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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-14-2011, 09:08 PM   #1
DevineSwine
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Default Cookin Ribs

I have always cooked ribs direct over my charcoal and was wondering if indirect was worth trying? Will I still get the nice color and a little char on my sauce.
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Unread 02-14-2011, 09:14 PM   #2
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Real BBQ is indirect.
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Unread 02-14-2011, 09:21 PM   #3
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You'll still get great color and the ribs will be much more tender. If you want char, you can always hit it quickly on direct heat right at the end.
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Unread 02-14-2011, 09:21 PM   #4
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I wouldn't sauce 'em until there about completely done. You could do them indirect till there done then sauce them over direct to set the sauce.
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Unread 02-14-2011, 09:21 PM   #5
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That's avery valid point you make.
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Unread 02-14-2011, 09:29 PM   #6
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Quote:
Originally Posted by DevineSwine View Post
I have always cooked ribs direct over my charcoal and was wondering if indirect was worth trying? Will I still get the nice color and a little char on my sauce.
Indirect cooking is far superior for ribs. Check out KCQuer's Roadmap to the QTalk Forum that is posted with a sticky at the top of this forum. Check out the 3-2-1 Method for cooking spare ribs, and the 2-2-1 method for cooking baby backs. While there are certainly other methods that work well, these are excellent and turn out good ribs every time.
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Unread 02-14-2011, 09:38 PM   #7
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I seem to pick up on mixed reveiws on the end result of ribs. I have heard people say that they should fall off the bone while others say there should be some resistance. What do judges look for?
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Unread 02-14-2011, 09:42 PM   #8
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Quote:
Originally Posted by DevineSwine View Post
I seem to pick up on mixed reveiws on the end result of ribs. I have heard people say that they should fall off the bone while others say there should be some resistance. What do judges look for?

Comp rib: needs a little pull to it.

Home rib: a little pull, or fall of... both are good.
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Unread 02-14-2011, 10:13 PM   #9
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Hey thanks a lot fellas gonna try that 3 2 1 method
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Unread 02-14-2011, 10:48 PM   #10
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Quote:
Originally Posted by DevineSwine View Post
Hey thanks a lot fellas gonna try that 3 2 1 method
Hope you like them. Remember that the times are to be used as guidelines only. Actual times can vary by quantity of meat on your pit, size of ribs, outdoor temp, etc.

Your pit temp for this method should be ~ 225.
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Unread 02-14-2011, 11:04 PM   #11
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Hope you like them. Remember that the times are to be used as guidelines only. Actual times can vary by quantity of meat on your pit, size of ribs, outdoor temp, etc.

I agree about being careful with 3-2-1. Keep an eye on them as you are in the third hour. You may need to foil early depending on your rig.
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Unread 02-14-2011, 11:59 PM   #12
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Hey it's Marty from down the road! Howdy neighbor.
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Unread 02-15-2011, 06:26 AM   #13
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"Fall off the bone" ribs are what chain restaurants push because it takes no skill whatsoever to cook them that way. When the meat falls off the bone it is overcooked and mushy, suitable for baby food. The restaurants keep 'em hot for hours then slather on gallons of bright red sauce to give them some taste. Puke.

Please try the suggested 3-2-1 method (it's a classic) until you're getting ribs that still have the flavor of meat, pull away from the bone, and aren't overpowered by sauce. You'll never go back to burning them over the coals again.
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Unread 02-15-2011, 07:26 AM   #14
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Quote:
Originally Posted by j'ville grill View Post
i wouldn't sauce 'em until there about completely done. You could do them indirect till there done then sauce them over direct to set the sauce.
^this^
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Unread 02-15-2011, 07:31 AM   #15
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I don't use foil any more. Try it a few times and then cook a few times like Brother Donnie shows in this great video he produced.

http://wn.com/popdaddys_hot_and_fast...ng_ribs_method

There is a treasure of information buried within. You will see for yourself what a properly cooked rack looks like.
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