Posted: 6/29/2007 5:14:07 PM EDT
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I have one of those bubble charcoal grills and everytime (4) I cook pork spareribs they get burned to shit before the three hour cook time is up. Obviously I should be using less charcoal (generally I fill one of those chimney charcoal starters). Getting another grill is not an option, and I don't even want to consider using the oven! How are you guys doing it? How much charcoal are you guys using? |
-1. Do not EVER boil ribs. What are you making, rib soup?  Coat them in a good rub, cook them low and slow over indirect heat, spray them with apple juice ever 30-45 minutes to help keep them from drying out, and add a nice touch of flavor. |
Don't boil them. Do the following: Find a good rub you like and cook them in a 275 oven sealed up in foil to keep the moisture in. Do this about 2 hours. THen grill over low heat. Sauce immediately. Cook only long enough to caramelize the sauce. Mmmmm... |
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to keep the temp down, you have to starve the oxygen supply when I do ribs (ckick here) I use 2+ chimneys of charcoal....your volume of fuel is not a problem. |
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Build a small pile of coals on one side. Get the heat going. Put the ribs on the other side. Drop a small pile of soaked wood chips on the coals. Cover and smoke for three hours at 225*. Then wrap in foil. All more coals and cook for another 2 hours at 225. Then remove the foil and cook for one more hour at 225*. Don't forget your favorite rub before you start. If you have access to the archive server: archive.ar15.com/forums/topic.html?b=1&f=5&t=499815 |
Bingo, Boil them first, I used to run a mesquit grill at a resturaunt and we alway's boiled ours first....People said we had the best ribs in town but that's partly because i used hoysen sauce to BBQ them 
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| DO NOT BOIL RIBS. Repeat 1000 times. Everything above is good advice except the boiling stuff. I use double layer tin-foil until the last 30 minutes or so. Indirect heat. About 5 hours or so. I tend to cook the back style ribs as that's what I like.I also place a large foil roasting pan full of water under the meat. It helps keep things moist and also keeps the coals on their side. |
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you need to do it "slow and low". And with liquid. You need to do what is called "braising". Its when the tough connective tissue gets converted into gelatain. Its the difference between tough ribs and lip smacking good ribs. Make sure that the tin foil pouch is sealed well. here is a good recipe, that I like:
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+1 This makes THE best ribs |
+1 Roommate in college did that once. You could see all the fat, oil, flavor seeping out of them and into the water. WHY WOULD YOU WANT THAT?  |
I never use more than one layer of charcoal for ANY of my BBQing. RE: the post above: I also heard that to remove the gamey taste of wild pork, boil in vinegar and milk for an hour or so. I had some ribs that were prepared that way, from a feral pig my brother had shot. My sister's garden was getting ruint by it. So we ate it. |
I use the same method. Reduces actual time on the grill to a very manageable 10-20 minutes. I usually go 230 degrees in the oven for around 3 1/2 hours. I think this way is alittle healthier also because 3 full rack slabs usually seep off at least a cup or two of grease / fat while wrapped in the foil. |
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+1000 Low heat...if you don't have a temperature gauge than you may want to look into the purchase of one. Keep you heat low...keep it undercontrol, and remember air feeds fire so less air less fire. It should take you around 3-4 hour minimum to cook pork spare ribs. If you want just make the heat on one side of the grill and place the meat on the other and smoke it, but that will take you the better part of a day to do. |