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grilling baby backs

post #1 of 12
Thread Starter 

any one got any tips on grilling some baby back ribs? right this sec i only have a gas grill but may get a smoker with my tax money. but i have been having a craving for ribs. any tips on grilling them and getting them tender and a hint of smoke. i have a bag of mesquite chips right now. i guess i could always fold them in foil and grill them or should i soak them first and then do that?

post #2 of 12

You can use a gas grill to smoke, however the results are not as good. Make some foil pouches for your chips and place them near the burner. Throw ribs on the grill indirect heat till meat just starts to pull back from bones time will be somewhere between 2-3 hours. Remove from grill and wrap in foil with liquid in it. place back on grill for 1.5 to 2 hours indirect heat. Remove from foil and place back on grill indirect heat and firm them up. The times are approximate, and will vary with temp. Using indirect heat on my old grill I could get temps in the 250-275 range. With my new grill I run around 300. Put an oven thermometer on the grill where you will place your meat to see what the temp will run. 

post #3 of 12

I have done many a rib on the grill, gas and charcoal........Indirect heat until the meat starts to pull away for the bone.....I love cherry wood (chips) I soak'm just because my dad did but if you cut the airflow down they will smoke plenty.........then wrap in alum foil and place on top of the stove until your bake tatters are down then serve..........pretty simple...........and good eat-n-

post #4 of 12
Thread Starter 

i made burgers and made foil pouches with chips in it and the chips smoked very little and then when the burgers were done and the pouches were cool enough to touch the chips were basicly charcoal still hard but not to the point i could draw with. should i soak them for 30 mins or so before i wrap them?

post #5 of 12
Thread Starter 

instead of making a whole new topic to ask a dumb question ill just ask here. is there any way to cook on a charcoal grill with out producing a lot of smoke when lighting coals and cooking? when ever i go to skyway to fish they dont want grills on the pier my buddys that work the bait shop dont care but i would like to stay as low key as i can. i could get food in the bait shop but there sandwiches are always old and well just nasty and over priced.

post #6 of 12
you could use a charcoal chimney to start the coals with then theres not much smoke after there all white and burning niceley:grilling_smilie:grilling_smilie.gif
post #7 of 12

All good advice but I don't soak chips.The grill cooks faster and you want good smoke right away...JJ

post #8 of 12

Great advice up above, the only thing I would add is using a rib rack in a gas or charcoal grill is a big plus in my opinion....less surface area directly exposed to flame/ heat and I think you get more of an indirect cooking with a rib rack as opposed to laying them flat on the grate....if you're going to do more cooking/smoking on your gas grill before you can get your smoker, you may also want to invest in a steel smoker box for your chips....Home Depot and Lowe's carry them and I think they're around $6.......




post #9 of 12

Get them all rubbed up, put some liquid  smoke on them, rap them in foil, throw them on for a hour, check for "pull back" when you have the right pull back ( a inch or so) take out of foil and grill up to how you like them.

post #10 of 12
Thread Starter 

i dont plan t do much smoking on my gas grill. im just torn on if i want to get a cheap wood smoker and do the mods to it or get the cheap electric smoker at walmart for like 120. id like a electric smoker as i dont have to baby sit it as much.

post #11 of 12
2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Durkee Ancho pepper
2 tsp. dry mustard
2 tsp. black pepper
Combine ingredients well and rub on ribs.

General Instructions for Preparing Ribs

Using the back of a knife or a butter knife, remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back. Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs.

Cook ribs over indirect heat (250°F-300°F) for 3-4 hours. Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities over the hot coals periodically during the cooking in order to impart a smoky flavor. You will need to also add more charcoal to the fire as the cooking progresses in order to maintain temperature.

After 3 or 4 hours of slow barbequing, arrange the ribs on a shallow-sided disposable aluminum pan and mop them on both sides with the mixture below. Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 3-4 hours.

Baste on both sides well with your preferred BBQ sauce (we make our own molasses-based sauce), sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well (straight from the grill) in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes. If the coals are nearly out by now, it's ok to rest the ribs on the edges of the grill away from the coals.

When ribs are done, they will be fall-off-the-bone tender, and the meat will have shrunken away from the ends of the bone by 1/4-inch or so.

Total cooking time is approximately 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked. The ribs are done when falling-off-the-bone tender and you just can't wait any longer!

1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce
post #12 of 12
Thread Starter 
I'll give that rub a try. I am using a gas grill tho not a charcoal.

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