Sophie's Foodie

Here's a simple recipe and a simple way on how to grill pork ribs on a gas grill, or for that matter, any kind of grill.
This is not a recipe for Baby-Back ribs. The ribs that I'm barbecuing here are more like Pork Chops. They are pretty good size, very lean and have what looks like a T-Bone.
In the above photo, please note that there is a water pan, filled with water between the pork ribs and the main gas grill. This is a form of indirect cooking.
Don't let this method of barbecuing turn you off. It's worth it. Please read my Ezine Article. You can even add a "smoky flavor" on a gas barbecue if you want. The article tells you how.
Having a water pan between the heat and the pork ribs keeps them from burning during the cooking process. Hey, it also adds moisture, and flavor to the pork ribs.
You can buy an accessory grill and large shallow pan at most hardware stores. Make sure that whatever size you purchase is larger than whatever you will want to barbecue, or anything hanging over the edge of the pan will burn big time. What to do? What do do? What to do?
Ingredients: Pork Ribs, � Cup Sodium-free Soy Sauce, Teaspoon of Crushed Garlic, Large Tablespoon of Ground Ginger
Prep: Wash and pat dry pork ribs. Place all ingredients in a marinating container, or large plastic sack. Shake, rattle, and roll over night.
When you are ready to barbecue. You are ready to BBQ, right? Let the ribs sit out about 30 minutes before you are ready to put them on the BBQ. Fire up your grill and get up to 400 degrees, plus.
Cooking times will be longer because of the water pan. Unless you run out of water, or have the ribs hanging over the edge of the pan they won't burn.
Place the water pan in the center of the main grill. (See the Brinkmann Water Pan) You can find a circular grill (Cooking Grid) to fit over the 13.5 inch pan at the local hardware store. Fill the pan with hot water, and also add whatever marinade you have leftover to the pan.
Shut the hood! (as Foghorn Leghorn would say: "Hey, I mean, I mean shut the hood on the grill and keep it closed!") Cooking time will be approximately two hours for six large ribs. In the last fifteen minutes or so if you want to add a nice BBQ sauce, you can. I prefer to mist on an apple juice, vinegar mix with a spray bottle for additional flavor.
Check the pork ribs for doneness. They should reach an internal temperature of 170 degrees. If you, yourself reach an internal temperature of 170...you're done!
Once cooked, wrap the pork ribs in foil and set them aside for 30 minutes before serving. Serve grilled pineapple and fruit on the side. And, how about some grilled veggies, too?
I hope you were paying attention because this is a super duper method on how to grill pork ribs. Try em', you'll just love em'!

Labels: Barbecue, BBQ, Grill Pork Ribs, How Long Does It Take To Grill Pork Ribs, How To BBQ Pork Ribs, How To Cook Pork Ribs, How To Grill Pork Ribs

My family and I love Country-style Pork Ribs. These are serious-sized ribs. My father-in-law use to call them Dinosaur bones, and rightfully so when he barbecued them.
This package of pork ribs weighed five pound and there were five of them. So each rib weighs a pound. These ain't etsy bitsy baby back ribs, folks! Ok, they are theoretically not even ribs at all, but...who cares!
Your goal, anytime you are BBQing, or cooking, should be to add taste and keep whatever you are cooking moist and tender. This may be a "Duh!" but the "moist & tender" part can be tough to achieve if not done right.
Let's get to the recipe, now. Wash the ribs and pat dry. Rub with a generous amount of EVOO.
If you don't know what that term means you may want to consult "Rachael's Unabridged Dictionary Of Cooking Terminology". Hey, you'll also learn what "Delish, Stoup & Yummo" means.
Just kidding, she's a Doll and prepares excellent food and you can learn a lot from her! Maybe the fastest cook in the world!
Rub the ribs with EVOO and placed in a plastic marinating container or large plastic bag. Next, pour a generous amount of a quality Rub on these puppies. I prefer to make my own and here is a good one from Cheryl Jamison (author of Smoke & Spice...see her two books below) who has given me permission to pass it on : "Wild Willy's Number One-derful Rub Recipe".
Once you have her Rub made, distribute generously on the pork ribs and rub in real good. Now, this works like a champ for a marinade, just plain old yellow mustard. ( Has all the ingredients you'll need for one of the best marinades you'll run across)
Don't go berserk! But, pour on a fair amount of mustard and distribute with a cooking brush.
Best results dictate marinating the pork ribs over night. Before you put them on the grill or in the oven, let them sit out for 30 minutes while you get the cooking temperature up to medium or 325 degrees.
My Traeger Grill cooks on indirect heat and theoretically I can put them directly on the grill, but the mess with the mustard could be catastrophic. I highly suggest that you some type of pan when cooking.
On a gas grill, use indirect heat by lighting one side of the grill and putting the ribs on the other. On a charcoal grill, a two-zone fire should do the trick. Put a water pan in the middle of the grill to keep things moist. See this gas grill tip: ( How To BBQ Pork Ribs On A Gas Grill).
In an oven, I suggest using a Dutch Oven, or Clay Pot. Add a little water to the Dutch Oven so that you maintain moisture and don't burn up the meat.
Cooking time should be around two hours. Check for internal temperature, ideally around 170 degrees. I added another 20 minutes to this by smoking them on the Traeger at 90 degrees. You can do the same thing on a gas grill by using a "Smoker Box"!
Once you take the pork ribs off the BBQ, wrap in foil for 15 minutes before serving. I would even do the same with a Dutch Oven.
I hope you enjoyed this post on this very simple recipe. Sometimes things can just get too complicated and why not just do simple?

