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Re: ATO: Grilling Ribs.
Tip # 1.
You don't grill ribs. -
Re: ATO: Grilling Ribs.
I hope you're not from KC. I swear if I stay in KC and raise my children here, my son will absolutely know how to smoke ribs by the time he's 12. Then I'll move on to steaks. But smoking ribs is a thing he will know before he ever needs to use it.Comment
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Re: ATO: Grilling Ribs.
It can be done but you're going to need something to deflect the heat. You don't want the flame directly on the ribs. If it's a gas grill, you're better off cooking them in the oven or crock pot first and then finishing them on the grill. However, they will never be as good as they are off a smoker.Comment
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Re: ATO: Grilling Ribs.
Poor word choice on my part, I intended it to be smoking ribs. I was just going for more rub recipes that you use.
I've got a home made smoker out of a ceramic pot that I saw off of some cooking show. (Alton Brown, I think).
Now that I've cleared that up, what's your best rub?Comment
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Re: ATO: Grilling Ribs.
[quote author=Jhawkz5 link=topic=102.msg1097#msg1097 date=1280857188]
Poor word choice on my part, I intended it to be smoking ribs. I was just going for more rub recipes that you use.
I've got a home made smoker out of a ceramic pot that I saw off of some cooking show. (Alton Brown, I think).
Now that I've cleared that up, [move][glow=red,2,300]what's your best rub?[/glow][/move]
[/quote]
Take it to The Outhouse
Edit: This is a pretty good mix here.
Ingredients:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenneComment
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Re: ATO: Grilling Ribs.
mine is mostly chili powder and salt with lesser measurements of paprika, both fine and coarse black pepper, garlic salt and sometimes turbinado sugar or brown sugar. After removing the membrane, I rub them down with yellow mustard and then put the dry rub on.
In lieu of rub, I will also take a slab and soak them over night in a pan full of sweet soda, i.e. Dr. Pepper, Cherry Coke or Root Beer. I finish them off with brown sugar when they're almost done.Comment
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Re: ATO: Grilling Ribs.
If you are just starting out, it's a lot cheaper to just grab a commercial premixed rub than it is to go out and purchase the ~15-20 different spices that go into a rub. I recommend Dizzy Dust from the Dizzy Pig company- you can get it at the KC BBQ Store next to Ok Joes and at Smoke N' Fire. Also available online- http://www.dizzypigbbq.com/
Gates Hot & Spicy rub is a good stand-by that's available at most grocery stores in the metro.
For wood, I use Ozark Oak lump coal and a mix of cherry, apple, and hickory wood. Smoke at 230-250 degrees for ~4.5hrs, until internal temp is 190-195 degrees or they bend over when you pick them up.Comment
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Re: ATO: Rib Rubs.
I prefer rubbing these kind of ribs
[img width=400 height=600]http://www.freegalleryfinder.com/featured/natalie-sparks/natalie-sparks-17.jpg[/img]Comment
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