Author Topic: Question(s) about grilling beef backribs (Read 988 times)

AKS\/\/ulfe · « **on:** August 20, 2003, 03:48:57 PM »

Since this is one of those things you either get right, or completely ***** up - I figure I'd ask for some advice.

Only 2.5lbs of ribs, 5 bones, marinating in a sauce for the past 12 hours.

I wanna know how to cook them to get them as tender (falling off the bone) as possible.

I've read to do it at 325deg(broil setting) wrapped in foil in the oven for 2 hours, then cook on the grill.

Or, wrap in foil and cook on grill for 2 hours, then unwrap and finish them off.

Can't I do it in the oven, then finish them on the grill and get the same results... but is 2 hours excessive for the amount of beef I have here?

TIA.
-SW

DiabloTX · « **Reply #1 on:** August 20, 2003, 03:50:06 PM »

BACON!!!!!!!!!!!!!!!!!!!!!!!

Errrm, sorry...what was the question?

rpm · « **Reply #2 on:** August 20, 2003, 04:06:26 PM »

It depends on your mindset. I personally will not go Oven -> Grill. It's just not Cricket. Not sure what kind of sauce you have been marinating in, but I have the best results marinating in Cheap Italian Salad Dressing. The vinegar/oil combo does magic to beef. To keep the meat as tender as possible, use the lowest fire possible and go for slow cooked. Wrapping in foil helps (also not Cricket, IMHO) but placing a pan of water on the grill will steam them and keep them juicy. Another method is to place an aluminum foil pan with a small amount of water under the ribs in the firebox and keep the coals to the side. This is a variation of the steam method and works well catching the drippings and flavoring the steam. Just remember slow = tasty.

Ripsnort · « **Reply #3 on:** August 20, 2003, 04:12:11 PM »

I pre-cook ribs by boiling them in hot water and "Johnnys Seasoning Salt" for about 15 min. Then soak em in sauce overnight. Then slow cook them on a charcoal BBQ (covered, but don't let the charcoal go out) Keep the briquets at least 2 inches away from the grill as to not burn the ribs black (sometimes the fire is really hot to begin with) baste them, turn them every 15 min or so. BBQ for 45 min to 1 hour.

Skuzzy · « **Reply #4 on:** August 20, 2003, 04:14:22 PM »

Hey rpm,..next time add some White wine to that salad dressing. Be forewarned, the meat will fall off the bones while cooking.

There are so many ways to prep meat. Slow is good as long as you keep it moist so the meat does not dry out. Fast if you like cajun style, but there is more prep time.

Smokers are the best. Grills are second choice. My oven is a planter and I find it works well for that.

An ovens heat is just to dry, even if you add water in in a pan underneath, it escapes too quickly to be beneficial.

DO NOT WRAP MEAT IN ALUMINUM FOIL! Unless you are just begging for some mental problems later in life and this is espeically true if the meat is marinated. The concept of wrapping meat is similar as pressure cooking. Keeps everything moist and focuses the heat well, but it is best to use a small non-aluminum container, such as a well seasoned cast iron skillet.

ygsmilo · « **Reply #5 on:** August 20, 2003, 04:17:58 PM »

Cookem low and slow.

If you have a kettle (Weber) or a water smoker cook them at 190 to 200 degrees. For ribs like that I would cook them for 3 hrs. If you are not useing a kettle or a water smoker ( you can put a water pan in the middle of a kettle and cook with it indirect ) and using a direct type of heat, you will need to baste them with a mop to keep them moist.

DiabloTX · « **Reply #6 on:** August 20, 2003, 04:19:32 PM »

If its cooked for less than one hour it ain't BBQ, its grilled.

rpm · « **Reply #7 on:** August 20, 2003, 04:22:14 PM »

Skuzzy, I belive we may have been seperated at birth.

Rude · « **Reply #8 on:** August 20, 2003, 04:24:57 PM »

Milo's right on....never more than 225 for ribs...if you smoke em, once the meat gets to 140, all the smoke in the world won't help them taste any better.

Low and slow if you want good ribs.

Ripsnort · « **Reply #9 on:** August 20, 2003, 04:32:56 PM »

Quote

Originally posted by DiabloTX
If its cooked for less than one hour it ain't BBQ, its grilled.

Not true. If you pre-boil them, you cut your cooking time in half. You just don't want to over -boil them. 10 min. is fine. You're also eliminated alot of unnecessary fat. Personally for me, the leaner the better. But, to somewhat agree with ya...I'd do a MIN. of 45 min to 1 hour.

ygsmilo · « **Reply #10 on:** August 20, 2003, 04:38:45 PM »

Quote

Originally posted by Ripsnort
Not true. If you pre-boil them, you cut your cooking time in half. You just don't want to over -boil them. 10 min. is fine. You're also eliminated alot of unnecessary fat. Personally for me, the leaner the better. But, to somewhat agree with ya...I'd do a MIN. of 45 min to 1 hour.

The only thing that gets boiled in my kitchen is water for pasta

DiabloTX · « **Reply #11 on:** August 20, 2003, 04:40:27 PM »

The vast majority of BBQ in Texas is open pit cooked for hours over mesquite. My mom's brisket was cooked in an oven for at least 5 hours. I have never heard of boiling meat other than in the UK. I'll take your word for it Rip, but it seems odd to me the whole boiling meat thing. Everything I have consumed south of the Red River BBQ-wise was always slow cooked and the sauces were sweet, spicy, and tangy. Damn...potato salad, beans, bread...thanks, back to the kitchen!

straffo · « **Reply #12 on:** August 20, 2003, 04:49:08 PM »

Boiling meat sound criminal(*) for me

especially if you add mint in the water

(*) didn't wrote brit

SKurj · « **Reply #13 on:** August 20, 2003, 05:51:54 PM »

Tony Romas Ribs!!

btw all boiled...

SKurj

DiabloTX · « **Reply #14 on:** August 20, 2003, 05:53:01 PM »

Quote

Originally posted by SKurj
Tony Romas Ribs!!

btw all boiled...

SKurj

Well now, that explains why the went Tango Uniform in Houston. Thanks SKurj.