Thread: Ribs on the grill

[email protected] wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.
>
www.weber.com

They have recipes and tips right on the webpage.

[email protected] wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.
>
www.weber.com

They have recipes and tips right on the webpage.

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

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know
> purists
> will tell me to bug off, but due to health issues, I can't stand over a grill
> or
> smoker for any length of time. But I'd love to try something along these
> lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

1. Strip the membrane off the shiny rib portion (beef or pork). It's
never done by the butcher.
2. I can't be helpful on the rub
3. Cook as low and slow as you can.
4. The real barbecuers should chime in now with real instructions.
5. I stand by number 1.

leo

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

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know
> purists
> will tell me to bug off, but due to health issues, I can't stand over a grill
> or
> smoker for any length of time. But I'd love to try something along these
> lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

1. Strip the membrane off the shiny rib portion (beef or pork). It's
never done by the butcher.
2. I can't be helpful on the rub
3. Cook as low and slow as you can.
4. The real barbecuers should chime in now with real instructions.
5. I stand by number 1.

leo

[email protected] wrote:

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

I rub them with salt, pepper and garlic powder stick them in a shallow ban and seal
it with foil, then cook them in a low (300 F) oven for abut 2 hours. Then finish
them off with sauce on the BBQ. They are fall off the bone tender done that way.
Don't cook them too long in foil or the meat will come off the bone when your try to
put them on the grill.

[email protected] wrote:

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

I rub them with salt, pepper and garlic powder stick them in a shallow ban and seal
it with foil, then cook them in a low (300 F) oven for abut 2 hours. Then finish
them off with sauce on the BBQ. They are fall off the bone tender done that way.
Don't cook them too long in foil or the meat will come off the bone when your try to
put them on the grill.

[email protected] news:[email protected]:
in rec.food.cooking

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to
> cook up some ribs. Type of ribs and a dry rub would be helpful to
> know. I know purists will tell me to bug off, but due to health
> issues, I can't stand over a grill or smoker for any length of time.
> But I'd love to try something along these lines. Thanks. I have a
> Weber thre burner gas grill if it matters.

I have a lot of different methods but this is the easiest.

Strip off the membrane.

Season with salt, pepper, garlic powder and whatever else you might like.
I use a dry rub on them from Penzey's sometimes. Sometimes I'll make my
own dry rub, but the easiest is to keep it simple until you've got your
method down pat. You can adjust spices the way you want the next time you
cook them.

Put them on a low burning grill. Cook long and slow until the bones pull
apart with ease. Turn now and then.

When done you can either serve with BBQ sauce on the side or put sauce on
the last 15 minutes or so on each side of the ribs while they are still
on the grill.

I like dry ribs and sauce on the side. My SO like wet ribs so I usually
do 1/2 and 1/2 so everyone is happy

Good luck and let us know how it went.

Michael



--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

[email protected] news:[email protected]:
in rec.food.cooking

> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to
> cook up some ribs. Type of ribs and a dry rub would be helpful to
> know. I know purists will tell me to bug off, but due to health
> issues, I can't stand over a grill or smoker for any length of time.
> But I'd love to try something along these lines. Thanks. I have a
> Weber thre burner gas grill if it matters.

I have a lot of different methods but this is the easiest.

Strip off the membrane.

Season with salt, pepper, garlic powder and whatever else you might like.
I use a dry rub on them from Penzey's sometimes. Sometimes I'll make my
own dry rub, but the easiest is to keep it simple until you've got your
method down pat. You can adjust spices the way you want the next time you
cook them.

Put them on a low burning grill. Cook long and slow until the bones pull
apart with ease. Turn now and then.

When done you can either serve with BBQ sauce on the side or put sauce on
the last 15 minutes or so on each side of the ribs while they are still
on the grill.

I like dry ribs and sauce on the side. My SO like wet ribs so I usually
do 1/2 and 1/2 so everyone is happy

Good luck and let us know how it went.

Michael



--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

[email protected] wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.
>

I do ribs on the gas grill. I have 6 burners, so you might have to
scootch your ribs a little more to the side.

First I rub them with this rub:


* Exported from MasterCook *

Rib Rub

Recipe By :Adapted from Alton Brown by Janet Wilder


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 tbsps brown sugar
3 tbsps salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp Bell's Poultry Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

In a bowl combine first 3 ingredients and mix well. Cut the rack of ribs
in half and pull of the membrane. Place ribs on a sheet of heavy-duty
aluminum foil, shiny-side down. Sprinkle the ribs generously with the
rub. Pat the rub into the meat. Wrap in the foil and refrigerate for a
minimum of 1 hour. 3 hours is best.

NOTES : This recipe makes several batches of dry rub. I prepare the
ribs in the morning so they are ready for me to cook in time for dinner.


