dstieger
Monday, May 23, 2011 9:01:23 AM
Non-smoker here.

How do you non-smokers do your ribs?

Is it possible to get good ribs off a charcoal grill? What's your secret; rub, indirect?, how long?, briquets?, wood?....

DrafterX
Monday, May 23, 2011 9:35:42 AM
yes... 😟
teedubbya
Monday, May 23, 2011 9:36:13 AM
Should be no problem on a regular grill since you really want to cook them at 275-300 rather than the 220-240 for brisket etc. I use a smoker but take a look at the boards on tvwbb.com for some ideas. Also ping thundergerbil because he was experimenting with fire bricks etc.

GrayBeard2
Monday, May 23, 2011 10:14:14 AM
When you don't want the smoke flavor or when I'm making ribs for a large group I put them in a pouch made out of heavy foil and seal it up. You can use dry rub or coat liberally with your choice of BBQ sauce.

I have one of those 5 burner stainless grills so I can do around 6 full racks this way and not have to fuss over them. I use one end burner to keep temp around 230-250 deg and bake for 2 3/4 - 3 hrs. Take them off for 1/2 hr. and let them rest. If too juicy put back on grill out of the foil for awhile. If you don't have smoker and want smoke flavor add liquid smoke.

You can do the same thing in your oven if you want or can't get to your grill when the snow is too deep.

DrafterX
Monday, May 23, 2011 10:25:44 AM

You can do the same thing in your oven if you want or can't get to your grill when the snow is too deep.

GrayBeard2 wrote:

the snow is never too deep to cook on the grill..... 😟

GrayBeard2
Monday, May 23, 2011 5:05:20 PM
OK, I'm getting too old and lazy to shovel.
MACS
Monday, May 23, 2011 6:18:48 PM
2 racks of baby backs using the britu rub. Should be done around 6-7 my time.

🍺

dstieger
Wednesday, May 25, 2011 10:06:40 AM

Should be no problem on a regular grill since you really want to cook them at 275-300 rather than the 220-240 for brisket etc. I use a smoker but take a look at the boards on tvwbb.com for some ideas. Also ping thundergerbil because he was experimenting with fire bricks etc.

teedubbya wrote:

Thanks, tdub -- was skeerd maybe i was getting rolled to some transvestite web site, but i took that chance and glad i did -- some good info there.

GB2 - Thanks! Guess I should have been clearer -- I'm all for smokey flavor; I just dont' have a smoker. Will try a rack on my imitation weber this weekend

tonyt722
Wednesday, May 25, 2011 10:32:26 AM
Get some smaller wood chunks and put them on the charcoal...instant smoker. I did some ribs last week on my charcoal grill. I had the vents open to keep the temp down and I also have the option to raise or lower the charcoal. Every now and then I would mop the ribs with a mixture I made (you can find ideas anywhere online for a mop base and flavor to your liking) to keep them nice and moist. Ribs turned out great and I will be doing more tomorrow or friday.
dstieger
Tuesday, May 31, 2011 9:35:05 AM
Thanks for the tips TW and Tony. Did a rack yesterday and turned out great. Never cooked anything indirect before with charcoal. Kept it simple - McCormick GrillMates Barbecue (way better than I expected) as rub and apple juice/brown sugar as middle stage wet base. Used so-so bottled sauce at end, but I think would have been better without any sauce. Will either get much better sauce (heard Ray's is good) or just skip it. All in all, was a good Memorial Day of grilling, cigars and fishing.
Thunder.Gerbil
Tuesday, May 31, 2011 10:23:52 AM
Just make your own sauce it's pretty easy. Look around on the forum at the link TW gave you and there are tons of recipes posted. Or take a bottled sauce and mix it with honey or tabasco
MACS
Tuesday, May 31, 2011 12:18:38 PM
^^I'm not a fan of mustard, but that south carolina mustard-based bbq sauce is the fah-reakin shiite.
Thunder.Gerbil
Tuesday, May 31, 2011 12:53:37 PM
The "Mrs. Piggy"? Yeah, that's good stuff.
MACS
Tuesday, May 31, 2011 1:22:45 PM

The "Mrs. Piggy"? Yeah, that's good stuff.

Thunder.Gerbil wrote:

Dat da one, homey. Mmm-Mmmmm good. Got a nice bite to it, too.

Thunder.Gerbil
Tuesday, May 31, 2011 2:11:48 PM
Depends a lot on which hot sauce you use, yes, it can.
MACS
Tuesday, May 31, 2011 2:17:39 PM

Depends a lot on which hot sauce you use, yes, it can.

Thunder.Gerbil wrote:

Uhhhh... I think the 2 tablespoons of chili powder and the teaspoon of cayenne, black and white pepper got it covered.

Thunder.Gerbil
Tuesday, May 31, 2011 2:21:11 PM

Uhhhh... I think the 2 tablespoons of chili powder and the teaspoon of cayenne, black and white pepper got it covered.

MACS wrote:

Maybe it is for you ma'am...

Mojorisin
Tuesday, May 31, 2011 2:29:18 PM
Here's something that might interest you guys. Some of you might already know, on all ribs there is a thin wax paper like membrane on the inside part (what would be inside the beast) if you will peel this membrane off before cooking, your ribs will be more tender & taste better especially if your not smoking them. I also take a sharp knife & "score" the back of the ribs several times so as to let more flavor in.
dstieger
Tuesday, May 31, 2011 2:57:42 PM
^ mojorisin - I saw that on a couple recipes and tried it for the first time this weekend. I cannot believe I never heard of/thought of doing that before. Might be the single best thing I learned doing this rib/weber experiment. Huge difference!
teedubbya
Wednesday, June 1, 2011 10:40:45 AM
Use paper towels to get a better grip on that membrane when removing.

I make my own but to be honest it is hard to beat a mixture of 2/3 Cattlemans Memphis Sweet and 1/3 kc masterpiece hot & spicy (or something like that name. Can't remember). Change proportions depending on your taste. It's my now not so secret recipe. My buddy tried it on my advice and placed 3rd in chicken two weeks ago.

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