough with a probe between the bones (usually around an hour).
3. Either glaze with sauce, or hit them with more dry rub and throw them back on unwrapped for about 15 minutes to let it set.
1. Over indirect heat (225-250) until I can touch them and no rub will come off on my finger (usually around 1:30-2hrs).
2. Wrapped in foil with some combo of butter/brown sugar/vinegar sauce until they feel tender enough with a probe between the bones (usually around an hour).
3. Either glaze with sauce, or hit them with more dry rub and throw them back on unwrapped for about 15 minutes to let it set.
Posted on 6/30/20 at 8:03 pm to Jax-Tiger
quote:
That's difficult. My ribs don't usually warp, but sometimes they buckle a little. I can keep them aligned if I put a couple of bricks on them, but that keeps the smoke from getting to them. It's a conundrum.
I mistyped. Meant to say i don't wrap. But i just now realized you were joking, and i deserved that.
This post was edited on 6/30/20 at 8:04 pm
Posted on 7/1/20 at 10:03 am to t00f
quote:
Direct heat.
I don't like the 3-2-1 method - it always overcooks the ribs and messes with the bark I'm going for (more braised than smoked). So even when I do low and slow, I never wrap.
However, I do hot and fast ribs over direct heat all the time.
Set up grill for 400 and some hickory chunks and get them smoking
Season ribs both sides with salt (nothing with sugar-it will burn)
Grill ribs direct heat - flipping/rotating every 5 minutes
after 30-40 minutes start mopping on each turn with an oil/vinegar/mustard mop sauce
After an hour, do the bend test - if they look done add any sauce you want and grill one last time.
The grilled ribs will have a bit more chew coming off the bone but that's the way I like them. If the meat is "falling off the bone", the ribs are overdone.
Posted on 7/1/20 at 10:33 am to Chucktown_Badger
quote:
But i just now realized you were joking, and i deserved that.
All in good fun...
Posted on 7/1/20 at 3:39 pm to SmokedBrisket2018
Don't fricking wrap ribs Jeese you end up with over cooked pork. Indirect smoky fire at 250-260, turn every 30 minuets and get a rib rack. Put a pan of water in there as well.
You will know when they are done or cut the very last rib off and try it. Get a good rub or make your own. Easy and serve sauce on the side.
You will know when they are done or cut the very last rib off and try it. Get a good rub or make your own. Easy and serve sauce on the side.
Posted on 7/1/20 at 3:58 pm to BIG Texan
you realize the last 1 in 3-2-1 (me 3-1-1) is back on the grill unwrapped and then sauced.
also, you use a quick temp pen to monitor towards the end.
Not overcooked, and the last hour firms it up.
also, you use a quick temp pen to monitor towards the end.
Not overcooked, and the last hour firms it up.
This post was edited on 7/1/20 at 4:08 pm
Posted on 7/1/20 at 4:31 pm to BIG Texan
quote:
Easy and serve sauce on the side.
Spoken like a true Texan.
Good BBQ shouldn't need sauce.
Posted on 7/1/20 at 4:38 pm to Chucktown_Badger
I'm no sauce. Dry ribs ftmfw
Posted on 7/1/20 at 7:57 pm to Tiger Ryno
I do love a good dry rib. If I want a little sauce I’ll dip it in my baked beans on the plate.
Posted on 7/1/20 at 9:33 pm to pioneerbasketball
for one, you need to clean your grill grates. thats disgusting
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