BBQ Tips Please?
Posted on Friday, November 25th, 2011
Memorial Day coming up. I want to knwo how to cook ribs better. Have a charcoal grill. And they always burn, or don’t taste so soft. Flavor isn’t really there. All tips adn suggestions wlecome. When doy ou put your bbq sauce on. Usually marinate it the ngiht before. Is this bad?
boil them 1st till done then grill and add sauce
Marinating is fine… cook the ribs for 1/2 hour or so on grill… remove from grill and wrap in foil…place back on grill and cook the rest of the way. Slower lower heat the best….
I boil my ribs with bay leaves, onions, peppercorns and malt vinegar, then drain and coat with bbq sauce mixed with more onions, maple syrup, chilli and rosemary. marinate overnight then drain and bbq gently continuely baste for about 30 minutes.
You can put BBQ sauce on when it is about to be cooked. Or you can steam (if it is chicken) it beofre you marinate and then grill it to ensure you do not overcook.
I had Japanese BBQ and it grilled bacon and crabsticks skewered with teriyaki sauce.
If you would grill pork and chicken wings, try marinating it with 7UP or Sprite the night before. The prepare dipping sauce of vinegar with chili peppers, onions, garlic with dash of salt.
Try side dish of grilled pineapple dipped in rum.
Other side dish would be chopped onions, tomatoes, and mangoes (the sour variety).
And cook some clear broth vegetable soup to perk things up.
if you don’t want to parboil them then they need to be cooked LOW and SLOW. i got my recipe from Mark Bittman’s book “How To Cook Everything” which is just a great all around cookbook. I make mine on a gas grill because I can control the temperature and cook them for a really long time. I am talking 3-4 hours at under 300ยบ. You have to use low indirect heat. You can do it with a charcoal grill but you have to baby the fire alot. Moist and fall off the bone good. Use a dry marinade or rub before hand. You can give them a wet sauce at the end and turn up the heat to cook it on but watch it so it doesn’t burn. Whatever you do don’t put the bbq sauce on too early. It is usually full of sugar and burns easily.
This is good for regular pork ribs and the results are closer to a BBQ joint than any other technique I’ve used.
The best rib recipe is Alton Brown’s. You marinate and start them in the oven, then finish on the grill. The are melt in you mouth tender and finger lickin good. Go to the foodnetwork. Search tips: Alton Brown – Chef, Good Eats – Show
to tenderize the ribs, pull that thin white strip of skin (the membrane) off of the back of the ribs. soak the ribs in vinegar, cold water, and red pepper flakes overnight. DO NOT BUY THE LARGE SPARE RIBS!!! Buy the ones with the smaller sized bones (baby back or baby spare ribs, they may cost a little more, but worth the money.) the large boned ribs are usually tough and a waste of money!
the next day, season them with lawry’s seasoned salt, garlic powder, and black pepper. you can also use those rib rubs in your spice aisle at your local grocer.
you get your grill nice and hot until the coals are ashy gray.
you let the ribs cook slowly on a mediun low heat for a couple hours, turning them over to get brown on both sides.
then once the ribs are nice and tender, you baste them with bbq sauce ever so often. i personally like curt’s bbq sauce or open pit’s thick and tangy bbq sauce. and you let the sauce bake on the ribs for 30 minutes before removing from the grill.
let the ribs cool for 25 minutes before cutting into.
first of all we start out by putting a rub on our ribs preheat your babucue to 300 for about a half of an hour cook them on indirect heat till done put the sauce on last it keeps it from carmilizing on the ribs and burning
here is what i do. i dont boil them. did that once and lost alot of flavour. i put my rub on about 2 hours before cooking and put them in the fridge. About a half hour before cooking i pull them out and let them get to room temp. meanwhile i set the grill up. get a chimney starter. (lighter fluid is for rookies) i use the indirect methood. 12 charcoals per side with a drip pan in the middle. throw your wood chips and your ribs on. about an hour later lite 24 more charcoals in your chimney starter. once they are all lit throw them on along with your wood chips. mop your ribs with apple cider to keep them from drying out. your ribs will be ready to eat in about 1 hour and 45 mins. but if you want falling off the bone ribs leave them on there 4 to 6 hours. adding charcoal and wood chips everyhour and mopping them. the meat should shrink back from the bones about one quarter of an inch. if you pick one side of with thongs they should fall over very easlily. thats when they are done. add your bbq sauce the last 30 min of cooking
I would marinate them overnight or put a dry rub on them. The next day place them in a roasting pan and cover with foil and place them in a 325 degree oven for two hours. Test them after two hours to see how soft they are. Remove from the roasting pan and take to your grill and grill them until they are charred on the outside. Don’t put on your bbq sauce until the last 10-15 minutes of cooking or it will burn.