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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Ribs on the grill
- Thread starter David
- Start date
I like to use a good salty rub then a sweet glaze or sauce. My fave glaze is rootbeer bourbon.
Two cans of rootbeer (NOT DIET)
one cup of sugar
one cup of bourbon
one cinnamon stick
some cloves
some vanilla
Boil it to about half of the origional amt. when you are done cooking the ribs (i like to indirect cook them on my weber charcoal) then turn on the broiler (stay with me).
Mop the glaze on your ribs and throw them in the broiler for about 5 min, keep your eyes on them! this will candy the glaze on. the salty rub and sweet glaze is pretty damn good. Save the rest of the glaze for dippin.
Two cans of rootbeer (NOT DIET)
one cup of sugar
one cup of bourbon
one cinnamon stick
some cloves
some vanilla
Boil it to about half of the origional amt. when you are done cooking the ribs (i like to indirect cook them on my weber charcoal) then turn on the broiler (stay with me).
Mop the glaze on your ribs and throw them in the broiler for about 5 min, keep your eyes on them! this will candy the glaze on. the salty rub and sweet glaze is pretty damn good. Save the rest of the glaze for dippin.
you want to make something like this?
[ame="http://www.botl.org/community/forums/showthread.php?t=30462"]Last Meal ribs - BOTL Cigar Forums - Brothers of the Leaf[/ame]
[ame="http://www.botl.org/community/forums/showthread.php?t=30462"]Last Meal ribs - BOTL Cigar Forums - Brothers of the Leaf[/ame]
Panicbound
Dankster
Bet you don't need the sugar b/c you use sugared rootbeer. Looks great though!
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DITTO 3,2,1 is the way to go. Actually about 45 to 55 minutes per pound works out pretty well. I do the first 3 hours at 180 for the smoke though. I have a built in smoker/slow cooker. It's got a little door on the bottom, left side for the fire. It tunnels under the grill and the counter. Then it goes up a chimney with a door on it and racks inside. She cooks low and slow perfectly.everyone has their own way (which is what is great about BBQ). I'll give you mine just for fun also. This picture is of spares, but you can follow the same thing for baby backs. I just cut out the trimming part that you do with spares.
First remove the membrane from the back of the ribs. You can pull this off easy by using paper towels to grip it. (picture is of spares, but baby backs have the same thing)
Unbelievably, some folks leave the membrane on and actually expect their friends and family to eat that stuff! I have even been to restaurants that leave it on. It takes a little extra time to get it off but it is so worth it.
Add my dry rub the night before. If your rub has a lot of salt then maybe it's not best to let it sit that long though. The salt will draw the moisture out of your meat
now the smoking. Get your cooker up to 225. if you are using gas make sure the meat is far away from the burners. You want low and slow cooking.
I use the 3-2-1 method.
Cook for 3 hours
take them off and put them in foil
Cook for 2 more hours
take the out of the foil
cook for one more hour and put your sauce on in the last 30 mins.
make sure the internal temp gets to 170 and your ready to eat.
hope this helps
When you have them in the foil, pour a little apple juice or apple vinegar in with them. The vinegar breaks down the connective tissue and makes them very tender.
As far as internal temp goes, 170 is perfect for ribs and shoulders. I'll be doing a 12lb shoulder myself for the holiday.
Last edited:
Damn perfect timing, I have a rack sitting in the fridge. Don't know when I'll find 6 hours to cook them though, how long can I keep them refrigerated before cooking them. They were just defrosted today so refreezing is not an option.
And David they look amazing, can only hope mine come out that good.
And David they look amazing, can only hope mine come out that good.
Applied a McCormick dry rub and made the sauce myself from a copycat Chili's recipe.
Used the 3-2-1 method at a temp of about 230-240 degrees. Added a tablespoon or 2 of apple juice when I put them in the foil.
Came out yummy!
.....labor of love. That's the way to do them!everyone has their own way (which is what is great about BBQ). I'll give you mine just for fun also. This picture is of spares, but you can follow the same thing for baby backs. I just cut out the trimming part that you do with spares.
First remove the membrane from the back of the ribs. You can pull this off easy by using paper towels to grip it. (picture is of spares, but baby backs have the same thing)
Unbelievably, some folks leave the membrane on and actually expect their friends and family to eat that stuff! I have even been to restaurants that leave it on. It takes a little extra time to get it off but it is so worth it.
Add my dry rub the night before. If your rub has a lot of salt then maybe it's not best to let it sit that long though. The salt will draw the moisture out of your meat
now the smoking. Get your cooker up to 225. if you are using gas make sure the meat is far away from the burners. You want low and slow cooking.
I use the 3-2-1 method.
Cook for 3 hours
take them off and put them in foil
Cook for 2 more hours
take the out of the foil
cook for one more hour and put your sauce on in the last 30 mins.
make sure the internal temp gets to 170 and your ready to eat.
hope this helps