Thanks for the great replies thus far. To clear something up so there's no flare
ups here (or on the grill) unfortunately, I live in a second floor apartment (we
own the house) and my grill is 2-1/2 flights of stairs away on a deck in the
yard, so the issue is climbing the stairs every 15 minutes. I'm not going to go
into specifics on my health, just understand this wouldl be a chore due to an
injury suffered at work. That's why I don't want to be having to check the meat
as often as that.

On 2008-06-03, Dave Bugg wrote:

The premise that you have to go to the grill every 15 minutes is incorrect.
The ribs go on the grill with indirect heat at 250-275F, or in the pit at
the same temp, and you leave them alone for 1.5 hours -- or 3 hours if
they're spare ribs instead of babybacks. Then you check them to determine if
they're done. If not, give another 30 minutes.

Tell it to the chick. I know how to cook ribs, be it smoked, baked,
grilled, or Q'd. I was talking about "grilling" over a less than low temp
grill situation. It's a freakin pork rib, ferchrysakes, not high mass.

nb

On 2008-06-03, wrote:

yard, so the issue is climbing the stairs every 15 minutes. I'm not going to go

Put 'em in the oven, ferchrysakes. I won't tell. Jes don't boil 'em.

nb

On Mon 02 Jun 2008 08:29:52p, notbob told us...

On 2008-06-03, Dave Bugg wrote:

The premise that you have to go to the grill every 15 minutes is
incorrect. The ribs go on the grill with indirect heat at 250-275F, or
in the pit at the same temp, and you leave them alone for 1.5 hours --
or 3 hours if they're spare ribs instead of babybacks. Then you check
them to determine if they're done. If not, give another 30 minutes.

Tell it to the chick. I know how to cook ribs, be it smoked, baked,
grilled, or Q'd. I was talking about "grilling" over a less than low
temp grill situation. It's a freakin pork rib, ferchrysakes, not high
mass.

nb


There's no reason "not" to cook with indirect heat at low temperature on a
gas grill. Works well for me.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If at first you do succeed -- try to
hide your astonishment.
-------------------------------------------

On 2008-06-03, Wayne Boatwright wrote:

There's no reason "not" to cook with indirect heat at low temperature on a
gas grill. Works well for me.

I agree, Wayne. Pretty hard to not be able to get even the cheapest gas
grill to putt along at 250, a brain-dead rib temp if ever there was one.
But, jes in case, it can be done on a hotter fire. Just requires a little
effort. Not much, jes a we bit..... 'bout this much --- ---.

nb

On Mon 02 Jun 2008 08:43:54p, notbob told us...

On 2008-06-03, Wayne Boatwright wrote:

There's no reason "not" to cook with indirect heat at low temperature
on a gas grill. Works well for me.

I agree, Wayne. Pretty hard to not be able to get even the cheapest gas
grill to putt along at 250, a brain-dead rib temp if ever there was one.
But, jes in case, it can be done on a hotter fire. Just requires a
little effort. Not much, jes a we bit..... 'bout this much --- ---.


nb


:-) Yes, you're right. I've cooked them on a hotter fire, usually when I
didn't have time to spare for a slower cook.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'And remember: if you don't like the
news, go out and make some of your own.'
-------------------------------------------

notbob wrote:
On 2008-06-03, Dave Bugg wrote:

The premise that you have to go to the grill every 15 minutes is
incorrect. The ribs go on the grill with indirect heat at 250-275F,
or in the pit at the same temp, and you leave them alone for 1.5
hours -- or 3 hours if they're spare ribs instead of babybacks. Then
you check them to determine if they're done. If not, give another 30
minutes.

Tell it to the chick.

Sorry, Bob. I thought I was :-)
--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Jun 2, 9:14 pm, "Dave Bugg" wrote:
notbob wrote:
On 2008-06-03, Dave Bugg wrote:

The premise that you have to go to the grill every 15 minutes is
incorrect. The ribs go on the grill with indirect heat at 250-275F,
or in the pit at the same temp, and you leave them alone for 1.5
hours -- or 3 hours if they're spare ribs instead of babybacks. Then
you check them to determine if they're done. If not, give another 30
minutes.

Tell it to the chick.

Sorry, Bob. I thought I was :-)
--
Dave www.davebbq.com

Just for the record lads, it was Bob, not I, who specified the 15
minute rib flip in his charming posting about watching his ex-wife
grill ribs while he sat around drinking beer like a manly man. I've
learned from experience to keep an eye on the grill - particularly
with spare ribs.

Y'all may very well cook some truly great ribs, but I've gotta say the
worst ribs I've ever been served were cooked to a sad death by a
colleague who'd bragged endlessly about his grilling expertise. We
finally got together for dinner and were looking forward to a real
treat until he turned 8 racks of gorgeous spare ribs into carbon. He &
his wife dug right in - thought they were just perfect - but the rest
of us saved lots of room for dessert.

Nancy T

On 2008-06-03, ntantiques wrote:

Just for the record lads, it was Bob, not I,

It's no wonder you can't do ribs worth a damn. You can't even get your
replies straight. First of all, I'm not Bob. Now, you are notI? I hope
not!

who specified the 15
minute rib flip in his charming posting about watching his ex-wife

Again, you get it wrong. I explicitly stated I was watching tv.

grill ribs while he sat around drinking beer like a manly man.

