8 years ago Join 350,000 subscribers and get a daily digest of news, articles, and more. Prepare the grill for indirect cooking over low heat (250° to 350°F). It will still be a dry mix. 1 tablespoon packed golden brown sugar Carefully remove the full rack and place it on a cutting board. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. if you run a little hot, just check on your ribs periodically and make sure that they aren't getting too toasty. Easy does it. Cover the grill and wait four to five hours depending on your heat. This will mix with the fat and dry rub drippings making an awesome juice. My spice rub for pork
My spice rub:
1 cup paprika
1 cup chili powder
1/2 cup kosher salt
1/4 cup onion powder
1/4 cup garlic powder
3 TBL granulated sugar
1 tsp Black pepper
1 tsp Cayenne pepper
1 TBL molasses
Mix all the dry ingredients together and then add the molasses. Lil Choo Choo Barbecue: The Best Barbecue In Nashville. Low and slow Pork Ribs . You do not need any extra equipment using these techniques. 1 cup ketchup Put them back in the rib rack, again all facing the same direction but this time turned over so that the ends facing down earlier now face up. Small kettles that don’t have a split grill so you can take one side off and put more coals in are a pain, the key is to always have heavy welders type gloves around so you can handle hot grills, chimneys, etc. Lightly baste the ribs with some mop. Spread the racks out on a clean work area and baste them thoroughly with some mop. When translated into English, the word order was transposed and later confused with “spare,” and here we are. Learn how your comment data is processed. After your rack of ribs is trimmed, coat it with a generous amount of your favorite BBQ rub on all sides. Remove the ribs from the plastic wrap, rinse them thoroughly under cold water, and then pat them dry with a few paper towels. Put into a bowl and refrigerate overnight or up to 24 hours. Is it Better to Boil Ribs Before Cooking? Put a thin layer of yellow mustard on one side of the ribs and cover with a layer of spicerub. Start in the valley between the last 2 ribs. Worcestershire sauce, 1 teaspoon Every hour when you replenish the charcoal, check the water pan to see if you need to add more water. Indeed. I’d go with the lower temps for ribs, but most good backyard bbq’ers experiment and see what happens. That’s why sweet and tasty barbecue sauce accompanies them so well. The main thing to remember here is to have all of your coals on one side of the kettle. Take a small pointed tool such as an ice pick, or the tip of an instant read thermometer and insert it between the meat and the membrane. I’ve seen other methods that start with cooking ribs in an oven or using a slow cooker, but I didn’t want to add any extra heat to my kitchen on a hot day. Almost everybody loves to eat slow smoked ribs and it turns out that they are pretty easy to make once you know how. This week I didn't have any "Matchlight", so put 4 regular charcoals in the bottom and added a little lighter fluid to them and continued as normal. If I can make a suggestion, if you are changeing the recipe, write down what you are do. Get 2 of them and you can get indirect heat and put the ribs or whatever on the center of the grill. Lift and … Be sure to refrigerate your meat and make sure that it is stored in such a way that it doesn't come into contact with any other food. http://www.tilesgalleryny.com/products/doublet-smo... Is there any suggestions on a replacement for the sugar ? unsweetened apple juice, 3 tablespoons When you’re ready, place them on the grill and baste them with your favorite barbecue sauce. I’ve had the the 22 inch kettle for about 30 years, and have turned out my share of ribs, turkeys and chickens. Grilling Frozen Burgers: Quick and Easy Guide! I’d been using my 22″ Weber kettle grill a lot at the time… experimenting with chicken thighs, getting ready for the Viejas BBQ competition. https://www.bbqjunkie.com/bbq-recipe/bbq-ribs-on-a-weber-grill/, A rack of ribs (more if you have a rib rack), A couple of beers to keep you company while you cook (optional). link to Grilling Frozen Burgers: Quick and Easy Guide! While spareribs are both fatty and meaty, they require indirect heat and low-heat, slow cooking for maximum flavor and texture. Here’s how to make finger-licking ribs that are perfectly tender, without using the grill. Thanks for making me hungry. The next trick is figuring out exactly how long to cook the ribs and tell when they are done. Changed my whole approach to bbq. However, not everyone has a smoker, but most folks have a kettle-style charcoal grill of some sort to cook on. on Introduction. The general technique for controlling air flow is to adjust the lower and top dampers. Lightly baste the ribs with some mop. When the timer goes off (and not a minute before), pull the full rack out of the oven, and then carefully remove the foil. Place a large foil pan on top of the Flavorizer bars, below the cooking grate. 5. He is using a pile of charcoal banked on one side of the grill and cooks the ribs on the other side of the grill. These ribs came in the size shown and it made it easier to fit in a large freezer bag for overnight refrigeration so I would recommend cutting the rack in half if it is a whole rack. Keep the heat at about 220 degrees( F) to 225 degrees. Close the lid and cook for another hour. the rub is an awesome combination of ingredients. To reinforce what the writer is saying; Put the meat bone side down. Don’t worry about that part right now and instead take a few minutes to learn how to set up a snake! Thank you for sharing this. by I’ve been bbqing for over 40 years, on all kinds of grills and smokers, and, I can honestly say that the PBC is the greatest innovation to come along in years. If you need the grill to be cooler then close the dampers more to restrict airflow. Add your ribs to the top grate of your grill opposite the hot coals. They usually are done after 4 hours at 220-225 degrees. Line a large baking sheet with heavy-duty aluminum foil and place the ribs on it, meat-side down. Flip over and do the same to the other side. No direct heat, drip pan under meat, circular coal arrangement and very wet hickory chips…yum. Work the two apart until you can get a finger in there. You want a slightly dry bark to form, while oh-so slowly, the fat renders and the tissues break down. 10 years ago I like the assurance that the coals will light, but not the taste of fluid, so this lets me add a minimum of fluid. This method is called the Snake Method or the Fuse Method. Thanks for the tips. So, you just put them on for 4-5 hours? unsalted butter, 2 tablespoons Place a large disposable foil pan underneath the cooking grate to catch the drippings. Place them with the rib side of the rack facing down. Thanks for posting it. Rub: I hope It willbe perfect. You may wish to glaze your ribs with your favorite BBQ sauce or some honey about a half an hour before removing them from the grill. Grab this with a dishtowel or paper towel which gives you abetter grip and pull. Special Equipment: Large disposable foil pan fitted with a flat baking rack. Leave the lid off the grill for about 5 minutes to help the new briquettes light.