ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs
a shot anyhow.

Got some pork back ribs, took the membrane and most of the fat off.
Put some onion powder, garlic powder, paprika, salt, and pepper on the
bone side and only salt and pepper on the other. Wrapped 'em up in
plastic wrap and into the fridge for about 5 hours.

Finally figured out how to keep the back of the grill at about 230dF
at the grate surface.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs on
(bone side up), closed the lid and left the house.

Got home about 4 hours later and checked 'em. Looked great. I decided
to flip 'em for a bit. Took 'em off about 1/2 hr later (dry-no sauce
while cookin') and dug in. To quote a TV show... "Good Eats!!"

I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys,
I owe it all to you! (even though I did use a lowly gas grill ;-) )

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Steve Calvin wrote:

ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs a
shot anyhow.

Got some pork back ribs, took the membrane and most of the fat off. Put
some onion powder, garlic powder, paprika, salt, and pepper on the bone
side and only salt and pepper on the other. Wrapped 'em up in plastic
wrap and into the fridge for about 5 hours.

Finally figured out how to keep the back of the grill at about 230dF at
the grate surface.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs on
(bone side up), closed the lid and left the house.

Got home about 4 hours later and checked 'em. Looked great. I decided to
flip 'em for a bit. Took 'em off about 1/2 hr later (dry-no sauce while
cookin') and dug in. To quote a TV show... "Good Eats!!"

I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys, I
owe it all to you! (even though I did use a lowly gas grill ;-) )


Next time leave the fat and put the rub on both sides. You might like
the result even more.

Matthew

--
If the war in Iraq was over oil, we lost.

"Steve Calvin" wrote in message
s.com...
ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs
a shot anyhow.

Got some pork back ribs, took the membrane and most of the fat off.
Put some onion powder, garlic powder, paprika, salt, and pepper on the
bone side and only salt and pepper on the other. Wrapped 'em up in
plastic wrap and into the fridge for about 5 hours.

Finally figured out how to keep the back of the grill at about 230dF
at the grate surface.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs on
(bone side up), closed the lid and left the house.

Got home about 4 hours later and checked 'em. Looked great. I decided
to flip 'em for a bit. Took 'em off about 1/2 hr later (dry-no sauce
while cookin') and dug in. To quote a TV show... "Good Eats!!"

I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys,
I owe it all to you! (even though I did use a lowly gas grill ;-) )

--
Steve

Men are from Earth. Women are from Earth. Deal with it.


Good for ya, Steve. Good Q can be cooked on a gas grill, but if you ever
decide to invest in a real machine (like a WSM), you'll be pleased at the
difference.

Jack Curry
-try a Boston Butt next-

Steve Calvin wrote:
ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs
a shot anyhow.

Good!


Got some pork back ribs, took the membrane and most of the fat off.
Put some onion powder, garlic powder, paprika, salt, and pepper on the
bone side and only salt and pepper on the other. Wrapped 'em up in
plastic wrap and into the fridge for about 5 hours.

I'm not getting into the membrane/no membrane discussion here...BUT, I'd leave
the fat on, it'll keep the ribs more moist, and it'll mostly render out during
your cook. (I usually don't plan far enough ahead to rub, wrap, and
let-em-rest)


Finally figured out how to keep the back of the grill at about 230dF
at the grate surface.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs on
(bone side up), closed the lid and left the house.

At least you finished the beer first!
Bone up, bone down? Another mystery of rib cookin!


Got home about 4 hours later and checked 'em. Looked great. I decided
to flip 'em for a bit. Took 'em off about 1/2 hr later (dry-no sauce
while cookin') and dug in. To quote a TV show... "Good Eats!!"

Flip?/No flip...another point to stay away from. ;-) Whichever suits you!
(I'm not sure I'd leave any gas appliance burning unattended while I left, but
maybe that's just me.)
Sauce (IMO) is to cover mistakes. You made a good choice, and you won't be
sorry if you keep doin' it this way.


I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys,
I owe it all to you! (even though I did use a lowly gas grill ;-) )

Welcome to the dark side...
You'll be movin' up soon! (sauce at the table, on the side is OK sometimes,
just for a change of pace)

BOB

Steve Calvin wrote:

ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs a
shot anyhow.


Many do own a gas grill along with their preferred cooker. Weber
gassers are a good choice.

Got some pork back ribs, took the membrane and most of the fat off. Put
some onion powder, garlic powder, paprika, salt, and pepper on the bone
side and only salt and pepper on the other. Wrapped 'em up in plastic
wrap and into the fridge for about 5 hours.


Might wanna try keeping the fat on and what does not cook out, cut after
their done. Don't understand why you rubbed each side with different
spices. But you got a good result and that's the 'ticket' to Q happiness.

Finally figured out how to keep the back of the grill at about 230dF at
the grate surface.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs on
(bone side up), closed the lid and left the house.


Leave the house! Is that gonna be part of the 'Steve's Ribs' recipe? :-)

Got home about 4 hours later and checked 'em. Looked great. I decided to
flip 'em for a bit. Took 'em off about 1/2 hr later (dry-no sauce while
cookin') and dug in. To quote a TV show... "Good Eats!!"

You done good!!

I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys, I
owe it all to you! (even though I did use a lowly gas grill ;-) )


Pay us back. Pics welcome on alt.binaries.food

And I take it you know about the BBQ FAQ? Lots of good information there
to turn a beginner into Q Master in as short of time as possible.

Congrats!!!!!!

Happy Q'en,
BBQ

Steve Calvin wrote:

ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs
a shot anyhow.

Got some pork back ribs, took the membrane and most of the fat off.

You might try leaving most of the fat on next time.

Put some onion powder, garlic powder, paprika, salt, and pepper on the
bone side and only salt and pepper on the other. Wrapped 'em up in
plastic wrap and into the fridge for about 5 hours.

Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner.

Good use of materials :-)

I tried 'em dry and with sauce. Best ribs I've ever had. Thanks guys,
I owe it all to you! (even though I did use a lowly gas grill ;-) )

Sounds like a good job... mmmm.

bbq wrote:
Steve Calvin wrote:
Finished a beer, cut the can in half with a hacksaw, put some hickory
chips in it and set it right over the front burner. Threw the ribs
on (bone side up), closed the lid and left the house.


Leave the house! Is that gonna be part of the 'Steve's Ribs' recipe?
:-)

Ya know, I coulda used that when I first started, fussed like a mother hen,
wore myself out checking temps and refilling the cooler and shit. Oh yeah,
he's using a gasser, no excuse. ;-)

You do a couple more good eats and you'll want to get a real cooker,
something like an offset that burns wood too.


--

In article m,
Steve Calvin wrote:

ok, been lurking for a while here. No, I don't have a WSM, BGE or
anything but a Weber Genesis grill. But I figered that I'd give ribs
a shot anyhow.

We're new Weber Genesis owners. Cooked our first pork butt today and
the results were fantastic!

Nine pound pork butt. Coated it with an all purpose rub last night,
wrapped it in plastic and put it in the fridge. This morning we filled
our cast iron smoker box with water-soaked wood chips and placed it
directly on the rear flavorizer bar. The rear burner was the only
burner on.

Put the pork butt on at 9:30 am. For the first six hours we flipped the
butt every two hours. A couple of times we'd prop the lid open just a
bit because the temperature was running between 240 and 250 degrees, we
were trying to stay around 220 to 230.

For the last few hours we flipped the butt every hour. The temperature
seemed to level out around 240 so we just let it go.

At 5:30 the internal temperature was 170. We let it cook until 6 pm,
then let it rest, wrapped in foil, until 6:45 pm. Then took a couple of
forks and began pulling the pork.

We had warmed some KC Mastepiece BBQ sauce, and cut it with a little
honey. The sandwiches were fantastic, easily as good or better than any
pulled pork sandwich I've ever had.

And we've got enough pulled pork in the fridge to last a couple of more
days.

BTW, this is the second time I've used the cast iron smoker box and and
I haven't seen a lick of smoke yet! How do you Weber owners get smoke?

Paul wrote:

BTW, this is the second time I've used the cast iron smoker box and
and I haven't seen a lick of smoke yet! How do you Weber owners get
smoke?

Foil wrapped wood chunks, with some holes in the foil. That's way in the
past for me and my Genesis, however . When I went to a WSM, I wondered why
it took me so long to use a real pit. It made that much of a difference in
ease of use and taste of the product. The Genesis still does duty for
hamburgers and hotdogs.
Dave

"FH" wrote in message
...
On Sat, 26 Jun 2004 18:40:08 -0700, "Dave Bugg"
deebuggatcharterdotnet wrote:

Foil wrapped wood chunks,

Chunks? I have used pellets and chips, but never chunks.


Well, say thanks to Dave, because he just taught you something. Fist-sized
wood chunks are far superior to chips, They last much longer and when
wrapped in foil to keep them from igniting, produce good smoke.

Jack Curry

bbq wrote:



Pay us back. Pics welcome on alt.binaries.food

And I take it you know about the BBQ FAQ? Lots of good information there
to turn a beginner into Q Master in as short of time as possible.

Congrats!!!!!!

Happy Q'en,
BBQ


I don't think that anyone would want pics of 'em in their current
state ;-) I didn't think of it before sorry. Also the news server
that I use doesn't run the bin groups. :-(

As for the FAQ, absolutely I know about it. I have alot of room for
improvement I'm sure but that's what got me an edible result. :-))))

I did trim most of the fat off, but only the large pieces. There was
still plenty of fat on 'em when I started and they were definately
moist and tender.

I wish that I lived closer to some of you guys and had a chance to
sample some of your cooks so that I could see first hand the
difference that a "real" Q unit would make.

Someone mentioned the different spices on both sides and was curious.
I dunno know why I did that, just kinda happened.

Anyhow, I'll try again to be sure and use you guys suggestions. Thanks
again to all for this group and the FAQ.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Steve Calvin wrote:
Someone mentioned the different spices on both sides and was
curious.
I dunno know why I did that, just kinda happened.

Steve, one of the best things ya can do for your cookin is to keep a Q
diary. As you've seen in here and in the FAQ, there are lots of ways
to cook up Q. Everyone has their style and that style came from doin
lots of cooks and experimentin til we found what we preferred. The
diary will do the same for you. Just jot down what ya cooked; any
rubs, spices, etc. that ya used; how ya cooked it (temp, time, wood
choice, ...) and most importantly what ya thought of the results.
Before ya know it, you'll have a dandy little resource that'll help ya
not make the same mistake twice.
--
-frohe
Life is too short to be in a hurry

frohe wrote:
Steve, one of the best things ya can do for your cookin is to keep a Q
diary.

Worth repeating.

frohe wrote:
Steve Calvin wrote:
Someone mentioned the different spices on both sides and was curious.
I dunno know why I did that, just kinda happened.

Steve, one of the best things ya can do for your cookin is to keep a Q
diary. As you've seen in here and in the FAQ, there are lots of ways
to cook up Q. Everyone has their style and that style came from doin
lots of cooks and experimentin til we found what we preferred. The
diary will do the same for you. Just jot down what ya cooked; any
rubs, spices, etc. that ya used; how ya cooked it (temp, time, wood
choice, ...) and most importantly what ya thought of the results.



Before ya know it, you'll have a dandy little resource that'll help ya
not make the same mistake twice.

Yeah, but what's the fun in that?

BOB
who *does* have the diary, but sometimes forgets to write in it

BOB wrote:
Yeah, but what's the fun in that?

I hear ya. Nothin like gnawin down on some Q like ya ruined the last
time. g

who *does* have the diary, but sometimes forgets to write in it

It's been a while since I got out mine too. Guess I'm gettin to the
point like my Granny who'd cooked it so much it was 2nd nature to her.
--
-frohe
Life is too short to be in a hurry