Ribs

[MrINMENSO]

All this talk about ribs made me go out and get a Boston Butt! I've got the ribs down pat on my gas grill but any advice from the seasoned grillers out there as to how I should cook the butt on my gas grill? As far as grill times, I've heard anywhere from 4-12 hours from varying sources and my grill does not have a temperature gauge, so I'm assuming the lowest heat setting possible during grilling is preferred, am I on the right track? I've been dying to use my smoker box again and this would be perfect for it! Thanks for any help you can provide!

[jaharr]

Originally Posted by MrINMENSO

All this talk about ribs made me go out and get a Boston Butt! I've got the ribs down pat on my gas grill but any advice from the seasoned grillers out there as to how I should cook the butt on my gas grill? As far as grill times, I've heard anywhere from 4-12 hours from varying sources and my grill does not have a temperature gauge, so I'm assuming the lowest heat setting possible during grilling is preferred, am I on the right track? I've been dying to use my smoker box again and this would be perfect for it! Thanks for any help you can provide!

First, you don't want to grill it (direct heat), you want to BBQ it (indirect heat). I rub mine with an olive oil/rub mixture first, then smoke it on my gas grill. My grill has 3 burners, so I turn on the front on low to medium-low (depending on outside temp) which gives me about 225-250 degrees. I put smokepouches (made out of foil) on top of the front burner, but under the grate. Then, once smoking, I put the butt over the back burner. I then let it go for 4-6 hours, changing the smokepouches every 90 minutes or so. By now the butt is cooked, but not yet tender. So, I wrap the butt in double foil and put it back in the same spot on the grill for another 2-3 hours, same temperature.

When you're ready, remove from grill, unwrap, let cool for 20 minutes, slide out the shoulder bone and pull 'er apart. If you're not going to eat it immediatley, put it in a covered pan in the oven (with a little bbq sauce on top) @ 200 degrees to keep warm. Enjoy!

[n2advnture]

Soak hickory chips over night.

I remove the membrane and trim. Then rub with "Memphis Rub" from the The Barbecue Bible (best BBQ book ever btw).

Place steel smoker box with drained hickory chips directly on 1 burner until smoke starts billowing and reduce heat so temp hits around 230ish

BBQ (indirect on my gas grill) ribs on a rib rack (ribs stand on end) and cook for 8 hours. I use a slightly spicey and thin bbq sauce every hour or so to keep them from drying.

I love me some ribs. I'm going to try this same deal with a small pork butt soon since whether is getting really nice.

mmmm......riiiiiiiiibssss

~Mark

[adsantos13]

Unfortunately, I live in an apt and thus cannot grill or smoke delicious pork products.

Anyway, I make ribs in the oven using a basic dry rub (mustard powder, celery seed, kosher salt, cayenne, chili powder, paprika, sugar, pepper), then I roast them in the oven at about 210 for 5 or 6 hours. I put a pan underneath to catch the drippings and Ill fill it with some water and cider vinegar.

The results are decent enough.

[shelvingunit]

Last weekend I cooked 6 racks of ribs and 4 boston butt's...everything turned out fantastic!

Just ordered some of my favorite rub, TexasBBQ rub #1 http://www.texasbbqrub.com/

Anyone here try it? It's great on Ribs, pulled pork, I like adding some chiptole powder to it for a little heat and a more smoky flavor. Makes a good addition to mayo also for burgers/fries/etc.

A good OTC rub is Weber's Basic BBQ rub, I think my wife picked some up at Sam's last week.

[livwire68]

Dry rub only here (well I also use some sort of liquid, pop or juice on them while cooking)! I will serve bbq sauce if someone has to have it (I make them try at least one before they hide the true flavor) Usually on the grill unless I am making 4 or more racks, then on the smoker. Slow and low regardless. As a matter of fact I will be doing up some baby backs tonight!

