Savin' Private Porky

[FireBrewer]

Yesterday at work out resident cook (good guy, mediocre skills, and the only one with enough patience to cook for 16 complainers EVERY shift) bought 4 packers of spares for dinner. At about 5pm he opened two of the shrink-wrap packs and threw 'em right on the grill and walked back in side. At about 5:01pm I noticed a ton of smoke coming out of the grill...opened it and removed the spares from the crematorium. :shock: Cut the heat back, and did the best I could with them (I help out in the kitchen where I can).

For the second set of two I offered to cut 'em up and take care of them, to which he agreed. I did a St. Louis cut on both, rubbed 'em both with a makeshift salt/pepper/cayenne/brown sugar/dry mustard mixture, and threw 'em on. Sauced 'em afterward. My set of ribs went faster at the table. :razz:

I got compliments on the rub but admittedly they were pretty tough; of course, you can't put good ribs on the table in an hour.

I'm dragging my smoker in next Sunday to let 'em taste what ribs taste like with some rub and 3-2-1. 8-)

I've never grilled ribs before. If you can't do 'em in the smoker, how can you do them reasonably well?

[sampson]

I'd say to setup the grill as an indirect cooker by only heating up one side. Then put your meat on the other side. Also add some smoke by making an aluminum foil pouch filled with chips and a few holes pierced in it and placing that pouch over the flames. Back before I had a real smoker I did them this way often, not the same but better than nothing...

[Divemaster]

I'd say to setup the grill as an indirect cooker by only heating up one side. Then put your meat on the other side. Also add some smoke by making an aluminum foil pouch filled with chips and a few holes pierced in it and placing that pouch over the flames. Back before I had a real smoker I did them this way often, not the same but better than nothing...
I agree with Sampson... Make up a smoke bomb and do it indirectly...

[Arlin_MacRae]

There are several recipes for direct-grilled ribs from south of the border. They're not low and slow at all but they are tasty!

http://www.epicurious.com/recipes/food/views/GRILLED-PORK-RIBS-WITH-TAMARIND-RECADO-12682

[Monty]

if you don't have any indirect heat on that grill, finish them low and slow in the oven on 225

[OSD]

I'd say to setup the grill as an indirect cooker by only heating up one side. Then put your meat on the other side. Also add some smoke by making an aluminum foil pouch filled with chips and a few holes pierced in it and placing that pouch over the flames. Back before I had a real smoker I did them this way often, not the same but better than nothing...

Probably the best and easiest way to do them on a grill:-D

[trp1fox]

According to many TV experts the best way to get tender ribs off the grill is to par boil them first. Give it a try...I dare you.

[CaptGrumpy]

According to many TV experts the best way to get tender ribs off the grill is to par boil them first. Give it a try...I dare you.


Larry beat me to it!!!:twisted:
Boil the crap out of them with liquid smoke in the water!!!:lol::lol::lol::lol::lol::lol::lol::lol:
You can't do spares in an hour and have them tender. I have cheated once and put them on the grill for an hour with a lot of smoke and then pulled them, sliced them into individual ribs , sauced them in a pan and cooked them in the oven at 450 degrees for about an hour and had them come out falling off the rib bone. That is as close to boiling as I will ever get!

[HB-BBQ]

I heard this is the best way to cook ribs. Chili's does thier's this way so it must be good right?

Watch your eyes folks, don't say I didn't warn you first :twisted:


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[icemn62]

I used to grill my ribs until I learned the real way to cook them. Your co-workers are going to love your ribs if they are used to grilled ribs.

[Crüe-B-Cüe]

According to many TV experts the best way to get tender ribs off the grill is to par boil them first. Give it a try...I dare you.

On Fox News Monday morning they had a guy on showing how to cook ribs. He boiled them in beer. I guess beer is better than water.

[Bigmista]

Do the Alton Brown Method in foil in the oven. Good Ribs. Just don't call them BBQ.

[Norcoredneck]

Inderect, then foil, then back on grill to sauce. Btter than vending machines.

