charcoal or propane grill?
- Thread starter midnight
- Start date
if you need an hour of watching coals burn to have fun you need more things to do/talk aboutDeLgAdO;1778135; said:
and 14 hr ribs ----->>>
even if i had nothing to do that day i would never coal cook for 14 hrs
what do you change and re heat the coals every hour?
so 14 coal changes?
make you feel like waterchanges is why you like it right?
even if i had nothing to do that day i would never coal cook for 14 hrs
what do you change and re heat the coals every hour?
so 14 coal changes?
make you feel like waterchanges is why you like it right?
midnight;1778228; said:and 14 hr ribs ----->>>
even if i had nothing to do that day i would never coal cook for 14 hrs
what do you change and re heat the coals every hour?
so 14 coal changes?
make you feel like waterchanges is why you like it right?
Change them as often as needed....You'd be surprised how long 16 coals will stay in that temp range....It is only "worth it" if you are making like at least $100.00 worth of spares on a huge webber...
If you don't have friends, it may be difficult to do it at all TBH....see this thread was about personal grilling
not a competition or grilling for a family reunion
hour tops for ribs here
if thats not enough time to bs and have a few then you got problems
not a competition or grilling for a family reunion
hour tops for ribs here
if thats not enough time to bs and have a few then you got problems
midnight;1778276; said:see this thread was about personal grilling
not a competition or grilling for a family reunion
hour tops for ribs here
if thats not enough time to bs and have a few then you got problems
It takes me an hour to play catch....Then maybe if a hoop is around, another hour...Don't let me get in the mood to walk 18 in the morning and then garden
We'll eat by 10pm It's 2:23 am and I'm doing WC's.....
I can't help but be me
lol are we talking about a barbeque?
we have a propane one....never been used tho! and we used all the propane on the out door heater lol
what annoys me is when we have a barbeque my mum always pre cooks everything in the grill (indoors) so whats the point? lol
we have a propane one....never been used tho! and we used all the propane on the out door heater lol
what annoys me is when we have a barbeque my mum always pre cooks everything in the grill (indoors) so whats the point? lol
bigspizz;1778096; said: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
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 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
Oh, YEAH!
Bigspizz, you obviously know exactly what you're talking about. Only difference; I like to use a dry paper towel to pull off the membrane, gives you a good grip.
