My grandpa made ribs this way and as a kid I would watch and even help. My mom continued on the tradition and now this is one of my favorite meals to serve for friends and family. I mentioned at lunch today at a great BBQ place that I don’t order ribs because I always wish I was eating my own!
Here’s what you need:
Heavy duty aluminum foil. As good and strong as you can find. I buy mine at costco.
Liquid Smoke ( Your favorite flavor)
St. Louis Style Pork Spare Ribs – This cut of ribs is just the right thickness to get meaty, delicious, fall-off-the-bone ribs in 2 hours
A large tray for carrying the ribs around and working on them during cooking.
BBQ sauce – Know your audience. More on this later.
Spices ( Optional if you buy pre-rubbed ribs ).
Here’s what you do:
Open up the ribs, apply your rub and stick the ribs in the fridge for a couple hours. Sometimes I buy a couple slabs that have already been rubbed and skip this step.
Take everything down by your grill and fire the grill up hot enough to sear. I usually go to 500 degrees.
Sear each side of the slab 6-8 minutes with a quarter turn halfway through so you get real good grill marks and seal the juices in.
After searing, quickly place the ribs into the heavy duty aluminum foil. Put a light line of liquid smoke down the ribs. Similarly sprinkle the ribs with Soy sauce. Put on your bbq sauce. A couple of notes about this step. The soy sauce seems to soften up the meat a little bit more than normal. For the BBQ sauce, if everyone likes the same kind of sauce, put a bunch of that on. If your group all likes different, some sweet, some hot, etc… then just put a little bit of a traditional sauce and they can pick their own sauce later.
Foil them up real good. With the heavy duty foil and some good tongs, you shouldn’t puncture the foil. If you’re worried that you might, go ahead and wrap in foil a second time. We want to keep those juices in there.
Place the foiled ribs back on the grill on indirect heat at about 300 degrees for 90-120 minutes depending on the thickness of the ribs. If your grill isn’t big enough to get truly indirect heat, do the best you can and rotate the ribs every 15 or 20 minutes turning a burner or two back on to get the grill back up to temperature.
Final step, cut them with kitchen scissors! Using a knife can pull the meat off the bone.
Now I know a lot of BBQ smoker experts don’t like their ribs this way, but nearly everyone else I’ve ever met thinks these are the most delicious ribs they’ve ever tasted.
If I’ve forwarded this recipe and you’ve got questions, let me know.
My old grill had the last two of its burners finally fail yesterday so I went out today and picked up the Dyna Glow DGF510SBP-D 5 Burner as a replacement.
I got the whole thing assembled in a little over an hour and didn’t have anyone to help me out. I was also watching all my kids at the time so you can probably get it put together in less time.
Why I chose the DGF510SBP-D from Dyna Glo?
I was looking for an economical grill but I am also picky in the features and like the grill to last. I got my last grill which I used all the time for $160 and it made it ten years. I bought the DGF510SBP-D grill at Home Depot today for $199. I think this one will make it 5 or more years too.
Here are a few of the main reasons I decided to go with this grill.
There is an igniter for each of the five burners. The igniter tends to be one of the first things to stop working and having a handful of igniters instead of one makes it easy to know this common failure is unlikely why I will need to replace this grill.
The number of burners and the BTUs that they put out was a step above anything else I was looking at in the price range I was interested in under $300. It delivered. A few minutes after kicking all five burners on to high, my new Dyna Glo is glowing hot at over 700 degrees!
The size of the grilling surface is great. While it wasn’t the absolute largest in terms of size that I found, it was very competitive. I cooked my first meal on it tonight and used 3 burners for a hot side with plenty of room over the 2 burners I left off for indirect cooking.
The drip pan. The entire pan is easy to remove. My last grill was impossible to remove the area where all the drippings go. Not the little cup that collects drippings so you can add some to your sauce….the whole thing. My old grill ended up failing because the drippings built up and caught fire eventually wearing out the burner. It was just too difficult to clean it so I ended up only cleaning it two times in ten years on my old grill. The drip pan on this guy just slides right out. I’ve got no excuse not to clean it every season.
Pre-purchase one of my hesitancies was that I had never heard of the company. But then on a call with Home Depot they told me Brinkman had gone out of business so I decided this meant less to me than making sure the features were right.
The only issue I encountered was similar to a video I had seen while researching the grill. My side burner wouldn’t ignite right out of the box. I ended up just bending the ignition piece a little bit closer to where the gas comes out and it started working.
So Far So Good
After bringing home the grill, unwrapping the box, assembling, and getting great results on the first meal, I would definitely recommend this grill to anyone looking to squeeze the most out of their dollar. There are definitely better grills out there, but I think you’ll have trouble finding one better in this price range.
Many are still debating whether or not to brine. I’m convinced that it helps keep chicken or poultry juicier no matter how it’s being prepared. It’s especially evident when the meat is going on the grill.
This is the easiest way I’ve found to make brining a part of my dinner prep because it doesn’t make any extra dishes, it’s simple to do and you still just recycle the jug when you’re done.
All you need is a milk jug, a funnel, and some kitchen scissors.
Brine the meat in the jug
Thaw and flatten meat. I like to try and get the meat to be of similar thickness so that cooking times are similar.
Put the water, salt, and whatever else you like in your brine into the jug, put the cap on and shake it up. The basic brine in the picture is 1/4 cup of salt, 1/4 cup of sugar and 1/4th of the gallon jug with water. The ingredients that people use vary considerably, but I’ve found this is effective for my primary goal of getting a juicier piece of meat on my dinner plate.
Cut off a piece of the jug and put the chicken in.
Use the jug to drain with ease
After the time is up, drain the fluid out the remaining side and dry off the meat with a couple of paper towels.
Voila! Cook the meat with your favorite method and you’ll get all the greatness of the brine without much work.
Back before Christmas, i made some chocolate chip cookies off that used pudding as an ingreadient. They were unbelievable! Don’t be scared by the pudding. The texture of these cookies was fantastic and they kept their moist deliciousness for two weeks.
You’re probably wondering…if they’re so good, why did it take two weeks to eat them? Well, my wife gave up sweets to prepare for christmas, so i saved her a few cookies. Nothing special to keep them, two weeks in a cookie jar and dropped them in a gift bag.