From the article: Barbecue Ribs on the Grill
Many people don't have a smoker, but still want to make great, low and slow, barbecue ribs. You've read my method, now its time let us in on your secrets. Whether its just a couple of quick tips or the whole method, please take a few minutes and share your method for making barbecue ribs on the grill (gas or charcoal). Share your Methods
Too High of temps
- I use a gas grill with a steel pan full of wet wood chips (plum or apple;-) covered with aluminum foil, that extends to the ends of the grill (zero direct heat), and only use one burner. My big problem is getting the heat low enough. In the summer, I can only get it down to 200~225F, which only takes 2.5~3 hours to fully cook the ribs (I usually do country style ribs). 200~225F is still too hot, despite what everybody else here is saying. In the winter (I'm in MN), I can get it down to 160~170F, which takes like 5~6 hours, and then the ribs are literally falling apart (perfect), abet a little dry. Any ideas on how I can get the heat lower with my current setup? Would putting a liquid (like apple juice) under the meat help keep it cooler? Currently I center my chip pan on the grill, and the meat covers the entire grill. BTW, I recently found a rib rub & BBQ sauce that is to die for. No high fructose corn syrup store bought stuff ever again for me!
- —Guest Bob Smith
Almond wood cook
- I put about fives coals under my almond wood that is to start my fire then keep my heat at a good temp and make my own rub
- —Guest Willie
Smoker then oven
- After coating in a dry rub, put your ribs in a smoke environment on your grill or in your smoker at ~200 degrees for an hour. Any more than that and you get too much smoke infused and it overwhelms the meat. Then, put them in your oven in a broiler pan, over a pan of water to keep is from getting too hot and keep it moist. Leave the ribs in the oven at 225 for 8 hours. Then, you will have smoked, fall off the bones, ribs without all the difficulty of maintaining a grill for 9 hours but with all the flavor.
- —Guest Jack O'Fall
Makeuwannaslapyomama
- My method is very simple, I only use charcoal & woodchips. Get a nice fire going and let it burn for an hour. DON'T SOAK OR BOIL THE RIBS... you will do yourself a great injustice. Season the entire slab however you like and toss em right on the grill (away from the coals of course) I flip and lightly spray a vinegar and water mix every 35-40 min. The entire process WILL take 3-4 hrs if you do it right. When the ribs are done you can sauce em up (I use sweet baby rays) and let em stay under for 8-10 min and after that (if you haven't had too many beers by then) you and others can enjoy the masterpiece that you created... It's that simple, if your patience is short that's what the beer is for. This is my exact method and it has never failed me... ENJOY!!!
- —Guest CWhite83dc
Gas Grill Mouth Watering Ribs
- Pre-Heat Grill to 300 degrees place ribs bone side down for 40mins the remove from grill and wrap in foil with 4-6 ice cubes and about a quarter cup of BBQ sauce and honey and cook additional 30-45mins unwrap and brush on BBQ sauce and cook until sauce gets thick
- —Guest Joe
leasing agent
- key is not to dry them out. I have tried numerous methods including a rib rack over indirect heat, pre-cooking the ribs about 1/2 way, steaming the ribs in the oven (put them on the broiling pan with a little water in the bottom pan, cover with foil and cook at 300 degrees for about an hour) then place the ribs on the charcoal grill for the grilled flavor. Baste the ribs the last few minutes they cook, not before. All methods work, the pre-cooking means more time spent. Just remember not to let the ribs dry out.
- —Guest marciascroggs
Smokin Ribs
- I bring my ribs to room temp. peel off the membrane (ribside). Preheat the grill on high. Throw a 24 hr. Honey ale beer soaked roasted maple plank on turn the heat low to medium. Turn the plank over after about 3-4 minutes. Wait till wood starts to smoke. Brush Olive Oil on the plank place your seasoned ribs meat sibe up and let smoke for about 1 1/2 - 2 hrs. No need to turn the meat and you have no flareups. You can presoak your planks ahead of time and freeze them that way your ready at anytime. Try and use 3/4 in thick wood.
