Porkchop Posted June 30, 2006 Report Share Posted June 30, 2006 spare ribs, rasp/chip sauce, corn on the cob, vinegar slaw Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 30, 2006 Report Share Posted June 30, 2006 ARGHH! Oh fine, were gonna do this again to torture the poor guy who is waiting on a grill? Sigh! Guess I can do some steaks on my Smokey Joe. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Rojack Posted June 30, 2006 Report Share Posted June 30, 2006 Ribs and corn question Do you rack your ribs or just put on the grill and if so do you flip them when cooking? Also is it possible to get the corn kernels soft without them shriveling up or does that require soaking them first? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 30, 2006 Author Report Share Posted June 30, 2006 i do my ribs flat, flip once in the middle of the cook. i do indirect at 250. eventually i'm gonna try direct, but with my MOM coming, i don't want to experiment; stick with what i know. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 30, 2006 Report Share Posted June 30, 2006 I soak it I leave my corn in the husk, and soak it for an hour or so before it hits the grill. Let it roast for about an hour (depending on your temp). Quote Link to comment Share on other sites More sharing options...
Rojack Posted June 30, 2006 Report Share Posted June 30, 2006 Its funny, people who know how to cook ribs give cook times and they all seem to be in the same rang although some do it a little differently. I have looked into a few cookbooks, went online to companies who sell spareribs(Hormel) and about.com and they all mention 1 - 1/2 hours but that conflicts with the amount of time most people cook them. It!s like these sources agree but don!t seem to know what they are talking about with ribs. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 30, 2006 Report Share Posted June 30, 2006 Baby Backs I will be doing a couple racks of babybacks for the fourth. I've typically shot for 225'ish at about 6 hrs, but I'm not really worried to get it to 250. Just watch the ribs for doneness. Quote Link to comment Share on other sites More sharing options...
Rojack Posted June 30, 2006 Report Share Posted June 30, 2006 How do you tell when they are done? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 30, 2006 Report Share Posted June 30, 2006 MMmmmm - Ribs! Well, I can at least dream and talk about them! Hello Rojack! Some folks tell if their ribs are done by checking if the bones are starting to get loose. I like my ribs to still have adhesion to the bone, so instead I gently start to fold my ribs in the middle of the rack. If they start to split very easily, then they are done for me (I like my ribs to still have a little bite back in them instead of falling off the bone). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 30, 2006 Author Report Share Posted June 30, 2006 i agree with DJ. when you bite into that sparerib, it should pull off the bone cleanly, but not be mushy so that the bones fall out when you are trying to take the rack off the grill. i believe that wrapping in foil during the cook contributes to a mushy consistency, so i never foil. even reheats are done w/o foil. that's me tho. no "texas security blanket" for me, thanx. i do think that many look for a mushy texture as a sign of well-turned ribs. i think this sort of preference is a result of others telling folks that is what's preferrable. i find it very dissapointing. meat should taste like meat, not a bbq sauce laden sponge. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 30, 2006 Report Share Posted June 30, 2006 Probably comes from eating those from the eateries where they boil them Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 30, 2006 Report Share Posted June 30, 2006 Agreed! No foil for my ribs (unless I am carrying them to a friends house). I rarely (very rarely) ever let sauce touch the grill. All of my cooks are dry rub (and some mops) and sauce is provided on the table (if so desired). Well, ya'll are gonna laugh. All this rib talk made me sooo jealous I went out and bought a pack. So am gonna hook the ole Guru back up to the smokey joe and cook up a batch. It is tricky as there is little enough charcoal room for a 4-6 hour cook and I have to split the ribs to fit them. I also have to use a little piece of tinfoil on top of the charcoal to keep from scorching the ribs (until the end). Amazingly, the Guru works wonders as long as you can seal that grill up tight! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted June 30, 2006 Report Share Posted June 30, 2006 You go boy. I just finished grillin and eatin burgers. Dang man, you just can't buy a burger like that anywhere. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2006 Report Share Posted July 1, 2006 Heat shield on a Smokey Joe Jasen - I had a fried who used a disposable pie pan as a heat shield on his smokey joe when we took it tailgating. He put it in upside down, over the coals, and put some thumb sized holes in it (mostly around the outside) to allow for airflow. Seemed to work well - but that was in Missouri...all the games were at noon or 1, so we started drinking at 7 or 8am. That might have influenced our judgement! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 1, 2006 Report Share Posted July 1, 2006 Re: Heat shield on a Smokey Joe Jasen - I had a fried ??? Hehe, yeah judgment was impaired wasn't it - hehe. Actually, the pie pan sounds like a good idea - hopefully I have one in the kitchen somewhere. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2006 Report Share Posted July 1, 2006 only a little impaired! Of course, this same friend and I have also cooked a whole meal wrapped in foil on the engine of my Jeep while on the way to a road game. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 4, 2006 Report Share Posted July 4, 2006 Started the ribs at about noon. The wife will be eating that small one Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 4, 2006 Report Share Posted July 4, 2006 Started the ribs at about noon. The wife will be eating that small one And all of the rest are for curly! Quote Link to comment Share on other sites More sharing options...
gerard Posted July 4, 2006 Report Share Posted July 4, 2006 Started the ribs at about noon. The wife will be eating that small one And all of the rest are for curly! You, sir, have a firm grip on the obvious. <--- please note the emoticon. According to the forum rules, you CAN'T get pissed. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 4, 2006 Report Share Posted July 4, 2006 yeah... Well my grill still has tiles on it! Quote Link to comment Share on other sites More sharing options...
