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Country Discussion Topics
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Teach me...
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Tinker    Posted 05-18-2004 at 08:57:50       [Reply]  [No Email]
Please teach me how to make bbq ribs on a propane type grill. I do have a charcoal one..but ..well.. I've not mastered how to get the coals to stay lit. *hangs head*

Is grilling a man thing? If I want grilled foods I gotta run that thing myself. I just light the propane one.. slap on the meats.. burn the heck outta em and then cut that stuff off later and feed it to the dogs.

Please..teach this gal how to make some gooood lip smackin bbq ribs. Or anything else that wont come off those grids looking like a black shoe.


jeff jeff    Posted 03-22-2008 at 11:02:23       [Reply]  [Send Email]
for the best ribs,

get and read the book

"God's Key to Health and Happiness"

by Pastor Josephson (his wife publishes this in KS; sorry tx)

Nothing else even comes close!


ret    Posted 05-18-2004 at 18:18:15       [Reply]  [No Email]
like Bob said, you can't put any sauce on meat with sugar in it cause sugar will burn. Also, I have a gas grill and it doesn't do the job that coals do, but that is what I have. Most grills have the rack too close to the burner, if yours has a shelf on the top cover, put your ribs on it. Keep your fire down. I never parboiled mine cause I figured it boiled the taste out of the meat, and all you got was a sauce flavor. A dry rub is a good idea, specially paprika which a lot of rubs contain. Soak some wood chips for an hour and put them in a can with holes in the top so the smoke can get out if you want a hickory or meskite flavor. Watch them carefully, fat dripping on the burner makes fire which will char your meat. For those who can afford baby backs that is not a problem, but for us poor folks we got to settle for just spare ribs. Sauce them up when they are done, but watch they don't burn.
REt


Husker    Posted 05-18-2004 at 11:13:04       [Reply]  [Send Email]
You don't need all that sauce to enjoy good ribs. I learned out here in Nebraska how to fix good ribs. Rub the slab with combination of salt, pepper, gaelic powder and onion powder. Let sit for an hour before putting on the grill. Cook about 30-45 minutes on each side at 300 deg.. Don't let them stay on too long and get dried out. We have never had a single person ask for sauce yet. After all, do you want to eat ribs or sauce? Good luck.


Texas    Posted 05-18-2004 at 10:48:55       [Reply]  [No Email]
Its against the law to boil ribs in Texas....yuck.
I do agree that pork ribs are way better than beef ribs on the grill or pit. We slow cook ours here in pipe pits...about 3-4 hours at 275 degrees with an oak or mesquite fire.


Mark in MO    Posted 05-18-2004 at 11:14:13       [Reply]  [Send Email]
I prefer to Smoke mine (if I have the time).
The only reason we parboil ours is that it takes much less time to cook and helps keep them moist.
If I'm smoking them I don't parboil.
I have used mesquite, but usually it's Hickory. We don't have too many mesquite trees here in Missouri. LOL All of this talk about BBQ sure is making me hungry.


LMAO!!!    Posted 05-18-2004 at 11:17:19       [Reply]  [No Email]
Just 10 minutes ago I called the Missus to have her stop at the butcher and pick up some ribs fer supper tamorry! Come on over....I'll feed ya good! LOL!

Clipper:^)


Mark in MO    Posted 05-18-2004 at 11:35:07       [Reply]  [Send Email]
Sounds good!!!
I'll bring the beer!!!


Mark in MO    Posted 05-18-2004 at 10:24:50       [Reply]  [Send Email]
Being from the Kansas City area (the BBQ capitol of the world) here is my opinion on the BEST ribs:
Use pork ribs, beef ribs are just plain nasty.
Boil until they just start to turn gray in color. (If you boil them too long the bones get mushy.)
Some people like to boil theirs in beer.
Cook each side on high heat for 2 minutes (this seems to seal the juices in) then turn your heat down to about 75%. I like to add the sauce and cook them about 2 minutes on each side before they are done.
How long you cook them depends on how big the ribs are, how many you're cooking.
Some people like a dry rub, some like to soak them overnight in their own secret concoction.
Find what you like, have fun and enjoy.
Just my O.
Mark Hill
Dearborn,Mo


bob    Posted 05-18-2004 at 10:42:28       [Reply]  [No Email]
brotherin law runs a rib place and also manufactures bbq sauce and they cook the ribs like every one says but put sauce on a pan to cook and then pour on when served His idea which I believe is sauces have a lot of brown sugar in them and it tends to carmelize. try it