Cooking the Ribs:

Light one burner of the grill. It should be on the end, not the middle.
Place a lump of flavored wood, such as hickory, in a square of
aluminum foil and wrap it tightly. Poke two or three holes in the foil
and place it over the lit burner. Close the lid.

When the grill temperature reaches 250 degrees F., Put the ribs, in the
foil on the grill as far away from the lit burner as you can. Open the
foil and arrange the ribs meaty-side up in one layer. Let them
smoke/cook for an hour and a half then come back and flip them over for
another half hour to 45 minutes.

You might have to replace the chunk of wood if it stops smoking. I
usually wrap two chunks so I have a second ready. I learned about the
chunks on the barbecue group. It is so much better than using chips.

The ribs are done when the meat shrinks back on the bone and the ribs
are a mahogany color.

Serve the ribs with your favorite sauce on the side.

I have always had great success with this recipe. The meat falls off the
bones.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

[email protected] wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.
>

I do ribs on the gas grill. I have 6 burners, so you might have to
scootch your ribs a little more to the side.

First I rub them with this rub:


* Exported from MasterCook *

Rib Rub

Recipe By :Adapted from Alton Brown by Janet Wilder


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 tbsps brown sugar
3 tbsps salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp Bell's Poultry Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

In a bowl combine first 3 ingredients and mix well. Cut the rack of ribs
in half and pull of the membrane. Place ribs on a sheet of heavy-duty
aluminum foil, shiny-side down. Sprinkle the ribs generously with the
rub. Pat the rub into the meat. Wrap in the foil and refrigerate for a
minimum of 1 hour. 3 hours is best.

NOTES : This recipe makes several batches of dry rub. I prepare the
ribs in the morning so they are ready for me to cook in time for dinner.


Cooking the Ribs:

Light one burner of the grill. It should be on the end, not the middle.
Place a lump of flavored wood, such as hickory, in a square of
aluminum foil and wrap it tightly. Poke two or three holes in the foil
and place it over the lit burner. Close the lid.

When the grill temperature reaches 250 degrees F., Put the ribs, in the
foil on the grill as far away from the lit burner as you can. Open the
foil and arrange the ribs meaty-side up in one layer. Let them
smoke/cook for an hour and a half then come back and flip them over for
another half hour to 45 minutes.

You might have to replace the chunk of wood if it stops smoking. I
usually wrap two chunks so I have a second ready. I learned about the
chunks on the barbecue group. It is so much better than using chips.

The ribs are done when the meat shrinks back on the bone and the ribs
are a mahogany color.

Serve the ribs with your favorite sauce on the side.

I have always had great success with this recipe. The meat falls off the
bones.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

<[email protected]> wrote in message
news:[email protected]..
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook
> up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know
> purists
> will tell me to bug off, but due to health issues, I can't stand over a
> grill or
> smoker for any length of time. But I'd love to try something along these
> lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

Ribs - I would suggest either pork (baby) back ribs or a St. Louis cut of
regular ribs.


Preparation

First go to any Q or mass merchant and buy any rib rack eve el-cheap-o form
Wally World is OK too.

Removing the membrane on the back of the ribs will help even cooking

Rubs & seasoning the day before are useful as are mops ( look them up there
are too many to give a preference ).

Cooking

Make a piece of foil, double layered a little bigger than the ribs in a
rack. (you want to have heat circulation from all 4 sides of the foil.)

Place the foil then the rib-rack on either the right or left hand side of
the grill and light the opposite side - it's ok to pre heat the grill.

The object is cook the ribs between 250 & 300 degrees for several hours -
until the meat pulls away from the bone.

Once the temperature is stable you do NOT have to sit and watch the grill.

If the grill has a thermometer built in -all the better if not put an oven
thermometer inside the grill.

If you live in a very dry climate get or make out of heavy foil a water pan
to place on top of the grates on the opposite side of the grill from the
ribs -

Remember you will never be successful cooking ribs quickly.

After (finishing) cooking.

If you have time wrap the ribs in foil either dry or brushed lightly with
your favorite sauce and let them rest (turned off grill or oven is just
fine) just before serving remove from the foil and glaze over medium heat
right on the grill (you've removed all the foil and rack by this time)



Enjoy


--
Old Scoundrel

(AKA Dimitri)

<[email protected]> wrote in message
news:[email protected]..
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook
> up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know
> purists
> will tell me to bug off, but due to health issues, I can't stand over a
> grill or
> smoker for any length of time. But I'd love to try something along these
> lines.
> Thanks. I have a Weber thre burner gas grill if it matters.

Ribs - I would suggest either pork (baby) back ribs or a St. Louis cut of
regular ribs.


Preparation

First go to any Q or mass merchant and buy any rib rack eve el-cheap-o form
Wally World is OK too.

