A little help needed with cooking some pork ribs. Mainly need to know how hot and how long do I need to cook them. I am using a gas grill if that makes a difference.
slow and low. No higher than 250.
here's a good recipe you can do in the oven but can be adapted to grill.
2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
If done right, the meat will fall off the bone and melt in your mouth.
If you can control the temperature, you can do some great ribs. I prefer the 3-2-1 method.
1. Rub ribs with your favorite dry rub.
2. Place on indirect heat at 225 for 3 hours. Place a bowl of water above your heat source to keep the ribs from drying out. Also, you can add some soaked wood chips to above the heat source for some smoky flavor.
3. After 3 hours wrap the ribs in aluminium foil and place back on the grill for 2 more hours.
4. Open foil and rub with texas pepper jelly for one more hour.
Baby back can be done as a 2.5-1.5-.75.
Seriously though, depending on the cut, ribs do not need long on the grill. Country style (lots of meat on the bone) need longer than say baby backs. The less meat means less cooking needed. Be *very* careful, it is *very* easy to over cook them and then they are tough and dry and taste like shit.
Here's a different way.
1. Boil em for 45 minutes. Now they are cooked!!!!!
2. Put them on a CHARCOAL grill for best flavor. Use favorite seasoning or sauce. Cook till the outside looks like it should off a grill.
May as well use soap to get the rest of the flavor off while you're at it.
Might as well put them in the dishwasher.