Dismiss Notice

Welcome To CK5!

Registering is free and easy! Hope to see you on the forums soon.

Score a FREE t-shirt and membership sticker when you sign up for a Premium Membership and choose the recurring plan.

RIBS, prep ideas?

Discussion in 'The Lounge' started by darkshadow, Apr 15, 2007.

  1. darkshadow

    darkshadow 1 ton status

    Joined:
    Dec 6, 2003
    Posts:
    12,250
    Likes Received:
    0
    Location:
    C-eh-N-eh-D-eh
    OK heres what i am looking for, I am going fishing the first couple of weeks in may, i always bring a ton of meat to eat.

    I Just made a killer grill to bring with me, and am planing to bring ribs and lots of them.

    what are good ways to prep them befor i go or or befor i cook them so they come out nice and fall off the bone?

    i plan on cooking them over charcoal lumps. so what do you guys say?
     
  2. burban89

    burban89 1/2 ton status

    Joined:
    Oct 16, 2006
    Posts:
    1,861
    Likes Received:
    0
    Location:
    Port Clinton, Ohio
    Cook them on a low heat for a long time 3-4 hours.
     
  3. readymix

    readymix 3/4 ton status

    Joined:
    May 30, 2004
    Posts:
    6,706
    Likes Received:
    26
    Location:
    Murrieta, California
    Dry Rub beforehand, add sauce towards the end of cooking
    Low heat as mentioned above. On a charcoal grill try stacking the coals all on one side and put the ribs on the other. Directly under the ribs put a pan full of water. It will keep them moist.

    Also be sure to remove the skin layer on the inside of the ribs. Nothing pisses me off like getting ribs and having to dig through the skin.....
     
  4. darkshadow

    darkshadow 1 ton status

    Joined:
    Dec 6, 2003
    Posts:
    12,250
    Likes Received:
    0
    Location:
    C-eh-N-eh-D-eh
    humm yeah dry rub.

    I Made a heavy duty folding grill for cooking over the fire, when i do the ribs ill put it over the charcoal, so it wont be in a grill
     
  5. BlazerFarm

    BlazerFarm Texagonian Premium Member

    Joined:
    Mar 19, 2003
    Posts:
    1,275
    Likes Received:
    6
    Location:
    Gresham, Oregon
    If they are pork ribs you can rub in a little garlic powder too. They come out excellent.
     
  6. darkshadow

    darkshadow 1 ton status

    Joined:
    Dec 6, 2003
    Posts:
    12,250
    Likes Received:
    0
    Location:
    C-eh-N-eh-D-eh
    so most guys here would give a NO NO to boiling them first?
     
  7. BlazerFarm

    BlazerFarm Texagonian Premium Member

    Joined:
    Mar 19, 2003
    Posts:
    1,275
    Likes Received:
    6
    Location:
    Gresham, Oregon
    I never really knew what that was supposed to accomplish other than to get rid of any color or texture the meat has.

    Where I learned to BBQ/grill (in Texas) boiling ribs or putting beans in chili ensured an ass-kickin. :D
     
  8. nc87k5

    nc87k5 3/4 ton status

    Joined:
    Sep 23, 2003
    Posts:
    5,231
    Likes Received:
    0
    Location:
    North Carolina
    right, that's the lazy man's way. nothing like cooking them slow and easy :D
     
  9. darkshadow

    darkshadow 1 ton status

    Joined:
    Dec 6, 2003
    Posts:
    12,250
    Likes Received:
    0
    Location:
    C-eh-N-eh-D-eh
    I got one of them RONCO table top rotisery "JUST set it and forget it!!"

    and you need to boil the ribs first to get rid of extra fat other wise there way to greasy.



    figgered a texan would speek up about ribs
     
  10. BlazerFarm

    BlazerFarm Texagonian Premium Member

    Joined:
    Mar 19, 2003
    Posts:
    1,275
    Likes Received:
    6
    Location:
    Gresham, Oregon
    :D It's one of the national meats of Texas. :D
     
  11. mofugly13

    mofugly13 1 ton bucket of rust Premium Member

    Joined:
    Oct 6, 2002
    Posts:
    2,813
    Likes Received:
    2
    Location:
    San Francisco
    The fat's where all the flavor is! Boiling, is, as mentioned, the lazy mans way to tender ribs. But then all your flavor comes from the sauce. Slow cooking, with a good rub and sauce for the last 20 minutes or so is the way to go.
     

Share This Page