Having a get-together this afternoon and want to cook some babyback's on the grill. Never done it, and looking for some advise-recommendations asap :div20:

put ribs on a rack or something to keep them off bottom of a roasting pan,pour about a quarter inch of beer in pan, cover pan an cook about 3 or 4 hours in oven on 210 to 225F degrees, then finish on grill to get a little smokey an crispy on outside.( i spice ribs first, then put bbq sauce on) GOOD EATEN!!!!!

Boil them first on you stove, then cook on the grille it is faster

the main thing I do is remove the membrane before I season them,turn the slab over and us a paper towel so you can grip it,grab the white membrane at the corner and pull it off.that way the ribs cook more tender and your seasonings penetrate the meat .next and I would do it right now,squeeze lime juice all over them,then season with salt,pepper,garlic powder and cayenne pepper,you can use paprika if someone doesn't like it spicy,but the cayenne doesn't make it crazy hot,cover and place in fridge until cook time.(couple hours)you'll want to fire up the grill(charcoal-when the briquettes are ready,move them to the outer edges,and cook in the center,you'll have to add more coals as you go,cook for 45 min-to an hour)Gas grill-heat it on high for 20 min.then when the ribs are placed on,turn to low,you want to slow cook them for close to an hour,the last 10 min, of cook time is when you slather them with sauce,cover one side than let it cook 5 min.than flip over and coat the other side,remember to flip the ribs every 10 minutes or so during the whole process. now,if you want to make ribs the easy way until you can perfect the first way I explained,don't season the ribs,get a big pot of water with 2 tablespoons of salt, 2 onions quartered and 2 beers place the ribs in that and bring to a boil,simmer for 45 minutes,than place on the grill for 15 minutes,and you can slather sauce on almost immediatly,plus you don't have to use the indirect method,because the ribs are already done by boiling them,you just want to brown them a little and cook the sauce into them,I recommend this procedure for first timers. have fun :beer: :beer: :beer: :burp:

:div20: how much time on the grill, how often should I flip, and what grill temp

Flip often, baste as you flip.

Damn, thats great info, Thanks! I'll most likly try the 1st timer approach :div20: :beerchug:

As with all bbq's have a beer close by to douse any flame-ups,that also helps flavor the meat :beerchug:

ALL GOOD ADVICE!!! A HUNDRED WAYS TO DO IT ,LOOK ON WWW.FOODNETWORK.COM ,TAKE CARE COOKIN THEM RIBS AN THEY IS GOOD TO GO!!!!

Now you need sauce,I start with Open Pit,I take 3 cups,half a cup of ketchup,quarter cup of honey,quarter cup of maple syrup,shot of mustard and lots of Tabasco,chop a large onion,and 2 cloves of garlic add that to the mix and simmer in an open pan for a half hour,you can add some brown sugar to thicken it up a bit,don't forget to stir it alot.let it cool in fridge.and enjoy! this is a secret recipe and people go crazy for my sauce,I won't tell anybody how to make it,but I guess that's over now!!! :doh:

This is also my method of choice although I never thought of using beer :banghead: Gotta be better than water :beerchug: < One for the pan next time

Start with a dry rub, then fill a pot with water, 4 beers , onion, garlic and some lemon juice. Bring to a boil then reduce to simmer, add your ribs and let them braise for 2-4 hrs on simmer. Then remove, add some more dry rub (don't forget the brown sugar) and grill, add your favorite sauce rite before there done!
Send family to the movies, Chill 12 pack of favorite beer, turn on ball game and enjoy!
That's good eating!

NEVER boil any meat first,absolutely ruins the tenderness and flavor.Searing both sides is the key along with slow cooking after searing.

You're right. Parboiling is not the answer for any kind of grilling. The key to good ribs is low heat & time. Did anyone mention smoking the food with wood chips soaked in water? It's easier to do on charcoal (put the soaked chips directly on the coals), a smoker box works pretty well on a gas grill. It adds a great flavor, just don't over-do it with the wood chips. I've even smoked my own swiss cheese on a grill! :div20:

Let meat come up to room, or in this case outside temp. before grilling.

