[Mulak]

Hey

I know the best way to cook ribs is to smoke it... i was wondering can i grill them on direct heat?

Mulak

[phatch]

Yes. definitley remove the silverskin for direct grilling as it curls the ribs up when cooked directly.

Trim any extraneous fat as you'll have an inferno. Watch them closely for flareups and have a spray bottle of water handy to douse them. A small super soaker squirt gun is also good for this as you can direct a steady uninterupted stream of water on the fire

Do no use any sugar of any type or any tomato on the ribs until just the last few mintues of cooking. Sugars and tomato/tomato products can't take that much heat without burning.

So the rub, if any, shouldn't have sugar, and don't use BBQ sauce until the very end. But salt and pepper, herbs, mustard, oil and such can all have their impact without fear.


Steve Raichlen recently published a book on ribs that includes a number of direct grilled ribs recipes. http://search.barnesandnoble.com/boo...61142118&itm=1

The buffalo ribs with gorgonzola dipping sauce stood out in my mind for one of his direct grilled creations.

Phil

[Mulak]

aww no sugar... brown sugar is awesome with ribs

[phatch]

Yes, it is good. But sugar behaves badly in prolonged direct heat situations.

There's always tradeoffs with technique, cut of meat, seasonings and on and on.

Phil

[Mulak]

I'm having a bbq at my place with 6 guys on saturday this week. my BBQ is not big for smoking but decent size for direct grilling. I know that i'm getting dumpsticks and the choice of ribs would probably be baby back ribs... but if i'm not gonna do the ribs then mostly likely i'm gonna go toward to porkchops

[Mezzaluna]

I use this rub for pork chops. I use the rib or center cut, natural (never artificially tenderized!) chops. It's my own invention, but tweak it to your taste.

For 6 chops:
2 tablespoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon garlic powder
Pinch of cayenne pepper
Ground pepper to taste
1/2 teaspoon smoked paprika
1/2 teaspoon each ground rosemary, poultry seasoning, thyme

Rub the chops on both sides. Allow to marinate one to three hours. Grill over medium heat.

[Mulak]

Originally Posted by Mezzaluna

I use this rub for pork chops. I use the rib or center cut, natural (never artificially tenderized!) chops. It's my own invention, but tweak it to your taste.

For 6 chops:
2 tablespoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon garlic powder
Pinch of cayenne pepper
Ground pepper to taste
1/2 teaspoon smoked paprika
1/2 teaspoon each ground rosemary, poultry seasoning, thyme

Rub the chops on both sides. Allow to marinate one to three hours. Grill over medium heat.

would the brown sugar cause flareup and eventually burn the surface of the chops?

[bigwheel]

Err no. The brown sugar supposed to burn or some such thing. Some folks even go so far as to use turbinado sugar (aka
Sugar in the Raw from Wally World) in rubs cuz it is harder to burn. Now I personally think all this is an old wives tale..urban myth etc. I have used brown sugar in many slow to fast grilling scenarios and aint never had a problemo with it. Now quick grilled pork ribs is a horse of a different color here. They do very well grilled but it need to be done slowish if you get my drift..as usually involves being a good ways from the fire. The way it works on spares when they get cooked too fast is the meat climbs the bone and forms up a real tight hard ball of meat which aint easy to chew..then since it aint had time to render the fat you will find large blobs of fat in there and you dont know from whence it came. Works the same way on Boston Butts which is destined to be pushed and pulled. I leave the BB's for the yups. Now beef ribs can be halfast quick grilled purty handily if you got good ribs to start with..which aint likely. Good beef ribs is as scarce as hen's teeth and should be considered as a priceless pearl.

bigwheel

Originally Posted by Mulak

would the brown sugar cause flareup and eventually burn the surface of the chops?

[phatch]

Originally Posted by Mulak

would the brown sugar cause flareup and eventually burn the surface of the chops?

As chops cook faster and you have less sugar than most barbecue rubs, you're at less risk of burning the sugar.

I'm one of those that prefers turbinado sugar and I believe it is less prone to scorch in my experience. But I'm open to proof one way or another.

