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Getting ready to BBQ some ribs

post #1 of 9
7/1/07 at 10:08pm
Thread Starter 
Need a little advice. I picked up a thing of Lloyds ribs from Shop Rite and I plan to BBQ them for the 4th. I know they are pre-cooked and all, but I have never made them on a BBQ. Any pointers/suggestions for a noob? About how long shoud I cook them for? I don't want to dry them out.
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post #2 of 9
7/2/07 at 5:31am
You're just trying to reheat and glaze them with your sauce. So brush them with the sauce and throw'em on the grill. As long as your fire isn't too hot, your ribs should be at the right temp before the sauce burns.
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post #3 of 9
7/2/07 at 5:48am
I'm with Tincook on the reheating.I would put the hot coals around the outlide edges of the grill and the ribs on heavy duty alluminum in the middle of the cooking surface wipe excess sauce off the meat as it has already permeated the meat with flavor cook covered for about 30 to 40 min..You can serve the marinade on the side but heat it first for safety.I personaly would serve a different sauce may be with sauted onion and garlic in it...have a great cook out...next time let us help you make fresh ribs...yum...good cookin cookie
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post #4 of 9
7/2/07 at 6:57am
Okay, Cookie Jim, I'll let you help me make fresh ribs! I have a party for 30 in 2 weeks and I'd like to do fresh ribs if possible. Could you give me a few expert pointers? Thanks!
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post #5 of 9
7/2/07 at 7:53am
Read this. http://www.cheftalk.com/forums/recip...back-ribs.html

But to cook ribs for 30 will take some pre-cooking and re-heating or a big piece of equipment.

Phil
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post #6 of 9
7/2/07 at 8:46am
Lentil,Phatch has everything you will need just follow the sites.I will give you a rub that I have used at my restraunt. Multiply it by 8.
3 tbl.paprika
1 tbl.garlic powder
1tbl onion powder
1 tbl.thme-ground...coffee mill works great
2 tspn.black pepper
2 tspn.white pepper
1/2 tspn.oregano or rosemary-ground
1 tspn.salt
The ribs can also be finished,after bbqing,in a covered hotel pans in a 325* oven for 4 hrs. also.The most important thing I read is to take that silver skin from the back of the ribs...have a greaat event...good cookin...cookie:cool:
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post #7 of 9
7/2/07 at 10:31am
Thread Starter 
We don't use charcoal. My GF had cancer and ever since she really watches what she eats and how it is cooked. I do like it, but after cooking with natural gas for a while, you get over it. I kinda wanted to make fresh ribs for this, but this is my first vacation in a LOOONNNGGG time, so I just wanted to throw some on the BBQ and eat. LOL! We planned this for weeks, but than we ran out of money on the second day of our vacation. :( We have to return something we bought yesterday so we can get some vodka for our martini's and try to get a shaker set. LOL!
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post #8 of 9
7/2/07 at 11:16am
How do you like your ribs? Some like em falling off the bone, some like em chewy, When I do ribs, use some sort of rub for a day or two like your boy suggests, Make like a stock set up with beef broth bay leaves peppercorns etc... simmer for a few hours until tender. Remove & let cool or don't. Baste it up with some sauce, slap it on the grill And continue to baste until a nice thick glaze crusts on there. Should be nice n juicy and easy to eat.
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post #9 of 9
7/2/07 at 5:58pm
Thread Starter 
I like 'em falling off the bone.
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