Quote:
Originally Posted by DamianJ
Sounds good
Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.
So what do you do?
Also, regarding boiling, I was reading this:
"Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound.com are indignant at the idea, protesting that "parboiling any meat is a crime against humanity" and suggesting that such a step might make a tasty "pork broth", but does nothing for the flavour of the ribs themselves.
The new cookbook from renowned Yorkshire butchers, the Ginger Pig, however (worth buying for the sausage roll recipe alone) boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked. The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try ? perhaps it would work better with meatier spare ribs."
http://www.guardian.co.uk/lifeandsty...-barbecue-ribs
And it just made me wonder what the Americans do...
But you sound as if you know what you're doing, so I promise I won't boil them!
Thanks for the help |
You are wise to doubt the boil method, Just remember, cooking times will vary depending on whether or not you use back or side ribs. More fat in side ribs, and they take longer. Back ribs for me take about 3 hours.
Get some apple wood chips, you wont regret it (2 parts wet to 1 parts dry) A rib rack can be very helpful on a kettle where space is limited. A spray bottle with Apple Juice or cider is very good to spritz the meat from time to time until its time to add the sauce. Often I dilute a bit of the sauce into the juice for more flavor. And if your ribs are done before everything else is ready, a handy trick is to heat your over to 250 F put the ribs in a paper bag and hold in the oven, it mops up some of the fat, and holds them quite nicely. This is also good for finishing off the ribs if you run out of charcoal/gas as the steam inside the bag makes them more tender.