Mark in Mo    Posted 05-18-2004 at 11:22:06       [Reply]  [Send Email]
I will.
KC style sauce is mainly sugar based.
Further south they use more of a vinegar
based sauce.
I've ate them both, I love them both.
IT'S ALL GOOD!!
I just can't get myself to put coleslaw in the middle of a good pork sandwich though. LOL


ron,ar    Posted 05-18-2004 at 09:49:50       [Reply]  [No Email]
Well, I learned two things here, how other folks do their BBQ and who's who on the gender list.
Thats important to know when you are a pot-stirring smart alec,lippy texican like me only temporarily removed.:^)
Back to the question: I have a larger propane grill that was built from some bomb container from the arsenal at Pine Bluff years ago. But this works well with the store bought one two.
Boil your ribs first,that tenderizes them. Don't use powdered meat tenderizer, it will work but tastes awful. Let them sit in BBQ sauce or marinade in the refrig for at least an hour. If you can not keep your heat regulated (low enough to keep them from burning) wrap them up really good in tin foil (the kind you make your hat with) and cook them on the grill about 45 minutes to an hour, then unwrap them, lay them on the grill for a min of one hour. Watch real close to make sure they don't burn.
If you are able to regulate the heat ok,do the boiling/marinade thing, then lay them on the grill like Clipper and others said. The reason I bring this up about heat regulation is that a lot of the grills wally world sells are good for burgers and hot dogs and maybe a quick steak but thats all because the heat is hard to regulate. Get a thermometer for grilling,the grill needs to stay around 275-350F. I try to keep mine at 300. Also, keep them from drying out if possible by basting or keeping a water pan inside the grill if possible. Maybe pour some Falstaff on them while cooking too.JMO


Clipper....I just knew..    Posted 05-18-2004 at 10:11:23       [Reply]  [No Email]
you wuz gonna werk in that Talerban tin-foil hat thing one way or the other.....sneaking it in wit Bar-B-Q ribs is sure as heck creative....durn flatlander. :^)


ronar    Posted 05-18-2004 at 11:47:17       [Reply]  [No Email]
I think someone on this board has been credited with the tin foil hat invention.


deadcarp    Posted 05-18-2004 at 09:43:39       [Reply]  [No Email]
Ahh barbequed ribs are darn good - i grab a pickupful of castoff ribs from the meat market every deer season. (Course with venison you need to hot-smoke them first to draw the tallow out. But a rib's a rib.) Your technique is probably pretty close - i suspect you need some seasoning help. And no, men aren't better cooks by nature - we're the hunters/ you're the gatherer :) Anyway here's a foolproof way to barbeque ribs:

- first marinate them overnite in a baggie in the fridge, (use the sauce, Mrs Dash or whatever - vinegar's okay but avoid salt, it draws the juice out) then get water boiling and dump them in for 1/2 hour, (don't worry about whether the marinate dissolves or what they look like), then slap them on the grill, LOW heat(maybe 350) for another 1/2 hour or so, THEN slather the sauce on, even if they're already cooked, and just go for caramelizing & looks, they're already cooked. So many people try to slap sauce on early - that stuff is loaded with brown sugar and heated sugar burns to black carbon. And if you add garlic, DON'T get it too hot - burned garlic tastes horrid. So mind the seasonings and have fun. :)



Clipper    Posted 05-18-2004 at 09:19:21       [Reply]  [No Email]
I'll tell ya just how I do it and its yer choice as to do it that way or not.....I do my beef and pork ribs all the same too!

