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"Straight" Grilling Ribs?

post #1 of 17
Thread Starter 
My smoked ribs always turn out great, but straight up grilling....not the best.

The issue I'm having is too much smoke. I'll have a bed of coals going and place my ribs (spare ribs) right on top (direct heat). I then spray beer on them to keep the moisture. After spraying the beer that's when the smoke comes. The coals get wet and smoke bellows out. Heavy heavy smoke!!

Should i just skip the beer and use apple cider vinegar?

How do you grill your ribs?
post #2 of 17

Hello.  you are direct het hot grilling.  It's not WHAT you spray on your ribs, it's WHERE the ribs are when you spray them.  I am pretty sure by your post that you are spraying the ribs while on the cooking rack.  You are spraying liquid onto your coals which is like pouring water on a camp fire, BIG WHITE ( foul tasting ) SMOKE!!  If you want to spry them hold them up with tongs and spray them and them place them back on the grill.  Keep Smokin!

Danny

post #3 of 17
Thread Starter 
Thanks. I'll have to try that.

One more thing, how long should a full rack of spare ribs take when "straight" grilling?
post #4 of 17

What is your temp at grill level?

post #5 of 17
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

What is your temp at grill level?

I'll guess and say 325-335. Lid temp gets up to 350.

I'll usually set the ribs aside of the coals to avoid burning them. Maybe I'm using too much coal, but I'm only using just 1 chimney full.
post #6 of 17
I do my ribs on the grill similar to the smoker; 225-250. I also alternate between direct and indirect heat. Every rack is different, some are done at 1 hr/#, others take a bit longer. I baste about every 45 min. They're done when I lift an end, then they start to pull apart and not until. If you rely on the grill's lid thermometer, they are usually off by 25-50 deg. A cheap analog one that you can set on the surface will help.
post #7 of 17
The heavy smoke is definitely cause your spraying the coals. I'd avoid that in the future. With that said most grilled ribs I've come across in my life are tough. It's like a war trying to get the meat off the bone. For that exact reason I've stayed away from grilling ribs. Although I love searing my ribs on a hot grill after smoking them. Maybe one day I'll try grilling some but I'm gonna need to taste proof that they can be done and tender as they should be to try it out. Good luck.
post #8 of 17
The first time I ever cooked ribs I "straight" grilled them. That was the last time I did that. Ribs have a lot of connective tissue that needs to be broken down over a lower heat. If you want to grill them, put them in the oven in a foil covered pan for 3 hours on high heat then just sear them on the grill. Or if you can budget 6 hours, just smoke them :)
post #9 of 17
Yup. I've done the same thing plenty of times hickorybutt. But I've cooked them low in the oven covered up with some liquid in the pan. When they are tender and done I sear them on the grill. But the way I do it low and slow it's about the same time as smoking them so now I just smoke them all. Lol
post #10 of 17

I've never tried direct heat on ribs.  It seams they would burn before they are cooked which means wrapping them straight away which is closer to cooking in an oven.  I can see doing this to keep you house cooler in the summer but might as well cook them in the oven for a quicker rib dinner.

post #11 of 17

I have tried boiling ribs for 15 minutes before grilling ---- baking them for a few hours before grilling them ---- just straight grilling them ----- smoking them at low& slow.

The low & slow smoking gives the best deep flavor. Next would come the baking, straight grill and then lastly boiling them.

Each one gives you different intensity of flavors.

Straight grilling always gave me a quick "outer" flavor but not much in the meat. Baking gives you the chance to add some rub, etc. and let it grip into the meat. Boiling just kills any flavor you might have.............

 

If you must straight grill be careful with any rubs/sauces as they will burn easily and this is not a flavor your family will like..............

Good luck

post #12 of 17
I just got a broil king keg and really wanna do some ribs. Anyone else have a keg?
post #13 of 17
Quote:
Originally Posted by Slipaway View Post

I have tried boiling ribs for 15 minutes before grilling ---- baking them for a few hours before grilling them ---- just straight grilling them
smoking them at low& slow.
The low & slow smoking gives the best deep flavor. Next would come the baking, straight grill and then lastly boiling them.
Each one gives you different intensity of flavors.
Straight grilling always gave me a quick "outer" flavor but not much in the meat. Baking gives you the chance to add some rub, etc. and let it grip into the meat. Boiling just kills any flavor you might have.............

If you must straight grill be careful with any rubs/sauces as they will burn easily and this is not a flavor your family will like..............
Good luck
I can't see mysel ever boiling ribs, but if I ever had to, I would season the water heavily, then season my ribs again after they were boiled.
post #14 of 17

First post.  I know this is a reply to an older thread but I've done a little of this and I can add something to it.  

 

First, I do use a gas grill, simply for convenience.  When doing ribs on the grill I still barbecue low and slow.  I try to keep the hood thermometer at no more than 250° with indirect heat.  I start with one or two packets of wood chips over a single high burner to get the smoke in the meat, then I just monitor the temp and turn the rack every half hour or so.  I use a simple rub before I start cooking, then some sort of sauce just to finish.  I have taken 2 hours for a single rack of baby back ribs, and as much as 4 or 5 hours for a couple of racks of St. Louis style ribs.  As one post above said, it can vary quite a bit, anywhere from 3 beers to a six-pack.  :beercheer:

post #15 of 17
I use very few chips of hickory on my gas grill. I want these country ribs up around 195 or more.

water and oil help me keep them moist in the dry heat of a gas grill.
Its easy to burn them, so as low as possible is still pretty hot for a grill. Looking good though. Tender comes at a high temp though. Lots of collagen to break down.
post #16 of 17

Look nice , trickyputt , :drool

post #17 of 17

If I'm going to grill tem, I first pre cook them in the oven in a glass baking tray w/bbq sauce ,covered  w/ alum foil  bake at 325about 2-3 hrs. I let them cool over night and when ready throw them on the grill to heat and carmelize, basting with leftover sauce in pan or a new batch.  I learned this from a Bar and Grill in town that had them as a special once a week and sold out, they finally served them twice a week.

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