Change of plans, need help with ribs. . .

Washog

Thanks for the responses below. I went to the grocer last night and they were running a sale on spare ribs so I opted for that instead of brisket. My situation is I have a large BGE and even after cutting the ribs in half, there's not eneough room to lay the ribs flat so I have to use my rack. Seems like the last time I used my rack, the bottom side got charred pretty good. Any Suggestions?

Tim M

Washog,[p]Flip them now and then so the ends aren't always on the same side (up or down).[p]Tim

Mike in New England

Tim M,[p]Do them indirect, standing upright. A couple of hours into it, flip them end-2-end as well as vertically.

Washog

Tim M,
That was what I was thinking too. I've had a lot of luck cooking my ribs at 210 deg dome temp, direct and extend the grill, turning every 45 minutes. I usually turn them four times and on the last two turns I add Q sauce. Today I am going to try adding the Jack Daniels glaze instead of the sauce. I made the glaze yesterday from the secret recipe sight that was posted here, and have the ribs covered with JJ's rub in a zip lock bag since last night. Do you think I should just do everything the same as before with the exception of the glaze and the rib rack?

Tim M

Washog,[p]I haven't done ribs directly for some time - they just are to dry to me that way. I prefer indirect with at least a drip pan and I would think you will need to add some extra time if you use the rib rack as opposed to flat on the grid directly over the fire. The sauce will burn easily that way too, so just using the rib rack should help prevent that, but I rotate and flip mine every 45-60 min and add the sauce the last 1 hr or so. Getting the meat temp between the bones to 180-190 is the key to them pulling clean from the bone, and that is my goal. Enjoy!!!!!!!! Let us know how the sauce works. I am not a gig fan of booze flavored food, but I like the stuff with ice in a glass!![p]Tim

JSlot

Washog,[p]Tim is right. Do them indirect in the rack for the best results. I routinely cook 12-15 lbs. at a time (I sell a lot). You are looking at 3½-4 hours @ 350 degrees. If you choose to do them direct, JJ's method of turning every 15 minutes works like a charm and insures no charring. You can lay the ribs against the side of your rack (lengthwise, like a teepee) to gain enough room for your pieces.[p]Keep the smoke risin'![p]Jim

Washog

JSlot,
350 degrees seems hot? Do I need to put down my pizza stone?

JSlot

Washog,[p]Yes, using a pizza stone or plate setter would be using indirect heat. I'm not sure what method you use. I use a small pizza stone setting another grate that I insert beneath my fire ring. I set the drip pan on top of that. The cooking grate sits on top of the fire ring and I place the rib rack on that. I don't mean to give you info you probably already know, but better too much than not enough! LOL![p]Jim