Never done ribs on the grill well, adequate at best...

KDinTexas

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What are y'all's tips for pork ribs on the grill. Is 250° for 6 hours best? What about brining? When I make pork chops, depending on the thickness, I brine them in salt and brown sugar in different amounts. They are always juicy. I do brisket real good...not so with beef or pork ribs. I'm having a cookout soon. All tips are welcome.
 
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What are y'all's tips for pork ribs on the grill. Is 250° for 6 hours best? What about brining? When I make pork chops, depending on the thickness, I brine them in salt and brown sugar. They are always juicy. I do brisket real good...not so with beef or pork ribs. I'm having a cookout soon. All tips are welcome.
Parboiling helps. It also depends on what kind of ribs--babyback or country style?
 
Country style, but German bred and fattened. No par boiling ribs in Texas. No offense, but if I served my guests pre-parboiled ribs here, I'd never have another guest, because no one would show. In Texas, the prevailing rule is: If parboiling ribs is not illegal, it should be! We can go to Chili's for those without the hassle and time consumption.
 
Baby backs or spares? What kind of set up do you have?

Hubs smokes ribs at 225 after he removes membrane and uses a rub, usually day before, on a BGE or his Horizon offset. He judges time by the type and feel of the ribs since the racks can vary in thickness. Spares take longer than baby backs. He wraps in foil when he feels they have enough smoke on them. He adds a bit of apple juice mixed with some of his rub to the foil packets, HD foil, double wrapped. They end up pretty much fall off the bone, definitely not a competition rib once they are done.

We don't do beef ribs on the grill, just in the oven.
 
Country style, but German bred and fattened. No par boiling ribs in Texas. No offense, but if I served my guests pre-parboiled ribs here, I'd never have another guest, because no one would show. In Texas, the prevailing rule is: If parboiling ribs is not illegal, it should be! We can go to Chili's for those without the hassle and time consumption.
My father and mother were both from Texas. My last remaining aunt, my cousins, one of my brothers and one of my sisters still live there. Yes, they all parboil ribs. That's where I learned it.

But I don't like country style spare ribs much. I do baby backs, and I start in the oven and finish on the grill. I'm too old and tired to deal with grilling for that length of time.
 
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Low n slow first followed by a quick blast to get those lovely charred bits. I oven first, usually with a bit of stock so they steam tightly wrapped in foil then add a final glaze at the end of the cook on the BBQ to avoid the burnt sugar taste.
I have done 9 hours in the slow cooker as the precook but they were too soft for my tastes, kinda soggy, blurgh.

I mostly leave them marinating overnight because I prefer Asian flavours to the ubiquitous and far too sweet for my palate bbq ones and I like it when I can see the pinky red marinade has penetrated the meat.
 
I like ribs cave (wo)man style.
Tearing of the meat with your teeth.
I do not care at all for those soft ones, lathered in sweet sauce ;)
So mine are cooked unwrapped.
Generally brined or marinated SE Asian style.
But I think that's not what you are after :)
 
I like ribs cave (wo)man style.
Tearing of the meat with your teeth.
I do not care at all for those soft ones, lathered in sweet sauce ;)
So mine are cooked unwrapped.
Generally brined or marinated SE Asian style.
But I think that's not what you are after :)
Copy that!
 
ribs - and so so so many other "dishes" - fall under the bane of "authentic"

a dish can be as "authentic" as can possibly be established . . . and people hate it.
but modified , , , it magically becomes a "keeper"

like ribs.
I no longer even think about beef ribs. no matter how prepared, they just do not float my boat.
pork ribs only - my/our preference is
strip the membrane
salt&pepper
wrap in foil
bake low&slow in oven
finish on grill - actually come to think on it,,,, about the only "reverse sear" I like.....

sauce
omg. business trip at the invite of . . . in Memphis (at the time the one and only hub for Fedex)
was 'treated' to some famous rib joint on some famous street, , , that did only dry ribs served with vinegar.
for me, a gag session.
not a pure sugar sauce fan either - needs a balance.

my take: "authentic" must be modified to "how you like it"
but, then again, I was never voted "Most Popular Class Geek" either . . .
 
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