first ribs

[Pete Vance]

Picked up some ribs today. They were labeled "heavy" ribs. I don't think I know what this means. I would like to grill them and I need to know everything. My plan is salt and pepper and put them on the grill. I have read that I need to remove the membrane but that is about all that I know. I would like to keep it as simple as possible on my first ribs. How much heat? How long approximately? I will probably use the gas grill because the only charcoal grill I have is too small. Plus, the heat is a little easier to control.

Thanks in advance, Pete

 

[BigW.]

No idea what "heavy" ribs are. Feel free to take a picture of them. You can certainly grill them on a gas grill. Just won't have any smoke flavor. I do take off the membrane, some do not. Do you want fall off the bone or want some chew to them? Do you have a thermometer or will you go by feel.

 

[DougE]

Only thing I come up with on a search for "heavy" ribs is country style ribs cut from a pork butt. Is this a rack of spares or a smallish pack of thick cut meat?

 

[DougE]

Or

 

[Pete Vance]

I would the ribs with a little chew. I do have a thermometer for the grill and also for the meat. The ribs look pretty meaty.

I just got the ribs today and would like to grill them tomorrow so I don't have a lot of time for rubs or prep. As I mentioned earlier, I plan to just use salt and pepper.

What heat for best ribs?

 

[texomakid]

Hey Pete Vance, any chance you could post a pick of these ribs? That would help us actually help you? We love pics!

 

[chopsaw]

"heavy" ribs.

Reminds me of an old girlfriend .

 

[DougE]

Reminds me of an old girlfriend .

Yeah, no comment, lol

 

[Fueling Around]

Cut into 2-3 rib pieces.
Season them tonight, wrap in plastic, and in the fridge overnight. Unwrap and bake them in the oven naked for a couple hours at 350°. They will be almost cooked through by then.
Slather them with a sticky sauce and in the gasser on indirect heat for a couple hours. They will have zilch for smoke flavor unless you have a smoke tube in the gasser or (gasp) add liquid smoke to the sticky sauce.
This is a modification from the BBQ ribs recipe my mother made that never saw a hint of smoke.

 

[jcam222]

I'm in just to find out what the heck heavy ribs are

 

[JLinza]

Are these pork or beef ribs?

 

[texomakid]

I smell something here and it aint the turkey cooking

just sayin'

 

[mike243]

Reminds me of an old girlfriend .

I might know her

 

[jcam222]

I'm still dying to know what type ribs they were. How did they turn out?

 

[jaxgatorz]

I'm still dying to know what type ribs they were. How did they turn out?

I'm guessing "heavy".

 

[chopsaw]

He's winching them into the smoker .

 

[chopsaw]

 

[sandyut]

same as the others...never heard of "thick ribs". A pic would go pretty far about now.