1st attempt at smoking/grilling ribs tomorrow
 

Well tomorrow night I'm going to make my 1st attempt at smoking/grilling ribs. Ribs are one of my favorite foods to eat, however cooking them is tricky, especially when you have a gas grill. Here is my method, please jump in and give me any advice if you think it would work better.

I have the rack marinating right now and will do so until tomorrow evening. I have a smoke box that will have a half and half mix of pre-soaked chips and dry chips (mesquite). I'm going to put the chips on and fire the grill up to about 600 degrees, then kill the left and center burners and bring it down to about 300. I'm going to put the ribs on the far left burner, and move them after an hour, flipping them and putting them on the center. Then in a half hour, flip again and move back to the left side. I'm guessing this method will take about two hours. I'll be basting them with my marinade each time I move them while also adding chips to the smoke box. With about 10 minutes left, I'll add the sauce.

If anyone has any pointers, please chime in. I'm a novice at the whole smoking on a gas grill thing. In a few months I'm going to buy a real smoker, but until then I'm going to have to play with a smoke box.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I use a Weber Smokey Mountain smoker, no experience with a smoke box -- good luck though Ian. I hope they come out :dr.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Hmmm this is like asking some one what's the best cigar. How I do mine...

1. Dry rub, wrap in cello for 24 hours.
2. 235 - 245* for 2 - 6 hoursdepending on my patience. Off to the side with no direct heat. Smoke box with mesquite (stronger smoke) next to the hot burner.
3. If your looking - your not cooking. Every time you open the grill, you lose 10 min of cooking time. Go smoke a cigar.
4. First flip at the 1.5 - 2 hour mark. Keep cooking...
5. If you like them wet, last 5 min put your sauce on. Flip and reapply 5 min later. I prefer mine dry.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Not a bad plan at all and it sounds about right. The only thing I would suggest is to drop the mesquite. It is great on beef... but much too strong for ribs IMO.

If you want fall off the bone ribs, cook like you said but don't add the sauce. Add an additional 1/2 hour double wrapped in foil with some apple juice. Then open them up, put your sauce on and cook for 15 more minutes.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I have just started grilling this year. I will try this method next weekend. Thanks! :tu

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Only pointer I can offer is to put a nice rub on em before ya smoke em and to keep the temp in the smoking chamber =< 350 and taker yer time so ya don't dry em out.... PM Smokin Gator for some last minute tips(I may be off on the temps)..... that man can make some BBQ/Ribs... I've had some of his creations.... VERY good.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

How's Cherry Brent? That wood has always caught my interest.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Good Luck!!

I did 2 racks this weekend and they turned out great!

I just put a dry rub on them an hr before I put them in the smoker and smoked them for 6 hrs or so @ 250-275.


The meat just fell off the bone and my family LOVED them.


Everyone has thier own ideas so just try out what works best for you!



Enjoy!



Shawn

Re: 1st attempt at smoking/grilling ribs tomorrow
 

This method sounds like it'll work. They won't dry out not being based but every 1.5 - 2 hrs?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Step 1: Call Adam to come over
Step 2: Cook ribs while Adam smokes cigars
Step 3: Adam eats your ribs and drinks beer

:tu

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Step 4: Ian and wife get mad because they have no food and Adam is full which = fail.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Oh, did I mention you are providing the cigars and beer too? :D

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Does this mean you upgraded from Kraft and the oven too? :dance:

Re: 1st attempt at smoking/grilling ribs tomorrow
 

This bbq link has my recipie and how I do both ribs and london broils. Thank you Emeril :D The bourbon sauce is outstanding!

As to the drying out... that is the purpose of the low heat. BBQing and grilling are 2 totally different techniques. Grilling = meat over the flames and high heat, BBQing = low heat and off to the side. The Pros actually do their ribs as much as 18 hours this way. The long time is more critical if you leave the membrane on the back side of the ribs (I do, I let the heat break it down).

Like I said, I like mine a little drier, but use the sauce in my link before and after for ribs when cooking for others. The thought of dumping commercial BBQ sauce on something I just spent rubbing and cooking for so long... just doesn't work.

Again, way too many ways to cook on the grill. Just try and see what works. For those coming to the NN Herf this weekend I am bringing a london broil to cook. 2 if more get on the list.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Is this a set up?? To quote a deceased classic Qer... any wood is fine as long as it is cherry!!!

Seriously though, if you can get it cherry is my hands down favorite for pork.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Gauge your temp at grate level. Don't rely on on the built-in grill cover temp gauge which can indicate significantly higher temps......unless you know the diff and can somewhat compensate.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

# 1, I would use Hickory or Applewood, not mesquite.
2: Get the fire going but no need to get up to $600 just to back it down, you'll waste fuel. Get it hot enough to where the chips start smoking and put the ribs down on indirect heat when the grill is at 250. Let it go for 2 hours, then flip, let it go another two hours, then flip and apply sauce if wanted (I do them dry). You may also want to put a metal pan full of water, apple juice or something to keep the air inside the smoker moist. Do NOT open and close the lid of the grill or play with the ribs. If you want to play with your meat, there are other places to do so, not on the grill.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I meant 600 degrees, not $600. not paying attention this morning.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Sounds good, I'll do this. I'm wanting to eat around 6pm, so I'll start by around 2pm. Can't wait to see how it all comes out.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Need to find a place with some hickory or applewood now though.... Home Depot only had mesquite....

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Don't get me wrong, they won't suck with the mesquite, I just usually use that wood for beef. I love the hickory for the ribs.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Got the hickory and the grill is heating up. Should I put the ribs meat side up or meat side down for the first few hours?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I do it meat side up for 2 hrs. Down for 2 hrs. and the final hour up. Indirect heat.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Low & slow I would suggest putting your sauce on the last 15 minutes. Enjoy!

