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el luchador
03-26-2018, 12:09 PM
TLDR grilled pork spare ribs and they were the best me and my wife have ever had.
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I've been disappointed in ribs in the past. possibly my least favorite bbq item to cook. It would be better if I sauced and used sugar in my rub but I don't .
the problem I had was I feel spares are too fatty.

so I got to thinking - I've always grilled Tablitas - matter of fact, that's my go to meat for grilling.
Tablitas, aka flanken cut ribs, aka Korean ribs, are beef short ribs cut across.

so I was thinking, if I grill tablitas and they come out AMAZING, even though beef short ribs are usually smoked for 6+ hours,

why cant I just grill Pork spareribs?

well, I gave it a go since I only had $10 to lose if it didn't come out well.
I grilled on the kettle o(ver direct heat of course), for about 30-40 minutes.

simple wet rub mostly salt and cayenne

oh man. the smell coming off the grill was amazing. the ribs looked perfect.

now the taste. I didn't even let them rest. I took one bite and knew I had it- juicy, tender, and most importantly MEATY.

my wife liked it so much she has asked me to always grill ribs from now on.

how fun is it to experiment with bbq.

Nuco59
03-26-2018, 12:25 PM
Funny you bring this up. This past weekend, I HAD scheduled myself to cook at least one rack of loin backs on my cobbled together Schwenken/ tripod grill.

It got preempted by (another) brisket cook for a family member. I figured I'd try again next Saturday.

An hour you say? That changes things - it stays light late enough for me to give it a shot during the work week. Well- after the scheduled rains pass, anyway.

Thanks!

el luchador
03-26-2018, 12:32 PM
correct. it was about an hour from start to finish.

do it just as an experiment because I have seen people do hot n fast ribs in two hours and not be happy.

Im planning to try this with brisket point next. I feel like a good prime point has enough fat to stand up to a quick grill -maybe .

edit: also I grilled with straight lump charcoal and no wood chunks

CptKaos
03-26-2018, 12:45 PM
I have grilled baby backs many times with good results, spares I havent been inclined to.
Due to fat content they need time to render IMHO

Larry

dgaddis1
03-26-2018, 01:18 PM
We tried this recipe once and it was awesome. Cooked on my Egg, indirect, 500*F for about 20mins I think it was. They were AWESOME! We used baby backs tho.

http://www.myrecipes.com/recipe/grilled-italian-spareribs

My cook ::

https://i.imgur.com/0sXjUfFh.jpg

https://i.imgur.com/BRAcQADh.jpg

el luchador
03-26-2018, 02:26 PM
I have grilled baby backs many times with good results, spares I havent been inclined to.
Due to fat content they need time to render IMHO

Larry

I'll have to try it with babybacks. with less fat,my concern is how it would hold up to high heat but its good to know someone else has done it.

el luchador
03-26-2018, 02:34 PM
We tried this recipe once and it was awesome. Cooked on my Egg, indirect, 500*F for about 20mins I think it was. They were AWESOME! We used baby backs tho.

http://www.myrecipes.com/recipe/grilled-italian-spareribs

My cook ::






thanks for posting. Before I did it , I looked for grilled recipes for days and all the "grilled ribs " recipes I found were actually slow smoked methods.

dgaddis1
03-26-2018, 02:45 PM
thanks for posting. Before I did it , I looked for grilled recipes for days and all the "grilled ribs " recipes I found were actually slow smoked methods.

We totally just stumbled across that recipe, my wife found it in one of her magazines (southern living maybe?) and said 'hey these look good, lets try 'em'.

EDIT to add, I don't think we chilled overnight with the rub.

pjtexas1
03-26-2018, 02:50 PM
i don't believe you... just kidding. :wink:
i have done baby backs by accident in 90 minutes (new cooker and bottom rack was way hotter than i thought). i have done brisket at 380-400 and it was really good. probably took less than 4 hours if i remember correctly.

gtr
03-26-2018, 05:16 PM
Sounds great!

I really like threading ribs onto a rotissirie and cooking 'em like that. They can be done in 1-2 hours. Really good - esp. if you baste with bacon grease.

pjtexas1
03-26-2018, 05:20 PM
Sounds great!

I really like threading ribs onto a rotissirie and cooking 'em like that. They can be done in 1-2 hours. Really good - esp. if you baste with bacon grease.

Bacon grease is cheating. :heh:

Sent from my SM-G955U using Tapatalk

el luchador
03-26-2018, 09:51 PM
i don't believe you... just kidding. :wink:
i have done baby backs by accident in 90 minutes (new cooker and bottom rack was way hotter than i thought). i have done brisket at 380-400 and it was really good. probably took less than 4 hours if i remember correctly.


