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Cooking Ribs?

RiverFarmRiverFarm Posts: 216
edited 6:55AM in EggHead Forum
I posted this on an older thread, but I've noticed people really don't seem to go back to those. Here it is again:

Do you do anything to the ribs before you start cooking them, like marinating them or using a dry rub overnight? I'm going to try my first ribs in my large egg tomorrow and I like the idea of cooking them slowly on the rack without flipping them or fooling around with them, and then saucing them toward the end. When you finish them indirect, do you take the whole grill off with the rack, at the plate setter, and then keep cooking?

I was responding to these posts:


Re:jj\'s ribs--I blew it
Date: 2009/10/28 19:54 By: RRP Status: User

you must like to play with your food! What's your fascination with frequent flipping? You're just fanning the fire but also causing the heat to rise and fall repeatedly. If you want to merely do something other than the popular 3/1/1.5 try the JSlot method of 300 indirect using your plate setter with legs up and grill on top. Key thing is no flip and no peek for 3 hours. By then your ribs will be close to being about 196° between the bones and ready for saucing and maybe a little more time, but not much.
reply | quote

Re:jj\'s ribs--I blew it
Date: 2009/10/28 20:38 By: bullyc Status: User

HI choo choo

We all learn by mistakes. try this next time, go ahead
and cook direct at whatever temp you like, but USE
a rib rack, stand them up meaty side up, and you
Won't have to flip them at all, maybe after 2 hrs
start spritzing them, I did mine for 3 hrs that way, then sauced them and finished off indirect for a
half hour, were very good, Just have to experiment,
good luck BullyC

Comments

  • Rooster KRooster K Posts: 416
    Are you doing Baby Backs or Spares?
  • RiverFarmRiverFarm Posts: 216
    Okay, that's interesting. Thanks for the link! I don't have baby back ribs, just the regular kind, and I was going to use the rack. It does look like people put on a rub first, though.

    Seth, I was typing while you were posting. I have a five-pound package of regular spare ribs sitting on my counter awaiting their fate.
  • RRPRRP Posts: 21,920
    and I just replied to your request - look down the page a couple inches!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RiverFarmRiverFarm Posts: 216
    Got it! Thanks! Plus another couple of questions!
  • Rooster KRooster K Posts: 416
    I do my spares indirect at 250 for 6-7 hours, adding sauce for the last 45 min. If I am in a hurry I will foil them for 30-45 min at the 3 hour mark. This usually cuts the time to 4-5 hours but it will make the texture softer. The foil also sweats some of the bark off.

    To get more of the grilled direct effect you could take the plate setter out at the end and go direct to get some caramelization. I would recommend you go raised grid if you have one.

    The best way to get ribs the way you like is to try a few different ways and see what works for you.
  • http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html

    Thirdeye has a bunch of info on his site - you may want to do some browsing.
  • tach18ktach18k Posts: 1,607
    I remove the membrane, add seasoning of choice, maybe mustard if in the mood, lie on edge on rack, 250 dome for 4-5 hours, turn upside down at 2-2.5 hours, all indirect. Remove plate setter if I want grill marks on ribs otherwise indirect at 350 to sauce, and crisp up a bit if needed.
  • RiverFarmRiverFarm Posts: 216
    What's the membrane that people talk about? Is that the flap of thin skin over the rib side?
  • tach18ktach18k Posts: 1,607
    the membrane is a thin piece of skin that covers the bones, this is usually removed by slipping a regular round ended knife at the base of the ribs and slide it in and lift up between the skin and bone, lifting upwards. You can take a paper towel and grab the skin and peel it off. This is also on Beef ribs as well as pork.
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