GRILLING ribs (not smoking) question

[alexhortdog95]

Okay, first, let me preface this question with the following disclaimer:

"I smoke my ribs, not grill.  This is to ensure I stay on the right side of my father in law..."

He's grilled ribs for years, and has never smoked them.  I was tasked with 'preparing' the meat for a family picnic we're having this weekend.  He's going to cook all the meats.

Now, when I usually smoke my meats, I use plenty of brown sugar and kosher salts, along with my secret blend of herbs and spices (always wanted to say that

).  But when you're grilling over a direct heat, obviously, you don't want to put a lot of brown sugars on the grill as to burn them.

Anybody got a good seasoning recipe for direct heat pork spare ribs?

 

[pops6927]

Grill them with as little salt and sugar as possible; the salt will pull moisture from the meat prematurely and the sugar, as you know, will burn.  You can use non-salted and non-sugared spices on them for flavor.  At the last end, add sauces to flavor with sugars and glaze.

 

[alexhortdog95]

Yeah, I was thinking that instead of using the kosher salt, just using a little bit of regular table salt, pepper, and seasoning salt.

Not too much, because Dad throws his ribs into a pan after he gets done grilling them over direct heat.

Tells you how long it's been since I've done ribs like that,

.  I can't remember the last time I did, in fact.

 

[kryinggame]

I've never made ribs on a direct heat, I always smoke them. But don't they dry out and get charred on direct heat? I always assumed that if one is going to put them on the charcoal grill, they ribs should be on indirect heat.

 

[alexhortdog95]

When I first started out, I always did them over direct heat.  But they are chewier and tougher over direct heat, especially if you don't watch them.

Think of grilled pork chops.

I have no idea what my father in law is going to do.

 

[nvanhorn]

When I used to grill, I would use my Grandma's moethod. I would parboil my ribs first for about 45 minutes in water with spices thrown in. I would the toss them on the grill for about 8-10 minutes a side. This way I found that they would stay moist and tender without drying out.

 

[backyardsmokin]

Tell him to take a break this year and that you will do the ribs.

 

[alexhortdog95]

When I think back to the times I would grill my ribs, I think of that Bible verse in 1st Timothy 1:13 that says,

"although I was before a blasphemer, a persecutor, and insolent. However, I obtained mercy, because I did it ignorantly in unbelief."

LOL 

 

[alexhortdog95]

Okay, guys...

So I finally convinced him to let me do some of the meat, so as a backup, I'm gonna smoke a couple of butts and maybe a brisket too.

That way folks won't go home hungry.

 

[backyardsmokin]

Do an old fashion throwdown and have the family decide who does a better job.

Don't forget the Q-View.

 

[jayj123]

Before I bought my smoker, I would wrap the ribs in foil with some liquid (in my case, hamemade vinegar based sauce). Put on a medium heat grill for about an hour to hour and a half, then unwrap (trying to keep them from falling apart) and finish on the grill for about 30 minutes applying sauce. They were always tender and I'm thinking of going back to this method. You can't beat fall off the bone ribs in less than 2 hours when you have to work all day.

 

[alexhortdog95]

Well, that settles that then.

The National Weather Service in our area has issued a No Throwdown Warning due to the fact that we're supposed to get scattered thunderstorms here today, tomorrow, and Saturday.  If I had a huge competition smoker, maybe.