Finishing Ribs On The Grill

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shrimp nasty

Original poster
Jun 27, 2013
Southern Alabama
Evenin' All

As the subject suggests, I'm toying with the idea of finishing some baby backs on a propane grill, probably substituting the last hour of the 2-2-1 method with it on the grill. My hopes in all of this, is that the inside will be tender, fall off the bone, and the outside will have a nice bark to it. Anyone have any success/failures/tips with this? Am I wasting my time?

Reason I'm considering the experiment is because when I smoke ribs, they never really get a bark to them. I'm using an MES 40, and keep the heat around 225-240 when I do ribs. The night before I do a coating and rub and wrap in plastic wrap to sit until the next morning. Is there something else I can be doing to get that great bark and tender inside?

Any input would be much appreciated.



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