:rockon: brisket point is next.

actually, tomorrow I grill some regular short ribs that I'll cut into individual bones before grilling.

I'll do the point this weekend. maybe I'll get scientific about it and shoot for 450 degree temps.

blazinfire
03-26-2018, 10:23 PM
Hmmm interesting... well next time I get a refill on my propane tanks.. I know what's going on the gasser :)

ssv3
03-26-2018, 11:20 PM
Quite tasty actually. :becky: I do it all the time

Center cut with band saw, skewered and grilled on open face pit for about 20 mins.

https://i.imgur.com/AqpswHwh.jpg

https://i.imgur.com/cnPUfIOh.jpg

https://i.imgur.com/MsCMrH1h.jpg

https://i.imgur.com/rL4ypNRh.jpg

Czarbecue
03-27-2018, 06:45 AM
My mom has been doing that for decades. Reminds me of the Chinese spare ribs you get at the mom and pops.

el luchador
03-27-2018, 08:57 AM
Quite tasty actually. :becky: I do it all the time

Center cut with band saw, skewered and grilled on open face pit for about 20 mins.



https://i.imgur.com/cnPUfIOh.jpg






now that's pretty. is that , what, 5 different meats? :rockon:

ssv3
03-27-2018, 11:00 AM
now that's pretty. is that , what, 5 different meats? :rockon:

Usually a variety.

https://i.imgur.com/ApSX1jih.jpg

Over open flames

https://i.imgur.com/YXZ6Zx7h.jpg

Fish too

https://i.imgur.com/DSNABx5h.jpg

el luchador
03-27-2018, 12:10 PM
@ssv3

nice. lotsa real estate on that pit. DIY?

smoke ninja
03-27-2018, 03:57 PM
On my 007 live fire drum ribs cook in under 90 minutes. Its a raised direct heat with lots of infrared energy. Temps are probably 350+ (just a guess ive never measured). The ribs have a great texture and its nice to have a short cook option but they are not the smokiest.

ssv3
03-27-2018, 11:26 PM
@ssv3

nice. lotsa real estate on that pit. DIY?

48" open face grill my bro fabbed for himself. Made out of 1/4" steel with a 100lb roti. Pretty sweet rig. I'm eventually getting one but I want a 36" -er

https://i.imgur.com/HXm8fG6h.jpg

https://i.imgur.com/PybtDi8h.jpg

https://i.imgur.com/2bL4aBKh.jpg

https://i.imgur.com/U4yM650h.jpg

https://i.imgur.com/kHZuZUth.jpg

https://i.imgur.com/W07QfGkh.jpg

https://i.imgur.com/DOZ5Je1h.jpg

https://i.imgur.com/wh9ouDYh.jpg

el luchador
03-27-2018, 11:44 PM
@ssv3

thanks for posting the pics. nice fab work.

dgaddis1
03-28-2018, 05:53 AM
Yeah that thing is awesome!

napp37
03-28-2018, 01:21 PM
I grilled spareribs for 30 years before I ever owned a smoker. I cut them into individual ribs; and season only with salt and pepper before grilling. Low heat on fire and turn them constantly...you cannot walk away and leave them for any length of time. When cut individually, each rib takes on that beautiful charred look all around. Sometimes, I think I actually prefer them done this way as opposed to traditional BBQ.

el luchador
03-29-2018, 12:00 PM
I grilled spareribs for 30 years before I ever owned a smoker. I cut them into individual ribs; and season only with salt and pepper before grilling. Low heat on fire and turn them constantly...you cannot walk away and leave them for any length of time. When cut individually, each rib takes on that beautiful charred look all around. Sometimes, I think I actually prefer them done this way as opposed to traditional BBQ.

:amen: :amen:

thanks for posting. for the first time ever my wife is bugging me to cook ribs. so I bought some yesterday and cut them up into two ribs each and into the marinade. I cant wait to grill them up today.

Forrestbro
03-29-2018, 04:52 PM
Looking at these mouth watering rib pics reminds me of grilled pork chops. Grilled hot and fast - crispy outside while tender and juicy inside. I'll have to try this with some baby backs. Mmmmm!

el luchador
03-30-2018, 07:35 PM
Looking at these mouth watering rib pics reminds me of grilled pork chops. Grilled hot and fast - crispy outside while tender and juicy inside. I'll have to try this with some baby backs. Mmmmm!

let us know how it goes.

One Drop
04-01-2018, 04:54 AM
I've never done them grilled myself but have eaten them done that way very often in Spain, absolutely delicious.

Very little smoke flavour but that's not the point, they get tons of grill flavour and the seasoning is meant to stand alone.

