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meatnub meatnub is offline
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Default Low & Slow on my Weber gas grill?

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.