mitch5252
NW Tennessee
Senior Member
Joined: 10/18/2006
View Profile
|
We got a new gas grill yesterday and I'm thinking about some pork back ribs...
I have always cooked the ribs in a pressure cooker and then either froze for later use, or slapped them on the grill, fully cooked. They were always fall-off-the-bone tender.
Today, though, I'd like to cook them all the way to fall-off-the-bone tenderness using just the new gas grill. Can someone tell me how I might do this? I used a dry rub on them around 12:00 noon today. Wrapped in plastic wrap, and set in fridge.
Now, I just need some cooking instructions! (It's 1 slab for the 2 of us.)
Thanks!
2008 Fun Finder X-160
2006 Toyota Sienna Limited
Equal-i-zer Hitch
Prodigy Brake Controller
|
sdagro
Independence,LA
Senior Member
Joined: 01/21/2006
View Profile
 Offline
|
To make a long story short. I would sear them well on both sides. Then I would turn half the grill off and place the rack on the "off" side and slow cook them indirect heat. If you have a litle smoke box or make a small tray out of foil and place a few wood chips on the "on"side. I've done this with St. Loius Style Ribs as well as Country Style Ribs. MOA, this is the only way to slow cook ribs on a gas grill. Steve A. Dagro
|
sdagro
Independence,LA
Senior Member
Joined: 01/21/2006
View Profile
Offline
|
Sorry, didn't finish reading your original post. Probably need to go indirect from the beginning. Searing both sides will probably burn the rub assuming it does have sugar in it. Steve A. Dagro
|
mitch5252
NW Tennessee
Senior Member
Joined: 10/18/2006
View Profile
|
OP here - any tip on how long? We talking hours?
It's a 4-burner Charbroil (a cheapie, but it sure got hot last evening...) Nice, heavy top.
Thanks!
|
pbe10
Tonawanda, NY
Senior Member
Joined: 07/22/2003
View Profile
Offline
|
After letting them "marinate" for few hours; seal in foil and let cook off direct heat for 2-3 hours. You can also bake in 200 degree oven. Remove, cool and open to coat with some sauce. Grille off direct flame for enough time to caramelize coating. Place on direct heat for last few minutes to char coating.
Enjoy.
|
|
|
Cruzette
Santa Cruz, CA
Senior Member
Joined: 01/18/2004
View Profile
|
I like to pre-cook my Baby Back Ribs at the stick house in my oven (never boil them!) and take them along to grill at camp.
I put a BBQ rub on my baby back ribs (some times just plain) and bake them at 375 degrees in an oblong dish (sprayed with Pam)for 30 minutes in my oven at home (you could do this in the RV oven too). Then turn ribs over and bake for another 30 minutes. Take ribs out of the oven and allow to cool, wrap and store in the frig (will keep 4 or 5 days).
Just throw the uncovered ribs on the grill for about 30 minutes, getting them heated through and brown (and a little smoky flavor too). Smear on some BBQ sauce about the last 5 - 10 minutes before serving! Once the BBQ sauce is on, keep a close eye on them and turn often, as the sauce can burn!
FYI - When I fix ribs at the stick house during the winter (like when it's cold and raining and I don't want to start up our grill) I do things just a little bit different. Cook on both sides for 30 minutes as above, then smear on your BBQ sauce, cover tightly with foil and bake for another 30 minutes. Allow to set, covered for 10 minutes before serving. Fall off the bone, hmmm, hmmm good!
It doesn't matter where you go in life.........it's who you have beside you 
Our Blog
Judy and DH Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
34' Cedar Creek 34CKTS
 (Small) (WinCE).JPG)
|
Stim
NE Florida
Senior Member
Joined: 05/23/2007
View Profile
Offline
|
I always cook Baby Backs in the oven in a large glass baking pan. I cover the pan with foil, cook 4 hours at 275* , uncover and drain then cook for another 30 minutes to brown. OMG! Low and Slow.
I was watching something on TV (??????) and they said when the meat shrinks back about 1/2" from the end of the bone they are done.
|
mitch5252
NW Tennessee
Senior Member
Joined: 10/18/2006
View Profile
|
OP here - I removed the membrane from the bone side of the ribs, pressure cooked them for however long...slapped them on a medium-hot grill (new grill) for maybe 5 minutes per side. Then coated with Corky's BBQ Sauce (a Memphis original) and grilled for another maybe 2 minutes per side. OMG.
Just curious - how many of you remove that thin membrane on the bone side?
My goodness, we just had a great dinner...don't ya just love summer and all its flavors????
|
Leo Benson
CT
Senior Member
Joined: 04/30/2003
View Profile
|
I always remove the membrane, then dry rub, then smoke, then foodsaver and freeze for later use. I take them out of the freezer in the morning and put in the crockpot on low while I go to work.
When I get home, I pop them on the grill for a few minutes.
They are moist and tender. I hate chewy ribs that make you feel like you need dental floss. I quit ordering ribs at restaurants, because 1) they say "smoked" on the menu and they never are, and 2) they are tough. I can do better at home.
|
robsouth
Near Atlanta, GA
Senior Member
Joined: 06/20/2004
View Profile
Good Sam RV Club
Offline
|
Leo, you are eating at the wrong joints. A good joint will have perfect ribs and "fall off the bone" is instant disqualification for rib cooking contests. Tender yes, fall off the bone, a no no.
Dodge Ram 3500 Cummins Turbo Diesel Dually
Terry 22U
Regal 1900LSR
"Great minds like a think"
|
|
|
