On Jun 5, 7:53*pm, Denny Wheeler >
wrote:
> On Wed, 4 Jun 2008 13:04:07 -0700 (PDT), meatnub >
> wrote:
>
> <whole lotta snippin' goin' on>
>
>
>
>
>
> >On Jun 4, 2:20*pm, Janet Wilder > wrote:
> >> 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.
>
> >Gotcha. Thanks so much I will try this out for my ribs this weekend! I
> >can't wait.
>
> >Ok so the key is 250 degrees. So I'll set my one burner on low or med-
> >low until I get that steady temperature.
>
> 250 is fine. *So is 225, so is 275, so is 300 or 325--iirc, Big Jim
> (regular here who is a pro) does most if not all of his Q at around
> 325-350.
>
> As to being done--I'm surprised I get to be first with this:
> It's done when it's done.
> That's what I and many many others have been (truthfully) told here
> about barbecue. *Ribs, butts, brisket--the times are variable; you
> could buy two same-size Boston butts from the same lot at the store,
> and have one take a lot longer than the other. *Ribs the same way,
> though IME somewhat less variation, mainly due to ribs being
> comparatively thin.
>
> I've had ribs take 3 1/2 hours and I've had 'em take 5+ hours.
>
> Two ways--and I think it's best to combine 'em--to tell when ribs are
> done (btw, I hope you'll do SPARE ribs not baby backs--spares are a
> far better deal as far as meat for the money, and they're a lot more
> forgiving than babybacks):
> (1)The meat pulls away from the ends of the bones, usually 1/4 to 1/2
> inch or so. *
> (2) Bend the rack of ribs; if done, the meat will crack between a
> couple of the bones.
>
> (small disclaimer--I've never cooked on a gas grill; charcoal grill or
> gas-fired smoker)
>

Man knows his shit. Learned a few things from Denny over the years, we
all got something to share and learn from each other, that's why we're
here.