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Thread: "Country style" ribs on the grill

  1. #1
    Cheryl Guest

    Default "Country style" ribs on the grill

    I know there have been posts about these "ribs" lately but I can't find the
    answer to the question I'm about to ask. I have braised these since about
    11am and they're ready for the grill. Should I grill them on a low temp, or
    start high to get some crunch then low to finish or the other way around, or
    what other option? Is the braising liquid good to keep for something? It's
    just broth, some white wine, splash cider vinegar, a few other seasonings
    including rosemary and garlic.

    I want to finish off the ribs with some bbq sauce but reading here lately
    says I should go light on it or even use it on the side. Going to try the
    "light on it" way and use it near the end of grilling.



  2. #2
    brooklyn1 Guest

    Default Re: "Country style" ribs on the grill

    On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" <[email protected]>
    wrote:

    >I know there have been posts about these "ribs" lately but I can't find the
    >answer to the question I'm about to ask. I have braised these since about
    >11am and they're ready for the grill. Should I grill them on a low temp, or
    >start high to get some crunch then low to finish or the other way around, or
    >what other option? Is the braising liquid good to keep for something? It's
    >just broth, some white wine, splash cider vinegar, a few other seasonings
    >including rosemary and garlic.
    >
    >I want to finish off the ribs with some bbq sauce but reading here lately
    >says I should go light on it or even use it on the side. Going to try the
    >"light on it" way and use it near the end of grilling.


    You already braised your ribs... it's a little to late to grill them.

  3. #3
    George Guest

    Default Re: "Country style" ribs on the grill

    On 6/5/2010 4:46 PM, Cheryl wrote:
    > I know there have been posts about these "ribs" lately but I can't find
    > the answer to the question I'm about to ask. I have braised these since
    > about 11am and they're ready for the grill. Should I grill them on a low
    > temp, or start high to get some crunch then low to finish or the other
    > way around, or what other option? Is the braising liquid good to keep
    > for something? It's just broth, some white wine, splash cider vinegar, a
    > few other seasonings including rosemary and garlic.
    >
    > I want to finish off the ribs with some bbq sauce but reading here
    > lately says I should go light on it or even use it on the side. Going to
    > try the "light on it" way and use it near the end of grilling.
    >
    >


    When you say braised I am assuming you slow cooked them in the marinade?
    In that case just finish them off at a high grill temp.

    "Country ribs" are already flavorful. I don't see the idea of putting
    BBQ sauce on them at any point. I would just spoon a little of the
    marinade over them as they were grilling.

  4. #4
    Cheryl Guest

    Default Re: "Country style" ribs on the grill

    "brooklyn1" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" <[email protected]>
    > wrote:
    >
    >>I know there have been posts about these "ribs" lately but I can't find
    >>the
    >>answer to the question I'm about to ask. I have braised these since about
    >>11am and they're ready for the grill. Should I grill them on a low temp,
    >>or
    >>start high to get some crunch then low to finish or the other way around,
    >>or
    >>what other option? Is the braising liquid good to keep for something?
    >>It's
    >>just broth, some white wine, splash cider vinegar, a few other seasonings
    >>including rosemary and garlic.
    >>
    >>I want to finish off the ribs with some bbq sauce but reading here lately
    >>says I should go light on it or even use it on the side. Going to try the
    >>"light on it" way and use it near the end of grilling.

    >
    > You already braised your ribs... it's a little to late to grill them.


    My mom used to precook them before grilling.
    But she slow roasted them. I braised.



  5. #5
    ImStillMags Guest

    Default Re: "Country style" ribs on the grill

    On Jun 5, 2:26*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > "brooklyn1" <gravesen...@verizon.net> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    > > On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" <jlhsha...@hotmail.com>
    > > wrote:

    >
    > >>I know there have been posts about these "ribs" lately but I can't find
    > >>the
    > >>answer to the question I'm about to ask. *I have braised these since about
    > >>11am and they're ready for the grill. *Should I grill them on a low temp,
    > >>or
    > >>start high to get some crunch then low to finish or the other way around,
    > >>or
    > >>what other option? *Is the braising liquid good to keep for something?
    > >>It's
    > >>just broth, some white wine, splash cider vinegar, a few other seasonings
    > >>including rosemary and garlic.