My buddy at work boils his in a 2 litre of coke before grilling and swears by it.

Duane

Not bad for a North Sider :div20: Slow cooking them ribs is the way to go :beer: :div20:

:face_crash:

Wow, thanks to all, great stuff :div20: Just got back from the store with lot's of LBS of BBR's and a bunch of other goodies to help with the sauce. Right now I have them cooking low heat in tomato juice.....Then you're suggestions-rec's will all come into play.....Pics to follow :beerchug:

Slow and easy.

All I've got to say

Hi:

Next time use St. Louis Ribs!!! Baby backs are the most expensive but the least flavorful and the least meat on the rib! St. louis is a 6" uniform rectanglar "full rack" Lots of meat and the second fromthe top of the price charts! Avg. $3.99 I only use "DRY RUB" Southwestern Rub, Mesquite Rub toped with lots of Brn. Sugar!!! Cook on grill low heat "300" for 1.5 hrs. flip at the half way point and coat the other side the same way!!! You will think you died and went to heaven!!!

Patrick "OF the Kingdom"

I'll give then a try next time :div20: Sounds very good!

put in pan, fill pan with beer or coke, cover pan with yin foil, cook long and slow.

then take them out of oven, putt on new pan, cover in favourite bbq sause, put on pre heeted bbq, as hot as possible with out burning. flip ofter and only leave them on long enough to cook the bbq sause, the meat is alredy cooked. right before you take them inside put one more thin layer of bbq sause on and eat them.


edit: never noticed you already had then on, i should of read all the posts.

Not on yet, preped a bit, waiting for a beer run then they go on :div20: Thanks

best ribs are smoked but that takes 5 hours or so in a smoker. I'll start around 10 in the morning get the caharcoal just right then head out on the boat for a couple fo hours before checking and adding more charcoal and wood. I usually smoke pork butt or a briskett wuth the ribs ribs to give a little choice. I'm a fan of dry rub and then some beers in the water tray of the smoker. Make sure if you use wood chips you soak them so they don't torch.

My dad makes nasty good ribs, he cooks them in the oven for a couple ofhours and keeps them moist with chicken broth then throws them on the grill for a lil, the meat falls of the bone! So so good, but it takes a long time.

I see some good ideas listed here for pork. How do you guy's/gal's make a pork loin on the grill? I injected the last one with pretty much everything I found in the cupboard. After grilling for 4 hours, it was good, but not that good. Any info would be great, thanks Les.......

best way to do a loin is to cut it into chops,your favorite thickness and grill for the shortest time possible.I like mine med.rare.(pink in the middle)you won't get sick.but,if you want to fully cook a loin my favorite way is in a slow cooker.let it cook for 5-6 hours in bbq sauce,you can slice it afterwards or pull it apart and serve on corn meal dusted rolls...mmmm. or slowcook it with Pace picante sauce and serve it with tortillas.good eatin' :beerchug:

I think 4 hours may have been to long on the grill,was it tender and juicy? or dried out? maybe try another one about half the time and cut in half to check doneness,you can always put it back on the grill :burp:

I boil mine in a huge can of tomato juice before putting them on the grill, which has the same affect. The acids in the juice or soda breaks down the meat and tenderizes it.

Then I smother mine in a sauce that is 25% buffalo wing sauce and 75% Sweet Baby Ray's Barbeque Sauce, put them on a grill on a high setting for about 2 minutes on each side, then turn it down to a medium-low and, and then baste one side of it with more sauce, then let it sit that side up for 5 minutes, then flip over and baste the other side and let it sit for 5 minutes, and then pull them off the grill, and put one final layer of sauce on both sides (optional.)

This recipe has never failed me when I am looking for the perfect baby back ribs!

PS, I use a smoker box with mesquite chips also while it's on the grill. Doesnt give it the same taste as a smoker, but I like to think it adds a little flavor.

