ribs
Posted: 30 Jun 2009, 19:30
we got a grill that has a 2nd tier real close to the top .
i had grilled ribs many times with varying results and after trying this new method all last summer , then again the other day i am amazed how good they are when i do em this way .
we got some pork spare ribs and cut the into 4 inch pieces , maybe 3 bones per chunk .
put 2 cups of hickory chips in water
a lil salt , pepper and a lil garlic powder maybe papreka or cayene for the ribs .
put a good ammount of coals in the front half of the grill , with a tin cake pan (or foil pan) with water , under the top shelf in the back of the grill to catch the drippings .
throw one cup of hickory chips on top of the coals and put the ribs on the top shelf . seal off the grill for a half hour then just crack it a bit on the top and bottom vent.
for the first run here do not open the grill for an hour and a half all together.
now open the grill , put ribs on a platter , add about 20 new chuncks of charcoal and the other cup of wood chips , top off the water in the drip pan , put the ribs back on , but flip em .
seal it off to hold the smoke for a half hour , than crack it for a half hour .
so its been 2 and a half hours the meat should be pulled back exposing 1/4 inch of rib bones . they are ready for sauce . coat and flip every 5 minutes for a half hour . resist the temptation to put them on the fisrt shelf to speed it up . this burns the sauce and the meat dries out in seconds .
i cant tell you how good they are , especially comparing to direct grilling . this smoking method is amazing . tender , and the flavor is unreal . dont use cherry , apple , or specially mesquite . you have to go with hickory . i tried quite a few variations last summer , par boiling , boiling in sauce , 24 hour dry rub , and all combos of the above . the only thing that was good was a 24 hour dry rub , BUT not enough difference to make it worth while at all . just a half hour dry rub while you are getting ready , smoke em tight for 30 (grill sealed)then cracked for 1 hour, no peak . 1:30 flip and add more chips and coals . half hour tight , half hour cracked , then sauce , all on the top rack with a drip pan .
holy crap are they good .
gotto have corn on the cob , maybe tatoe salad , extra points for bisquits and honey .
i will never propane grille at home again , and that top rack is awesome . fuck direct . we have done some corned beefs like this too , amazing !
i had grilled ribs many times with varying results and after trying this new method all last summer , then again the other day i am amazed how good they are when i do em this way .
we got some pork spare ribs and cut the into 4 inch pieces , maybe 3 bones per chunk .
put 2 cups of hickory chips in water
a lil salt , pepper and a lil garlic powder maybe papreka or cayene for the ribs .
put a good ammount of coals in the front half of the grill , with a tin cake pan (or foil pan) with water , under the top shelf in the back of the grill to catch the drippings .
throw one cup of hickory chips on top of the coals and put the ribs on the top shelf . seal off the grill for a half hour then just crack it a bit on the top and bottom vent.
for the first run here do not open the grill for an hour and a half all together.
now open the grill , put ribs on a platter , add about 20 new chuncks of charcoal and the other cup of wood chips , top off the water in the drip pan , put the ribs back on , but flip em .
seal it off to hold the smoke for a half hour , than crack it for a half hour .
so its been 2 and a half hours the meat should be pulled back exposing 1/4 inch of rib bones . they are ready for sauce . coat and flip every 5 minutes for a half hour . resist the temptation to put them on the fisrt shelf to speed it up . this burns the sauce and the meat dries out in seconds .
i cant tell you how good they are , especially comparing to direct grilling . this smoking method is amazing . tender , and the flavor is unreal . dont use cherry , apple , or specially mesquite . you have to go with hickory . i tried quite a few variations last summer , par boiling , boiling in sauce , 24 hour dry rub , and all combos of the above . the only thing that was good was a 24 hour dry rub , BUT not enough difference to make it worth while at all . just a half hour dry rub while you are getting ready , smoke em tight for 30 (grill sealed)then cracked for 1 hour, no peak . 1:30 flip and add more chips and coals . half hour tight , half hour cracked , then sauce , all on the top rack with a drip pan .
holy crap are they good .
gotto have corn on the cob , maybe tatoe salad , extra points for bisquits and honey .
i will never propane grille at home again , and that top rack is awesome . fuck direct . we have done some corned beefs like this too , amazing !