BBQ grill cookers
Now for you poor city slickers that got nothin but a barbeque
grill, Iím going to show you how to cook great ribs.
The biggest problem with BBQ grills cooking ribs is the heat is
too hot and too direct. You also have a problem with a constant
smoke source and moisture. Thatís why the ribs taste more like
charcoal than pork.
So what you want to do is first do the cooking and then add the
To do the cooking, bag the ribs in aluminum foil with a tablespoon
of water. Notice that, I didnít say wrap them. You want the ribs
sealed with the foil but you still want the air inside the foil
to circulate. I lay aluminum foil in a sided pan, like a cake pan.
Then lay the ribs on top of the foil and fold the foil up. Add
the water (1 Tbsp.) and seal the foil on top. Donít smash the foil
on to the ribs.
Cook the ribs in the oven or on the BBQ grill for about 2 ½ hours
at 225 degrees.
When you are almost done cooking you should prepare the BBQ grill.
Get it lit and smoking.
If you are using charcoal, you should use just a little and get
the charcoal glowing. Once glowing, spread the charcoal to give
a little but very uniform heat.
If you are using a gas grill, light it and let it heat up on very
Remember, at this stage the ribs are almost completely cooked
and you donít need cooking heat. Just enough heat to keep them
hot and create the smoke.
The smoke source is important for flavor and tenderness. I use
Pistol tm but
if you didnít get one yet then scatter wood chips in the bottom
of the bbq grill and get them smoking. The smaller chips are better
than the big chunks because they smoke more. You need a continuous
source of smoke and thatís why that Smoke
Pistol tm helps.
If you have a Smoke
Pistol tm get
it lit and smoking.
After cooking, remove the ribs from the foil and place them on
the barbecue grill.
If you have to stack them, do it cross ways and flip the layers. You need to
let the smoke get all around the ribs. Place a tin can filled half full with
water right in the middle of the ribs. This will add the moisture to keep the
ribs from drying out.
If you like BBQ sauce, thin it with a little water and start painting it on
during this last hour of flavor cooking, once every 15 minutes. I use Sweet
Baby Raystm hot barbecue sauce. You can find it in
many grocery stores.
Cook the ribs for about 1 hour (longer if stacked) at about 225
degrees. If your barbecue grill does not have a thermometer, you
can use a meat thermometer. Make sure the smoke is constant and
not too heavy and you have the best barbecue ribs in town.