Author Topic: Memorial Day BBQ plans? (Read 892 times)

Gunslinger · « **Reply #15 on:** May 27, 2005, 01:53:35 PM »

Quote

Originally posted by mora
What's the best way to cook ribs with a gas grill? Should I put them in the oven for a while before grilling them?

I'm not sure I've never cooked them on a "Gas" grill. but here would be my advice.

Get yourself a dripp pan roughly the same size as the ribs to put UNDERNEATH the great but on top of the the burner. You want to cook ribs via indirect heat. Cook them on LOW until you can pull the bones out by hand.

OR

you can cook them in an oven wrapped in foil (I'd put a rubb on them and put a sliced onion in there as well) then finish them up on the grill while mopping them.

I've cooked some "decent" ribs (not nearly as good as a low heat smoker) by putting them in some type of oven pan. I dilluted a thing of BBQ sauce with other spices an a can of beer. Placed the ribs in the pan with the sauce and oven cooked them for a couple of hours covered in foil.

I'm not sure about times or temps though as I havnt done this in a while and my first rib cooking was done (dont slap me I was a newb) by boiling them......

Maybe toad will chime in here with his wisdom.

here's some additional oven cooking tips

Quote

OVEN COOKING BAG RIBS

1 lg. cooking bag (14 x 20 inches)
1/4 c. flour
1 1/2 c. barbecue sauce
3 lbs. ribs
1/2 c. chopped onions
1/2 c. chopped green pepper

Preheat oven to 350 degrees. Place cooking bag in 13 x 9 x 2 inch baking dish. Shake flour in bag to coat; add barbecue sauce and mix well. Add spareribs, onion and green pepper. Turn bag gently several times to coat. Close bag and tie, make 6 slits on top of bag. Cook 1 1/2 hours or until tender. To serve, spoon sauce over ribs. Pork ribs very tasty but can use beef spareribs.

Quote

2 racks baby back ribs
1 med. green pepper, diced
1 med. onion, sliced thin
1/2 bottle barbecue sauce
2 tbsp. flour
1 lg. oven cooking bag

Coat oven cooking bag with flour. Put in pepper, onion, barbecue sauce and ribs, shake up to distribute. Make small slits in bag, place in roasting pan in 350 degree oven for 1 hour

http://www.cooks.com/rec/search?q=grilled+ribs

Nilsen · « **Reply #16 on:** May 27, 2005, 01:55:41 PM »

Memorial is day this weekend?

Whatta coinsidence... im celebrating something right now, and now i know what!

Nilsen · « **Reply #17 on:** May 27, 2005, 01:57:10 PM »

Quote

Originally posted by Lizking

Not Flipper.

Ok, it could be either one of you four, but who are you?

im not into playing the long shots.

1Klink · « **Reply #18 on:** May 27, 2005, 02:00:07 PM »

For ribs i would boil them until they are done on the stove top,soak them in your favorite sauce,then put them on the grill.

I,ve prepared ribs just about every damn way there is,and that right there is the best way i,ve found.

Lizking · « **Reply #19 on:** May 27, 2005, 02:14:56 PM »

I'm the one taking the picture. The two holding the fishes are my brothers.

Nilsen · « **Reply #20 on:** May 27, 2005, 02:16:39 PM »

Quote

Originally posted by Lizking
I'm the one taking the picture. The two holding the fishes are my brothers.

ok

So you have four brothers? thats nice, i envy you.

midnight Target · « **Reply #21 on:** May 27, 2005, 02:34:52 PM »

We do grilling mostly, but I've had some good luck with ribs from the oven.

I dry rub some baby backs and wrap them in tin foil. Cook until they are 95% done then give them a nice singe on the grill. Tastes great and allows you time to cook the stupid hot dogs and hamburgers for the cretins.

Raubvogel · « **Reply #22 on:** May 27, 2005, 03:04:42 PM »

Please do not boil ribs. It makes Jesus cry.

Just whipped up a quick homemade bbq sauce that tastes pretty damn good. Going to mix it with the pulled pork. I don't like giving people a choice between store-bought and homemade. Make em eat the good stuff!

couple cups of cider vinegar
little bit of ketchup
1/2 cup or so brown sugar
2 tablespoons sea salt
tablespoon crushed red pepper
some cayenne

For brisket rub:
buncha salt
buncha black pepper
buncha paprika
almost as much garlic powder
not so much cayenne
good dose of Accent
some dry mustard

Nilsen · « **Reply #23 on:** May 27, 2005, 03:28:31 PM »

Can one of you in a short post please explain the diff between BBQ and grilling?

I user the term BBQ for what i think you refer to as grilling or somehting like that.

Im confused (yes i bet you all are really suprised by that

)

stantond · « **Reply #24 on:** May 27, 2005, 03:33:40 PM »

Just to be different, I am thinking about chicken. I am not sure about a rub yet though. Last weekend I BBQ'd a pork loin using the paprika, salt, pepper, brown sugar rub Max described. It was excellent.

This time I think its chicken. Yep. Got my smoker all ready to go!

Regards,

Malta

GtoRA2 · « **Reply #25 on:** May 27, 2005, 03:49:12 PM »

Thinking of trying to do a pork butt..... Never tried one.

Last set of ribs I did were great.

Need to get around to emailing Toad for rubs though lol. To late for this weekend though.

mora · « **Reply #26 on:** May 27, 2005, 05:10:51 PM »

Thanks for the tips. How does it sound if I put them in the oven for roughly 45 minutes on low/medium heat and then finish them on the grill on direct heat?

GtoRA2 · « **Reply #27 on:** May 27, 2005, 05:14:17 PM »

45 minutes in the oven does not sound long enough... try 90... wrap them in tinfoil add BBQ sause and water and make sure the foil is tight, 90 minutes at 300...

The finish ont he grill.

Still wont be as good as real smoked BBQ though heheh

Gunslinger · « **Reply #28 on:** May 27, 2005, 07:15:51 PM »

Ok so I just got back from the commisary with my brisket. GOt a 6lber....not to big not too small perfect for my stomach, wife and 3 kids.

Got it rubbed down and it's in the fridge. We decided to BBQ tommorrow instead of memorial day.

SO anyways I was blown away at their weekend meet sale.

They had Cryopacks of pork spare ribs for $1.69/lb. These weren't just small packs either they were double slab 10lbs each. I could not beleive my eyes at the size of these things or the price. That's good for around here usually.

Too bad my freezer's full and my wallet was empty.

capt. apathy · « **Reply #29 on:** May 27, 2005, 07:34:53 PM »

not sure but it will be under 350mg of salt.

this diet blows, and after 14 months it's getting old.