Quote:
Originally Posted by DamianJ
Sounds good
Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.
So what do you do?
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There are many variables involved in cooking your ribs. Outside temperature, humidity, fuel load, grill cubic inches, etc.
Load your charcoal and hickory on one side of the grill. Once ashed and white, add your ribs to the other side. Place 1 lump of hickory on top of the ashed coals to produce great smoke. Close the lid, and don't open it! Check temp once an hour, and add coal / wood as needed. If you have a small grill, then cook time will be different. Also, if the grill is so small that the edge of the ribs are right near the edge of the coals, drape foil down from the grill grate to the bottom of the grill to direct the heat up and over. I generally cook 8 - 10 racks at a time in a very large grill. Cook time for me is different than it will be for you. You'll know they're done when you slide tongs half way down the rack, and the ribs start to break apart from the bone when you slightly lift up.
Quote:
Originally Posted by DamianJ
Also, regarding boiling, I was reading this:
"Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound.com are indignant at the idea, protesting that "parboiling any meat is a crime against humanity" and suggesting that such a step might make a tasty "pork broth", but does nothing for the flavour of the ribs themselves.
The new cookbook from renowned Yorkshire butchers, the Ginger Pig, however (worth buying for the sausage roll recipe alone) boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked. The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try ? perhaps it would work better with meatier spare ribs."
http://www.guardian.co.uk/lifeandsty...-barbecue-ribs |
Boiling removes the natural juices from the meat and bone. A good amount of the flavor you get in the meat is from the bone. Boiling ruins all of this. Cooking low and slow cooks down the connective tissue. As long as you remove the silver skin, and go low and slow, your ribs will be fall off the bone tender.
Quote:
Originally Posted by DamianJ
And it just made me wonder what the Americans do...
But you sound as if you know what you're doing, so I promise I won't boil them!
Thanks for the help
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I do a lot of BBQing. I just might make a rib video and post it this weekend.