Gear & Equipment
General discussion on the equipment we use. What is/are the best/worst/so-so. From basters to grill covers.
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Bob Hill
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Marol j liked Bob Hill's photo
Rod Augustine replied to Bob Hill's discussion 'Steak on the Traeger' in the group Traeger
Yes Bob i have done steak on the traeger, ribeyes, sirloins, t-bone Etc!. And i do it the same way it on high and get the grill as hot as possible and sear the steaks on one side, flip and sear it and just finish it off from there, and the only good…
Bill Anderson commented on Bob Hill's blog post 'Tender Ribs'
Yeah... to do it right, you should foil - but never foil at the beginning or you will not get the smoke flavor. We use a 3-1-1 method because too long in the foil and you end up with overdone ribs. The first stage is just with the rub on. 2nd stage…
Tom Parks commented on Bob Hill's blog post 'Tender Ribs'
I'm going with Larry Lyon's comment on principle . . .
I do find that if I am in a hurry (heaven forbid) and cooking ribs above 250 degrees on a Traeger grill, the extra air in the convection blower tends to dry the ribs out if I…
A&A Specialty Advetising left a comment for Bob Hill
Is that an electric rig or propane. Like it. What make?
Mike Stockman commented on Bob Hill's blog post 'Tender Ribs'
I've taken baby back ribs and marinaded them over night then I seasoned both sides of the racks put them on our smoker at the business (my smoker is big enough) I cook about 8 racks at one time,,Then I mix a large spray bottle of apple cider…
Bill Cain commented on Bob Hill's photo
How do you like this? Is it a Smoker or a Grill?
Larry Dorrough commented on Bob Hill's blog post 'Tender Ribs'
In the restaurant I used the method of slow cooking at about 200 degrees for about 3-4 hours. Then I grill for about another 1/2 hour or so. And I tend to cook the ribs while semi-frozen. Which I found helps keep moisture in the meat. as for the…
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- 30 years
- What is your favorite thing to grill?
- ribs, brisket, chicken, steak, and Pork Butt
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Tender Ribs
Posted on April 27, 2009 at 10:00pm 10 Comments 0 Likes
I guess the Great Debate around here is: Do you put ribs in foil at the beginning and then smoke them to make them TENDER, or
Do you smoke the ribs and then wrap them in foil to make them TENDER. What do YOU think, and WHY?
Do you smoke the ribs and then wrap them in foil to make them TENDER. What do YOU think, and WHY?
Comment Wall (15 comments)
- At 10:37pm on February 9, 2010,
Bob Hill said… - Thanks...I will check it out....Snowing again here, supposed to get
another possible 10 inches...don't know where we are gonna put it
all...I need ribs...haven't had any in a while but just got a case from
Sam's Club...
- At 10:05am on October 15, 2009,
Bob Hill said…
- Made the Burger Bomb yesterday and took it over to my Sister's and put it on the Traeger for two hours on smoke, then an hour and half on med and cranked it up to high for the last twenty minutes. I had burger, onions, banana pepper and spicy 3 alarm cheese inside and it was wrapped with thick smoked bacon...it was soooooooooooo Goooooooood.....also did a sirloin tri tip roast and it turned out just like Prime Rib....Medium in the Middle.....We were stuffed.....I want to do a Bacon Explosion today for dinner....
- At 4:38pm on June 21, 2009,
Tom Parks said…
- I see you've got a Traeger and a gas Weber and two Charcoal Webers! you've got the full arsenal . . . there's nothing you can't cook. Great looking food pics.
- At 1:20pm on May 29, 2009,
A&A Specialty Advetising said…
- Is that an electric rig or propane. Like it. What make?
- At 6:50am on May 3, 2009,
Steve Reasons said… - Good idea Bob ! But then, I'd eat and drink too much.
- At 4:31pm on May 2, 2009,
Steve Reasons said…
- Thanks Bob, The rig is new and I just have to get more beer because the grill is so big. I'm not sure how many it will take, yet. I'm learning, but I've run out of beer three times already. Got a store just up the road. Walking distance ! Does any of this make any since ? Still learning !!!!! It's rained here for three days. I've gotta get an inside place to fire up the grill. It's Bud time !
- At 8:01am on May 2, 2009,
Steve Reasons said…
- Hey Bob, The best I've ever tasted, or should I say the most tender were cooked without foil. I've tasted some real great ribs cooked with foil but I just cook them low and slow at between 225 and 250. I don't time them, I go by sight, and how many beers I have left. Yours look great !
- At 11:10am on May 1, 2009,
Randy Pope said… - Cool I have a small char griller and a big tx (butane gas tank) smoker.. Went to a party once (supper bowl) all these guys with there big pits; got my small one out of p/u and put country pork ribs on after coals were done. I go in to play some cards an these guys are going "Randy don't ya got to watch yer food it could be burning up".. lol I said nope in a hour i will take them off.. They all came in the building to taste them all of them said"dang I didn't think you knew what you were doing but I am sorry these are great"..Laffs needless to say all you have to do is know yer pit...
- At 8:19am on May 1, 2009,
Randy Pope said…
- no but i will soon..I like the concept but also think it is alot of money..
- At 10:04pm on April 30, 2009,
Linda Allgood said…
- Thanks a bunch for the tips. I'll try some ribs soon.
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BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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