Quote:
Originally Posted by burn_baby_burn
If you cook baby backs for that long they will be overdone. At 225 degrees F, it should only take approximately 3 hours for baby backs or 5 hours for St. Louis ribs.
The one thing that makes cooking ribs or any BBQ easier is a good digital thermometer. Temperature control is crucial if you want things to turn out properly.
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Agreed. I have a Maverick Redi Chek with two temperature probes, one that clips on to the grate so you get the temperature at about 1 cm above the grill surface. A second to test meat temp. It has a remote transmitter and receiver as well. Something like 80 bucks at Barbecues Galore.
For ribs I emulate a smoker on the gas grill - I have 4 burners, put the smoke box filled with wood chips on the far right, beneath the grate right on the burner, maybe use the second from right burner if necessary to help maintain 225 F and put the ribs on the far left, in a rib rack, so the ribs slow cook getting smoke and indirect heat. - Really important to have the digital thermometer to do this as the temp indicator on the outside of the barbecue lid does not reflect anything near the temp where the ribs actually are.
Also you have to switch to use new wood chips every half hour to an hour as they burn out (best to soak them for a half hour first)
And I really like Char Crust hickory rub and have gotten compliments using it.
When the ribs are done, pick them up halfway with long BBQ tongs, and they will bend backwards and start to break away from the bones.
* Funny timing - Master Meats I just came from, they are open tomorrow til 5 and baby backs are on sale.