Labels: Gas Grill Tips, How To BBQ Pork Ribs, How To BBQ Ribs On A Gas Grill, How To Grill Pork Ribs, Traeger, Traeger Grills, Traeger Recipes

Is it Rib Time? If it is...this is how to barbecue pork ribs. There's no fancy frills here, well maybe just a few thousand to make them finger lickin' good and establish the genius, really cool BBQin' dude you are.
This is a recipe using Country-Style Pork Ribs, or Spare Ribs but the method is the same as Baby Backs, although you have to remove the membrane on the Baby Backs. (For the rednecks: I know, membranes and mebrains kinda sound like the same thing, so please don't get the two confused)
Personally, I like to BBQ Country-Style because I can usually find them a lot cheaper than Baby Backs, and they have more substance.
Go For The Meat!
El Shocko time: Country-Style are not really ribs, dude but they're kinda close to where the actual ribs (baby backs) are on a hog. Hey, they look like great big ribs from a dinosaur, or something real, real large!
Now, it's time to do a shining star thing! Mr.Trump and Martha have decided, on short notice (and flying in on their personal gold-plated copters) to attend your BBQ gig.
However, this is really short notice and you're not prepared. You panic! But, the brain is starting to rally a tad and you are thinking: "Why not serve Donald and Martha Country-Style Pork Ribs, man! Hey, maybe cook up some "beaners", too."
Ok, First Thing: Go out and buy some ribs for the party. Buy the "right ribs"...Country-Style, Spare Ribs. Not the puny kind. Really, how hard can this be?
Wash the ribs and pat dry. Maybe use "Wild Willy's Number One-derful Rub " as a Dry Rub and here is the recipe which Cheryl Jamison, from her book "Smoke & Spice" has given me permission to pass on to you dudes. Cool lady!
Main all-purpose rub, good on pork & beef rib, brisket, chicken, and more (meaning everything).
� 3/4 cup paprika
� 1/4 cup ground black pepper
� 1/4 cup salt
� 1/4 cup sugar
� 2 tablespoons chili powder
� 2 tablespoons garlic powder
� 2 tablespoons onion powder
� 2 teaspoons cayenne
I usually make a slug of this stuff. For those who would rather not mess with making their own...Texas BBQ Rib Rub. (below)
Get yourself a marinating pan, something like a Tupperware Marinating container (see below...you'll never go back) or a large, heavy plastic bag.
Now that you have the Rub, sprinkle on all sides of the ribs and rub in thoroughly. Next apply plain old�.I mean plain old yellow mustard to all sides of the ribs.
If you don't want to get those beautiful pinkies of yours all goopy, use a brush, but real boys and girls use their hands. Yellow mustard has some neat ingredients in it that makes it an excellent marinade.
Apply more Dry Rub, but don't rub it in this time�.put in the fridge over night.
While you are getting the BBQ grill up to a medium temperature, 325 degrees or so. Get your ribs out of the fridge and let them sit out on the counter for a half hour.
I have a Traeger Wood Pellet Grill that cooks on indirect heat. You want to do your ribs on indirect heat if you are doing them on a gas or charcoal grill. You'll burn them to smithereens if you don't.
I prefer to place ribs in a shallow pan lined with foil. I don't like to clean up messes on my grill.
On a gas grill, light only one side of the unit and cook on the other once you are up to temperature. Put the hood down and leave it down for an hour. A low two zone fire on a charcoal grill should get the same results.
Cook the ribs until they reach a temperature of 170 degrees�about an hour. They are done, but you aren't!
Take them off the grill and drain off the fluid. If you are into sauces, coat them with a quality barbecue sauce like Stubb's Original, Emeril's Original BAM, Tony Roma's "Carolina Honeys" or the "Original".
Now we are going to smoke these puppies for four to five hours. On the Traeger, I simply turn to the "Smoke' or "Cold" mode�90 to 110 degrees, and you have never seen so much smoke.
On a gas grill, you will have to get a "smoker box" (see below). Follow the directions on the package, which means soaking the wood chips for a certain length of time before you put them into a smoker box and then onto the grill.
Gas grills are not really meant for "smoking" but you can still get some kind of a positive result.
Place the smoker box on the heat deflectors (on the side you have lite) and turn the grill way down. If you don't you'll burn up the chips so fast it will make your head spin. Leave the hood closed while you are doing the smoking thing.
With the charcoal grill, add chunks of fruit wood rather than chips. You should last about an hour with a large chunk of wood over the coals. Add more.
When smoking, (if you didn't add a BBQ sauce) mist the ribs every hour with a combo of fruit juice and apple cider vinegar�.more juice and just a tad of vinegar. This is a modern way to baste instead of mopping. Use a squirt bottle that puts out a fine mist.
The latest fad has been to boil the ribs first before you BBQ them. Boil water, boil brats (not the children, dude), but don't boil ribs. They will get overdone, burnt, ruined, messed up, have no taste and Donald and Martha will say in unison: "You're Fired!"

Labels: How To Barbecue Pork Ribs, How To Barbecue Pork Ribs On A Gas Grill, How To Barbecue Spare Ribs, How To BBQ Pork Ribs, Traeger Recipes, Tupperware Season-Serve Marinating Container