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Ribs on the Grill

effowe

effowe

Diamond Member
I picked up a couple of full slabs of St. Louis ribs today. I have never cooked them on the grill so I'm looking for some suggestions. Should I put some sort of rub on them or BBQ sauce before they go on the grill? Do they need to marinate at all? How hot should the grill be, and how long should they be cooked?

Give me your suggestions, I'll post some delicious pics later.
 
Maybe a little olive oil brushed on. No BBQ sauce at first, unless you want it burnt to a crisp (the BBQ sauce). I would add BBQ sauce about 15-20 minutes before done cooking. Other than that, I don't know how long they should stay on the grill or how often they should be turned.
 
I boil mine in water for an hour.
Slather bbq sauce on them and then slow cook them for a while.
 
Originally posted by: oldsmoboat
I boil mine in water for an hour.
Slather bbq sauce on them and then slow cook them for a while.
Click to expand...

Forgot about that. Softens the meat up so you don't burn the hell out of it trying to get it done on the grill.

 
dry rub, low low heat (smoke if possible), then slather in sauce afterwards


the details of which is up to you
 
I put mine in the oven overnight at 270 in half an inch of apple juice. Cover oven rack with aluminum foil to keep moisture in, bbq for 20 minutes, then sauce on for another 15 minutes.
 
Originally posted by: Kelvrick
I put mine in the oven overnight at 270 in half an inch of apple juice. Cover oven rack with aluminum foil to keep moisture in, bbq for 20 minutes, then sauce on for another 15 minutes.
Click to expand...

Damn, that sounds great. I'll try the apple juice + oven combo the next time I do ribs. I assume the citric acid softens the meat up quite a bit!
 
Originally posted by: Engineer
Originally posted by: Kelvrick
I put mine in the oven overnight at 270 in half an inch of apple juice. Cover oven rack with aluminum foil to keep moisture in, bbq for 20 minutes, then sauce on for another 15 minutes.
Click to expand...

Damn, that sounds great. I'll try the apple juice + oven combo the next time I do ribs. I assume the citric acid softens the meat up quite a bit!
Click to expand...

I've already spoken too much. I'd eat cyanide before revealing my dry rub. 😀
 
Originally posted by: Engineer
Originally posted by: Kelvrick
I put mine in the oven overnight at 270 in half an inch of apple juice. Cover oven rack with aluminum foil to keep moisture in, bbq for 20 minutes, then sauce on for another 15 minutes.
Click to expand...

Damn, that sounds great. I'll try the apple juice + oven combo the next time I do ribs. I assume the citric acid softens the meat up quite a bit!
Click to expand...

http://www.foodnetwork.com/rec...ribs-recipe/index.html

I do mine in the smoker now but I follow the similar process. You don't have to use apple juice but apple goes great with anything pork. Foiling accelerates the cooking process and the juice and foiling really makes the ribs soft. I foiled mine for little too long the other day and the ribs were literally falling apart in my hands as I pulled it out from the smoker. 🙁 I like it tender but those were too mushy.
 
1. Indirect heat, covered and seasoned until done. You can add some oil and put a can of apple juice on the grill to add some sweetness if you want.

2. Direct flame and add sauce (if desired) at the end.

Won a rib-off award with that technique using hardwood charcoal about 10 years ago 🙂
 
I may wash mine if I see any bone dust on them.

Otherwise, I heat up the grill (gas grill, high heat until ready, then back it down to medium) and toss them on without any sauce or spices. Just get them browned on both sides. I finish cooking them in the oven.

So, after taking them off the grill, I put them in a foil lined metal oven tray and put on the BBQ sauce. I line the metal tray with an extra large sheet of alum foil, so I then fold that over the ribs. I.e., the ribs are covered in foil.

Oven temp about 300-350. I leave them in at least 20 minute. Time may depend upon the size of the ribs etc. Just look in on them, they won't burned or dry but they will get real tender by finishing them off in the oven covered in foil.

Fern
 
This is my Weber Method:
1. Rub ribs w/ rub made of 1/4 cup Paprika 1/4 cup Coarse Ground Black Pepper 1/ 3 cup Garlic powder and some salt to taste. Let come to room temperature before cooking
2. Place metal bowl in bottom of grill and fill to just below the rim with water. Arrange Charcoal in circle around grill. Using chimmney, start charcoal for igniting pile. Start pile.

3.When Heat is at "medium" ( able to hold hand 1 foot above grill to count of "5") ,Sear the meat side first, then turn and Place ribs bone side down in center of grill, Cover, and cook 45 min per pound of ribs, minimum.
The smell will tell you when they're done.
These will make a vegetarian cross "that" line. 😉
 
Originally posted by: Engineer
Originally posted by: oldsmoboat
I boil mine in water for an hour.
Slather bbq sauce on them and then slow cook them for a while.
Click to expand...

Forgot about that. Softens the meat up so you don't burn the hell out of it trying to get it done on the grill.
Click to expand...

I do the same. I also add some dry rub to the meat before and after I boil as well.
 
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