1) Using a BIG pot put them ribs in boiling water for no more than 30 minutes. I use a egg timer fer this. Once them ribs come outta the water lay em in a nice pan and cover em with plenty of yer favorite Bar-B-Q sauce. Now while ya got them hot ribs marinating in that good sauce go build yer fire in the grill. I always use hard natural charcoal for my grill....the natural stuff burns real hot and it don't give no petro taste to yer meat. For starting the fire I do cheat and use starter fluid! Once the fire is ready I toss in a couple handfuls of hickory wood chips that have been soaking in water fer bout an hour or so. When its all smoking good I toss them ribs on the grill,slather em up good with more sauce,and drop the lid on the cooker. 5 minutes of cooking on each side for total time on the grill of no more than 30 minutes! And don't spare the slathering with the Bar-B-Q sauce!!!!! Enjoy!!

Now I know there are purists out there who swear by using a dry-rub mix on their ribs and God bless em too....I just been doing mine this way ever since my Grand-daddy taught me that and I ain't gonna change fer nobody! LOL!


KellyGa    Posted 05-18-2004 at 09:41:01       [Reply]  [No Email]
And Clipper you are cajun, and ALL cajuns can cook, so listen to him, he knows what he is doing, it's in their blood. :)


Yabbut....    Posted 05-18-2004 at 09:44:55       [Reply]  [No Email]
I have also taught my wife to cook as well as I do....I keep telling her I don't want her to starve after I'm dead and gone!!! LOL!!

Clipper:^)


KellyGa    Posted 05-18-2004 at 09:47:01       [Reply]  [No Email]
LMAO!!!! I am a big fan of Justin Wilson, I love his shows on PBS, the man is sorely missed. Love his cook books, but love his stories the most. :)

Whhhooooooooeeeeeeeeee! I guaranteeee!


Clipper    Posted 05-18-2004 at 09:53:58       [Reply]  [No Email]
My Gramma used to RANT at his shows all the time.....it really burned her butt to see him dumping that cheap wine in everything he cooked!!! He was a personal friend of our family and lemme tell ya my Gramma would tear him up good ever time we got together. He'd just laugh at her and give her a big old hug!!! LOL!

I gotta feeling they are both in heaven and giving them angels some serious grief over that Cajun cookin..... :^)


KellyGa    Posted 05-18-2004 at 09:56:08       [Reply]  [No Email]
Aw now ya done it, your going to HAVE to tell me some stories of y'alls get togethers!!!!!!!! PLEEAAAAZZZZZZZZZZZZZE!?


Clipper....Didja know...    Posted 05-18-2004 at 10:05:46       [Reply]  [No Email]
that Justin Wilson worked a career as a Safety Engineer afore his cooking and comedy career took off? My Grand-daddy owned a Country Saloon just outside of Opelousas Louisiana and he always said Justin was crazy as a shutt-house mouse! LOL!!


KellyGa    Posted 05-18-2004 at 09:00:54       [Reply]  [No Email]
Somebody a short while back was asking for advice on this, and NO! Its not just a man thing, I run the grill at our house! lol YOu have to boil the ribs first, with seasoning in the water, THEN slather them with the sauce of your coice and crisp them up a little on the outside on a grill. :) Try that and let us know how you do!


DD    Posted 05-18-2004 at 09:04:57       [Reply]  [No Email]
Yep, that too Kelly : )


DD    Posted 05-18-2004 at 09:00:07       [Reply]  [No Email]
Turn yer fahr down Woman! : ) Ya gots to cook em slow and easy.


KellyGa    Posted 05-18-2004 at 09:01:30       [Reply]  [No Email]
YEAH! That too, lol


Aprille..the degenerate!    Posted 05-18-2004 at 15:18:20       [Reply]  [No Email]
And WHY praytell am I the degenerate?? Cuz my belly can't take no PORK! Now..I can eat bacon..can do ham..but no PORK shoulder..ribs..cutlets of ANY kind..I make my own sauce from VERY long ago..my brother and I started at ages 6 and 8..and this was in a suburb of Massachusetts..near the ocean!! I boil slow first cuz it DO make em tender..I don't do propane..EVER! I have never had someone walk away from my ribs!! So..altho I appreciate all that goes into makin em..it AIN'T all that hard! GRILL ON!!


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