How do yall prepare your ribs? I’ve smoked some and I’ve grilled some. I’ve no idea about anything pre grill except to pull off the membrane.
We need the Kaveman, Fish or Claude here. I’m sure they’ll have some answers. I really haven’t made ribs often. When I did, I used indirect over the Weber Kettle. They came out ok but I got the Weber too hot. I need to use less charcoal.
Now my buddy has this thing called the Smokenator for his Weber that he swears by.
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Been using this method for about two years now. Has never failed, and very easy. The part I hate the most is removing the membrane, but it’s worth doing IMO.
Also, you don’t need charcoal. I use
http://www.weber.com/grills/series/summit/summit-e-670
with a smoke box of any kind, but I use
and some good chips. My all time fav is hickory, but really any aromatic wood is nice. Experiment
@GRG_Jackal, let’s start with what kind of grill or smoker you have. Then, what kind of rib do you like? And who is your target audience.
Fuck you and your inferior gas grill.
Charcoal all the way.
Dry rub and wrap in plastic wrap over night. Let the ribs set at room temp for about an hour before you throw them on the grill.
Don’t need the Smokenator. If you use chips, soak them in water for a half hour to an hour. Wrap them in aluminum foil with it open just a bit. Drop a few of them on your coals.
Or drop a few wood chunks on your coals.
Keep temps around 225. Use the 2-2-1 method for baby backs.
2 hours on the grill, wrap in aluminum foil for 2 hours then 1 hour back on the grill without the foil.
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I’m meaning more seasonings and rubs or sauces for after. I’ve got the cooking down. I’m not that verses in seasoning pork ribs.