Grilling Ribs

Hey there, a6, you know a rub for those ribs can be from simple to complex...and all good. A bit of kosher salt, pepper can be fine. The more classic is a lot of paprika, some brown sugar, a touch of cayenne, salt, pepper, cumin, garlic. The sugar is an important part of this one. Makes a bit of a glaze.

Put that rib in the middle of the grill. Light the outside burners, to medium heat, and leave the middle burners off. (Throw in wood chips if you can.) Let her go for about an hour. With the gas, the job goes fast.

Then, as they say, you can choose to mop or not to mop. Let them cook as is, and its good, dry. Brush them with an apple juice sauce, and its good. Finish them with a red BBQ sauce (last 15 min) and you get another goopy effect.

There are recipes for rubs buried in the archives of this forum, and elsewhere in cyberspace. Dozens of them. Hundreds.

My baby backs came out hard and not tender i did the rub and bbq sauce still came out bad any tips?Help

First, we definitely don't recommend ever boiling -- that's bad, and it boils all the flavor out.

Grillin' isn't our choice, as this is a barbecue/smoking forum, we're recommend low and slow instead of grillin'

You need to tell us what you did, so we can try to help.

I'm "guessing" but you cooked them too hot, or too direct.

How did you do these?

Well started with the dry rub couldnt get the membrane off either any tips.Then I turned the left burner on and then right I then put the ribs in the center of the grill between the two burners the temp was around 200 to 250 the whole time.They cooked for about one hour I think?Then applied bbq sauce let cook 10 more min.

1 hour total? That's the issue I think.

Typically, at 200 to 225 it will take 5 to 6 hours in a smoker for the ribs to be done.

When I do them indirectly on a Weber Kettle, I keep the chamber at 225 and they take about 2-2.5 hrs for babies and about 4-5 for spares. Were they burned badly or just tough? If burned, then they must have been over direct heat. If just tough, then they simply did not get enough time on the grill. I'm guessing the latter??

a6w596 wrote"couldnt get the membrane off either any tips"

I read somewhere, possibly on this list, to insert a table knife and loosen the membrane from one of the sides of the bone. I have tried this and it works pretty well. Also someone started a different post about pliers for skinning catfish.

Dave

Yup, that's how I do it.

Take something blunt, insert it between the two membranes (yes, there are two) and start a separation.

I use Papertowels and it's fine and other use catfish pliers or something like them.

Try not to pull the 2nd layer off, that will be really tough to do, but it's a different kind and not like the one you NEED to pull off, if that's what you're wanting to do.

So there are actually two membranes, and only the first layer comes off? The second stays on?

J

Yes. If you're getting all the way down to the bone itself, you're pulling off both of them. The 2nd one (closest to the bone) actually helps hold the meat to the bone.

Take time (which you have) and eventually you'll get the hang of it.

I usually start a one end, get a sharp point under it and slow peel it off. If you try to yank it off, it will shred. Work slow, and try to take it off in one piece.

So Practice, Practice, Practice. Keep buy ribs until you get it right