BBQ'ing rookie here

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MickZagger

MickZagger

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How should I do these ribs? Am I supposed to boil them first?
 
https://www.google.com/#sclient=psy...14,d.cGE&fp=e6414ba5bb8e8e71&biw=1680&bih=904

Best way is to pick a recipe and try it. If you don't like it try something else. After you find something you like and can repeat successfully start to experiment a little here and there and adjust to your taste. It's all about finding what you like and being able to duplicate it.

DON'T LISTEN TO PEOPLE WITH CRAZY RECIPES. You'll get people to tell you to pour coke in the sauce or rub a salmon's head on the ribs and other "secret family recipes." Fuck all that. Keep it basic, keep it simple. After you master that then try adding or improving.

Best tip: Use top quality spices. Go to http://www.penzeys.com/ they have stores in the Portland area. Store spices are not very good. They don't cost that much but the layers of flavors they add is incredible.
 
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Also if you're not that good in the kitchen watch a youtube video on how to BBQ ribs.

Have fun!
 
Should I marinate it in the sauce, or just the spices and then add the sauces after you BBQ.
 
MickZagger said:
Should I marinate it in the sauce, or just the spices and then add the sauces after you BBQ.
Click to expand...

First you want to peel the thin film layer off of the concave bone side. It comes right off. Second, rub the whole thing with a good dry rub. There are tons of good dry rub recipes on the internet. I do brown sugar, sage, oregano, smoked spanish paprika, thyme, pepper, salt, garlic powder, chili powder. Let that sit on it for a while and then grill the damned things. With ribs, "slow and low" is a good idea. I usually turn one half of the grill on high heat and the other half off completely. Place the ribs above the side that is turned off, meat side up. And then leave the thing alone for about an hour. At this point, you can add your bbq sauce. If you put it on earlier, the sugars in the sauce will burn. Sauce them up and cook for another 25-30 minutes. Voila.

Also, if you have a propane grill, you can still get smoky flavor by making a smoke pouch. Just cut small branches of a tree into tiny pieces, soak in water for a while, wrap them up in a tin foil ball and throw it directly into the flame.

Just my thoughts.
 
MickZagger said:
Should I marinate it in the sauce, or just the spices and then add the sauces after you BBQ.
Click to expand...



Always cook just one or two ribs at first. Especially if you're new to BBQ'ing. You need to learn how long to cook and what over cooking and under cooking looks like. Even after you get your cooking timing down don't throw all the ribs on the BBQ at once. If you go in the house to get a beer or get to talking to someone you can burn all your meat up.
 
handclap problematic said:
First you want to peel the thin film layer off of the concave bone side. It comes right off. Second, rub the whole thing with a good dry rub. There are tons of good dry rub recipes on the internet. I do brown sugar, sage, oregano, smoked spanish paprika, thyme, pepper, salt, garlic powder, chili powder. Let that sit on it for a while and then grill the damned things. With ribs, "slow and low" is a good idea. I usually turn one half of the grill on high heat and the other half off completely. Place the ribs above the side that is turned off, meat side up. And then leave the thing alone for about an hour. At this point, you can add your bbq sauce. If you put it on earlier, the sugars in the sauce will burn. Sauce them up and cook for another 25-30 minutes. Voila.

Also, if you have a propane grill, you can still get smoky flavor by making a smoke pouch. Just cut small branches of a tree into tiny pieces, soak in water for a while, wrap them up in a tin foil ball and throw it directly into the flame.

Just my thoughts.
Click to expand...

Thanks for the tips. I'm gonna try your rub. BTW, I'm doing it old school style with my basic coal BBQ.
 
SlyPokerDog said:
Always cook just one or two ribs at first. Especially if you're new to BBQ'ing. You need to learn how long to cook and what over cooking and under cooking looks like. Even after you get your cooking timing down don't throw all the ribs on the BBQ at once. If you go in the house to get a beer or get to talking to someone you can burn all your meat up.
Click to expand...

Yeah, I think I'll do that so I can get the timing down.
 
handclap problematic said:
First you want to peel the thin film layer off of the concave bone side. It comes right off. Second, rub the whole thing with a good dry rub. There are tons of good dry rub recipes on the internet. I do brown sugar, sage, oregano, smoked spanish paprika, thyme, pepper, salt, garlic powder, chili powder. Let that sit on it for a while and then grill the damned things. With ribs, "slow and low" is a good idea. I usually turn one half of the grill on high heat and the other half off completely. Place the ribs above the side that is turned off, meat side up. And then leave the thing alone for about an hour. At this point, you can add your bbq sauce. If you put it on earlier, the sugars in the sauce will burn. Sauce them up and cook for another 25-30 minutes. Voila.