It was a tad bit too done, first one I have done. It was 7 lbs, the next one I have is almost 9 lbs. I grilled it on one of these at 300 degrees. http://www.phoenixgrill.com/

If you mean a tenderloin, what we do at work usually is pull out a HUGE sheet of tinfoil (large enough to wrap the entire tenderloin in). We baste the outside of the tenderloin with a butter/garlic spread, then sear it on the grill for about 90 seconds on each side. Then, we cut it down the middle, put our favorite stuffing-mix in the middle of it, put some non-stick spray on the foil and place it on the foil, one final baste with the butter and garlic mix, and slow-cook it on the grill (medium low-temp setting on the top rack of the grill.)

Dont know exactly how long it takes. We use a meat thermometer to tell us when it's done.

Here is the end result Thanks for ALL the input guys, the meal was amazing :div20:

Moved per request. Happy cooking. :banana:

Thanks OT, I really appreciate it :div20: The input from all was just awesome :beerchug:

All right I did the pepsi challenge. I smoked half a rack for 4 hours in a water smoker, and I baked a rack for 2 hours at 225, then finished them on the grill. For whatever reason I have a problem with boiling any meat; it may be great, and better than anything I can put together, but I just can bring myself to boil meat, somthing about being on the top of the food chain....

Now the important thing for me when having ribs is the texture. I like my ribs tender and to peal off the bone, but not falling apart; If I want shredded pork I'll smoke a shoulder. Also I am a fan of Memphis style ribs instead of BBQ laden (personnel choice), so I used rubs and not sauces.

I rubbed each set the night before and let them set over night. For the oven ribs, I wrapped them in tin foil and put them in for 2 hours. When they were done I did a taste test with the smoked and they were almost identical, but a little moist from steaming in the foil. I finshed them on the grill for about 10 minutes to get some of the moisture out. Click to view attachment

Bottom line, for tender ribs, without much fuss, you can't go wrong with the oven method that I have used. I think the overall quality will come from whatever rub/BBQ sauce you use, but 2 hours @ 225, finishing on the grill, you can't go wrong.Click to view attachment

Turkey legs and breast, 6 hours in the smoker to boot...Click to view attachment

never ever boil a rib. what you are doing is boing out the flavor of the meat. Ive won 4 tournaments so far and I can tell you there is no quick way to get a quality rib. 1 a quality rib will not fall off the bone. If its falls off the bone you've over cooked the meat. here is a great way to prepare ribs in the oven



slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
your favorite sauce- I like sweet baby rays Kroger has their version- same thing but costs less
1/2 cup honey


Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes
:linemup:

tried that today and they were the best ribs ever! great recipe

My wife say's we're trying you're guidlines this weekend :div20: We did a bunch of the other suggestions and they have all been great. However, we love ribs, so were given her a shot! Thanks :beerchug:

John

sounds good :div20:

that recipe rocks, you wont be disapointed jamminzrt

im glad everyone is enjoying it. If you want to know how to do brisket or pork butt let me know :div20:

hey! post it up!!

I will take pics and post with the step by step process. I will say for at home if you are really into smoking meats buy a great smoky mountain 34" wide body smoker. You can purchase it online at walmart. and its the best home smoker out there. Runs on propane so you get a pricise cooking tempeture. It comes with three stainless steel grates but you can buy additional grates on another site as well as a cover for it. With the extra grates you can smoke 10 full slabs of ribs at the same time. Now I own the 36" wide body walmart doesnt carry it any more but this site does carry it http://epod2000.stores.yahoo.net/smokers.html

You were correct - ska! They were amazing :div20: Thanks hockeytown for the posts.....keep um comming :beerchug:

I would like to see the recipe for the Pork butt. I cook these about 5 times per year for various cookouts that I do. I'm always looking for new ideas. I go through almost 500 punds a year.

I made a batch of your sause, thought it was great, here is a recipe that is our favorite.

4 cups Ketchup
4 tbls. minced onion flakes
2 tsp pepper
1 short cup sugar
1 short cup brown sugar
1 tsp tobasco sauce
1/8 tsp garlic powder
Simmer 1/2 hour, stir often.