i use both but would use my wood bbq oven over my propane but my wife don't like the smoky flavor
charcoal or propane grill?
- Thread starter midnight
- Start date
bigspizz;1775440; said:All I was tying to say is these are a god send for coal cooking... Oldschool... No fluid, just a ball of news paper at the bottom...There are many ways to start the coals in this with no fluid needed at all....
Amen brother. I used to be a propane only cook. Then I found the coal starter and fell in love with charcoal cooking. In fact I am probably going to buy a new charcoal grill with a side smoker box. Can't wait to cook some ribs on it. MMMMMM....love me some ribs.
no need to hurry! sit back and wait is much more fun. usually ends up lite mow, pull weeds, take care of animals then cook. but on the rare ocasion sit back and watch the grill get hot
I always used propane in the past. My propane grill wasn't working so well, so I decided it was time to get a new grill.
Wanting to venture into barbequeing instead of just grilling, I decided to go with a charcoal grill. I got a Chargriller Superpro, and I added the offset smoker box. I haven't used it yet, but I am stoked to learn how to cook some good ribs
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Wanting to venture into barbequeing instead of just grilling, I decided to go with a charcoal grill. I got a Chargriller Superpro, and I added the offset smoker box. I haven't used it yet, but I am stoked to learn how to cook some good ribs
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Angler;1777909; said:I always used propane in the past. My propane grill wasn't working so well, so I decided it was time to get a new grill.
Wanting to venture into barbequeing instead of just grilling, I decided to go with a charcoal grill. I got a Chargriller Superpro, and I added the offset smoker box. I haven't used it yet, but I am stoked to learn how to cook some good ribs
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