    >
    > >>I want to finish off the ribs with some bbq sauce but reading here lately
    > >>says I should go light on it or even use it on the side. *Going to try the
    > >>"light on it" way and use it near the end of grilling.

    >
    > > You already braised your ribs... it's a little to late to grill them.

    >
    > My mom used to precook them before grilling.
    > But she slow roasted them. *I braised.


    Just 'finish' them on the grill to get a good crust. If you want to
    use bbq sauce on them use it sparingly and turn
    them several times to get a nice glazed crust.

    I usually bake the really thick ones in some bbq sauce and then finish
    them on the grill to get that nice crusty glaze.

  6. #6
    A Moose In Love Guest

    Default Re: "Country style" ribs on the grill

    On Jun 5, 4:46*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I know there have been posts about these "ribs" lately but I can't find the
    > answer to the question I'm about to ask. *I have braised these since about
    > 11am and they're ready for the grill. *Should I grill them on a low temp, or
    > start high to get some crunch then low to finish or the other way around,or
    > what other option? *Is the braising liquid good to keep for something? *It's
    > just broth, some white wine, splash cider vinegar, a few other seasonings
    > including rosemary and garlic.
    >
    > I want to finish off the ribs with some bbq sauce but reading here lately
    > says I should go light on it or even use it on the side. *Going to try the
    > "light on it" way and use it near the end of grilling.


    Do the right thing.

  7. #7
    Cheryl Guest

    Default Re: "Country style" ribs on the grill

    "ImStillMags" <[email protected]> wrote in message
    news:[email protected]...
    > On Jun 5, 2:26 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:


    >> My mom used to precook them before grilling.
    >> But she slow roasted them. I braised.

    >
    > Just 'finish' them on the grill to get a good crust. If you want to
    > use bbq sauce on them use it sparingly and turn
    > them several times to get a nice glazed crust.
    >
    > I usually bake the really thick ones in some bbq sauce and then finish
    > them on the grill to get that nice crusty glaze.


    I think I'm going to stick with my mom's method of slow roasted. After
    braising them in the crock pot, THEN grilling, even a short grilling period,
    they are dry. They were good out of the crock pot. Luckily I only put half
    of them on the grill. Cook and learn. lol



  8. #8
    Omelet Guest

    Default Re: "Country style" ribs on the grill

    In article <yIyOn.145089$[email protected]>,
    "Cheryl" <[email protected]> wrote:

    > I know there have been posts about these "ribs" lately but I can't find the
    > answer to the question I'm about to ask. I have braised these since about
    > 11am and they're ready for the grill. Should I grill them on a low temp, or
    > start high to get some crunch then low to finish or the other way around, or
    > what other option? Is the braising liquid good to keep for something? It's
    > just broth, some white wine, splash cider vinegar, a few other seasonings
    > including rosemary and garlic.
    >
    > I want to finish off the ribs with some bbq sauce but reading here lately
    > says I should go light on it or even use it on the side. Going to try the
    > "light on it" way and use it near the end of grilling.
    >


    I've done what you are doing. :-) I braise ribs first, then smoke them
    to get the proper flavor. I've used a middle ground and smoked at about
    300.

    Just cook them until they look "done".
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  9. #9
    Omelet Guest

    Default Re: "Country style" ribs on the grill

    In article <[email protected]>,
    brooklyn1 <[email protected]> wrote:

    > On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" <[email protected]>
    > wrote:
    >
    > >I know there have been posts about these "ribs" lately but I can't find the
    > >answer to the question I'm about to ask. I have braised these since about
    > >11am and they're ready for the grill. Should I grill them on a low temp, or
    > >start high to get some crunch then low to finish or the other way around, or
    > >what other option? Is the braising liquid good to keep for something? It's
    > >just broth, some white wine, splash cider vinegar, a few other seasonings
    > >including rosemary and garlic.
    > >
    > >I want to finish off the ribs with some bbq sauce but reading here lately
    > >says I should go light on it or even use it on the side. Going to try the
    > >"light on it" way and use it near the end of grilling.

