recipe on the grill. Doing this tomorrow night, ya'll KNOW I don't cook so make it easy! :lol: 1. I have 4 racks of ribs (thawing) then what? Sauces, boil them first, etc.... Love ya!
I boil them a little then slap 'em on the grill and douse 'em with sauce. A little while later flip 'em and repeat the dousing part. :-D
Same here! I boil them for about 30 to 45 mins! And I love (ok do not laugh at the BBQ sauce I buy) a BBQ sauce called Bone Sucking Sauce!! It is about $4.00 or $5.00 a jar and sold at those specialty stores and generally at Harris Teeter!! Also I have seen it at the Farmers Market and so on! It is FABULOUS!! A guy from Raleigh created the sauce and look at the ingredients - The resulting all natural, fat-free, fragrant blend includes: tomato paste, apple cider vinegar, honey, molasses, mus-My Friend, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices and salt Here is a link to see what the jar looks like! YUM YUM! LOL http://www.ironq.com/bone_suckin_sauce_original.html
No need to boil or soak. Get some Reynolds HotBags, rinse the ribs but do not dry them, put ribs in bags and toss them on the grill. Cook for 20 mins. then flip and cook another 15-20. Pull them out of the bags, careful of the steam, and toss 'em on the grill then add your sauce, 5 minutes on each side. They are super delicious!
Don't boil them.. you'll boil the flavor right out of them... usually cook them in the oven for 1-1/2 to 2 hrs at 325-350 on the roasting pan, just look for the meat to start shrinking up the bone, thats when they are about done... then slap them on the grill for some grill marks, and then slather with your favorite bbq sauce. Don't leave them on the grill for too long with any tomato based bbq sauce, or the sauce will burn. (note in prepping them... if there is still the membrane on the backside of the ribs, pull that off as best you can.. it will take some snipping and pulling.. but the ribs will cook better and be more "fall apart" better) good luck!
I cover the ribs in sauce and slow bake at 250 degrees for a few hours. The pan is covered with foil the entire time. Then reapply sauce and grill for roughly 5 minutes each side. Here's hoping that whichever way you choose to cook them, you enjoy them!!!! Good Luck.
I do that too... just depends on what mood I am in and the time I have... If I bake them then I seasoning them with a little Lawry's Seasoning and pepper.... (covered with foil)
I have done the reverse of this. We grill them first to get the grill taste. No bbq sauce until right b/f you take off the grill. Then put them in the oven on about 300-325 for a few hours while we socialize and fix the sides and such. This is just to keep them hot not to really cook for "doneness" (is that a word? lol) When you take them you just about have to eat them with a fork b/c they won't stay on the bone. OH yeah and tent it with foil in the oven to keep it from crisping too much. yummo! Dmn ribs ain't too WW friendly though...:x
Oh, ty, tyvm! I'm in the mood. Think I'll go grab some and do the hotbags thing. Never tried 'em that way. I have plenty of sauce (Cattleman's). Wait I don't have a grill! :roll: Wonder if I can get a little hibachi and it'll work the same.... Frogger <Harley, we can meet at B Wild Wings if it doesn't work out. They have GREAT beef ribs >
DH and I tried B Wild Wings for the first time a couple of weeks ago...YUMM!! When I was at ECU I used to go to BW3's up there and they were just as good. I haven't had the ribgs there yet. We had the sampler with boneless wings, nachos, and mozzerella sticks.
I seem to remember all of the trips to the one at White Oak. Can not say the same about the trips at ECU.......:mrgreen: That place always has good food no matter which one I have been too
The key to good ribs is Carolina Treet BBQ sauce and a smoker. God I love that stuff. If they would come out with a dry rub it would be even betta. http://www.carolinatreet.com/sauces.asp