Removing the membrane on the back of the ribs will help even cooking

Rubs & seasoning the day before are useful as are mops ( look them up there
are too many to give a preference ).

Cooking

Make a piece of foil, double layered a little bigger than the ribs in a
rack. (you want to have heat circulation from all 4 sides of the foil.)

Place the foil then the rib-rack on either the right or left hand side of
the grill and light the opposite side - it's ok to pre heat the grill.

The object is cook the ribs between 250 & 300 degrees for several hours -
until the meat pulls away from the bone.

Once the temperature is stable you do NOT have to sit and watch the grill.

If the grill has a thermometer built in -all the better if not put an oven
thermometer inside the grill.

If you live in a very dry climate get or make out of heavy foil a water pan
to place on top of the grates on the opposite side of the grill from the
ribs -

Remember you will never be successful cooking ribs quickly.

After (finishing) cooking.

If you have time wrap the ribs in foil either dry or brushed lightly with
your favorite sauce and let them rest (turned off grill or oven is just
fine) just before serving remove from the foil and glaze over medium heat
right on the grill (you've removed all the foil and rack by this time)



Enjoy


--
Old Scoundrel

(AKA Dimitri)

Janet Wilder <[email protected]>
news:4844164e$0$20574$[email protected]: in rec.food.cooking

>
> I do ribs on the gas grill. I have 6 burners, so you might have to
> scootch your ribs a little more to the side.
>
> First I rub them with this rub:
>
>
> * Exported from MasterCook *
>
> Rib Rub
>
> Recipe By :Adapted from Alton Brown by Janet Wilder
>
> 1/2 tsp Bell's Poultry Seasoning

<snipped and saved>

I do almost the exact same thing now and then Janet, but I use a pork and
poultry seasoning mix. For the life of me I can't remember the name of
it. I want to say it is Durkee's brand. It comes in one of those really
small containers. I like the small container because it's just enough
and I don't waste it by letting it sit too long.

Michael


--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Janet Wilder <[email protected]>
news:4844164e$0$20574$[email protected]: in rec.food.cooking

>
> I do ribs on the gas grill. I have 6 burners, so you might have to
> scootch your ribs a little more to the side.
>
> First I rub them with this rub:
>
>
> * Exported from MasterCook *
>
> Rib Rub
>
> Recipe By :Adapted from Alton Brown by Janet Wilder
>
> 1/2 tsp Bell's Poultry Seasoning

<snipped and saved>

I do almost the exact same thing now and then Janet, but I use a pork and
poultry seasoning mix. For the life of me I can't remember the name of
it. I want to say it is Durkee's brand. It comes in one of those really
small containers. I like the small container because it's just enough
and I don't waste it by letting it sit too long.

Michael


--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Michael "Dog3" wrote:
> Janet Wilder <[email protected]>
> news:4844164e$0$20574$[email protected]: in rec.food.cooking
>
>> I do ribs on the gas grill. I have 6 burners, so you might have to
>> scootch your ribs a little more to the side.
>>
>> First I rub them with this rub:
>>
>>
>> * Exported from MasterCook *
>>
>> Rib Rub
>>
>> Recipe By :Adapted from Alton Brown by Janet Wilder
>>
>> 1/2 tsp Bell's Poultry Seasoning
>
> <snipped and saved>
>
> I do almost the exact same thing now and then Janet, but I use a pork and
> poultry seasoning mix. For the life of me I can't remember the name of
> it. I want to say it is Durkee's brand. It comes in one of those really
> small containers. I like the small container because it's just enough
> and I don't waste it by letting it sit too long.

Michael,

I have looked at many of the bottled rubs. Here in Texas it seems we
have hundreds to choose from, but almost all of them have a very high
salt content. When I make my own rub I use Morton's Salt Sense(R) which
has nice salt flavor but less sodium for we old folks to deal with.

I get my DIL to send me the Bell's from NJ. Can't find it here.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Michael "Dog3" wrote:
> Janet Wilder <[email protected]>
> news:4844164e$0$20574$[email protected]: in rec.food.cooking
>
>> I do ribs on the gas grill. I have 6 burners, so you might have to
>> scootch your ribs a little more to the side.
>>
>> First I rub them with this rub:
>>
>>
>> * Exported from MasterCook *
>>
>> Rib Rub
>>
>> Recipe By :Adapted from Alton Brown by Janet Wilder
>>
>> 1/2 tsp Bell's Poultry Seasoning
>
> <snipped and saved>
>
> I do almost the exact same thing now and then Janet, but I use a pork and
> poultry seasoning mix. For the life of me I can't remember the name of
> it. I want to say it is Durkee's brand. It comes in one of those really
> small containers. I like the small container because it's just enough
> and I don't waste it by letting it sit too long.

