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 !
ribs
Moderators: refs unsheep, ChickenMug
- General Tso s Chicken
- bigger softer russier!
- Posts: 7372
- Joined: 20 May 2004, 15:58
- Missin' Jimmy level: 0
- Contact:
ribs
the finished product is just the garbage left over from doing the work.
- Mobiesque
- confusitron
- Posts: 5127
- Joined: 23 Sep 2003, 03:45
- Missin' Jimmy level: 666
- Location: Mein Kampf-fires burnin' bright!
Re: ribs
I've caught a couple of episodes of The World Barbecue Championships (strangely enough made up entirely of people from Tennessee and Tejas) and it is fucking hilarious. After a little while some serious echolalia sets in and you can slip right into spouting the jargon. They talk about their custom made cast iron boiler / grill / roasting chambers and their 'dry rubs' and their propane injection systems. It's all telecast from an ass-backwards whisky tango filled amphitheatre and has the feel of one of those WCW pay-per-views done at biker 'spring break'. They'll start with the roast chicken event, which ends up with them tearing all the meat off the bird and slapping it all on a plate (yet they still have the audacity of the most self-important TV chefs and use 'plate' as a verb). The most bizarre is the secret seafood round where bikini girls, reminiscent of the flesh-holes that hold up the round cards at the boxing, unveil a fish tank at each contestant's preparation area containing one or another species of bottom feeding bayou fish / crustacean / mollusc that our inbred grill-chiefs have to kill, gut and char the fuck out of. Finally they have to do a rack of ribs, which invariably leads to the commentators (yes, full on NFL style sports commentaries guide you step-by-step through the mindsets of these warriors of meat) erupting in heated discord over the cayenne pepper ratio in their 'bastes'.
It's ripe for mockumentary.
It's ripe for mockumentary.
'the fuck did I do?
- General Tso s Chicken
- bigger softer russier!
- Posts: 7372
- Joined: 20 May 2004, 15:58
- Missin' Jimmy level: 0
- Contact:
Re: ribs
i gotto check that out !
the finished product is just the garbage left over from doing the work.