charcoal or propane grill?

[Angler]

CAUTION DO NOT READ IF YOU ARE HUNGRY....


It's sooooo easy.....First you have to decide on what kind of ribs you want....I prefer spare ribs...

I open the ribs and give them a good scrub down...

I like to remove the membrane one the back of the ribs, just get a fork and start removing a corner, get a terry cloth hand towel wet and use it for grip. Grab the now lifted corner of the membrane and proceed to remove it, if you have to use the fork again it is no big deal...I can get it off in one piece sometimes...



Then I clean them again....


You can make a sauce or do a dry rub...I like to do a little of both...Dry rubs can consist of anything you want...I like to use a brown sugar based rub..1 part brown sugar, and three parts anything else, in any combination you want...When I get it right, I'll make a big batch, then, and there for the summer As far as sauce, I also make my own...I'll use store bought, regular flavor sauce to start off with, again brown sugar, but just a tablespoon or so, mustard, salt, pepper etc etc...And THE most important sauce ingredient... BEER!



You'll need a rib rack...Just go to Lowe's, and you will see what it is in the BBQ section....



Charcoal, is the only way to go....Get your chimney ready with 16 coals..Yes, only 16 coals....You'll want to get a thermometer, that attach's to the grills lid, so you can maintain temp...Leave the bottom vents mostly closed, and play with the top one...You'll want to keep the grill at about 150-165...It is very important to stay in that range...The grill rack, has a space to add new coals...If you are looking at the grill and the slots are north and south, the spots to add coals are at 3 o clock and 9 o clock...Add only eight coals at a time when needed to maintain temp...never remove the ribs, and open and shut the lid FAST! You should always have a "new charge" of coals in the chimney, hot, at all times...Some loads may ash out...No big deal, just start a new one....





Put a drip pan under your rib rack...A cheap one time use, aluminum pan is the way to go...You can add some apple cider to it, for some added tang..I just use water in the drip pan...It is very important to follow all directions to a "T" The coals should be on one side of the grill and the rib rack can go in the center, or on the other side for slow cooking (14 hour method)...I do the 14 hour method, just start at 6 am You'll be eating at 8 The ribs, will tell you when they are done...10 hours is a minimum people! the reason your ribs are tough, is because you cook them too fast and too hot!



You should turn the ribs halfway through....When they are done, you should see a vivid "smoke ring" in the meat. Cook them with just the dry rub until the last hour...Sauce them 4 times, one time every 15 minutes....The last saucing, should be right as you are taking them off....Cut the ribs every two bones...Again, you should be able to tell if they are perfect by now...





Enjoy

Thanks for the great advice. As I said, I have not used the charcoal grill yet, but I suspect I will never look back to propane!

man, 14 hours? I have a thing about getting up early. I have tried doing research on the net, and I have read in several places to go for 200 or 225 degrees for 4 to 6 hours. I don't question your expertise, because I understand that lower heat for a longer time will produce a better meat. Have you tried a little higher heat for around 6 hours instead? How was the result?

 

[midnight]

more for holding heat than flavor imo.... i use them in my lil grill down the beach...

ah cool
i dont need help there
i might try the wood chip sometime tho
any tips on those,anyone?

 

[Nic]

wet them first so they smoke... i didnt really like it on the propane grill.... would rather burn me a few hickory logs for flavor

 

[bigspizz]

Thanks for the great advice. As I said, I have not used the charcoal grill yet, but I suspect I will never look back to propane!

man, 14 hours? I have a thing about getting up early. I have tried doing research on the net, and I have read in several places to go for 200 or 225 degrees for 4 to 6 hours. I don't question your expertise, because I understand that lower heat for a longer time will produce a better meat. Have you tried a little higher heat for around 6 hours instead? How was the result?

Yes, I have played with the time a lot....Elevation is the biggest factor, followed be humidity, then wind/rain....Maybe wind and rain are first...lol The good thing is, is that life takes a while You can try many variations...I was just giving you a spot to start Good luck and please keep us posted on the times and your heat, when you do finally make some ribs....

 

[Angler]

Yes, I have played with the time a lot....Elevation is the biggest factor, followed be humidity, then wind/rain....Maybe wind and rain are first...lol The good thing is, is that life takes a while You can try many variations...I was just giving you a spot to start Good luck and please keep us posted on the times and your heat, when you do finally make some ribs....

You are right. I have plenty of time to practice and try many variations. What factor does elevation and humidity play into it? I guess I am at about 5,600 feet, and in the summer time, when I can actually use the grill, it is dry.