Michael,

I have looked at many of the bottled rubs. Here in Texas it seems we
have hundreds to choose from, but almost all of them have a very high
salt content. When I make my own rub I use Morton's Salt Sense(R) which
has nice salt flavor but less sodium for we old folks to deal with.

I get my DIL to send me the Bell's from NJ. Can't find it here.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Jun 1, 11:35 pm, rfd...@optonline.net wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.


I've tried just about every way of cooking pork ribs over the years,
but have had by far the best results with the following recipe - which
also is the easiest prep I've run across:

The night before I make a simple dry rub of 1/2c. brown sugar, 1 1/2
Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp.
garlic powder, 1/4-1/2 tsp. cayenne pepper. Place racks of ribs on
big swaths of foil, pat rub on both sides, seal them up tight. Place
in a big roasting pan and refrigerate overnight.

Next day, move the wrapped ribs, still in the roasting pan, to a 300
degree oven and cook for 2-3 hours, or until a meaty section of the
rack tests at 160 degrees.

Remove from oven, unwrap ribs & pour off accumulated fat/juices.
Return racks to roasting pan, slather with your favorite barbeque
sauce, cover and refrigerate until ready to grill. Pop 'em on a
preheated gas grill, baste with more sauce as desired, and grill each
side for about 5 minutes to warm through and put your preferred level
of char on the racks.

Piece of cake... kick ass tender, flavorful, gorgeous ribs. Works as
well on baby backs from the butcher or a cryo pack of big ribs from
Costco. The heck with being a barbeque "purist," these are so reliably
good, I'll never mess with the traditional
fol de rol again.

Nancy T

On Jun 1, 11:35 pm, rfd...@optonline.net wrote:
> Can anyone tell me the simplest way to do ribs on a gas grill? I
> m not talking about smoking them or anything fancy. Just a method to cook up
> some ribs. Type of ribs and a dry rub would be helpful to know. I know purists
> will tell me to bug off, but due to health issues, I can't stand over a grill or
> smoker for any length of time. But I'd love to try something along these lines.
> Thanks. I have a Weber thre burner gas grill if it matters.


I've tried just about every way of cooking pork ribs over the years,
but have had by far the best results with the following recipe - which
also is the easiest prep I've run across:

The night before I make a simple dry rub of 1/2c. brown sugar, 1 1/2
Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp.
garlic powder, 1/4-1/2 tsp. cayenne pepper. Place racks of ribs on
big swaths of foil, pat rub on both sides, seal them up tight. Place
in a big roasting pan and refrigerate overnight.

Next day, move the wrapped ribs, still in the roasting pan, to a 300
degree oven and cook for 2-3 hours, or until a meaty section of the
rack tests at 160 degrees.

Remove from oven, unwrap ribs & pour off accumulated fat/juices.
Return racks to roasting pan, slather with your favorite barbeque
sauce, cover and refrigerate until ready to grill. Pop 'em on a
preheated gas grill, baste with more sauce as desired, and grill each
side for about 5 minutes to warm through and put your preferred level
of char on the racks.

Piece of cake... kick ass tender, flavorful, gorgeous ribs. Works as
well on baby backs from the butcher or a cryo pack of big ribs from
Costco. The heck with being a barbeque "purist," these are so reliably
good, I'll never mess with the traditional
fol de rol again.

Nancy T

On 2008-06-02, ntantiques <[email protected]> wrote:

> big swaths of foil, pat rub on both sides, seal them up tight. Place
> in a big roasting pan and refrigerate overnight.

That's easy?

Howzabout jes taking the ribs outta the pkg and grilling them. I'll go with
the membrane removal, though it's not absolutely necessary. I ate ribs for
decades before I started doing that. Didn't make them taste any better.
The best restaurant ribs I ever tasted were grilled over an open flame while
being mopped with a slight vinegar sauce.... and I hate vinegar sauces.
Ribs can be grilled just fine. Just keep the heat down to a minimum, keep
'em moving, and keep the sugar crap off 'em.

nb




>
> Next day, move the wrapped ribs, still in the roasting pan, to a 300
> degree oven and cook for 2-3 hours, or until a meaty section of the
> rack tests at 160 degrees.
>
> Remove from oven, unwrap ribs & pour off accumulated fat/juices.
> Return racks to roasting pan, slather with your favorite barbeque
> sauce, cover and refrigerate until ready to grill. Pop 'em on a
> preheated gas grill, baste with more sauce as desired, and grill each
> side for about 5 minutes to warm through and put your preferred level
> of char on the racks.
>
> Piece of cake... kick ass tender, flavorful, gorgeous ribs. Works as
> well on baby backs from the butcher or a cryo pack of big ribs from
> Costco. The heck with being a barbeque "purist," these are so reliably
> good, I'll never mess with the traditional
> fol de rol again.
>
> Nancy T
>
>