    >
    > You already braised your ribs... it's a little to late to grill them.


    No it's not dear! That method really does work! But I smoke rather than
    grill.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  10. #10
    Sqwertz Guest

    Default Re: "Country style" ribs on the grill

    On Sat, 5 Jun 2010 16:46:46 -0400, Cheryl wrote:

    > I know there have been posts about these "ribs" lately but I can't find the
    > answer to the question I'm about to ask. I have braised these since about
    > 11am and they're ready for the grill. Should I grill them on a low temp, or
    > start high to get some crunch then low to finish or the other way around, or
    > what other option? Is the braising liquid good to keep for something? It's
    > just broth, some white wine, splash cider vinegar, a few other seasonings
    > including rosemary and garlic.
    >
    > I want to finish off the ribs with some bbq sauce but reading here lately
    > says I should go light on it or even use it on the side. Going to try the
    > "light on it" way and use it near the end of grilling.


    Any time you cook VIA a moist heat method, you should never finish
    them off with a dry cook as they will just dry out. Irma Rombauer
    and Julia Child agree with me (I taught them that).

    -sw

  11. #11
    Cheryl Guest

    Default Re: "Country style" ribs on the grill



    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 5 Jun 2010 16:46:46 -0400, Cheryl wrote:
    >
    >> I know there have been posts about these "ribs" lately but I can't find
    >> the
    >> answer to the question I'm about to ask. I have braised these since
    >> about
    >> 11am and they're ready for the grill. Should I grill them on a low temp,
    >> or
    >> start high to get some crunch then low to finish or the other way around,
    >> or
    >> what other option? Is the braising liquid good to keep for something?
    >> It's
    >> just broth, some white wine, splash cider vinegar, a few other seasonings
    >> including rosemary and garlic.
    >>
    >> I want to finish off the ribs with some bbq sauce but reading here lately
    >> says I should go light on it or even use it on the side. Going to try
    >> the
    >> "light on it" way and use it near the end of grilling.

    >
    > Any time you cook VIA a moist heat method, you should never finish
    > them off with a dry cook as they will just dry out.


    They were way dry.

    Irma Rombauer
    > and Julia Child agree with me (I taught them that).


    LOL

    I'm just trying things. I'm not worried about if they bomb unless I'm
    cooking for company. I'm more than willing to experiment on myself.

    Still wondering if the braising liquid is good for anything. It is very
    flavorful.



  12. #12
    George Leppla Guest

    Default Re: "Country style" ribs on the grill

    On 6/5/2010 4:26 PM, Cheryl wrote:
    > "brooklyn1" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" <[email protected]>
    >> wrote:
    >>
    >>> I know there have been posts about these "ribs" lately but I can't
    >>> find the
    >>> answer to the question I'm about to ask. I have braised these since
    >>> about
    >>> 11am and they're ready for the grill. Should I grill them on a low
    >>> temp, or
    >>> start high to get some crunch then low to finish or the other way
    >>> around, or
    >>> what other option? Is the braising liquid good to keep for something?
    >>> It's
    >>> just broth, some white wine, splash cider vinegar, a few other
    >>> seasonings
    >>> including rosemary and garlic.
    >>>
    >>> I want to finish off the ribs with some bbq sauce but reading here
    >>> lately
    >>> says I should go light on it or even use it on the side. Going to try
    >>> the
    >>> "light on it" way and use it near the end of grilling.

    >>
    >> You already braised your ribs... it's a little to late to grill them.

    >
    > My mom used to precook them before grilling.
    > But she slow roasted them. I braised.
    >
    >


    That's what makes this group interesting.... everyone has a different
    way of doing things.

