FlowerChild says
Hi! I just thought I'd tell you how I do mine! (My son, who's a picky eater loves them!) I rub them with any seasonings I choose and wrap them in foil. Then I cook them for approximately 4 hours in the oven on 275 degrees. I put them in the fridge to cool off because they seem to come out tastier if they can sit awhile before I put them on the grill. When I grill them, I put sauce on them and cook till the sauce is as thick and darkened as we like! (Cooling them in the fridge also seems to help the sauce stick a little better! Enjoy!!
GrannyRose says
Randy, I season my ribs with a dry rub the day or night before I grill them. I put on the grill and cook slowly. You can baste them with a mixture of worcesteshire sauce, lemon juice, and vinegar with a small amount of brown sugar if you like to make tender. Add your barbecue sauce when they are almost done, otherwise they will burn.
I realized I have the instructions for the kids cookbooks all typed up, you just have to know that you don't want to run any other piece of meat that long. Ribs are very sensititve to the heat which is to say they'd rather cook than smoke so you have to force the issue by not allowing the heat to stay up if it doesn't feel hot enough to cook but you are getting smoke it's perfect. I have had to play this game of let it smoke for a few minutes then open the grill to cool the heat and dampen the charcoal. You should be able to control the heat by not building a massive fire - you won't need it - and closing off all the vents once it's ready to cook. Allow air as needed.
Note 1: I tried the method proposed by FlowerChild and I didn’t really allow enough time for the ribs to cool before I had to get them on the grill. Next time I do them, I will cook the ribs in the oven as prescribed and leave them in the refrigerator until the next day to do the grilling.
Note 2: The next time I tried them, I cooked the ribs the day before I wanted to serve them. They cooled in the refrigerator until the next day. I should have unwrapped them though and allowed the fat to drain. I scraped it off with a knife. The next time I did allow the fat to drain before refrigerating, then I cut a limb from the apple tree and cut into small chunks for fuel in my smoker. I left the ribs in the smoker for three hours under low heat. They were really good.
Hi! I just thought I'd tell you how I do mine! (My son, who's a picky eater loves them!) I rub them with any seasonings I choose and wrap them in foil. Then I cook them for approximately 4 hours in the oven on 275 degrees. I put them in the fridge to cool off because they seem to come out tastier if they can sit awhile before I put them on the grill. When I grill them, I put sauce on them and cook till the sauce is as thick and darkened as we like! (Cooling them in the fridge also seems to help the sauce stick a little better! Enjoy!!
GrannyRose says
Randy, I season my ribs with a dry rub the day or night before I grill them. I put on the grill and cook slowly. You can baste them with a mixture of worcesteshire sauce, lemon juice, and vinegar with a small amount of brown sugar if you like to make tender. Add your barbecue sauce when they are almost done, otherwise they will burn.
I realized I have the instructions for the kids cookbooks all typed up, you just have to know that you don't want to run any other piece of meat that long. Ribs are very sensititve to the heat which is to say they'd rather cook than smoke so you have to force the issue by not allowing the heat to stay up if it doesn't feel hot enough to cook but you are getting smoke it's perfect. I have had to play this game of let it smoke for a few minutes then open the grill to cool the heat and dampen the charcoal. You should be able to control the heat by not building a massive fire - you won't need it - and closing off all the vents once it's ready to cook. Allow air as needed.
Note 1: I tried the method proposed by FlowerChild and I didn’t really allow enough time for the ribs to cool before I had to get them on the grill. Next time I do them, I will cook the ribs in the oven as prescribed and leave them in the refrigerator until the next day to do the grilling.
Note 2: The next time I tried them, I cooked the ribs the day before I wanted to serve them. They cooled in the refrigerator until the next day. I should have unwrapped them though and allowed the fat to drain. I scraped it off with a knife. The next time I did allow the fat to drain before refrigerating, then I cut a limb from the apple tree and cut into small chunks for fuel in my smoker. I left the ribs in the smoker for three hours under low heat. They were really good.