meatnub wrote:

> Let's say I want to do a full rack of ribs, I read something about
> cutting off the membrane on the back of the ribs. Do you turn the meat
> on the grill at all or just let it sit for X number of hours?
>
> Do you need to baste at all?
>

I did a full rack of ribs on the gas grill yesterday. The trick is to
use indirect heat, so if you have 3 burners, light one and put the meat
over the unlit burners. I put foil under my meat to prevent flare-up
from drippings. That's fine with a steak, but not with slow smoking.

The morning before I want to make the ribs, I rub them and put them in
foil in the fridge for a few hours.

I peel off the membrane, but it's really not a necessity. I don't think
it changes the taste or the eating, I just think its fun to peel it off.

I let my grill come up to 250 degrees F. Even 275 is okay, but I prefer 250.

From this group I learned the benefit of chunks as opposed to chips. I
wrap two good sized chunks of hickory in foil, punch a couple of small
holes in the foil, and place one over the burner with the flame. The
second one is to replace the first as it usually takes 2 chunks to do ribs.

After about 90 minutes, I turn my ribs from meaty-side up to meaty-side
down. That's usually when I change the chunk. After another 90 minutes I
check for done. If the meat is shrinking back on the bone and the ribs
are a mahogany color, they are done.

I never baste mine. I have found that most basting sauces contain sugar
and the sugar causes the meat to brown too quickly with the outside
getting cooked before the inside. I save basting sauces for things like
pork chops and fish that grill quickly.

Our ribs last night were fantastic. We each had a little puddle of our
favorite sauce for dipping on the side, but we hardly use much because
the rub gives the ribs such great flavor and they are never dry when
cooked slowly over low heat.

I hope you have a wonderful time with your new grill.








--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life