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Grilling
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Cooking
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When I was at Bagram, RIB night was every WED & SUN - and believe me, I was there for a LOT of them! :-) When I got back, I made a quest to make the "perfect" RIBS myself and I finally figured out how to do it. I love to share, so if anyone wants to try this, I PROMISE you will not be disappointed - and believe me, I've tried at LEAST 30 different ways and this is the best - by far.
I get my ribs from Costco - pork loin backribs. I've gotten them from Shane's before also (my son-in-law used to work there) - honestly, this is not a big factor.
Start with room temp rib racks - I like to cook 6 at a time on my Weber 22 in grill.
Attempt to peel off as much membrane from the bone side as possible - often, it's possible to peel a layer off - if you can, do it - if you can't, don't worry about it.
smoke the ribs for 30 min - doesn't matter really what wood chips you use - here's a link to set up your weber for smoking
http://www.weber.com/weber-nation/blog/setting-up-your-grills-for-smoking
next, take the ribs inside - rub them down generously with yellow mustard - doesn't matter what brand, sprinkle with any rib rub you like and wrap tightly in good tinfoil so the juices stay inside.
put them on the grill rack bones down with enough charcoal to generate heat about 220-240 degrees. I leave them alone for at least 45 min - just check the temp stays as close to 220 as possible - if it's too high, you will need to rotate the ribs faster than 45 min (like 30 min).
Rotate every 30 min or so for about 2hrs 45 min (if heat was generally 220) or 2hrs 30 min if it was higher.
Check 1 rack by opening the foil and looking at the bones, they should be protruding from the meat at least 1/2 in and clearly visible - of course, this is always the best time to also taste test the meat.. :-) if they are done, the ribs will be hard to keep together without falling apart. If they are not done, just wrap it back up for another 30 min @ 220 - that should do it.
Unwrap all the ribs and finish them off on the open grill by brushing with your favorite sauce and searing until desired finish - this usually takes less than 5 min.
Then, grab a beer, invite your friends, and enjoy.
No - you will NOT taste any of the mustard, but you WILL have extremely tender ribs that melt in your mouth.
Any questions, just let me know.
I get my ribs from Costco - pork loin backribs. I've gotten them from Shane's before also (my son-in-law used to work there) - honestly, this is not a big factor.
Start with room temp rib racks - I like to cook 6 at a time on my Weber 22 in grill.
Attempt to peel off as much membrane from the bone side as possible - often, it's possible to peel a layer off - if you can, do it - if you can't, don't worry about it.
smoke the ribs for 30 min - doesn't matter really what wood chips you use - here's a link to set up your weber for smoking
http://www.weber.com/weber-nation/blog/setting-up-your-grills-for-smoking
next, take the ribs inside - rub them down generously with yellow mustard - doesn't matter what brand, sprinkle with any rib rub you like and wrap tightly in good tinfoil so the juices stay inside.
put them on the grill rack bones down with enough charcoal to generate heat about 220-240 degrees. I leave them alone for at least 45 min - just check the temp stays as close to 220 as possible - if it's too high, you will need to rotate the ribs faster than 45 min (like 30 min).
Rotate every 30 min or so for about 2hrs 45 min (if heat was generally 220) or 2hrs 30 min if it was higher.
Check 1 rack by opening the foil and looking at the bones, they should be protruding from the meat at least 1/2 in and clearly visible - of course, this is always the best time to also taste test the meat.. :-) if they are done, the ribs will be hard to keep together without falling apart. If they are not done, just wrap it back up for another 30 min @ 220 - that should do it.
Unwrap all the ribs and finish them off on the open grill by brushing with your favorite sauce and searing until desired finish - this usually takes less than 5 min.
Then, grab a beer, invite your friends, and enjoy.
No - you will NOT taste any of the mustard, but you WILL have extremely tender ribs that melt in your mouth.
Any questions, just let me know.
Setting Up Your Grills for Smoking
Check out my videos below and learn how to set up your charcoal, gas and smoker for low and slow barbecue cookin'.
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I've been down to Nashville a couple of times since coming to Campbell. The bbq hasn't disappointed me yet!
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To make sure the meat will fall off. I put mine in the electric pressure cooker with my secret spice rub for 15 minutes then move them to the grill. I like them all however lamb takes a little different approach...letting them soak in a brine solution for about a half an hour then rinse before starting with them.
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