True, dat!

I've
learned from experience to keep an eye on the grill - particularly
with spare ribs.

Sorry, once was enough, but thanks all the same.

Y'all may very well cook some truly great ribs, but I've gotta say the
worst ribs I've ever been served were cooked to a sad death by a
colleague who'd bragged endlessly about his grilling expertise.

Is there a point? We keep trying to provide help and guidance to a lady who
wants to cook up a simple batch o' ribs with little impact on her health.
You keep ranting on about your occular prowess with respect to a metal grate
and my alleged oggling of my ex. Hardly helpful rib cooking advice. Get a
grip, girl, and try and help the lovely lady rather than create strife where
none existed before.

nb

ntantiques wrote:
On Jun 2, 9:14 pm, "Dave Bugg" wrote:
notbob wrote:
On 2008-06-03, Dave Bugg wrote:

The premise that you have to go to the grill every 15 minutes is
incorrect. The ribs go on the grill with indirect heat at 250-275F,
or in the pit at the same temp, and you leave them alone for 1.5
hours -- or 3 hours if they're spare ribs instead of babybacks.
Then you check them to determine if they're done. If not, give
another 30 minutes.

Tell it to the chick.

Sorry, Bob. I thought I was :-)

Y'all may very well cook some truly great ribs,

About 700 slabs per week.


--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

ntantiques wrote:

The OP requested a recipe that didn't require hours of standing - any
rack cooked from raw on the grill is going to have to be slow cooked
and tended regularly or you're going to end up with pig jerky.

We finally just got tired of putting in the time slow grilling and
mopping ribs with sometimes disappointing results. We like our ribs
tender and succulent, with a touch of barbequed char and this recipe
delivers every time. Great to do for a crowd - the pre-cooking lets us
enjoy our guests instead of obsessing about flareups and mop
schedules.

I had ribs last night and they were fantastic. I rubbed them with salt, pepper and
garlic powder and then cooked them at 300 for a 2 hours in a pan covered with foil
(sealed tight) then finished them off on the BBQ with a nice zippy chipotle
sauce. They were great. the meat came off the bone easily and was moist and
tender.


I don't bother messing with the membrane - cooked this way, it
becomes a total non-issue. The active prep time is all of about 5
minutes - plus 10 minutes of grilling. If slapping on a little rub
and wrapping a rack in foil is too much for you nb, ya just might want
to stick to burgers.


I removed the membrane yesterday for the first time. I didn't notice any
difference in the finished product.

ntantiques wrote:
(cough) 'scuse me, but doesn't walking to the grill every 15 minutes
for a couple of hours consitute "tended regularly?" Maybe you missed
the part of the post that specified a health issue that precludes OP
standing at the grill for any length of time?

I have a health issue that precludes me from walking to the grill every
15 minutes, but it doesn't keep me from grilling ribs or even from
smoking ribs over charcoal or gas, and I don't have to stand at the
grill for long periods either.


Unless you know what you're doing, it's easy to foul up ribs - I've
had some pretty wretched dining experiences at the hands of novice
grillers. We've been grilling for years and still have occasional
disappointments. An untended grease flare up can ruin a great rack of
ribs. Some folks enjoy the "tending" - it's part of their BBQ
experience, but this guy just got his gas grill and doesn't have your
years of expertise... thought it would be a kindness to start him off
with a can't miss recipe.

I'm sure the OP will appreciate your recipe. I've used similar during
heavy winter weather with great results. But the secret to keeping
barbecued ribs from becoming a labor intensive burden is indirect heat
and good temperature maintenance. Once I lay ribs on the grill, I just
disappear inside. My Char-griller holds temperature like a champ, and
all I have to do is look out the window every thirty minutes to check
its huge temperature gauge and see if we still have white smoke. The
grill only needs in person attention every hour, to tend the meat and
stoke the coals. Trust me, it *can* be done on a grill by someone with
health problems and not a lot of expertise.

and I go up and down stairs to do it, as well

Dave Smith wrote:

I removed the membrane yesterday for the first time. I didn't notice
any difference in the finished product.

There really isn't much of a difference when the ribs are cooked properly.
At most, I'll do a crosshatch on the membrane with a sharp knife or box
cutter.

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Lou Decruss wrote:
On Tue, 03 Jun 2008 17:30:24 GMT, "Dave Bugg"
wrote:

Dave Smith wrote:

I removed the membrane yesterday for the first time. I didn't notice
any difference in the finished product.

There really isn't much of a difference when the ribs are cooked
properly. At most, I'll do a crosshatch on the membrane with a sharp
knife or box cutter.

When I started trying to do ribs the "right" way I'd fight with that
membrane. Now I'll get whatever comes off easily and leave the rest.

Until barbecue contests became such a wuss-ass, fuss-budget crap-O-rama NO
one did diddly about membranes. It -- and a lot of other bbq mythology --
started because of the need for us pit-minders to appear attentive and busy.
:-)

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg wrote:
Dave Smith wrote:

I removed the membrane yesterday for the first time. I didn't notice
any difference in the finished product.

There really isn't much of a difference when the ribs are cooked properly.
At most, I'll do a crosshatch on the membrane with a sharp knife or box
cutter.


I take it off because it's fun.

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