Replies to This Discussion

Permalink Reply by Joe Kovach on July 6, 2009 at 9:51pm

how many burners are on your grill?
I have a 2 burner that I turn one to low and the other off...I'll put the meat on the off side to slow cook or smoke all day.

Permalink Reply by Marty on July 6, 2009 at 9:54pm

There's three burners. Good idea.

Joe Kovach said:

how many burners are on your grill?
I have a 2 burner that I turn one to low and the other off...I'll put the meat on the off side to slow cook or smoke all day.

Permalink Reply by Jim Dotterwick on July 9, 2009 at 6:15pm

When the meat pulls up about 1/4" -3/8" on the bone, wrap them in aluminum foil with a little water and put back on the covered grill to one side with the heat for that side off. Depending on your grill, check them after 30 minutes, and then 15 minutes after, untill they are the way you want. Then brush on the BBQ sauce and serve.
As a KCBS Certified Judge, I can tell you falling off the bone ribs are over cooked. I am also a compitition cook.
Enjoy you ribs and play with this technique to match your grill.. Adding anything but water increases the chances of burning. Especially BBQ sauce.

Permalink Reply by P.J. Reilly on August 1, 2009 at 9:21am

They make smoker boxes that you can put in your propane grille. You can use a variety of wood chips, mesquite, Hickory, cherry, etc. That adds great flavor without having to buy a smoker. The boxes are made of cast iron or stainless steel, and they go right on top of the lava rocks or deflectors. the trick is not to cook over the box, light one side of the grill for the smoke, and leave the other burners off. You will be amazed.

Permalink Reply by Marty on August 1, 2009 at 10:27am

Very cool idea... thanks!

Here's what I did for the party. I'd purchased a 6 section grilling rack which fit into a lasagne pan. I cut each rack in half and rubbed the meat with dried basil. Because I was so busy cleaning house that day I just slid the whole thing into my oven with the temp at 250 degrees and ignored them for 3 hours. I think I put a cup of water in the bottom of the pan too. When the meat pulled away from the bones I daubed Sweet Baby Ray's on both sides of the ribs and put them in for another hour, same temp. Then I took them out of the oven because I needed the space for baked chicken legs. I cut the ribs into 1 rib portions, covered them with foil and allowed them to rest on top of the stove until the chicken was done, then adjusted the racks in my oven and reheated the ribs with the foil still on.

I never did turn on the grill that day. But the ribs turned out fabulously; tender, melt-in-your-mouth yummy and there were none left. When it's not such a pressure-cooker situation I'll experiment with the grill, but I didn't have time, opportunity or the personnel to babysit it outside on the deck that day. Thanks for all your help!

P.J. Reilly said:

They make smoker boxes that you can put in your propane grille. You can use a variety of wood chips, mesquite, Hickory, cherry, etc. That adds great flavor without having to buy a smoker. The boxes are made of cast iron or stainless steel, and they go right on top of the lava rocks or deflectors. the trick is not to cook over the box, light one side of the grill for the smoke, and leave the other burners off. You will be amazed.

Permalink Reply by Ricks Real Pit BBQ on August 17, 2009 at 6:09am

Use indirect heat as others suggested but also incorporate the 3-2-1 method. Use a good rub, or combination of spices and cook three hours , then wrap in foil with a little bit of apple juice for another two hours, finally unwrap for the last hour. Don't use any sauce until the last 1/2 hour or so.
Although I have no experience with it, I also have heard of some people making foil packs of wood chips to create smoke as well.

Permalink Reply by Kevin Tobolka on December 6, 2009 at 3:28pm

Forget buying a smoker box. Use Heavy duty foil rolled and sealed at both ends with Pecan Ships. Poke holes in the foils to let the smoke out. Pecan wood chips are fantastic. Don't forget to soak the chips. Also, check out John Henry's Pecan Rub for your seasoning. I also like to rub Molasses on the meat and let it marinade over night before I put it on the smoker. Smoke the ribs a 4-5 hours then finish off on the grill at a med heat flipping regulary so as not to burn.

Marty said:

Very cool idea... thanks!

Here's what I did for the party. I'd purchased a 6 section grilling rack which fit into a lasagne pan. I cut each rack in half and rubbed the meat with dried basil. Because I was so busy cleaning house that day I just slid the whole thing into my oven with the temp at 250 degrees and ignored them for 3 hours. I think I put a cup of water in the bottom of the pan too. When the meat pulled away from the bones I daubed Sweet Baby Ray's on both sides of the ribs and put them in for another hour, same temp. Then I took them out of the oven because I needed the space for baked chicken legs. I cut the ribs into 1 rib portions, covered them with foil and allowed them to rest on top of the stove until the chicken was done, then adjusted the racks in my oven and reheated the ribs with the foil still on.

I never did turn on the grill that day. But the ribs turned out fabulously; tender, melt-in-your-mouth yummy and there were none left. When it's not such a pressure-cooker situation I'll experiment with the grill, but I didn't have time, opportunity or the personnel to babysit it outside on the deck that day. Thanks for all your help!

P.J. Reilly said:

They make smoker boxes that you can put in your propane grille. You can use a variety of wood chips, mesquite, Hickory, cherry, etc. That adds great flavor without having to buy a smoker. The boxes are made of cast iron or stainless steel, and they go right on top of the lava rocks or deflectors. the trick is not to cook over the box, light one side of the grill for the smoke, and leave the other burners off. You will be amazed.