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Direct Cooking Ribs

BunkyRubBunkyRub Posts: 52
edited 4:28AM in EggHead Forum
A few weeks back somone posted a message about cooking ribs direct, apparently without a drip pan. Are there advantages/disadvantages to direct method? Any thoughts, suggestions would be appreciated.


  • dhuffjrdhuffjr Posts: 3,182
    Bunky Rub,
    Try here.
    I've do them direct on the grill or standing in a rib rack on the grill most of the time.

  • Toy ManToy Man Posts: 416
    That was probably me. I just liked the texture of the meat vs indirect and/or foiling. Only drawback I can see is that the fat drops back onto the coals which can give a bitter flavor sometimes.[p]Just something you have to try for yourself to see how you like it.[p]Toy Man
  • dhuffjrdhuffjr Posts: 3,182
    And to contradict myself I have spares on now indirect :>)
    I ground the trimmings up and mixed with DP Red Eye and another small batch with my concoction to put on the small.
    I keep looking but Target and Walmart are both out of stock for the kitchenaid meat grinders. Oh well my little 6.99 quick chop gizmo didn't do too bad.

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