Ribs!!!!!!!!
#1
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Ribs!!!!!!!!
Ok so normally for just my family ibwoukd BBQ some baby back ribs. But we a few people stopping by on Monday for a cookout and got the value of feeding everyone I am thinking country style ribs.
Problem is, I have never in my life grilled these things. My mother bless her heart always makes then in the crockpot, that just ain't my style. I prefer Los and slow on the grill any jker's BBQ these things..
Baby backs from a few weeks ago
Problem is, I have never in my life grilled these things. My mother bless her heart always makes then in the crockpot, that just ain't my style. I prefer Los and slow on the grill any jker's BBQ these things..
Baby backs from a few weeks ago
#2
JK Super Freak
I usually cook mine in the oven on low slow cook for about 6hrs in tinfoil. Then I remove the foil and apply the sauce. Next, let them cook long enough to dry them out and thicken the sauce.
I know some people will boil them before putting them on the grill. If you don't, they'll be a bit tough. I suppose wrapping them like I do in foil would work on the grill as well.
I know some people will boil them before putting them on the grill. If you don't, they'll be a bit tough. I suppose wrapping them like I do in foil would work on the grill as well.
#3
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I do my ribs in a smoker. I cook them using the 3-2-1 method. 3 hours with smoke @ 220-230°. Wrap them in foil for 2 hours & back in the smoker still at 220°. Then unfoil for the last hour. Most of the time i do dry rub. If I am gonna sauce them I do several light coats during the last hour.
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#4
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Everyone that replied got it right' low and slow is the way. I cook mine on the BBQ on very low indirect heat wrapped in foil after 3 he's or so remove foil place over direct heat to color them up a bit and consume. If you test open the foil and they're not about to fall off the bone they're not done yet. Real simple
#5
JK Super Freak
#6
I use a smoker with a side mounted fire box. 225-250 degrees for 5 hours is my norm. Dry rub and I use orange tree wood for my smoke.
The steady low temp inderect heat is the key to getting ribs done correctly (and a supply of cold beverages).
Attachment 461427Attachment 461428
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The steady low temp inderect heat is the key to getting ribs done correctly (and a supply of cold beverages).
Attachment 461427Attachment 461428
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Try cherry and apple wood chips and then throw a bit of Hickory chips in too.
Everything sounds good-best way nice and slow
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Ok so normally for just my family ibwoukd BBQ some baby back ribs. But we a few people stopping by on Monday for a cookout and got the value of feeding everyone I am thinking country style ribs.
Problem is, I have never in my life grilled these things. My mother bless her heart always makes then in the crockpot, that just ain't my style. I prefer Los and slow on the grill any jker's BBQ these things..
Baby backs from a few weeks ago
Problem is, I have never in my life grilled these things. My mother bless her heart always makes then in the crockpot, that just ain't my style. I prefer Los and slow on the grill any jker's BBQ these things..
Baby backs from a few weeks ago
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#8
JK Junkie
I do my ribs in a smoker. I cook them using the 3-2-1 method. 3 hours with smoke @ 220-230°. Wrap them in foil for 2 hours & back in the smoker still at 220°. Then unfoil for the last hour. Most of the time i do dry rub. If I am gonna sauce them I do several light coats during the last hour.
Never Forget 343
PTB-EGH
Never Forget 343
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#9
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Yeah baby cams I will usually be on for a out 4-5 hrs. Country style ribs is something I usually do not cook. With a rack of ribs I will tent the rack on the grill and kinda of steam them with apple juice and fresh minced garlic for about an hr to an hr and a half then in direct heat for the remainder of the time with a health amount if smoke. Someone stole my charcoal grill so infrared is all I have for now. Thanks for all the advice guys gonna give the country style a go
#10
I've done a lot of ribs and can tell you country style need more attention so thet dont dry Out. I've had good luck with them in the smoker however. I let them rest on the counter for 30 minutes while prepping the smoker. Them I try to put them in the smoker before it heats up completely. I will smoke them dry rub or salt only ( depending on your sauce style you choose later) for about 1.5 hours then I foil them (all together not individually) for another 1.5 hours then I remove from foil and sauce them and then place them on the grill for about 5 or so minutes until they are glazed. Then let them rest for about 15 before serving.
Kind of a ramble but it works great. I usually use maple or hickory or alder or a combination of them
Kind of a ramble but it works great. I usually use maple or hickory or alder or a combination of them