LET HE WHO IS WITHOUT A GAS GRILL CAST THE FIRST STONE....
OK, No debating technique, this is just what is easy, and turns out world class ribs every time. This is assuming baby back ribs.
The foil idea is borrowed from Alton Brown.
THAW RIBS
(if necessary) in the sink the day before you intend to serve. (do not let them sit until completely thawed or they may start getting all ROTTY
)
REMOVE THE MEMBRANE ON THE BACK OF THE RIBS....
Can't miss it. It is one solid sheet of paper thin membrane on the back of the ribs. DON'T SKIP THIS STEP...
RUB THE RIBS...
GOD DAMN IT, I am not getting too detailed here, but your rub should include a butt load of both paprika and brown sugar, onion powder, garlic powder, salt, black pepper, and some homegrown pepper powder.
REFRIDGERATE OVERNIGHT
Let it sit....in the fridge.....overnight....
WRAP IN HEAVY FOIL
Place a doubled over sheet of foil down, place one strip of bacon on the foil. Place the ribs face down on the bacon.Put one ounce of bourbon (KY Bourbon GOD DAMN IT) and one ounce of honey on top of the upside down ribs. Wrap that shite up tight with more foil.
BAKE ON A SHEET PAN AT 210F FOR 4 HOURS...
YES, IN THE PHUCKING OVEN YOU DOUCHEWADS. Preferably start this 5 & 1/2 hours before serving time.
LIGHT ROUGHLY 4 CUPS OF WOODCHIPS, PREFERABLY ON THE ELEMENT OF YOUR NICE EXPENSIVE GAS GRILL....do this 30 minutes before taking the ribs out of the oven.
Why not? I DO.
Make sure it is WAAAAAAAAAY off to one side.
MEANWHILE......SOAK 8 CUPS OF WOOD SOMEWHERES ELSE....
PUT WOOD......IN WATERS.......TO SOAKS.....
PUT THE WET WOOD ON THE FIRE...
PUT THE TENDER RIBS ON THE COLD SIDE OF THE GRILL (preferably over a foil pan of water)
PUT A DIGITAL THERMOMETER OVER THE WOOD SET AT 215F.
THIS WILL ALERT YOU OF FLAME UPS.
DOUSE FLAME UPS WITH WOOD WATER.(TM)
SMOKE THAT SHITE FOR 30 MINUTES OR SO.....
SLATHER WITH 1 BOTTLE OF SHITTY STOREBOUGHT BBQ SAUCE, 1/4 cup JUICE FROM A JALAPENO JAR, TONS OF BLACK PEPPER, THE DRIPPINGS FROM THE FOIL IN THE OVEN, AND 1/4 cup WHOLE GRAIN MUSTARD)
REMOVE RIBS, AND LET THE WOOD BURN DOWN A BIT. GRILL RIBS BRIEFLY, APPLYING MORE SAUCE.
AMEN!
OK, No debating technique, this is just what is easy, and turns out world class ribs every time. This is assuming baby back ribs.
The foil idea is borrowed from Alton Brown.
THAW RIBS
(if necessary) in the sink the day before you intend to serve. (do not let them sit until completely thawed or they may start getting all ROTTY
)REMOVE THE MEMBRANE ON THE BACK OF THE RIBS....
Can't miss it. It is one solid sheet of paper thin membrane on the back of the ribs. DON'T SKIP THIS STEP...
RUB THE RIBS...
GOD DAMN IT, I am not getting too detailed here, but your rub should include a butt load of both paprika and brown sugar, onion powder, garlic powder, salt, black pepper, and some homegrown pepper powder.
REFRIDGERATE OVERNIGHT
Let it sit....in the fridge.....overnight....
WRAP IN HEAVY FOIL
Place a doubled over sheet of foil down, place one strip of bacon on the foil. Place the ribs face down on the bacon.Put one ounce of bourbon (KY Bourbon GOD DAMN IT) and one ounce of honey on top of the upside down ribs. Wrap that shite up tight with more foil.
BAKE ON A SHEET PAN AT 210F FOR 4 HOURS...
YES, IN THE PHUCKING OVEN YOU DOUCHEWADS. Preferably start this 5 & 1/2 hours before serving time.
LIGHT ROUGHLY 4 CUPS OF WOODCHIPS, PREFERABLY ON THE ELEMENT OF YOUR NICE EXPENSIVE GAS GRILL....do this 30 minutes before taking the ribs out of the oven.
Why not? I DO.
Make sure it is WAAAAAAAAAY off to one side.
MEANWHILE......SOAK 8 CUPS OF WOOD SOMEWHERES ELSE....
PUT WOOD......IN WATERS.......TO SOAKS.....
PUT THE WET WOOD ON THE FIRE...
PUT THE TENDER RIBS ON THE COLD SIDE OF THE GRILL (preferably over a foil pan of water)
PUT A DIGITAL THERMOMETER OVER THE WOOD SET AT 215F.
THIS WILL ALERT YOU OF FLAME UPS.
DOUSE FLAME UPS WITH WOOD WATER.(TM)
SMOKE THAT SHITE FOR 30 MINUTES OR SO.....
SLATHER WITH 1 BOTTLE OF SHITTY STOREBOUGHT BBQ SAUCE, 1/4 cup JUICE FROM A JALAPENO JAR, TONS OF BLACK PEPPER, THE DRIPPINGS FROM THE FOIL IN THE OVEN, AND 1/4 cup WHOLE GRAIN MUSTARD)
REMOVE RIBS, AND LET THE WOOD BURN DOWN A BIT. GRILL RIBS BRIEFLY, APPLYING MORE SAUCE.
AMEN!