BBQ Ribs

[Merk]

Just a question I want to throw out there.



My Friends and I are planning on having BBQ Ribs for opening day(Yanks and Sox) and I was wondering if anyone had some good tips on how to grill them b/c I heard it can get tricky. Any tips would be greatly appreciated.

[HURLS]

I know nothing, but have fun. We're having our own lil party at a local bar Sunday night. Go Yanks!!

[35Pete]

Simmer them in beer (6 pack) and an 1/4 of a cup of vinegar for 25-30 minutes before putting them on the grill. This will make them "fall off the bone" tasty. Use the crapiest beer you can find. No sense wasting good beer. I use Meister Brau.

[35Pete]

You might also want to mix in a few shots of Jack Daniels into the sauce. Adds an amazing flavor. Just don't overdo it or they will taste like crap.

[TRIPLE P]

Pete, have you ever used a dark beer?

We've done the beer thing that you've described above, but we're thinking about trying a dark beer for a different flavor.

[35Pete]

Yes, I have used dark beer and it adds a nice unique flavor, definitely. But I am morally opposed to using an excellent beer on meat when it is better served being consumed. Cheap beer and vinegar do the trick just fine. Plus, the addition of the Jack Daniels hides the flavor of the beer. The beer and vinegar are meant to tenderize the meat, not necessarily to add flavor. Without the Jack the dark beer is a good addition.

[Merk]

Simmer them in beer (6 pack) and an 1/4 of a cup of vinegar for 25-30 minutes before putting them on the grill. This will make them "fall off the bone" tasty. Use the crapiest beer you can find. No sense wasting good beer. I use Meister Brau.



Nice i'll give it a shot

[Woody]

Pete.. you definately know how to BBQ. :thumbup:

[г]

I tend to go minamalist (not a lot of marianades, etc) when doing ribs/bbq, after watching how the pros do it at Ribfests, cookoffs, etc. I find ribs have a delicate flavour that you don't want to overwhelm with a lot of garlic, etc. and I'm not a big fan of the grey colour that the marianated meat, esp. pork tend to go to.

Season (salt & pepper) them well, then if you have a gas grill cook them indirectly over low (i.e. 300) heat for at least a couple of hours.

http://www.cookoutcorner.com/images/indirect_technique.jpg
(Indirect grilling, put the meat on one side and the heat on the other)

Very important...you should introduce smoke at one point or another throughout the time you are indirectly grilling. Wood chips wrapped in tinfoil poked with a fork over the hot side's coals should do the trick.

Once they've cooked for a couple hours, then finish them off by putting your favourite BBQ sauce (homemade or not) on and grilling them over high heat until the sauce is the way you like it in terms of wetness. It's very important not to put the sauce on during the indirect grilling part, because the sugar in it will tend to burn, leaving you with ribs al carbonarra.

[35Pete]

Homemade BBQ Sauce

Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
3 tablespoons
Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1 teaspoon Liquid Smoke
1/2 teaspoon Tabasco sauce, or to taste

Saute onions, garlic in sauce pan for about 5-10 minutes (use 1 tbsn of oil). Add remaining ingredients and simmer for 30 minutes. Leave in fridge overnight for flavors to meld.

[35Pete]

I tend to go minamalist (not a lot of marianades, etc) when doing ribs/bbq, after watching how the pros do it at Ribfests, cookoffs, etc. I find ribs have a delicate flavour that you don't want to overwhelm with a lot of garlic, etc. and I'm not a big fan of the grey colour that the marianated meat, esp. pork tend to go to.

Season (salt & pepper) them well, then if you have a gas grill cook them indirectly over low (i.e. 300) heat for at least a couple of hours.

http://www.cookoutcorner.com/images/indirect_technique.jpg
(Indirect grilling, put the meat on one side and the heat on the other)

Very important...you should introduce smoke at one point or another throughout the time you are indirectly grilling. Wood chips wrapped in tinfoil poked with a fork over the hot side's coals should do the trick.

Once they've cooked for a couple hours, then finish them off by putting your favourite BBQ sauce (homemade or not) on and grilling them over high heat until the sauce is the way you like it in terms of wetness. It's very important not to put the sauce on during the indirect grilling part, because the sugar in it will tend to burn, leaving you with ribs al carbonarra.

Slow cooking is indeed preferred. But most people do not want to wait hours and hours for their food and it is not practical for tailgating. And ribs on the grill (Weber grill) should ALWAYS be cooked with soaked hickory chips on the coals. And the sauce should go on 10 minutes or less before serving or the carmalization of the sugar in the sauce will leave them charred.

As far as the meat turning grey, it changes color again after they have been grilled.

[Buffal0B1LLs_fan]

Now we're getting somewhere.
I had hoped a food forum would stimulate an important discussion such as this.

I've never tried the beer marinated Ribs, which now I plan to do.

And, yes, I believe the slow - indirect heat method is the way to go.

Charcoal, or briquets? I prefer Charcoal, and cherrywood soaked in beer as the heat source. A rub on the ribs, and slow cooked, with the "wet" sauce applied at the very last stage - about only 10 min.

Keep the suggestions coming!!

[35Pete]

Charcoal always!