- —Dave.Freeman
ribs
- Too many operations here. 1. Soak ribs in cold water for ten minutes. Place on gas grill. Indirect heat. Rub side up for 1,2 hour. Do the sme thing on on other side. That's it amigos GVC
- —Guest
YES boil your ribs
- To all those saying not to boil rib what are you crazy? I will agree the best way to cook ribs is slow but, time can be a issue. Being from New Orleans we love our boiled Crawfish now lets take that to the ribs. When boiling ribs never use just water, then you will get bland tasteless ribs. Try using your spices. I use a lot of everything like pepper, onions and garlic (fresh cut, or powder), Worcestershire and soy sauce, mustard, maybe a bay-leaf or 2, Tabasco oh, a dark beer works well, then top off with only enough water to cover the ribs. Now boil until they just start pulling away from the bone, remove the pot from the heat and let sit for about 15 mins. This will let the concoction to soak into the ribs. Now finish them off on the grill. Good luck and enjoy.
- —Guest mike h.
great ribs on charcoal grill
- Rub ribs with favorite rub. Light coals let set till white. After grill is ready put ribs directly on grill over fire. Cook ribs for 30 minutes on each side total of 1 hour. take ribs off grill place in heavy duty tin foil. Pour your favorite bbq sauce on ribs in foil. Next cook for 30 min on each side again. Remove ribs from foil.Puy ribs on pit for 3 min on each side.Remove and dig in. the bones should pull out of the meat and enjoy.
- —justinchop
never boil ribs!
- The flavor goes out into the water.. if you have to precook, wrap in foil and bake at 275 for a couple hours... Keeps the flavor in. Then slap them on the grill.
- —Guest al smithee
so many ways people smoke ribs
- use your favorite dry rub on the top side of the ribs.next put them on a pellet grill with the temp set at 180. I like using appple wood pellets.let the ribs smoke overnight or 12 hours no peeking. after a 12 hour smoke put in fridge until cold. after the ribs are cold slice up and put in a ceramic dish with some bbq suace put the lid on then it goes for 30 minutes low heat in the oven.best ribs in the world !
- —Guest matt
So many ways people smoke ribs
- I've read dozens of recipies and ways to make BBQ Ribs. Most of them are feeble attempts to copy the way they're done in Memphis. That's why there are so few authentic BBQ restaurants above the Mason-Dixon line that do it right. Memphians do it only one way, with subtle differences in rub ingredients. We smoke 'em, and smoke 'em, and smoke 'em some more, with low (225-245 degrees) indirect heat from hickory, oak or other wood, and usually with charcoal, for 4 to 6 hours. That's what smoked ribs are all about. They aren't about grilling, sweet sauces, tinfoil (how can you wrap them and get enough smoke to them?)or pre-boiling, steaming, baking, or broiling . That takes away from real smoked ribs. That's why Memphis has so many great BBQ restaurants (Central, Interstate, Rendevous, Tops, Corky's, and a hundred others), and it's why Memphis hosts the World Champion BBQ Contest. We all do it the same way. There's no way to get around it. Low temps, patiencs, smoke and a lotta bee
- —Guest Hurleystar
john
- The way I grill my ribs is I cook them over charcoal, to start I clean them,cut a little of the fat from under the rib its self,then take the rib put on a large sheet of thinfoil spray the thinfoil with pam to keep it fromm sticking,I season the rib with my seasoning,on top of the rib itself put a sliced onion on top of the rib make sure to rap the ribs good a tight with thinfoi,place on grill,keep the grill around 225 to 250 for 2 to 2 1/2 hours,after ribs are done place on grill out of thinfoil for the sauce if you want,I like Sonnys BQ sauce
- —johnearley
BBQ Ribs
- Whatever you decide on cooking the ribs, don't boil them - it so takes away the flavour - if you need to pre-cook, then steam them in the oven at 300 degrees for 2 hours
- —Guest jonjon
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