Cookin Ribs

DevineSwine · 02-14-2011, 09:08 PM

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.

btcg · 02-14-2011, 09:14 PM

Real BBQ is indirect.

Mister Bob · 02-14-2011, 09:21 PM

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.

J'ville Grill · 02-14-2011, 09:21 PM

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.

DevineSwine · 02-14-2011, 09:21 PM

That's avery valid point you make.

Ag76 · 02-14-2011, 09:29 PM

Quote:

Originally Posted by DevineSwine

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.

DevineSwine · 02-14-2011, 09:38 PM

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?

btcg · 02-14-2011, 09:42 PM

Quote:

Originally Posted by DevineSwine

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.

DevineSwine · 02-14-2011, 10:13 PM

Hey thanks a lot fellas gonna try that 3 2 1 method

Ag76 · 02-14-2011, 10:48 PM

Quote:

Originally Posted by DevineSwine

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.

martyleach · 02-14-2011, 11:04 PM

Quote:

Originally Posted by Ag76

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.

OneHump · 02-14-2011, 11:59 PM

Hey it's Marty from down the road! Howdy neighbor.

Hub · 02-15-2011, 06:26 AM

"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.

Dustin D · 02-15-2011, 07:26 AM

Quote:

Originally Posted by j'ville grill

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^

HeSmellsLikeSmoke · 02-15-2011, 07:31 AM

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.

02-14-2011, 09:08 PM	#1
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	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.

02-14-2011, 09:14 PM	#2
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Real BBQ is indirect. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

02-14-2011, 09:21 PM	#3
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

02-14-2011, 09:21 PM	#4
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	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. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

02-15-2011, 06:26 AM	#13
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	"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. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

02-14-2011, 09:38 PM	#7
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	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?

02-14-2011, 10:13 PM	#9
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	Hey thanks a lot fellas gonna try that 3 2 1 method

02-14-2011, 11:59 PM	#12
OneHump Full Fledged Farker Join Date: 08-15-10 Location: Danville, CA Downloads: 0 Uploads: 0	Hey it's Marty from down the road! Howdy neighbor.

02-15-2011, 07:31 AM	#15
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 02-15-2011 at 07:55 AM..

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Just who you cookin' for, anyway?	Dave Russell	Q-talk	27	07-25-2010 02:46 PM
cookin them ribs and dessert w/pron	EatonHoggBBQ	Q-talk	9	05-26-2009 09:09 PM
Did some cookin	Norcoredneck	Q-talk	10	08-23-2008 09:25 AM
What's Cookin'?...	JD McGee	Q-talk	41	09-24-2007 06:17 PM