[eagle697]

Do the Alton Brown Method in foil in the oven. Good Ribs. Just don't call them BBQ.
These are the best non bbq ribs i have tried.

[JohnMcD348]

I heard this is the best way to cook ribs. Chili's does thier's this way so it must be good right?

Watch your eyes folks, don't say I didn't warn you first :twisted:


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Oh yeah, now you're talkin. That's some good eating right there.

[McClung]

Like BigMista said, foiled in the oven then finish off on the grill to mark them. Man, your house sounds rough! When my crew gets to whiney and wants me to cook I'll have them come up with a theme and then divide up dishes so everyone cooks something. I do the grilling though so that it gets done right. I'm really tossing around building a UDS for work!

[bbqanthony]

If all you have is a grill, one trick is to cook them bone-side down for virtually the entire time. The bone protects the meat from the heat, and the bone gets real hot and cooks the meat from the inside. Before I learned low and slow this is how I did it and got good results, at least by my old standards. Only flip them at the very end to put a quick sear on the meat side.

[FireBrewer]

Boil the crap out of them with liquid smoke in the water!!!

Someone on the shift did mention boiling...I think my response was something along the lines of "are you farking kidding me?!" :razz:

You can't do spares in an hour and have them tender.That's exactly what I told them. Ribs require time.

Do the Alton Brown Method in foil in the oven. Good Ribs. Just don't call them BBQ.

Check. Thanks!

If all you have is a grill one trick is to cook them bone-side down for almost the entire time.

Ok. Thanks!

Man, your house sounds rough! When my crew gets to whiney and wants me to cook I'll have them come up with a theme and then divide up dishes so everyone cooks something. I do the grilling though so that it gets done right. I'm really tossing around building a UDS for work!

Yeah, there's 16 of us there, 12,000 calls a year. Chaotic at best. :razz: Wish we had some quality BBQ gear there but you know the offgoing shift will destroy it and the ongoing shift will blame us for it. :wink:

Thanks guys, will check out Alton Brown's info.

[McClung]

Oh you got the folks who can't clean the grill or utinsels when they're done too huh? At least there is only 6 of us on, 16 would require a lot more grill space than we got, of course a UDS would take care of that! Chef was wanting to come up with a reward for top crew so I told him to bring his egg in and I'd cook something up for them!

[FireBrewer]

Oh you got the folks who can't clean the grill or utinsels when they're done too huh? At least there is only 6 of us on, 16 would require a lot more grill space than we got, of course a UDS would take care of that!

That's a good idea, could build a UDS and drag it in. We just have a 4-burner gasser. Grill gets a weekly every week but you're right, typically it's a mess. :roll: :wink:

As luck had it, Food Network had the Good Eats Rib episode, to which I watched and took notes. :biggrin: Gave it a test-run at home yesterday with a packer of spares I stashed in the freezer over the winter, turned out pretty well.

Thanks again, guys!

[FireBrewer]

A little pr0n from the "test run" (that's my excuse anyway...I'll take any excuse I can get to get some ribs on the table :biggrin:) :

http://i82.photobucket.com/albums/j269/FireBrewer/BBQ/IMG_0246.jpg

Thanks again!

[Cabntmkr1]

According to many TV experts the best way to get tender ribs off the grill is to par boil them first. Give it a try...I dare you.
Yeah! Boil 'em! That'll learn him!:twisted:

[McClung]

Those turned out looking pretty darn good! You do those at the station?

[FireBrewer]

Those turned out looking pretty darn good! You do those at the station?

Thanks! Nah, did 'em at home the other day. Had a frozen packer of spares in the freezer and was itching for some ribs and didn't have 6 hours to do 'em. :-D Working next Sunday, which is usually pretty slow, will probably do some ribs and post some BBQ pron (if I can keep their grubby mitts off 'em long enough to get a pic :wink: )

[jestridge]

According to many TV experts the best way to get tender ribs off the grill is to par boil them first. Give it a try...I dare you. Not boil pressure cook the pee out of them they fall off the bone add some liquid smoke of course

[McClung]

I bet there's no belly aching around the house on Sunday then!