Very cool setup there. I use the same type skewers but with a simple Middle Eastern style stainless steel grill, super efficient and compact, can be put on a table or stand, and dirt cheap if you can find a Middle Eastern grocery that sells them. Look for Mangal grills if you do an Internet search.

It looks something like this :

https://www.amazon.com/Stainless-Steel-Charcoal-Portable-Mangal/dp/B00BTKZ15O

el luchador
04-01-2018, 10:15 PM
I've never done them grilled myself but have eaten them done that way very often in Spain, absolutely delicious.

Very little smoke flavour but that's not the point, they get tons of grill flavour and the seasoning is meant to stand alone.

Very cool setup there. I use the same type skewers but with a simple Middle Eastern style stainless steel grill, super efficient and compact, can be put on a table or stand, and dirt cheap if you can find a Middle Eastern grocery that sells them. Look for Mangal grills if you do an Internet search.

It looks something like this :

https://www.amazon.com/Stainless-Steel-Charcoal-Portable-Mangal/dp/B00BTKZ15O


Wow. Stainless steel for $179. That's a fantastic price.

One Drop
04-02-2018, 03:41 PM
Wow. Stainless steel for $179. That's a fantastic price.

The steel is quite thin but they aren't made to last forever or to be used professionally.

With occasional use and care (cleaning out the ashes) the steel bows a bit but wears just fine for normal home use.

A pro Mangal, big beasts with a centrally vented triangular cover, can be found used easily for under $500 and will last forever and can be used for restaurants or catering.

ssv3
04-02-2018, 06:23 PM
The steel is quite thin but they aren't made to last forever or to be used professionally.

With occasional use and care (cleaning out the ashes) the steel bows a bit but wears just fine for normal home use.

A pro Mangal, big beasts with a centrally vented triangular cover, can be found used easily for under $500 and will last forever and can be used for restaurants or catering.

Hence the build above. They're made cheap and flimsy so if want things done right.... You know the rest of the saying.

Springram
04-02-2018, 06:44 PM
Sako, now you have me looking for makers of heavy duty 1/4" steel mangal. You are a wealthy man when it comes to great outdoor cooking toys.

Nuco59
04-02-2018, 06:53 PM
Did a single rack of loin backs on my schwenker....did not swing it- used it more like a santa maria. Elevated the rack when the flame ups were high, lowered when the coals were low. oiled them down, kosher salt and (fairly) heavy coarse ground pepper.

I started with a mongo sized hot weber chimney of coals- and 2 or 3 THIN splits of oak (2x2? ish) they did not last me to the end of my cook. Strike one.

My cook (had to add new charcoal mid way) lasted 1.5 hours. This is strike two. Way too much (IMO) fuel for 1 piddly rack of ribs.

The ribs had a different consistency (folk who use the phrase "mouth feel" are going to have a bad day at the Pearly Gates if I have a say so) They were excellent- more pork choppy than rib- if that makes sense. Very light smoke- if you wanted a ring, you would be unhappy.

verdict... at an hour and a half, I'd just as soon have them off a smoker in 3 hours.

I'm going to try again with a bigger coal bed and see if I can get it to one hour. Was a good fun cook- just need it to be worth doing for the time spent.

ssv3
04-02-2018, 07:04 PM
Shouldn't take more than 25 mins max especially on loin backs. You just have to build nice coal bed and if the meat is chunked/sized right you'll swing it one shot. Fire def goes out faster but it's all about management. I never have to refuel. 7-10lbs max fuel. Lump charcoal that is and mesquite is your friend here. Burns hotter, longer.

Don't look for a smoke ring because you won't get it not in 15-25mins at least and especially that you're not smoking. Different flavor profile but a damn good one.

Springram
04-02-2018, 07:05 PM
Your "schwenker"? Never thought of using mine for cooking.... :-D

ssv3
04-02-2018, 07:06 PM
Sako, now you have me looking for makers of heavy duty 1/4" steel mangal. You are a wealthy man when it comes to great outdoor cooking toys.

Thanks John! My roots and love for bbq are from mangal cooking. They trusted me manning the grill at 14 and I felt farking proud. :becky:

ssv3
04-02-2018, 07:28 PM
Grilled pork neck. Key word "grilled." 20 mins and some of the best you've had.

The left four skewers

https://i.imgur.com/tRHFE1kh.jpg

https://i.imgur.com/6mlws7lh.jpg

https://i.imgur.com/RZr4zjNh.jpg

https://i.imgur.com/286mxvoh.jpg

https://i.imgur.com/eaBszLLh.jpg

https://i.imgur.com/UMZF4Tfh.jpg

el luchador
04-02-2018, 09:27 PM
Did a single rack of loin backs on my schwenker....did not swing it- used it more like a santa maria. Elevated the rack when the flame ups were high, lowered when the coals were low. oiled them down, kosher salt and (fairly) heavy coarse ground pepper.