Also, if you have a propane grill, you can still get smoky flavor by making a smoke pouch. Just cut small branches of a tree into tiny pieces, soak in water for a while, wrap them up in a tin foil ball and throw it directly into the flame.

Just my thoughts.
Click to expand...

That's a little advanced for a newbie bbq'er.

Try it if you're brave but for a first timer my suggestion is to keep it really simple. Buy a bottle of BBQ sauce from the store and a few spices if you need them.

Marinate half, don't marinate the other half. Some people like a burnt/caramelized crust of sauce on their meat. Some don't. I suggested try it both ways and find out what you like. Again, for new BBQ'ers learning to cook the meat is more important than learning to flavor it. Once you learn to cook it and how you like it you can then start to experiment with homemade sauces, rubs, and techniques.
 
MickZagger said:
Thanks for the tips. I'm gonna try your rub. BTW, I'm doing it old school style with my basic coal BBQ.
Click to expand...

I honestly have never tried ribs on charcoal. Not sure how to keep them away from direct heat that way. I would definitely read up on that a bit if I were you.
 
Low heat with the coals?

I BBQ a little bit, but nothing complex like ribs. Usually just hamburgers and fish.
 
I was just reading that about.com one.

I'm definitely going to take the low and slow approach as I'm trying to impress someone and I don't want to completely fuck it up.
 
I'm going to cook them with water in a pan underneath and spray them with apple juice.
 
handclap problematic said:
First you want to peel the thin film layer off of the concave bone side. It comes right off. Second, rub the whole thing with a good dry rub. There are tons of good dry rub recipes on the internet. I do brown sugar, sage, oregano, smoked spanish paprika, thyme, pepper, salt, garlic powder, chili powder. Let that sit on it for a while and then grill the damned things. With ribs, "slow and low" is a good idea. I usually turn one half of the grill on high heat and the other half off completely. Place the ribs above the side that is turned off, meat side up. And then leave the thing alone for about an hour. At this point, you can add your bbq sauce. If you put it on earlier, the sugars in the sauce will burn. Sauce them up and cook for another 25-30 minutes. Voila.

Also, if you have a propane grill, you can still get smoky flavor by making a smoke pouch. Just cut small branches of a tree into tiny pieces, soak in water for a while, wrap them up in a tin foil ball and throw it directly into the flame.

Just my thoughts.
Click to expand...

This is excellent advice.

My rub is made of chili powder, cayenne pepper, garlic powder, black pepper, and smoked paprika. I don't measure it. I just mix it up in a coffee cup so there looks like enough. Heavy on the garlic powder. Least on the black pepper.

If you like it really spicy, then more cayenne pepper will do it.

I have a 3 burner gas grill. I turn on only the right burner as low as possible. I get about 200-225 degrees after the grill warms up 15 minutes. I do the smoke pouch over the right burner.

I cook the meat on the far left side, as far away from the flames as possible.

After the first two hours, I drizzle the meat with my own concoction. In a coffee cup, I put about 2 tbsp of catsup, a squeeze of my favorite bbq sauce from the bottle, some crushed red pepper flakes, and some more cayenne and paprika. I add 80% apple cider vinegar and mix it up really good. Every 30 minutes, I open the grill and brush the meat with the drizzle.

Cooking time is from 10AM to 6PM. A LONG time. You can probably get away with noon to 6PM.

Attached photo is a ~2.5lb pork tenderloin done this way. I've done turkey breast and other meats the same way. Always juicy and tender.
 

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handclap problematic said:
Second, rub the whole thing with a good dry rub.......
Click to expand...

Here's my personal rub recipe (it makes a good bit) which always gets rave reviews when I package and send out as Christmas stocking stuffers.

No charge. ;)

1/2 Cup paprika
3 Tbs. cayenne pepper (or less to suit)
5 Tbs. freshly ground black pepper
6 Tbs. garlic powder
3 Tbs. onion powder
6 Tbs. salt
2 1/2 Tbs. dried oregano
2 1/2 Tbs. dried thyme

Directions:

In a medium bowl, combine all the ingredients.
Mix well and store in a cool, dry place in an airtight container.
Rub on beef, chicken or pork at least 30 minutes before cooking or grilling.
 
So I got a pre-made rub, a highly recommended sauce, some twice baked potatoes and asparagus. I'm about to BBQ like bad A mofo!!!
 
How do you go about peeling this thin layer on the bone side?
 
I use a filet knife. The blade is like 7" long, but maybe 1/2" tall. Easy to get it under the cartelige and get it started. If its slippery, use a little bit of paper towel to grab it. It should peel off.
 
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k, cool. I got it started and it peeled right off fairly easily. I assume that its important to do that?
 
I'm thinking being a grill-meister might be a good addition to my ever expanding 'game'.
 
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