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charcoal grill and baby backs.....

18 years ago

Hey, I hope I'm still allowed to ask questions here as I've not participated much lately - lol.

We are having a rare nice weather no obligation Friday evening here in Western NY and Will has requested BBQ ribs and corn on the cob. (don't tell his orthodontist)

I have made Sue's roadhouse ribs and they are wonderful - but just wanted to try to do them all the way on the charcoal grill. The coals are ready and now I'm getting cold feet. I have messed up several things in the past few weeks on the grill as it gets SOOOOO HOT!!!!!!!!!

I am planning to keep the coals to the side and do ribs on the other side and do them for 4 hrs or so - with some hickory chips for flavor.

Am I crazy? Is there something else I should do? Am I going to burn the carp out of them - like I did to the wings I tried a couple weeks ago? How can I keep the fire from dying when I add more charcoal - and not have them take 10 hours to cook?

And I am confused by the logistics of adding more HOT coals.

pointers? suggestions? pat on the back?

:-)

Stacy

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Comments (5)

lindac
18 years ago
4 hours is way too long unless you are really experienced with your grill....you should aim for a temperature of about 275 for about 1 1/2 hour on the grill deal. Grill with wet hickory chips in a can or foilw rapper with holes punched in it....keep that fire low and way to the side, add coals one at a time if needed....then remove the ribs when they are getting tender. sauce....and put back just to glaze them.
If you have a rib rack that stands the ribs on their side, that will be better.
But unless you can really control your fire and keep it at about 175, 4 hours will give you dried out and charred ribs.
Linda C
stacy3
Original Author
18 years ago
oooh, thanks Linda - they are getting nice already!!! I was wondering. And you know I am not experienced.

i guess i should have a thermometer on it, huh?

I read about putting the ribs in a coil - I didn't get it. now I do.

yep, this is me - straight a student - no common sense.
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trixietx
18 years ago
Stacy, I brown mine on the grill, almost char to get the smoke flavor and then finish in a low oven. They are always good and tender and taste like they were smoked.
shaun
18 years ago
Stacy? How'd the ribs come out????
stacy3
Original Author
18 years ago
oh thanks Trixie - I like them started in the oven too - just wanted to play a bit with my grill and get more used to it.

Shaun, they were GREAT! I took them off and added the corn to the fire (soaked with husks on - in water for a couple hours) and roasted the corn - then threw the ribs back on after the corn came off. That's when I added the bbq sauce over a hot fire before serving.

I'd say they were on for close to 3 hours - maybe a bit more - totally on the side of the grill without the fire. I think I'm getting the hang of that thing - lol.

I have unfortunately, gotten out of my photo taking habit - besides my hands were all black from peeling that roasted corn. :-)

Yummy summer supper.

Stacy

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