Teach me how to bbq ribs over charcoal!!!

[vinouspleasure]

Originally Posted by GrillinFool

Honestly, for the novice, his "How to Grill" book is better.

+1

 

[GrillinFool]

Originally Posted by westinghouse

Royal Oak is natural lump hardwood and burns alot hotter and faster than pressed charcoal like Kingsford/Match Light. If it's your first time using it, better be prepared to order Chinese takeout instead.

This is absolutely true. This is why Temp control is the most important aspect of grilling. It's OK to cook hot and fast, so limit the fuel and get the temp stable before you put the meat on...

 

[westinghouse]

The easiest, most fail safe way to do it is to boil the ribs in water for 20 minutes than sear over hot coals until well done and crispy. No need to smoke ribs for hours unless you're from the deep south and fancy tradition.

 

[DNW]

Originally Posted by westinghouse

The most flavorless, most fail way to do it is to boil the ribs in water for 20 minutes than sear over hot coals until well done and crispy. No need to smoke ribs for hours unless you're from the deep south and fancy tradition.

FTFY

 

[thekunk07]

i slow cook them 2-3 hrs in the oven at 250 degrees with a dry rub of mustard powder, onion and garlic powder, cayenne, chili powder cumin salt and pepper. I make a simple sauce with one clove garlic, 1 cup catsup, 1/2 cup red wine vinegar and brown sugar, salt, cayenne, pepper and a bit of olive oil. once out of the oven, I cook the ribs on charcoal in foil until the last 10 minutes to get some added char. i sauce them too at this point.

 

[edmorel]

Originally Posted by thekunk07

i slow cook them 2-3 hrs in the oven at 250 degrees with a dry rub of mustard powder, onion and garlic powder, cayenne, chili powder cumin salt and pepper. I make a simple sauce with one clove garlic, 1 cup catsup, 1/2 cup red wine vinegar and brown sugar, salt, cayenne, pepper and a bit of olive oil. once out of the oven, I cook the ribs on charcoal in foil until the last 10 minutes to get some added char. i sauce them too at this point.

whatever happend to your suace being bottled/sold? Did they see that pic of you that is in my avatar and got scared off?

 

[thekunk07]

^no, lol. One of my clients is getting it into production for end of summer, but it's different from the sauce above. It's more of a traditional sweet sauce.

 

[Bhowie]

Where can I get a young Kunk avatar?

 

[thekunk07]

anywhere, it's a meme ya know

 

[Bhowie]

Originally Posted by thekunk07

anywhere, it's a meme ya know

I'm going in a different direction.

 

[a-rock]

Originally Posted by westinghouse

The easiest, most fail safe way to do it is to boil the ribs in water for 20 minutes than sear over hot coals until well done and crispy. No need to smoke ribs for hours unless you're from the deep south and fancy tradition.

Just don't dare call your ribs barbecue. BBQ means slow cooked with smoke. Boilin' n Grillin' is not BBQ.

 

[westinghouse]

Grilling tastes just fine if you know what you're doing as does barbecue.

 

[GrillinFool]

Originally Posted by westinghouse

Grilling tastes just fine if you know what you're doing as does barbecue.

Sorry, but preboiling, or parboiling, is not BBQ or grilling. It's cutting corners for tenderness at the cost of flavor. You are guaranteed tender and it happens in a fraction of the time and some hope to cover it up with a slathering of sauce to make it seem like they weren't boiled but they are inferior ribs to anyone taking the time to add a couple hours of smoke to the meat. Bad BBQ restaurants use this method to save time and hope their sauce compensates for poorly prepared meat. They will make a living as some folks just care about sauce and tender and don't want the many levels of flavor properly cooked ribs produce...

But thats just me... What the hell do I know? Earlier some guy on here told me that the only way to tell doneness was to jam my finger into the meat. Evidently I don't know what the hell I'm doing...

 

[KJT]

Originally Posted by GrillinFool

Sorry, but preboiling, or parboiling, is not BBQ or grilling. It's cutting corners for tenderness at the cost of flavor. You are guaranteed tender and it happens in a fraction of the time and some hope to cover it up with a slathering of sauce to make it seem like they weren't boiled but they are inferior ribs to anyone taking the time to add a couple hours of smoke to the meat. Bad BBQ restaurants use this method to save time and hope their sauce compensates for poorly prepared meat. They will make a living as some folks just care about sauce and tender and don't want the many levels of flavor properly cooked ribs produce...

But thats just me... What the hell do I know? Earlier some guy on here told me that the only way to tell doneness was to jam my finger into the meat. Evidently I don't know what the hell I'm doing...

Just a thought - what if I vaccuum seal the ribs before boiling? Obviously there won't be the flavor from the smoke, but it'll at least contain some of the lost flavor.

I've never par-boiled ribs before... but if there's a way to make them on a weeknight in about an hour, I'm in from time to time.

 

[GrillinFool]

Originally Posted by KJT

Just a thought - what if I vaccuum seal the ribs before boiling? Obviously there won't be the flavor from the smoke, but it'll at least contain some of the lost flavor.

I've never par-boiled ribs before... but if there's a way to make them on a weeknight in about an hour, I'm in from time to time.

I make them on a weeknight all the time in 2 hours. I have my buddies over for MNF. I throw the ribs on at 6 at 275-300, we eat at halftime.