Question for the TSPN grill masters


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Jax

Jax

Chief Trolling offICEr
Aight folks, Memorial Day weekend is just around the corner and I bought 2 slabs of beef ribs and after work some pork ribs. Since this will be my first time trying my hand at them on the grill, any tips, recipes, etc you can give me?
 
First timer...hmm...this could be tricky.

  1. Since this is your first time, don't try a recipe from scratch. There is already too much risk. Buy a rub and a marinade that you think you would like to try. Go to a GRILL STORE (not HD, Lowe's, Wal-Mart, etc.) in your area and ask them for a recommendation. Do one slab of ribs with the rub and the other with the marinade. Pick one or the other for the pork. Prepare them and let them sit in the fridge overnight.
  2. Charcoal or wood grill only. Charcoal is much easier for a newby. If this is a new grill, cure it with a nice hot fire a day or two before you cook the ribs. After it is blazing hot (you would burn yourself if you touched it), just let it cool to touchable. Then, cook some burgers/dogs/sausage on it. Also, take this time to get familiar with the upper/lower dampers and how the air flow effects the heat inside the grill. Clean the grill surface and oil it.
  3. On the big day, build the fire for the ribs and let the charcoal get gray. Turn the dampers down so any flame that remains is only on the coals at the bottom of the stack.
  4. Put the ribs on and close the top for at least 35 minutes. Don't peek. Fast heat will serve to dry out the meat. You want this to cook slowly.
  5. After 35 minutes, open the top and turn the ribs over. If you like to mop your ribs with sauce, this is a good time to do it. Be quick about it and close the top for another 20 minutes.
  6. Open the grill and test with a meat thermometer if you must. If you want to mop the other side of the ribs, turn them over, apply the mop, close the dampers all the way down, and close the lid for about 5 minutes.
  7. Remove the the ribs from the grill and keep your turning fork handy to stab anyone who tries to get close to them.
 



Thanks and :lol: at phrat. I used to do that with my steaks, chops and chicken.
 
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You may want to boil those beef ribs first, because they are much tougher than pork ribs. And be sure to put some Tiger Spice on em! :lol:
 
LS Syndicate said:
You may want to boil those beef ribs first, because they are much tougher than pork ribs. And be sure to put some Tiger Spice on em! :lol:
Click to expand...

:rolleyes: ummm, yeah, like thats gonna happen. :lol: Thanks phrat. I gotta get the pork ribs when I get off tonight. Aint trying to be at the supermarket this weekend.
 
Jax said:
Aight folks, Memorial Day weekend is just around the corner and I bought 2 slabs of beef ribs and after work some pork ribs. Since this will be my first time trying my hand at them on the grill, any tips, recipes, etc you can give me?
Click to expand...

AJ, Gone BBQ some brisket for ya boy..... mane I been wanting that for a minute
 
dacontinent said:
First timer...hmm...this could be tricky.

  1. Since this is your first time, don't try a recipe from scratch. There is already too much risk. Buy a rub and a marinade that you think you would like to try. Go to a GRILL STORE (not HD, Lowe's, Wal-Mart, etc.) in your area and ask them for a recommendation. Do one slab of ribs with the rub and the other with the marinade. Pick one or the other for the pork. Prepare them and let them sit in the fridge overnight.
  2. Charcoal or wood grill only. Charcoal is much easier for a newby. If this is a new grill, cure it with a nice hot fire a day or two before you cook the ribs. After it is blazing hot (you would burn yourself if you touched it), just let it cool to touchable. Then, cook some burgers/dogs/sausage on it. Also, take this time to get familiar with the upper/lower dampers and how the air flow effects the heat inside the grill. Clean the grill surface and oil it.
  3. On the big day, build the fire for the ribs and let the charcoal get gray. Turn the dampers down so any flame that remains is only on the coals at the bottom of the stack.
  4. Put the ribs on and close the top for at least 35 minutes. Don't peek. Fast heat will serve to dry out the meat. You want this to cook slowly.
  5. After 35 minutes, open the top and turn the ribs over. If you like to mop your ribs with sauce, this is a good time to do it. Be quick about it and close the top for another 20 minutes.
  6. Open the grill and test with a meat thermometer if you must. If you want to mop the other side of the ribs, turn them over, apply the mop, close the dampers all the way down, and close the lid for about 5 minutes.
  7. Remove the the ribs from the grill and keep your turning fork handy to stab anyone who tries to get close to them.
Click to expand...

Do you any type of dry rub or a liquid marinate with this method?
 
Jax said:
Aight folks, Memorial Day weekend is just around the corner and I bought 2 slabs of beef ribs and after work some pork ribs. Since this will be my first time trying my hand at them on the grill, any tips, recipes, etc you can give me?
Click to expand...

We in the same boat mane....but I am only doing a few burgers..like 6, two hotdogs....lol and one slab of ribs.. This is gonna be a po' man's bbq.
 



Frat you have two options

1.) Go to your moms or relatives house and bring some foil and a wal-mart bag.

2.) Go to Houston's or J Alexander's and buy a few baby back rib orders. Go home and put them on the grill like you've been cooking all day.
 
ALPHA3 said:
Frat you have two options

2.) Go to Houston's or J Alexander's and buy a few baby back rib orders. Go home and put them on the grill like you've been cooking all day.
Click to expand...

:lol: phrat, that aint how I roll.
 
LOL! Frat you've been in my house, and there is no cooking going on over there. Man somebody drop some BBQ sauce on my floor, I'm putting everybody out! I'll be at your place as soon as I get off.
 
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Did someone say grill masters? I've got all the answers you need, A~...go ahead, ask me whatever questions you wanna know. :D
 
Tigerpride said:
Yep...TWO!!!!!!!!! lol
I ain't gonna let my no grillin azz waste no good meat. But now according to dacontinent, I might need to burn a pack of dogs a day or two before I do my ONE slab... :D
Click to expand...

Now that is truly funny.... I'm tryna imagine somebody actually standing outside grillin' 2 weinnies....:lmao:

ALPHA3 said:
Frat you have two options

1.) Go to your moms or relatives house and bring some foil and a wal-mart bag. :lmao:
2.) Go to Houston's or J Alexander's and buy a few baby back rib orders. Go home and put them on the grill like you've been cooking all day.
Click to expand...

:lol:Sounds like you have personal experience with both those options!
 
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