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I like hickory smoke, but for the spices I use it is alomost to mild IMO. Gets lots in the pepper and red spices. The mesquite stands out a bit more. I keep the hickory and applewood for the times I don't do a rub and I'm just going for a lighter smoke and seasoning. Only used the applewood once.... sorta different.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Do you have a BBQ's Galore? They have ANY smoking wood your heart desires.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I try not to kill my ribs with a complex rub or a spicy one although I have had some that are delicious. I use some brown or turbinado sugar, garlic, onion powder, paprika, a bit of cayenne and salt and pepper. Nothing that's going to overwhelm the meat which is why I don't sauce my ribs either. I will put sauce out to accomodate those who enjoy it but I basically want to enhance the flavors of the rib with my rub and let the smoke come through. Tasty stuff......tasty stuff.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I agree, although growing up in LA (that's Louisiana for you lost souls), I like my food to fight back a little. That's why I run with the mesquite. Plus I have an Aunt in Texas that gets it "fresh" when she cuts a tree down, delivers it to my Mom in Bama, and then I get it home here in VA.

Closest I come to using a sauce is my bourbon sauce.... Bourbon makes it all better :D :al

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Nearing the 2hr flipping mark. Should I base them with the marinade I put together (cinnamon, apple juice, apple cidar vinegar, a little garlic, minced onion, and some other random stuff), put any more rub on them, or just flip em and let em be?

Pictures to follow in about 20 min.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Also, when I add more chips, should I stick with the hickory or throw a little mesquite in there? Should I soak the chips in a little water or no?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I'm with you, I put some bourbon or single malt scotch in my sauces.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I don't see any thing in your marinade that will burn, so your good to go. The thick commercial type stuff will burn and be nasty if put on too early. Hmmm cinnamon, new for me on meat, your gonna have to post a review.


I only use soaked/wet chips. The smolder and produce more smoke that way. Also, last longer getting a bit more value out of them.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Volt,

Should I stick with the hickory or toss in a mix of hickory and mesquite?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

A lot of that is personal taste, so hard to recommend... Sorta like a Olivao Bold or an Oliva V Maduro - both tasty. :r

If you not familiar with mesquite and it's profile and since this is your first go, run with the hickory. More people are used to it's flavors.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

:tpd:

Hickory is a safe bet always, especially for a new guy who may not be accustomed to the rich smokey flavors some woods can produce on the meat.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I would soak the chips, you could use mesquite I guess, it won't hurt. Also, basting is up to you, I make my ribs dry and as stated, usually have a pan or something to create moist heat. If you wish to baste, I would use the marinade but not for basting in the last 15 minutes or so. Raw meat sat in your marinade and if you apply it back to the cooked meat, you risk getting ill. If you baste early on in the game, the bacteria will dissapate as the temp climbs but if you baste and pull off the grill 15 minutes later or so, you're gambling in my opinion. You may also put on more rub but i typically do not. I prep my meat 2 days in advance and once it hits the smoker, it is untouched for the rest of the time. If you want, perhaps just baste with the apple juice, nothing else. I am trying to find pics of my ribs that I posted here once, I'll keep looking. ENJOY!!

Re: 1st attempt at smoking/grilling ribs tomorrow
 

And they're flipped. Only problem I ran into was the chips were black, but no smoke was coming off, so I filled it back up with soaked chips. Should I be checking on the chips more often?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Check them when you stop seeing large plumes of smoke and then change the chips.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

After two hours I wouldn't worry about any more smoke... they have absorbed about all they are going to absorb.

Next time try not soaking the chips and using chunks of wood. You really don't want to see white smoke. It should be very wispy and bluish ideally.

You will notice a marked difference in the taste.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

The chips may need a little more heat... BTW, the meat will still cook for approx 10 to 15 min after you pull them off the grill. They should rest for those 15 min before pulling or cutting. This is especially true for brisketts, london broils, etc. Resting allows the juices to sink back to the interior of the meat and not run out to the plate.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Anyone else on this thread getting hungry? I'm dying over here.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I was just thinking the same thing.... Ian needs to send us a few ribs for all this great advice :dance:

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I'll be there around 5:45 :tu

Re: 1st attempt at smoking/grilling ribs tomorrow
 

C'mon Ian, show the freekin pics already. I'm about to eat my keyboard.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

As we are waiting on Ian to finish these puppies up. Did ya know that viniger based marinades and sauces actually start the cooking process? Marinating too long in a viniger marinade can be a bad thing....

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I have used pineapple juice in marinades for too long as well. It has an enzyme in it that will dissolve food. I do use it sparingly when marinading tough cuts of meat and let me tell you, it turns out great. I marinade london broils with some dry rub and pineapple juice then smoke them with mesquite for 2 hours at 220 degrees and they are incredible, no one believes they are londons.

Re: 1st attempt at smoking/grilling ribs tomorrow
 

I only let the ribs sit in the marinade for about 6 hours, then rubbed them and wrapped them in cello

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Just basted them a little more. They seem done, but not very tender. Thoughts?

http://twitpic.com/6f9ii

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Grab a bone at the end and twist it, does it come out? What temp is the grill? What kind of ribs are they (babyback, country cut?) and finally, did you remove the membrane off the back of them?

Re: 1st attempt at smoking/grilling ribs tomorrow
 

Put out two pieces of aluminum foil (HD if you have it), put some apple juice in there, wrap with one piece of foil, and then the other. Let them cook for another hour then check them. If they still aren't tender enough wrap them back up and keep cooking. If they get a little too done, just set them out open to cool for 15 minutes or so.