Teach me how to bbq ribs over charcoal!!!

[mrgoblueguy]

I just purchased a new charcoal grill and want to bbq some ribs on it. I have never made ribs before and googled some info and came up with a ton of stuff. I am looking for any info you can give me and tips you guys have used. Is regular charcoal ok or do I need cowboy charcoal? What about smoking chips? Should I use bbq sauce or just some simple spices? How do I know they are done? I appreciate all the help!!!

 

[odoreater]

Don't do them over direct heat (put two piles of charcoal on the sides and leave the middle empty). Put some oil and a good rub on them. Do them for about 4 hours at about 250 degrees. Put bbq sauce at the end (I put sauce on one side, 3 minutes, flip and sauce the other side, 3 minutes, flip and sauce the first side again, 3 minutes, flip and sauce the second side).

There are a couple ways to know when they are done. 1) when you can clearly see the tips of the ribs; or (2) if you grab the middle of the rack with tongs the sides bend to the point where the meat is about to break.

 

[edmorel]

Originally Posted by odoreater

Don't do them over direct heat (put two piles of charcoal on the sides and leave the middle empty). Put some oil and a good rub on them. Do them for about 4 hours at about 250 degrees. Put bbq sauce at the end (I put sauce on one side, 3 minutes, flip and sauce the other side, 3 minutes, flip and sauce the first side again, 3 minutes, flip and sauce the second side).

There are a couple ways to know when they are done. 1) when you can clearly see the tips of the ribs; or (2) if you grab the middle of the rack with tongs the sides bend to the point where the meat is about to break.

pretty much agree with everything here except I don't use sauce and I would add some wet wood chips to your charcoal (use the hardwood Cowboy type).

 

[Piobaire]

I would only modify and add a couple things from OE's post. No oil. Do not keep lifting the cover; keep all moisture in you can. Spritz with apple juice when you do check or when you flip them.

 

[odoreater]

I use a minimal amount of oil, just to get the rub to really stay on there. Also, I try to leave them sitting with the rub on them for as long as possible, up to overnight even if you can wait that long.

 

[foodguy]

here added: the real trick, as far as i'm concerned, is making sure you remove the silverskin from the underside of the ribs. that makes the difference between tough meat and tender.

 

[A.K.A.]

Peel the fascia from the ribs, which is a clear membrane. Trim excess fat. There are three types of pork ribs: St. Louis, Full rack, and baby backs.

Rub ribs with a spice mixture and wrap tightly in plastic wrap the day before.

Day of grilling: take ribs out of fridge and let sit unwrapped for an hour to come to room temp.

Use about 50 charcoal briquets for the fire. Start in a charcoal chimney and let them burn until covered with a fine gray ash. Then stack coals on one side of grill, opposite of vent outlets in the hood. Soak 1/4 Cup wood chips in water while coals are starting.

Place a pan of water with some cider vinegar under the grate, opposite the stack of coals. Close the cover and let the grill come to temperature for 5 min, about 250 - 275 (no higher).

When grill is at temp. place ribs on grate over pan of water. Flip ribs and rotate side toward fire every half hour. Adjust cover vents to maintain temperature. Add lit coals as needed. This is why a charcoal chimney is worth the $15 investment. Keep cooking until the ribs will easily pull apart. This can take 6 or more hours. Don't let the temp exceed 250 - 275 F! Too hot and everything burns.

PS - subscribe on line to either Cooks Illustrated.com or Cook's country.com.

 

[itsstillmatt]

Originally Posted by foodguy

here
added: the real trick, as far as i'm concerned, is making sure you remove the silverskin from the underside of the ribs. that makes the difference between tough meat and tender.

So much of cooking meat is good trimming.

 

[odoreater]

Yeah, I thought it goes without saying that you would trim the membrane off.

 

[MrG]

Lots of good advice in here.

Also to add to Ed's advice on lump/hardwood charcoal - I recommend starting the coals with a chimney, rather than lighter fluid. It avoids that nasty gas flavor/smell, and it allows you to easily replenish the coals when they start to cool (which is inevitable if you're doing it right and taking your time).

 

[foodguy]

Originally Posted by MrG

Also to add to Ed's advice on lump/hardwood charcoal - I recommend starting the coals with a chimney, rather than lighter fluid. It avoids that nasty gas flavor/smell, and it allows you to easily replenish the coals when they start to cool (which is inevitable if you're doing it right and taking your time).

+1,000 ... i dont' understand people who don't use chimneys. one thing about lump/hardwood, though, you're probably going to need to refill. they tend to burn a little hotter, but a lot faster (and a lot cleaner) than briquettes. personally, i use a good brand of briquettes for ribs. ymmv.

 

[Piobaire]

Forgot the membrane part too. Use a butter knife. Stick the blunt end under and work it off.

There is quite some contention about when to put the rub on in "que" circles. Some maintain it essentially starts to cure (hamify, if you will) the ribs and leads to a different taste. Also, some folks maintain it will remove moisture from the meat.

Here is a Pork Rib 101 from a multi-award winning guy on the "que" circuit: http://www.cookshack.com/pork-ribs-101

 

[DNW]

Read here: http://grillinfools.com/2009/03/03/o...ces-out-there/ This blogger is also a member here, though I haven't seen his posts in a while.

 

[odoreater]

Oh yeah, one more thing, bbq ribs are ******* awesome.

 

[Piobaire]

Originally Posted by odoreater

Oh yeah, one more thing, bbq ribs are ******* awesome.

Hells yeah.