Posted on 05/27/2005 5:10:29 AM PDT by ctlpdad
Handy Hints for Grilling Pork:
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.
Barbecued Pork Ribs BBQ Recipe The basic recipe for great grilled ribs. Use your favourite sauce.
1 cup barbecue sauce 3 pounds pork loin back or spareribs
Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.
Makes 4 servings.
Thanks to www.weber.com
Those who've had 'em agree that my ribs rule ...
... whether it's high-priced baby-backs or the the cheapest, ugliest slab of spareribs you can find.
I cut'em into pieces of 3 to ribs each. I don't parboil 'em ... but I do simmer them (starting in cold water and NEVER breaking into a boil) for 45 minutes. I toss a handful of black peppercorns, a coarsely chopped vidalia onion, and a half dozen cloves of chopped garlic into the pot. Any of those ingredients that just happen to stick to the ribs when I put'em on the grill are an added bonus.
I cook'em very slowly with indrect heat on a weber kettle for an hour and a half ... 30 minutes top up ... thirty minutes top down ... thirty minutes top up. I start saucing them, both sides, at the first turn and repeat at each turn ... and, no, they never burn or blacken. I keep a drip pan half full of water underneath them.
I never add additional charcoal so the temp slowly declines as they cook. During the last half hour I place several large chunks (not chips) of water-soaked hickory on top of the remaining coals, then button down the lid leaving the top vents only about 1/4 open.
I often do my own sauce, but that story's for another day. I've lately been using Charlie Robinson's BBQ Sauce. "Robinson's Ribs" is a Chicago icon, and first winner of Mike Royko's Chicagoland Ribfest. It's available at local supermarkets, maybe even regionally.
If I win this weekends powerball, I will buy one (or make a bigger better one!) & throw a huge FReeper BBQ.
Do you have any good recipes?
Yum!
If you really cook them right, it's not necessary.
You bet'cha ... same tactics work equally well with beef short ribs or back ribs.
Dry-rub Recipe
1/4 cup paprika
1.5 tbsp black pepper
2 tbsp brown sugar
1 tbsp salt
1.5 tsp celery salt
1.5 tsp cayenne pepper
1.5 tsp dry mustard
1.5 tsp garlic powder
1.5 tsp ground cumin
about 5 lbs pork ribs
I like to use the meaty, country-style ribs.
1. Combine all seasonings in a bowl and mix them well.
2. Line a large oven pan with aluminum foil.
3. Rub mixture all over the ribs.
4. Cover pan with foil and let sit, refrigerated, overnight. 5. Preheat oven to 325 degrees.
6. Pour 1/2 cup water in the ribs pan and re-cover.
7. Bake, covered, for about 2.5 hours.
8. Enjoy! Optionally, you can throw the ribs on the grill for a few minutes after the baking process to get them a bit crispy, but I like them right out of the oven.
DIVERSITY among BBQ chefs is a good thing!
Sounds like a good rainy day recipe!
(looking for different potato salad recipes too)
Check out this page:http://www.bhg.com/home/Potato-Salad-Recipes.html
Most of y'all have sniffed this thread out already : )
Mason Jar
Apple cider vinegar
Red Pepper flakes
Hot sauce
Black pepper
Pour last ingredients into the mason jar. Put lid on. Shake. Let sit for a few hours or days or something. Poke holes in lid. Sprinkle on P-I-G hog meat cooking over hot coals.
FYI..check out the pic in #29..Enjoy your weekend...
Natural flavorings are very important to good eating. :^}
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