Phil

[Mezzaluna]

No, unless you have the flame too high or leave them on too long

Seriously, no- there's not enough to cause flareups or to burn.

Sugar does burn though. Ever set a sugar cube on fire? I'm not saying any more about that.

[Mulak]

sorry... i meant to say burn the surface of the meat/ppultry or whatever quicker than non sugar rubs/marinade... cross that i mention flareup duh! :P

[oldschool1982]

Otay! I think I've figured out how I wish to word my reply. Although there are several schools of thought here...this will work for you with the sugar.

I would like to believe that smoking would be the most tried and true method yet I have done the direct method in the past. But instead of using the grill racks I've opted for the rotiserie with the burners or the infra-red burnerfor more of an indirect method. My last char-grill (Weber Genesis) didn't have the infra-red burner so I used the bottom burners. Took abit of adjustment to get it right. Our current(JennAir) has the infra-red burner and it works about the same but with less tweeking and you don't have to refill the water pan as often.

Slowwwww over low heat is the the most effective form of cooking so you don't end up with the knots that have been mentioned. Nothin worse that trying to chew a rib that hasn't cooked the right way.
Since you've chosen the direct method... I believe this is much easier with the rotiserie attachment. Flare-ups can be greatly reduced since you could put a water pan under the meats and you'll get a very nice crust from the rub/seasoning/natural juices that roll on the meat. Plus you have the ability to baste the meat with your sauce without fear of having in all stick to the grates. No matter what, between the natural sugars contained in the food and the added sugar, you will get a certain amount of carmalization but it should not be like a charred piece of carbon.

Hope you have the rotisserie attachment for your char-grill and can give this a shot. I believe you'll be happier with the results. Now you can use the brown-sugar.

Now back to the peanut-gallery for me.

[Mulak]

i dont think a rotisserie attachment would work for my gas bbq ... i dont know but here is a link of my bbq

http://www.canadiantire.ca/assortmen...=1151966474743

[bigwheel]

Well Rotesses is some great utensils if you got one. Onliest way on earth to cook dead chickens and turkey lurkeys in my book. Prob work good on ribs too if a person had a commercial ferris wheel gizmo etc. Now for a home cook on a backyard appliance..dont see how a person could hardly do more than about one rack at a time. In Texas one rack o ribs per person only be considered an appetizer. Maybe enough for a couple of empty nester senor citizens etc. I aint getting a clean pitcher that a rotess is the ideal backyard solution to ribs. Now since yall is apparently mostly from the extensive wasteland tundras of the frozen North and dont know whut good ribs is supposed to taste like anyway most likely..if some twist my arm I might be coerced to tell how they used to cook ribs for a crowd at the truck stop up in Wilbarger County. That is where all the yankme truck drivers stop to eat bbq ya know? Now dont even get me started on the owners wife who lean over in the low cut blouse type thing to take your order. It may not have been the food which caused the problemo on that deal come to thunk on it. I know it was always a traffic hazard cuz of all the out o state trucks parked around the place. Thats all I know.

bigwheel

Originally Posted by Mulak

i dont think a rotisserie attachment would work for my gas bbq ... i dont know but here is a link of my bbq

http://www.canadiantire.ca/assortmen...=1151966474743

[ironchefin'06]

If grilling the ribs over direct heat, i like to braise them slightly before putting them on the grill. Use your favorite rub (allow to rest overnight) and place them in a cooking vessel that will allow them to stand on end (thicker end down) Fill vessel 3/4 of the way up with water and cover with plastic wrap and foil. Bake at 375 for about 45-50 mins. Now you are ready for the grill. Most grills will allow you to indirectly smoke. Hot coals on both sides of the grill leaving the middle open. Just recently, I indirectly smoked a 5 pound pork shoulder on a Smokey-Joe Weber. Even if you have a gas grill you can use an aluminum tray with a few holes poked in the bottom. Add soaked wood chips and place over the far right or left burner (under the grate) Leave other burners off and throw on your ribs. Close the lid and your good to go.

Peace,

Chef Mike