I started with a mongo sized hot weber chimney of coals- and 2 or 3 THIN splits of oak (2x2? ish) they did not last me to the end of my cook. Strike one.

My cook (had to add new charcoal mid way) lasted 1.5 hours. This is strike two. Way too much (IMO) fuel for 1 piddly rack of ribs.

The ribs had a different consistency (folk who use the phrase "mouth feel" are going to have a bad day at the Pearly Gates if I have a say so) They were excellent- more pork choppy than rib- if that makes sense. Very light smoke- if you wanted a ring, you would be unhappy.

verdict... at an hour and a half, I'd just as soon have them off a smoker in 3 hours.

I'm going to try again with a bigger coal bed and see if I can get it to one hour. Was a good fun cook- just need it to be worth doing for the time spent.

sorry to hear about the bad first try. I think thoey63 had the same experience - 1.5 to 2hour ribs just didnt do it for him.

try grilling them as ssv has suggested.thats what ive been doing with both beef and pork ribs. I use half a chimney and Im going to drop it down to 1/4 of a chimney. I use lump and even half the chimney is too much for one rack.

try it with beef ribs too. I did them this weekend cut into individual ribs and grilled for about 30 mins. WOW.

el luchador
04-02-2018, 09:27 PM
Grilled pork neck. Key word "grilled." 20 mins and some of the best you've had.

The left four skewers


those pics make me want to go out and grill RIGHT NOW!

Czarbecue
04-03-2018, 03:42 AM
Any reputable fabricators make a mangal? Wife and I drop at least $125 a visit to a churrascaria every month.

Nuco59
04-03-2018, 06:19 AM
Shouldn't take more than 25 mins max especially on loin backs. You just have to build nice coal bed and if the meat is chunked/sized right you'll swing it one shot. Fire def goes out faster but it's all about management. I never have to refuel. 7-10lbs max fuel. Lump charcoal that is and mesquite is your friend here. Burns hotter, longer.

Don't look for a smoke ring because you won't get it not in 15-25mins at least and especially that you're not smoking. Different flavor profile but a damn good one.

I will give it another shot - with charcoal only. I can't see doing a whole rack in 25 minutes- the hour seemed more reasonable. Are you suggesting to cut them into single/ double rib so they can cook faster?

I loved the taste- was not the same old smoked rib (not that there's anything wrong with that).

ssv3
04-04-2018, 11:32 AM
I will give it another shot - with charcoal only. I can't see doing a whole rack in 25 minutes- the hour seemed more reasonable. Are you suggesting to cut them into single/ double rib so they can cook faster?

I loved the taste- was not the same old smoked rib (not that there's anything wrong with that).

Cutting them into double or single ribs def helps. My favorite way of doing them grilled is have my butcher run a slab of bb's lengthwise and then I cut them into individual pieces like the pic below.

https://i.imgur.com/DOZ5Je1h.jpg

ssv3
04-04-2018, 11:36 AM
Any reputable fabricators make a mangal? Wife and I drop at least $125 a visit to a churrascaria every month.

These guys are pretty good but I don't they ship the grills. They do ship skewers though. They even have rotisserie mangals which are cool.

Mangals are a dime a dozen here but usually cheap quality. Hence my bro's build.

robert-r
04-05-2018, 08:19 AM
We tried this recipe once and it was awesome. Cooked on my Egg, indirect, 500*F for about 20mins I think it was. They were AWESOME! We used baby backs tho.

http://www.myrecipes.com/recipe/grilled-italian-spareribs



Gave that recipe a try last night. Rotisserie @ 500*. Cooked for 35 minutes. Should have gone another 5 or 10. Recipe itself is so salty we could not eat the ribs. Threw them out. YMMV.

Bob C Cue
04-05-2018, 12:54 PM
TLDR grilled pork spare ribs and they were the best me and my wife have ever had.
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I've been disappointed in ribs in the past. possibly my least favorite bbq item to cook. It would be better if I sauced and used sugar in my rub but I don't .
the problem I had was I feel spares are too fatty.


If you are not happy with your smoked ribs you may want to invest in an offset. From what I hear those are the best for cooking ribs and almost anything else. :wink:

el luchador
04-05-2018, 01:16 PM
If you are not happy with your smoked ribs you may want to invest in an offset. From what I hear those are the best for cooking ribs and almost anything else. :wink:

oh no you didn't!

:must-hold-back. must-not-get-sucked-in: :becky: