I'm looking to try my hand at some ribs again this weekend. I've got down
butts, chickens, and well, I think that's about it really, but ribs never
turn out just good like I think they should. My wife had bought me these rib
racks as presents recently and I haven't used them yet. Any advantage to
them other than being able to get more ribs on your grill? Also, the
problem I run into with my ribs is that they dry out. I don't think this is
due to cooking at too high of heat, I always have my temp between 230-250.
Any tips? I had been considering a mop of some sorts.

Happy 4th!

B-Worthey

Brian Worthey said

Also, the
problem I run into with my ribs is that they dry out. I don't
think this is due to cooking at too high of heat, I always have
my temp between 230-250. Any tips? I had been considering a mop
of some sorts.

I'm going to try the professors mop next time. I think the tartness
might be a nice touch?

http://wiviott.com/dinner3.html

"You may also start lightly misting the ribs with a mix of 1/3-olive
oil and 2/3 cranberry juice. The olive oil helps keep the ribs moist
and the cranberry juice adds color, a very slight tart and a subtle
nuance of sweet."


--
Better living through smoking.

"Heavy_Smoker" wrote in message
...
Brian Worthey said

Also, the
problem I run into with my ribs is that they dry out. I don't
think this is due to cooking at too high of heat, I always have
my temp between 230-250. Any tips? I had been considering a mop
of some sorts.

I'm going to try the professors mop next time. I think the tartness
might be a nice touch?

http://wiviott.com/dinner3.html

"You may also start lightly misting the ribs with a mix of 1/3-olive
oil and 2/3 cranberry juice. The olive oil helps keep the ribs moist
and the cranberry juice adds color, a very slight tart and a subtle
nuance of sweet."


I usually spritz my butts with apple juice, and had been reading about an
oil mixture to spray on the ribs, didn't think about olive oil and cranberry
juice. Might try that.

B-Worthey

"Brian Worthey" wrote in message
...

"Heavy_Smoker" wrote in message
...
Brian Worthey said

Also, the
problem I run into with my ribs is that they dry out. I don't
think this is due to cooking at too high of heat, I always have
my temp between 230-250. Any tips? I had been considering a mop
of some sorts.

I'm going to try the professors mop next time. I think the tartness
might be a nice touch?

http://wiviott.com/dinner3.html

"You may also start lightly misting the ribs with a mix of 1/3-olive
oil and 2/3 cranberry juice. The olive oil helps keep the ribs moist
and the cranberry juice adds color, a very slight tart and a subtle
nuance of sweet."


I usually spritz my butts with apple juice, and had been reading about an
oil mixture to spray on the ribs, didn't think about olive oil and
cranberry
juice. Might try that.

B-Worthey




What kinda ribs? Spares or those worthless loin-backs?

I've never seen a dry spare. There's plenty of the required fat there for
BBQ unlike loinbacks.

Cook for about 4 hours at summers between 250 and 300


Opinionated as always,
TFM®

Brian Worthey wrote:
I'm looking to try my hand at some ribs again this weekend. I've
got
down butts, chickens, and well, I think that's about it really, but
ribs never turn out just good like I think they should. My wife had
bought me these rib racks as presents recently and I haven't used
them yet. Any advantage to them other than being able to get more
ribs on your grill?

I used rib racks one time; didn't like the result. Tried the "roll em
and poke em with a skewer" trick too; still didn't like the result.
Finally went back to my old way of flat cookin em and added the trick
of cookin more earlier to wrap in Saran and towels to settle into the
cooler.


Also, the problem I run into with my ribs is that they dry out. I
don't think this is due to cooking at too high of heat, I always
have my temp between 230-250. Any tips? I had been considering
a mop of some sorts.

Dried out ribs at those temps? Only if ya had em directly over the
fire and they was them god awful, dinky ass loin ribs. I never had
spares dry out on me. It might just be the type of ribs ya trin to
cook up.
--
-frohe
Life is too short to be in a hurry

"Brian Worthey" wrote in message
news
. Any advantage to
them other than being able to get more ribs on your grill?

that is the main reason for the racks--sometimes you just have to put 10lbs
of something in a fivelb bag

Also, the
problem I run into with my ribs is that they dry out. I don't think this
is
due to cooking at too high of heat, I always have my temp between 230-250.
Any tips? I had been considering a mop of some sorts.

they dry out 'cause they are overdone-imo anyway. Depending on the style of
cooker mopping sometimes helps but everytime ya open the lid you aren't
cooking! Like Pa used to say when we went fishing--can't catch fish if the
bait ain't in the water!

see ya
Buzz'd

Happy 4th!

B-Worthey

Try the following mop.. good for brisket too.
1 cup strong black coffee
1/2 cup worstershire sauce
1 cup catsup
1/4 cup butter
1 tbls black pepper
1 tbls sugar
1 tbls salt
you might want to try 1/2 tbls pepper the first time
I make a double batch

Remember a mopping sauce is thin. A BBQ sauce is thick.
glenn

Brian Worthey wrote:

I'm looking to try my hand at some ribs again this weekend. I've got down
butts, chickens, and well, I think that's about it really, but ribs never
turn out just good like I think they should. My wife had bought me these rib
racks as presents recently and I haven't used them yet. Any advantage to
them other than being able to get more ribs on your grill? Also, the
problem I run into with my ribs is that they dry out. I don't think this is
due to cooking at too high of heat, I always have my temp between 230-250.
Any tips? I had been considering a mop of some sorts.

Happy 4th!

B-Worthey

"Glenn" wrote in message
...
Try the following mop.. good for brisket too.
1 cup strong black coffee
1/2 cup worstershire sauce
1 cup catsup
1/4 cup butter
1 tbls black pepper
1 tbls sugar
1 tbls salt
you might want to try 1/2 tbls pepper the first time
I make a double batch

Remember a mopping sauce is thin. A BBQ sauce is thick.
glenn


Any suggestions for replacement of the coffee? I don't drink coffee, don't
have any in the house, guess I could get some though, wouldn't know how to
make it?!?!

B-Worthey



Brian Worthey wrote:

I'm looking to try my hand at some ribs again this weekend. I've got
down
butts, chickens, and well, I think that's about it really, but ribs
never
turn out just good like I think they should. My wife had bought me these
rib
racks as presents recently and I haven't used them yet. Any advantage
to
them other than being able to get more ribs on your grill? Also, the
problem I run into with my ribs is that they dry out. I don't think
this is
due to cooking at too high of heat, I always have my temp between
230-250.
Any tips? I had been considering a mop of some sorts.

Happy 4th!

B-Worthey

Brian Worthey wrote:

Any suggestions for replacement of the coffee? I don't drink coffee, don't
have any in the house, guess I could get some though, wouldn't know how to
make it?!?!

Freeze dried would work fine if you're only using it in
a mop. Just add water.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Brian Worthey" wrote in
news
Also, the
problem I run into with my ribs is that they dry out. I don't think
this is due to cooking at too high of heat, I always have my temp
between 230-250. Any tips? I had been considering a mop of some
sorts.


Try basting them and wrapping them in foil for the last 30-45 minutes
they're in the grill (assuming you're cooking 2-4 hours). Then unwrap the
ribs over the hottest part of the grill to burn off the grease for 2-5
minutes before serving.

Brian Worthey wrote:
I'm looking to try my hand at some ribs again this weekend. I've got down
butts, chickens, and well, I think that's about it really, but ribs never
turn out just good like I think they should. My wife had bought me these rib
racks as presents recently and I haven't used them yet. Any advantage to
them other than being able to get more ribs on your grill? Also, the
problem I run into with my ribs is that they dry out. I don't think this is
due to cooking at too high of heat, I always have my temp between 230-250.
Any tips? I had been considering a mop of some sorts.

Happy 4th!

B-Worthey

For reasons I don't understand, my ribs always come out better when I
cook then in a rack than if I cook them flat, and turn halfway through.

It may be because the heat is even more indirect when they are vertical.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

For reasons I don't understand, my ribs always come out better when I cook
then in a rack than if I cook them flat, and turn halfway through.

It may be because the heat is even more indirect when they are vertical.

--
I did 8 racks tthis morning in a WSM for the recommended 6 hours from a
recipe from a recipe. Never again - 6 hours is way too long.
I should have followed my instincts and quit at 4-5 hours. Rats!

"O'Reilly" wrote in message
...
For reasons I don't understand, my ribs always come out better when I
cook
then in a rack than if I cook them flat, and turn halfway through.

It may be because the heat is even more indirect when they are vertical.

--
I did 8 racks tthis morning in a WSM for the recommended 6 hours from a
recipe from a recipe. Never again - 6 hours is way too long.
I should have followed my instincts and quit at 4-5 hours. Rats!


I use the rack in my smoker. All you need is about 4.5 hours. A little
apple wood, and you have some GOOD eats!!!

On 11-Jul-2005, "Sabre" wrote:

"O'Reilly" wrote in message
...
For reasons I don't understand, my ribs always come out better when I
cook
then in a rack than if I cook them flat, and turn halfway through.

It may be because the heat is even more indirect when they are
vertical.

--
I did 8 racks tthis morning in a WSM for the recommended 6 hours from a
recipe from a recipe. Never again - 6 hours is way too long.
I should have followed my instincts and quit at 4-5 hours. Rats!


I use the rack in my smoker. All you need is about 4.5 hours. A little
apple wood, and you have some GOOD eats!!!

You guys are trying to make this so goddamn complicated. Cook them
ribs until they break when you try to bend them. Then take them off. I
don't give a shit if you cook them flat or in a rack. Just cook them until
they break and then get ready to eat them. It's okay to wrap them and
let them rest in an insulated box (Cooler) for 30 mins. Eat with pot
salad and beans.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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Brick wrote:


You guys are trying to make this so goddamn complicated. Cook them
ribs until they break when you try to bend them. Then take them off.

Agreed. My first attempt at babyback ribs in the wsm went something
like this...

Fireup the wsm w/lump. Throw on the S&P'd, room temp ribs on the grate
after the temp was regulated to 250dF. Put the cover on the wsm. Get in
the Vette and leave for a nice 3 hour cruise up into the mountains.

They ended up "breaking" at around 4 hours. Served 'em with fresh sweet
corn that'd been thrown in boiling water for about a minute. Sauce
served on the side for those who wanted it. (Not many did, but a few)

You're definately right. There's really no time, it depends on the ribs
and when they break, they're done and *don't* keep putzing with the
thing. Leave it alone for at least 3 hours.


--
Steve
Ever notice that putting the and IRS together makes "theirs"?