sandy
Junior Member
Posts: 69
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Post by sandy on Mar 12, 2009 9:33:11 GMT -6
I'm a big fan of spare ribs. Here is a little secret that the professional rib cooks do: foiling.
This is used for grilling outside. We use a Gas Weber grill. Heat up the grill to about 300. Lay your rack on the grill ( please tell me you use a rub on them) and shut lib. Grill turning once for about 45 minutes till brownish.
Remove and let cool a bit. ( preheat oven to 225F) wrap the ribs in foil and add a 1/2 can more or less of beer ( lager type). SEAL good, REAL good. Cook for 2 hours. This is called foiling and tenderizes the meat to fall off.
Heat the grill back up to 350 or so , remove foil and grill ribs till nice & brown, 40 minutes. This is the time to sauce them on the grill
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Post by Debbie on Mar 12, 2009 9:59:52 GMT -6
Hi Sandy,
Sounds great. Do you put more rub on after foiling when putting them back on the grill? or just wait and sauce it. How long into the second grilling do you sauce it to keep it from burning?
Deb
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Post by Debbie on Mar 12, 2009 10:04:33 GMT -6
I just want you to know that I love my gas grill. However it never fails, whenever I decide to do ribs, the grill runs out of gas everytime in the middle of cooking and I have had to finish cooking in the oven. Everytime, mind you. It's like I am not supposed to cook ribs. Ha. There has to be a gadget that you can attach that tells you how much propane your tank has.
Cursed
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hydey
New Member
Posts: 26 
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Post by hydey on Mar 17, 2009 23:14:54 GMT -6
Great idea Sandy!
If I am doing Western ribs (not spare ribs)I will boil them until slightly pink then cook them on the grill. They come out very tender this way. Or I will coat them in barbacue sauce, wrap them in foil and cut them in the oven during the winter days of Indiana
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 18, 2009 14:25:36 GMT -6
Hi Sandy, Sounds great. Do you put more rub on after foiling when putting them back on the grill? or just wait and sauce it. How long into the second grilling do you sauce it to keep it from burning? Deb Sauce them at the end when you are browning on the grill, about three times in 30 minutes |
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 18, 2009 14:29:24 GMT -6
I just want you to know that I love my gas grill. However it never fails, whenever I decide to do ribs, the grill runs out of gas everytime in the middle of cooking and I have had to finish cooking in the oven. Everytime, mind you. It's like I am not supposed to cook ribs. Ha. There has to be a gadget that you can attach that tells you how much propane your tank has. Cursed We have natural gas to the house, so the last Weber I bought, I ordered it to be able to hook up to the house. My buddy is an ex plumber, so we just ran a gas line from the main, under the porch and to the grill. Last time with propane, I brought back 4 huge tenderloins from Iowa, had friends over and yep 1/2 way thru- poof no more propane- That was the end of that !!!! Sandy |
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 18, 2009 14:31:04 GMT -6
Great idea Sandy! If I am doing Western ribs (not spare ribs)I will boil them until slightly pink then cook them on the grill. They come out very tender this way. Or I will coat them in barbacue sauce, wrap them in foil and cut them in the oven during the winter days of Indiana Hi Mrs H- What are western ribs ? Sandy |
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 18, 2009 14:36:39 GMT -6
Hi Sandy, Sounds great. Do you put more rub on after foiling when putting them back on the grill? or just wait and sauce it. How long into the second grilling do you sauce it to keep it from burning? Deb If I REALLY REALLY REALLY REALLY want to do them right, I pull out my smoker and smoke them with a hickory-cherry blend. Mesquite if I want like your area, or apple hickory if I want them down Kansas City way. Sound like a big deal but it's not. I've had a smoker for 30 years probably, you can buy chips anywhere around here. I smoke brats ( or steak) with Alder to give them a German flavor- Kansas City is maybe my favorite style, a little hot but sweet. |
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hydey
New Member
Posts: 26
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Post by hydey on Mar 18, 2009 18:44:21 GMT -6
Hi Mr. J
Western ribs are a meatier and larger then spare ribs. From pork. I can't think of what else they'd be called.
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 19, 2009 20:18:52 GMT -6
Hi Mr. J Western ribs are a meatier and larger then spare ribs. From pork. I can't think of what else they'd be called. Got it, they call them country ribs out here. Good idea on a parboil thing, never thought of that. I usually do Western/country style oriental with plum sauce type thing or Hosin BBQ sauce. I'm old school, ( Iowa) when I do ribs it's the full rack of spare ribs. In fact, that's going on the menu for Sunday- |
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