    I rub them with a little salt, pepper and garlic powder and then put
    them on the grill, turning often until they are about half cooked. Then
    I put them in a pan with some marinade or BBQ sauce, cover with aluminum
    foil and bake at 300 degrees for about an hour +/- or until tender. You
    can thicken the sauce that is left in the pan to put over them, or jus
    add some more BBQ sauce to it.

    However you like them... it's all good.

    George L

  13. #13
    Ms P Guest

    Default Re: "Country style" ribs on the grill



    "Cheryl" <[email protected]> wrote in message
    news:hszOn.34848$[email protected]..
    > "ImStillMags" <[email protected]> wrote in message
    > news:[email protected]...
    >> On Jun 5, 2:26 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:

    >
    >>> My mom used to precook them before grilling.
    >>> But she slow roasted them. I braised.

    >>
    >> Just 'finish' them on the grill to get a good crust. If you want to
    >> use bbq sauce on them use it sparingly and turn
    >> them several times to get a nice glazed crust.
    >>
    >> I usually bake the really thick ones in some bbq sauce and then finish
    >> them on the grill to get that nice crusty glaze.

    >
    > I think I'm going to stick with my mom's method of slow roasted. After
    > braising them in the crock pot, THEN grilling, even a short grilling
    > period, they are dry. They were good out of the crock pot. Luckily I
    > only put half of them on the grill. Cook and learn. lol
    >


    That's because you cooked all of the fat out of them in the crock pot. You
    might as well have left them in the crock and added veggies and made soup or
    something.

    Next time don't pre cook. Bank your fire against the back of the grill and
    cook the ribs indirectly for a couple of hours and you'll have tender, juicy
    ribs.

    Ms P


  14. #14
    Lew Hodgett Guest

    Default Re: "Country style" ribs on the grill


    "Cheryl" wrote:

    >I know there have been posts about these "ribs" lately but I can't
    >find the answer to the question I'm about to ask.

    ---------------------------------------
    Next time you might want to try the following:
    ==========================

    "Lew's Country Ribs"

    Ingredients:

    + 4-6 Lb, Country Ribs (Pork Shoulder Strips)
    + 1-3/4 Cup, Soy Sauce
    + 1 Cup, Dark Brown Sugar
    + 2 Tbl, Powdered Cinnamon

    Preparation:

    Mix the Soy, Sugar and Cinnamon until all are incorporated to provide
    a marinade.

    Put meat and marinade in a gallon size plastic bag and seal.

    Make sure there is enough marinade to cover all the meat.

    Place in reefer, 24-36 hrs, turning every 12 hours.

    Remove meat from plastic bag and place on a rack, in an oven pan, with
    fat side up, in a 400F oven for 20 minutes, then reduce heat to
    225F-250F for 75-80 minutes/pound of meat.

    Retain excess marinade, pour in a 1 Qt (Small) pot and slowly bring to
    a boil, then cool. (Do this carefully or you will caramelize the
    sugar.)

    Boiling kills all the bad bugs in case you are curious.

    The sanatized marinade now becomes the dipping sauce.

    Remove meat from oven and allow to rest for about 15-30 minutes.

    Slice ribs into 1/2" thick medallions, discarding any bones and
    unwanted
    fat in the process.

    Place sanatized marinade in a serving cup in middle of serving
    platter.

    Place medallions of meat around the rim of the serving platter.

    Drizzle some marinade on medallions of meat.

    Serve with toothpicks.

    A word of caution:

    Get the hell out of the road before they run you over. <wink>

    Enjoy

    Lew




  15. #15
    ImStillMags Guest

    Default Re: "Country style" ribs on the grill

    On Jun 5, 2:47*pm, Sqwertz <swe...@cluemail.compost> wrote:

    >
    > Any time you cook VIA a moist heat method, you should never finish
    > them off with a dry cook as they will just dry out. *Irma Rombauer
    > and Julia Child agree with me (I taught them that).
    >
    > -sw


    I've never had a problem baking the ribs in bbq sauce and then
    finishing them on the grill. They don't get
    dry. But I don't cook them overly long either. I agree that if you
    cook them in a crock pot for a long time
    and then put them on the grill, most of the moisture in the meat will
    have been cooked out of them.


