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Ribs on the grill

Discussion in 'Recipes' started by Homunculi, May 4, 2019.

  1. Homunculi

    Homunculi Monkey++

    as long as i have been cooking this was the first venture of smoking ribs on the grill ...
    looked up so many ways on how to .. but founds several ... combined a couple and added my own thoughts.... this is what played out ....

    dry rub ....
    1/4 cup brown sugar
    2 tblsp garlic salt
    4 tsp chili powder
    1 tsp black pepper
    1/4 tsp red pepper
    1/4 tsp cinnamon
    2 tsp onion powder

    mix well ... apply to ribs .. let rest for 6-18 hours
    rap ribs in foil .... cook 275-300 for 2.5 to 4 hours or until tender ...
    remove the foil ... add more wood and coals ...
    when about ready .. put the bbq sauce over top .. for the last 15 to 25 min ...

    should be .. melt in your mouth ribs ...
  2. sec_monkey

    sec_monkey SM Security Administrator

    [winkthumb] [winkthumb]
  3. tacmotusn

    tacmotusn Mosquito Sailor Site Supporter+

    Thanks H. Very similar to rub i just used yesterday for bone in ribeye steaks. Applied the rub both sides and chilled covered with plastic wrap in frig for 6 - 8 hours. They came off the propane grill after normal short cooking times very tasty.
    Gator 45/70 and sec_monkey like this.
  4. Homunculi

    Homunculi Monkey++

    Tac. I want a good one for steaks ... tried the tiny Roma knock off soak ... and a few others with good results but what I am after is like the Texas road house soak/rub ... was very tasty but I cannot handle the crowd and how busy the place is ... not a good place for me to go
    Gator 45/70 likes this.
  5. tacmotusn

    tacmotusn Mosquito Sailor Site Supporter+

    Steak Rub Recipe ... this makes enough for 4 steaks 3/4" thick ... NY Strip, Ribeye, or T-Bone
    1/2 cup Brown Sugar, 1 TBS Paprika, 1 TBS Chili or Chipotle powder, 2 TBS Cajun/Creole seasoning, 1/2 TBS Coarse Cracked Black Pepper, 1 TBS Onion powder, 1 TBS Garlic powder.
    Apply rub generously to both sides of steaks, cover with plastic wrap, place in pan, chill in frig 6 - 8 hours or overnight. Remove steaks from frig and bring to room temp 30 - 60 minutes before cooking. Grill or Fry as you normally would any steak to desired doneness. It is interesting to note, that the steaks when cut definitely show a penetration depth of 1/16 to 1/8 inch of rub on outer edge of cross cut steak pieces.
    I did this for myself and 3 others last night for supper. All thought it was very tasty. One thought maybe just a tad too spicy hot (but she has a sensitive taste that way about a lot of recipes). The youngest usually slathers her steak with A-1 steak sauce. She was told by her mother not to put ANY steak sauce on it before she tasted it first. She liked it as it was. She is a very picky eater. I sometimes cook specifically to please her, but I was not shooting for that last night.
    ENJOY !!!
    Last edited: May 5, 2019
    Homunculi, Gator 45/70 and sec_monkey like this.
  6. Airtime

    Airtime Monkey+++

    The wife and I have fiddled trying to find the perfect way to prepare ribs for years. Our best method:
    1. Dry rub 24 or more hours in advance.
    2. Smoke with apple wood chips but only an hour or two with lots of water in smoker at the smoker’s lowest temp that still smokes well and keeps it full of steam. You don’t want to cook or dry them, only flavor them.
    3. Pressure cook at 15 psi for 35-40 minutes with apple juice and some other flavors as the liquid in the PC.
    4. Paint BBQ sauce on ribs and grill for only 2-3 minutes per side to caramelize some of the suger in the sauce and to put a little bark and grill marks on each side.
    5. Enjoy.

    Doesn’t take very long but is some work to do. We sometimes skip the smoking to save work/time. Hardest part of the process is keeping the ribs from falling apart after pressure cooking. No way you can keep full racks together. 1/4 to 1/3 rack size is about the best you can manage.

    This process yields the most tender yet super moist ribs we have ever had. Each step yields a key advantage and the pressure cooking is the real secret to fall apart and moist.

    Gator 45/70 likes this.
  7. Homunculi

    Homunculi Monkey++

    found this for a steak rub .... texas roadhouse recipe .... careful ... this one is 12 servings worth for the recipe...worked out great for the cook out
  8. AxesAreBetter

    AxesAreBetter Monkey+++

    I been playing around cooking up some sauces to try on mine. #1 was great!
    Homunculi likes this.
  9. Wildbilly

    Wildbilly Monkey++

    PORK!! Anything else is a waste of both sauce and time!
    Homunculi likes this.
  10. Homunculi

    Homunculi Monkey++

    pork ... beef,, venison,, rabbit .. squirrel .. turkey ... quail .. dove ... pheasant ....... it is all good :)
    Gator 45/70 and oldawg like this.
  11. Wildbilly

    Wildbilly Monkey++

    NO! Pork is better! Given the choice between pork and anything else I will always choose pork. People who know say that long-pork is better than pork, but I'm not willing to go there...at this time!
  12. SoaySheep

    SoaySheep Monkey

    Soay ram loins! but if I don't have any on hand then pork
    Gator 45/70 likes this.
  13. Homunculi

    Homunculi Monkey++

    thanks for the feedback ... like i said looked at several rubs and just took what i liked from each one and made my own ....
    just got some ribs rubbed down and wrapped for the gill tomorrow :) cannot wait !!!
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