 

[Nic]

CAUTION DO NOT READ IF YOU ARE HUNGRY....


It's sooooo easy.....First you have to decide on what kind of ribs you want....I prefer spare ribs...

I open the ribs and give them a good scrub down...

I like to remove the membrane one the back of the ribs, just get a fork and start removing a corner, get a terry cloth hand towel wet and use it for grip. Grab the now lifted corner of the membrane and proceed to remove it, if you have to use the fork again it is no big deal...I can get it off in one piece sometimes...



Then I clean them again....


You can make a sauce or do a dry rub...I like to do a little of both...Dry rubs can consist of anything you want...I like to use a brown sugar based rub..1 part brown sugar, and three parts anything else, in any combination you want...When I get it right, I'll make a big batch, then, and there for the summer As far as sauce, I also make my own...I'll use store bought, regular flavor sauce to start off with, again brown sugar, but just a tablespoon or so, mustard, salt, pepper etc etc...And THE most important sauce ingredient... BEER!



You'll need a rib rack...Just go to Lowe's, and you will see what it is in the BBQ section....



Charcoal, is the only way to go....Get your chimney ready with 16 coals..Yes, only 16 coals....You'll want to get a thermometer, that attach's to the grills lid, so you can maintain temp...Leave the bottom vents mostly closed, and play with the top one...You'll want to keep the grill at about 150-165...It is very important to stay in that range...The grill rack, has a space to add new coals...If you are looking at the grill and the slots are north and south, the spots to add coals are at 3 o clock and 9 o clock...Add only eight coals at a time when needed to maintain temp...never remove the ribs, and open and shut the lid FAST! You should always have a "new charge" of coals in the chimney, hot, at all times...Some loads may ash out...No big deal, just start a new one....





Put a drip pan under your rib rack...A cheap one time use, aluminum pan is the way to go...You can add some apple cider to it, for some added tang..I just use water in the drip pan...It is very important to follow all directions to a "T" The coals should be on one side of the grill and the rib rack can go in the center, or on the other side for slow cooking (14 hour method)...I do the 14 hour method, just start at 6 am You'll be eating at 8 The ribs, will tell you when they are done...10 hours is a minimum people! the reason your ribs are tough, is because you cook them too fast and too hot!



You should turn the ribs halfway through....When they are done, you should see a vivid "smoke ring" in the meat. Cook them with just the dry rub until the last hour...Sauce them 4 times, one time every 15 minutes....The last saucing, should be right as you are taking them off....Cut the ribs every two bones...Again, you should be able to tell if they are perfect by now...





Enjoy

now im really really hungry... first levi then i go back and find this.... damn you guys... im firing up old smokey tomorrow

basically what i do but i have a few secrets for my sauce and rub.... maybe one day i can tell ya a perfect combo...

 

[bigspizz]

You are right. I have plenty of time to practice and try many variations. What factor does elevation and humidity play into it? I guess I am at about 5,600 feet, and in the summer time, when I can actually use the grill, it is dry.

Elevation always plays a part in cooking anything due to there being less oxygen, and a higher atmospheric pressure...You will have to play with the time and temp...I know when I lived on green mountain in western Washington, I could not bake a cake to save my life..I turned the temp down 20 degrees or so to 330 and had no issues....Humidity also plays a part because it will tend to "steam" the food more or less when it is not aplicable...You would think moisture would be helpful, but it is the opposite..It dries the meat out terribly. If it is super humid, it is best to cook the ribs on another day

now im really really hungry... first levi then i go back and find this.... damn you guys... im firing up old smokey tomorrow

basically what i do but i have a few secrets for my sauce and rub.... maybe one day i can tell ya a perfect combo...

I made a perfect rub about 5 years ago, and have yet to match it. I was working as a sous chef, and had SOOO many things available...White pepper is a must, and sea salt is my salt of choice....I can't remember what I put in it, bet we called it "ba bam!" Like emeril....I think I even used some saffron

 

[chesterthehero]

i cant stand the taste charcoal leaves..

i prefer cooking over wood (logs) but its not that all that practical so propane it is

 

[midnight]

i cant stand the taste charcoal leaves..

i prefer cooking over wood (logs) but its not that all that practical so propane it is

 

[bigspizz]

i cant stand the taste charcoal leaves..

i prefer cooking over wood (logs) but its not that all that practical so propane it is

Charcoal tastes like, good....I don't understand....