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RIBS? Answered

Ok I want to make a special Dinner for my Fiance this weekend. and have some questions...
I have a sauce already, I just want the cooking instructions.. I'm not opposed to using the oven a little, but I want the flavor from the grill as well.. I have tried ribs several times and none of the times have I been happy with them. the best ribs I have ever eaten have been boiled and then grilled the following day, but I tried this and they were tough as heck!

I am no noob on the grill, I can make a steak that would make a cows mouth water! chicken, sausage, vegetables even Pizza! yeah you can grill pizza! :)
anyway, I was thinking Baby backs! anyone know a good, easy, fool proof method for cooking them?

Open for side dish ideas as well..


This is the TonyRoma's way of doing fall off the bone ribs.
From your pork rib slab you must remove the clear membrane that inhabits the curved underside, next get a pan with 2 qts of water and add 2 tsp liquid smoke and stir to mix.
You will take each slab and dunk in this mix just once and only long enough to be certain the whole slab has been submerged and then drain back into the pan.
Now with this exact same pan(including the water/liquid smoke) you will stack the slabs on their side with the fattiest end pointing up so the fat will melt down over the slab , cover over the entire pan with foil and bake at 350 deg for 31/2 hours. remove and let cool. Place your finished slab on the BBQ and cook again on both sides for a few minutes then serve( slathering liberally with your favorite sauce in the process of course:)

good luck


You have a sauce: what sauce?


Its just a ketchup based sauce nothing special, and wont win any awards, but i love it.

I'm guessing that you have done this now?
I was going to suggest a different cut of pork.


I use Alton Brown's dry rub + slow braise method either in the oven or on a covered grill. I've used it successfully on both pork and beef ribs - both were juicy and fall-off-the-bone. The heat is easier to control in the oven but that extra-smokey deliciousness of the BBQ is worth the extra work.

Google [alton brown pork fiction] for complete instructions. When I do them on the grill I have them in a disposable foil pan rather than completely wrapped.


6 years ago

Never, ever,ever,ever, boil ribs unless you're making a stew. If you want to speed up the cook time a bit, microwave them, but don't boil them. Water is a solvent and it sucks the flavor right out of the ribs.
Trim the silver skin off the back of the ribs, rinse under cold water and pat dry.
Coat both sides of the ribs with a light coating of vegetable oil and wipe on your favorite dry BBQ rub.
Cook for about 2 1/2 hours over a charcoal grill with hickory or mesquite wood chips for a smokey bonus.
When the ribs are nearly done, slather both sides with barbeque sauce and lower the grill rack.
Watch the ribs closely and remove from the grill when the barbeque sauce starts to form crusty black patches on both sides of the ribs.
Move to the warmer and let them rest for 5 to 10 minutes.
Serve with cole slaw, pasta salad and a tall, cool brew or iced tea.

I know a lot of people who would argue your "no boiling rule" and produce some respectable ribs to boot.. I am no expert. . I do not have a charcoal grill.. and do not want one... I do however have a smoke box for the grill which works excellent for smokey flavoring! Im not opposed to a "rub for them, but I do not want to overpower the flavor of the meat.. I watch in dis-belife when people marinate a steak.. salt and pepper that steak and throw it on the flames! so Im learry of the rub because of that. Back in the day, people started using BBQ sauces to add flavor to bad cuts of meat.. Im gonna get baby backs.. so more meat flavor and less spice.. I will add a sauce at the end of the cooking but only at the end...

There are a lot of great ideas here...

I prefer my baby backs to have a little chew left in them but to get them "falling off the bone" done, once the ribs have reached 180-185 degrees internal temperature and before adding the barbeque sauce, wrap them tightly in foil and grill until they reach at least 200 degrees internal temperature.
Remove the foil, slather on the barbeque sauce and return to the grill until the sauce is well caramelized.
Let them rest a few minutes and then serve.

I've never done the "boil before cooking" method (because I always thought it sounded gross), so what I do instead is marinate the ribs overnight in a mixture of V8 juice, bbq sauce and various spices and seasoning. The V8 juice has enough acidity to break down the toughness of the meat and all the ingredients do a great job of enhancing the flavor. Then on grill day, take the meat out of the marinade and toss it on the grill. This method has worked every time, and no one here has ever been disappointed. (Plus the marinade works great for chicken too).

the boild method (fromm what i was told) was Boil the ribs untill fully cooked, then let cool and add sauce and let sit overnight then warm them in oven for about 15 minutes and then throw on the grill to finish and add more sauce.. Those were fall of the bone, and very delicious.

Whoa... that's a lot of steps for ribs... (even if they are good). Now I read your comment about the marinading, and I know that its not for everyone, but I assure you, the V8 does not radically change the natural flavor of the meat. That being said, I tend to agree with Burf about the fact that boiling ribs in water would just suck all the flavor out of the ribs. So, the alternative is immersion cooking. If you have access to a vacuum sealer, then put your ribs into a vacuum bag and then place them in your pot of boiling water to pre-cook them. What that will do is seal in the flavor and allow the ribs to cook AND maintain moisture. Then just pop them on the grill and add your sauce. I've cooked that way with other food, and it works rather well. Plus its a fantastic way to reheat leftovers, so if you don't have a vacuum sealer, its worth getting.

Oh, I almost forgot... the side dishes, I find homemade cole slaw to be a great side dish for ribs, and we usually have corn on the cob with lots of butter. (mmmm) We like the ribs to be the "star" of the show, so the cole slaw and corn are good "supporting actors". :)

You probably cooked the ribs too fast. Ribs start out as tough meat and must be cooked LONG and slow to be tender, at least long compared to a steak. To cook slow you have to use low heat and start early.

I cook ribs at 200-225 deg. F. for 2 to 4 hours and they end up falling off the bone.  You might consider pork ribs.  Pork is usually more tender than beef.

I have tried charcoal grilling them for about 4 hours.. they fell of the bone but they were dry and chewy.. I have tried in the oven for hours as well.. Ribs are my demise!