You are Unregistered, please register to use all of the features of FirearmsTalk.com!    
Firearm & Gun Forum - FireArmsTalk.com > General Discussion Forums > The Club House >

Need advice from the Grill Masters......


Reply
 
LinkBack Thread Tools Display Modes
Old 05-28-2011, 04:57 PM   #1
The Balota's
FTF_ADMIN.png
Feedback Score: 0 reviews
 
winds-of-change's Avatar
 
Join Date: Aug 2010
Location: Glenpool, Oklahoma
Posts: 27,959
Liked 10867 Times on 6481 Posts
Likes Given: 16043

Default Need advice from the Grill Masters......

I have never been able to make delicious ribs on the grill. What do you guys do when you cook ribs. What's the key to having them come out tender and delicious? What sauces, rubs, etc. do you use?
__________________
Honor Student: School of Hard Knocks
To the world you may be one person, but to one person you may be the world.
Quando Omni Flunkus Moritatus
winds-of-change is offline  
 
Reply With Quote

Join FirearmsTalk.com Today - It's Free!

Are you a firearms enthusiast? Then we hope you will join the community. You will gain access to post, create threads, private message, upload images, join groups and more.

Firearms Talk is owned and operated by fellow firearms enthusiasts. We strive to offer a non-commercial community to learn and share information.

Join FirearmsTalk.com Today! - Click Here


Old 05-28-2011, 05:02 PM   #2
Feedback Score: 0 reviews
 
Join Date: Sep 2010
Location: ST.LOUIS,missouri
Posts: 2,555
Liked 136 Times on 111 Posts
Likes Given: 246

Default

Smoke-um...Slow...Some people boil them in water first so they fall-off the bone...I just smoke-um..real..SLOW.....
LONGHAIR is offline  
 
Reply With Quote
Old 05-28-2011, 05:09 PM   #3
Feedback Score: 0 reviews
 
Join Date: Sep 2010
Location: ST.LOUIS,missouri
Posts: 2,555
Liked 136 Times on 111 Posts
Likes Given: 246

Default

I'm going to Rib America in downtown St.Louis this weekend and I'm letting the best grilling teams in America make my ribs,and I'm going to watch .38 Special...Collective Soul...Kansas...Montrose...Candlebox..and..Molly Hatchet....Can't wait to see Molly Hatchet.....That's the best way to make rib's...
LONGHAIR is offline  
 
Reply With Quote
Old 05-28-2011, 05:20 PM   #4
Feedback Score: 0 reviews
 
Join Date: May 2007
Posts: 4,899
Liked 2061 Times on 829 Posts
Likes Given: 2706

Default

First I start with Smithfield ribs, then I make sure they are not frozen and I cut them in half then put them on the grill at 220 Deg. until you can stick a fork in them and twist and they come apart. Some place around 4 1/2 to 5 1/2 hours turning them every 30 minutes.

Basting for the ribs, a half cup Viniger, Table spoon of smoke flaver, and table spoon of soy sauce. Brush on bast each time you turn them.
opaww is offline  
 
Reply With Quote
Old 05-28-2011, 05:34 PM   #5
Supporting Member
FTF_SUPPORTER.png
Feedback Score: 0 reviews
 
Sniper03's Avatar
 
Join Date: Jun 2010
Location: Tennessee
Posts: 7,158
Liked 4974 Times on 2355 Posts
Likes Given: 2429

Default

Winds & Oppaw

God I am getting hungry!!!!!

Also recently I found a website by Googling: "what is the best way to barbecue ribs". It pulled up a disabled-world.com
They have some great pointers and also some recipes and advise for Barbecuing Ribs. Can't wait to try some of the recipes they mentioned. Hope they make the ribs as good as they sound. A good friend of mine boils his first. But whichever way you fix them the key is SLOW SLOW SLOW! Too many people cook or fix them way to quickly ruining them! I baste them with BBQ for the last 10 minutes or so they are on the grill. But marinade them overnight in a glass covered container (Not Aluminum) for at least 24 hours *In the refrigerator prior to preparation. I think one important thing is the refrigerator and the container.
As I said I am on the road still this weekend and man does that sound GOOD!
Let me know how they taste!!

03
Sniper03 is offline  
 
Reply With Quote
Old 05-28-2011, 05:42 PM   #6
Feedback Score: 0 reviews
 
Join Date: Mar 2010
Location: TX
Posts: 1,118
Liked 3 Times on 3 Posts

Default

My father in law pressure cooks the ribs before grilling...saves a lot of time and it comes really good & tender too!
Poink88 is offline  
 
Reply With Quote
Old 05-28-2011, 08:33 PM   #7
Feedback Score: 0 reviews
 
Join Date: Sep 2010
Location: ST.LOUIS,missouri
Posts: 2,555
Liked 136 Times on 111 Posts
Likes Given: 246

Default

O K...I'm Fricken Hungry......Let's Eat.......
LONGHAIR is offline  
 
Reply With Quote
Old 05-28-2011, 09:14 PM   #8
Feedback Score: 0 reviews
 
canebrake's Avatar
 
Join Date: Jan 2009
Location: 150 miles NE of Sloppy Joe's Bar
Posts: 21,941
Liked 1470 Times on 819 Posts
Likes Given: 1290

Default

LOW & SLOW!

Few charcoal briquettes occasionally adding one or two and sprinkle damp mesquite chips into a tin pie pan to keep some smoke in the grill.

Baby steps Windy, be patient and keep the temp below 250, keep some smoke in the grill and never let the ribs get dry. Use your favorite BBQ sauce and get a grill mop.

Good luck and call me when they're done!
__________________
http://i695.photobucket.com/albums/v...brake02jpg.jpg

http://i1060.photobucket.com/albums/...ps18cfbeae.jpg

Get her dirty, then clean her so she starts to respect you. When her trust is complete, she will serve you well for a lifetime!

"...if doves shot back, there wouldn't be a need for a bag limit."
- orangello
canebrake is offline  
 
Reply With Quote
Old 05-28-2011, 09:49 PM   #9
Feedback Score: 0 reviews
 
lonyaeger's Avatar
 
Join Date: Aug 2009
Location: Texas Hill Country
Posts: 10,394
Liked 75 Times on 39 Posts
Likes Given: 4

Default

Low and slow works and so does the pre-boil or steam method. Obviously, boil or steam is quicker, and you can control the tenderness a little better. Both give good results.
lonyaeger is offline  
 
Reply With Quote
Old 05-29-2011, 12:23 AM   #10
Feedback Score: 0 reviews
 
Join Date: Oct 2007
Location: Stafford, Virginia,The state of insanity.
Posts: 14,043
Liked 46 Times on 39 Posts

Default

I'm with the low and slow crowd.

I take and make my own rub.

If you want a good recipe try this one.
Rib Dry Rub Recipe : : Food Network

Garlic powder
Kosher salt
fresh ground black pepper
Dryed brown sugar
Paprika
little onion powder
cumin (Good smokey flavor)
pinch of rubbed sage
few red pepper flakes

Some say peal the silver skin off as well (Skin lining the under side of the ribs that would be in the chest cavity)

Then I use a vinegar based sauce most of the time to mop them.

Here is A Bobby Flay one.
Smoked Ribs with Carolina-Style BBQ Sauce Recipe : Bobby Flay : Food Network
Mop:
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
cpttango30 is offline  
 
Reply With Quote
Reply

Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Firearms Forum Replies Last Post
Tiger Woods at The Masters lonyaeger The Club House 11 04-12-2010 03:59 AM
I imagine JD sounds like the voice from the Bone Fish Grill commercials spittinfire The Club House 5 04-02-2010 09:31 PM