[livwire68]

Originally Posted by livwire68

Dry rub only here (well I also use some sort of liquid, pop or juice on them while cooking)! I will serve bbq sauce if someone has to have it (I make them try at least one before they hide the true flavor) Usually on the grill unless I am making 4 or more racks, then on the smoker. Slow and low regardless. As a matter of fact I will be doing up some baby backs tonight!

And always try to pull the silver skin off the back of any rib!

[mosesbotbol]

Originally Posted by n2advnture

Place steel smoker box with drained hickory chips directly on 1 burner until smoke starts billowing and reduce heat so temp hits around 230ish

BBQ (indirect on my gas grill) ribs on a rib rack (ribs stand on end) and cook for 8 hours. I use a slightly spicey and thin bbq sauce every hour or so to keep them from drying.

That sounds like a really long time to cook spare ribs; most people do it in 4 hours at that temperature.

[denverdog]

Originally Posted by 1f1fan

I got a Weber Smokey Mountain cooker for my B-day last year and absolutely love it. There is a lot of information and recipes here http://www.virtualweberbullet.com/

Baby back or spares I remove the membrane, trim and season with a dry rub. Cooking for 4-5 hours in the WSM at 225-250 usually does it. I like to use chucks of wild cherry and just 1 chuck of hickory. You know they are done when the meat pulls back from the bone or they pass the "tear test" - you should be able to separate the ribs with a little resistance. Then I add some sauce and enjoy.

I recommend the WSM to anyone looking to purchase their first smoker. It provides plenty of cooking area and is not too expensive.

Just bought a WSM last week and so far I really like it. I did a brisket, baby back ribs and a salmon over Memorial Day weekend and they all turned out really well. For around $250 its worth a look if you are in the market.

[crazyhorse67]

I like to marinate overnight in pineapple juice and brown sugar, and sometimes I baste applesauce on them about 45 minutes before I pull them off, makes them caramelized, sticky and sweet. mmmmm

[zipa]

I usually boil them until almost done, then cut to "serving size", marinate (preferably overnight) and slap them on the grill or cook them in the oven (in the winter). Easy, and a lot quicker than "slow-roasting" them for several hours.

[jdbwolverines]

Day before remove membrane, drizzle on a little olive oil, season with a rub of garlic salt, onion powder, black pepper, garlic powder, little chili powder and brown sugar, a couple other spices. Next day smoke at 250 for 4 hours usually with hickory and pecan wood. To finish wrap up in foil with a bit of apple cider vinegar and some other stuff for 30min-1hr longer till they are fallin off the bone. This is pry my standard recipe, but I like to alter and change it up bit.

[BostonBull]

Originally Posted by jdbwolverines

Day before remove membrane, drizzle on a little olive oil, season with a rub of garlic salt, onion powder, black pepper, garlic powder, little chili powder and brown sugar, a couple other spices. Next day smoke at 250 for 4 hours usually with hickory and pecan wood. To finish wrap up in foil with a bit of apple cider vinegar and some other stuff for 30min-1hr longer till they are fallin off the bone. This is pry my standard recipe, but I like to alter and change it up bit.

Sounds good except the fall off the bone bit. Ribs should NOT fall off the bone! Go to any competition and you will see.

[jdbwolverines]

Originally Posted by BostonBull

Sounds good except the fall off the bone bit. Ribs should NOT fall off the bone! Go to any competition and you will see.

You are very correct. I've actually been changing it up so they don't, Still very tender though. You don't want to go take a bite and all you have is bone and no meat!

[BostonBull]

Originally Posted by jdbwolverines

You are very correct. I've actually been changing it up so they don't, Still very tender though. You don't want to go take a bite and all you have is bone and no meat!

You laugh, I have done this with two seperate, yet equally frustrating results........Teeth hit bone (ouch) and you find meat left on your plate, or your lap!

I went to a BBQ comp last weekend, and was in heaven. I left $120 lighter! And only had 2 beers.