  16. #16
    Cheryl Guest

    Default Re: "Country style" ribs on the grill

    "George Leppla" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I rub them with a little salt, pepper and garlic powder and then put them
    > on the grill, turning often until they are about half cooked. Then I put
    > them in a pan with some marinade or BBQ sauce, cover with aluminum foil
    > and bake at 300 degrees for about an hour +/- or until tender. You can
    > thicken the sauce that is left in the pan to put over them, or jus add
    > some more BBQ sauce to it.
    >


    They're cheap enough that I'll get them right next time.

    > However you like them... it's all good.


    Oh, but they weren't good off the grill. The little pieces that broke off
    in the crock pot that I ate were VERY good. I should have never cooked them
    a second time.


  17. #17
    George Leppla Guest

    Default Re: "Country style" ribs on the grill

    On 6/5/2010 6:41 PM, Cheryl wrote:
    > "George Leppla" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I rub them with a little salt, pepper and garlic powder and then put
    >> them on the grill, turning often until they are about half cooked.
    >> Then I put them in a pan with some marinade or BBQ sauce, cover with
    >> aluminum foil and bake at 300 degrees for about an hour +/- or until
    >> tender. You can thicken the sauce that is left in the pan to put over
    >> them, or jus add some more BBQ sauce to it.
    >>

    >
    > They're cheap enough that I'll get them right next time.



    Yep... there have been times the past few months when "country style
    ribs" have been on sale for 99 cents a pound. The regular price is
    usually about $1.49 per pound... still a good deal.

    Spare ribs have also been on sale for as low as 99 cents a pound. It
    has been a good year for people who like pork.

    George L

  18. #18
    Lew Hodgett Guest

    Default Re: "Country style" ribs on the grill


    "George Leppla" wrote:

    > Yep... there have been times the past few months when "country style
    > ribs" have been on sale for 99 cents a pound. The regular price is
    > usually about $1.49 per pound... still a good deal.

    -----------------------------------
    $0.99/Lb is the buy price.

    If not this week, then next.

    They gotta move the merchandise, more is on the way.

    Lew



  19. #19
    Food SnobŪ Guest

    Default Re: "Country style" ribs on the grill

    On Jun 5, 6:41*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > "George Leppla" <geo...@cruisemaster.com> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    > > *I rub them with a little salt, pepper and garlic powder and then putthem
    > > on the grill, turning often until they are about half cooked. *Then Iput
    > > them in a pan with some marinade or BBQ sauce, cover with aluminum foil
    > > and bake at 300 degrees for about an hour +/- or until tender. *You can
    > > thicken the sauce that is left in the pan to put over them, or jus add
    > > some more BBQ sauce to it.

    >
    > They're cheap enough that I'll get them right next time.
    >
    > > However you like them... it's all good.

    >
    > Oh, but they weren't good off the grill. *The little pieces that broke off
    > in the crock pot that I ate were VERY good. *I should have never cookedthem
    > a second time.


    If you pre-braise/steam them, just do it for a short time. I don't
    braise at all, but mine aren't super tender, and I'm fine with that.
    Grilling them first, then baking is no good at all if you're planning
    on saucing them, unless you want them to resemble something you bought
    at a supermarket deli counter. That's kind of akin to leaving burger
    patties in "burger au jus." You want to sauce them on the grill,
    preferably using hickory or fruitwood. You want to somewhat
    caramelize the sugars in the BBQ sauce, and mellow the acid, and that
    doesn't happen in a pan covered with foil in an oven.

    --Bryan

  20. #20
    Food SnobŪ Guest

    Default Re: "Country style" ribs on the grill

    On Jun 5, 4:19*pm, George <geo...@nospam.invalid> wrote:
    >
    >
    > "Country ribs" are already flavorful. I don't see the idea of putting
    > BBQ sauce on them at any point. I would just spoon a little of the
    > marinade over them as they were grilling.


    "Country ribs" are already flavorful. I don't see the idea of
    marinating them.
    Just sauce them while grilling.

    --Bryan

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