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Janet Wilder[_1_] Janet Wilder[_1_] is offline
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Default Low & Slow on my Weber gas grill?

Paul the Q noob wrote:
> 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.
>>
>> I hope you have a wonderful time with your new grill.
>>
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life

>
> Do you need to turn the ribs meaty-side down?


Probably not, but the foil underneath catches all that lovely
rub-seasoned grease and turning the ribs puts the meaty side in contact
with the good stuff.

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