1st attempt at smoking/grilling ribs tomorrow

[BengalMan]

Originally Posted by Volt

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.

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

[chippewastud79]

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

[BengalMan]

Originally Posted by chippewastud79

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

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

[chippewastud79]

Originally Posted by BengalMan

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

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

[Volt]

Originally Posted by WildBlueSooner

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

Originally Posted by BengalMan

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

This bbq link has my recipie and how I do both ribs and london broils. Thank you Emeril 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.