Pork Rib Ideas?

[mhbaseball]

I have never cooked pork ribs and got some from some hogs we killed in the freezer and wanted to cook them soon.

Figured I would ask the GS for some marinades/seasoning suggestions

I WILL BE COOKIGN THEM ON THE GRILL AND NOT USING A SMOKER


Thanks in advance guys.

[Mayhem]

spare ribs not baby backs right. gonna be tough to cook them on the grill.

[glen]

Low indirect heat with a rub that has dry mustard and brown sugar

[Sackett]

Thaw, then rub down with some preserves. I use my MIL'S STRAWBERRY-FIG. You can use Apple, grape, strawberry, mesquite-bean, whatever. Then coat generously with the rub of your choice. Wrap in foil and let marinate overnight in the fridge. Get your grill hot and put directly over Flame to sear. About 3 minutes/side should work, then move the ribs to the side of the grill where you can turn direct heat off. Turn your other burner/s to low and cook till the inside temp is 170, basting with melted butter and the dry rub you used intermittently.. Take off and let em rest before cutting.

[jetlag887]

The best ribs I ever ate were coated with brown sugar, a little galic pepper and then wrapped in foil. Put on a fire for 20 minutes then flipped over for another 20 minutes then placed in the oven at 300 degrees for an hour, or until bone pulls out.

[RiverRat1]

Oh man, wild pork ribs are my favorite.

I use lots of fresh ground black pepper, garlic, course salt, and thyme. And sometimes red pepper and onion powder.

Cook them right over the coals (medium) or gas on low. I cook them half way, then baste with good BBQ sauce. Cook 10-15 more minutes then wrap in foil. Once in foil only flip once because the burn they gets through the foil adds a lot of great taste IMO.

[mhbaseball]

great ideas guys...I am going to have to try the last 2 posts. THanks and keep em coming, I am new to cooking ribs

[BigL]

avoid sugar and sauces since you're going to cook them on a grill. The sugar in both will carmalize and/or burn if you're not careful. If you wrap them in foil it prevents it. I still don't recommend it though.

Remove membrane off the back, season both sides, cook bone side down to protect the meat from the heat, cook around 225-250 for about 3-4 hours. HawgRub seasoning from sponsor HawgLite is the way to go. No sugar in it.

[CaptainDave]

If you are using a direct flame.

I would recommend either pressure cooking, boiling, or baking them for a little while first. Not longer than about 5-8 or minutes for the pressure cooker or 15-20 in the oven wrapped in foil, depending on size of ribs. Pressure cooker is better imo, but not required.

Then let them cool and put them on the grill for a few minutes and baste with favorite bbq sauce. They will come off the grill fall off the bone tender. That's a trick a lot of people use. One problem using open flame is you can dry them out trying to get the meat cooked. If you pressure cook, bake, or boil a little first, the meat goes on the grill tender and is already 80 percent cooked.

[tkuehn5410]

good bbq ribs can't be done on a grill. You'd be better served to boil them for 2 hours and then throw them on a smoky grill for an hour and mop with some sauce.

[mhbaseball]

good bbq ribs can't be done on a grill. You'd be better served to boil them for 2 hours and then throw them on a smoky grill for an hour and mop with some sauce.

Some of the best ribs i have eaten were done on a grill. I didn't even think to ask my buddies who cooked them last year. They cooked them in foil is all I know.

THanks for the replies guys...I have an oven/grill to work with, I know it will be tough but I am willing to try

[Jaybo31]

Boil them then soak in zesty Italian then deep fry. Sounds weird but they were pretty dang good!

[Tubby]

This is the way I do them... not saying it's the best way, just my way. (Yes, I cheat and wrap them with foil)

Room temperature ribs
remove the white membrane/skin on the bone side (I use catfish skinning pliers)
cut "X's" along the bone side and meat side. (helps the seasonings get deeper into the meat)

The following is done one side at a time: (I do the bone side first)

Coat with mustard & Lea & Perrin's THICK Worcestershire sauce then rub in. (more mustard than L&P [this is your seasoning "glue"])
Tablespoon of brown sugar
Blaze
Black Pepper
Garlic (optional)

Mix in a cup: (red SOLO cup for example)

Sweet Baby Ray's BBQ sauce 3/4 full
appx. 3 Tablespoons of L&P THICK sauce
Brown Sugar
Blaze
Black Pepper
Then fill to almost full with your favorite beer!

Mix all together...

Grilling:
Grill BONE SIDE down over medium heat for 10-15 minutes, flip
Grill MEAT SIDE down over medium heat for 10-15 minutes.

Bring off the fire and place BONE SIDE down on a sheet of foil. Coat the meat side liberally with the BBQ sauce concoction. Wrap it completely with the foil.

Place back onto the pit BONE SIDE down, over medium/medium low heat for about an hour.



This is how I cooked them this weekend. We did not have any Brown Sugar or Garlic and they still came out awesome! The only complaint there was is that we didn't grill extras for everyone to take home leftovers!

We even had what few leftover for pre-breakfast before the breakfast burritos!

[BigL]

Man y'all are killing me with the boil them comments. You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup or stew. That's because water is a powerful solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew. Try this next time you boil a rack, don't put any sauce on the ribs and just eat it out of the water and tell me what you think of the ribs. Are you talking about how good they are because of the flavor of the meat or is it the sauce you are using?

Wrapping in foil stops the smoking/grilling process and begins the steaming process. I'm normally opposed to this too but for ribs I can make a rare exception if you don't overdo it. In fact most people in BBQ competitions do this for the last 30 min of cooking with some apple juice as they think it gives them a competitive advantage getting some steam in the ribs and making the meat softer. No more than 30 min though. Too long and you have mushy, washed out ribs similiar to boiling them.

If you need a crutch, do grill for first hour. Try to do indirect heat and use hickory wood chips. After the first hour pull from grill and cook in oven at 250 until done. You'll have a little smoke flavor for that first hour and you won't burn them. The meat will also retain all the flavor this way instead of using water/steam to break down the meat and wash most of the flavor away.

[BigL]

In your situation with only a grill here's how I would do it:

1. Put charcoal on one side of the grill and a small pan with water on the other. This allows you to move the ribs around for direct/indirect heat. The water isn't enough to steam and wash out the ribs but helps keep the temp inside the grill at 212. Use hickory wood chips for smoke.
2. Prep ribs - wash ribs, pat dry with paper towels, remove membrame from back and trim the hard fat off. wash and pat dry again.
3. Lightly coat ribs in veg oil (maybe 1-2 TBSP per side).
4. Rub ribs with good dry rub like HawgRub. Use enough to coat surface but not too much. You still want to be able to see the meat. Let sit in refrigerator between 1-8 hours.
5. Before cooking pull ribs out of fridge and let sit out for 30 min to get to room temp
6. Cook bone side down above pan of water
7. If you want to put sauce on them, once ribs are done lightly coat with sauce and put above direct heat for 10-15 min.
8. Pull off grill and let meat rest 5-15 min before serving
enjoy.

I'm a big rib eater and it's all about the taste of the meat to me. The ribs should stand alone and any rub should compliment the taste of the meat. If done right, no sauce needed to cover the lack of taste!