Meat Recipies

Ribs on the Grill

This is the best way yet the most difficult way to prepare ribs. It requires the patience of Job, the Wisdom of Solomon, and the Strength of Samson to properly execute these techniques.

If you accept this challenge, the rewards are immeasurable.

Ribs on the Grill Version 1 - Parboiling

1. Bring a large pot of water to a gentle simmer. Be sure the pot can easily hold your ribs or roasts with room to spare. Simmer for 60 to 90 minutes. Drain and prepare for the grill. (This can be done ahead of time). You may use the rub of your choice at this point in time
2. Bring to your warmed grill where the charcoal is less that half of the capacity of the grill, is well covered with white ash, and moved to one side or another. Have a pan on the bottom of the grill below where the meats will be cooked.
3. Placed the ribs over the section that has no charcoal. Close the lid, and finish.
4. You may baste with a prepared mop to help retain moisture and add flavor (Yes Dr. Dan is working on a Mop to compliment his BBQ Sauce. However, Perfection is time consuming……Be pateient)
5. Turn periodically.
6. When 5 minutes from done, base with a liberal coating of Dr. Dan’s BBQ Sauce and finish the cooking.

Ribs on the Grill Version 2 - Pre-Baking

1. Follow the recipe for Oven Baked Ribs until done. (Through Step 5).
2. Bring the ribs to the grill prepared as above (Version 1) and finish as noted in that version.

Ribs on the Grill Version 3 - Water Smoker

Many of us have invested in a Water Smoker, which is a wonderful way to do ribs. Follow the directions for your smoker. Remember…. DO NOT PEEK!!! This lets out too much of the flavor and lengthens the cooking time about ˝ hour for each peek. OK, go ahead and watch. You’ll be there all day!

Ribs on the Grill Version 4 - Pit Smoker

This is probably the best way for the true enthusiast to prepare his barbecue. (Not being sexist, but it does seem to be a GUY THING). Use real wood or natural wood charcoal if at all possible. Keep the temperature between 180 and 225 for best results.

"Use your smoker as the manufacturer recommends and follow the Three Laws of Good Barbecue and your results will be OUTSTANDING!!!"

Ribs on the Grill Version 5 - The most Common Way.

1. Take your raw ribs from the grocer.
2. Prepare your grill by filling it to the brim with charcoal and a can of lighter fluid.
3. Torch it off trying to keep your hair line in tact.
4. Place the raw ribs on the grill while the flames are still visible. This will add that wonderful petroleum taste and aroma that many of you are so familiar with.
5. Quickly turn the ribs with Really Long Tongs to protect your arms and to try to avoid the crispy charred pieces from getting too big.
6. Baste often and early with the sauce of your choice (Please don’t ruin the flavor of Dr. Dan’s BBQ sauce for this technique) and watch the sugars and tomato base char giving it that bitter, crunchy, burnt flavor.
7. Remove within 20-30 minutes so the meats remain tough. To cook them longer only toughens the meat and thickens the crunchy charcoal layer the sauce had formed.
8. Bon appetite!!