BBQ Ribs Help!

[SCNCY]

Hey everyone! I am interested in smoking some ribs on my grill for the first time (I don't have a smoker). I just wanted to get some advice on how to do it. So I plan on using the 3-2-1 method at 225 degrees. But I do have a couple of questions with this. 1) When you wrap them in foil, what liquid do you use in order to steam the ribs? I have seen a lot of people use apple cider vinegar, but I was wondering if there was anything else people put in them as well. I was thinking of getting some apple cider. 2) Since I don't have a smoker, I will need to make some smoke bombs out of foil. Do these need to be right on the flame, or can the be on my grill grate in order to create smoke?

Also, I want to smoke some sausages as well along with the ribs, at a 225 degree temp, how long do I need to cook them for?

 

[BCClone]

Hey everyone! I am interested in smoking some ribs on my grill for the first time (I don't have a smoker). I just wanted to get some advice on how to do it. So I plan on using the 3-2-1 method at 225 degrees. But I do have a couple of questions with this. 1) When you wrap them in foil, what liquid do you use in order to steam the ribs? I have seen a lot of people use apple cider vinegar, but I was wondering if there was anything else people put in them as well. I was thinking of getting some apple cider. 2) Since I don't have a smoker, I will need to make some smoke bombs out of foil. Do these need to be right on the flame, or can the be on my grill grate in order to create smoke?

Also, I want to smoke some sausages as well along with the ribs, at a 225 degree temp, how long do I need to cook them for?

Make sure you have some sort of meat thermometer. There is not a one size fits all with time and temp for cooking. Reaching desired meat temps mean more than anything. I like my smoked meat (outside the pulled pork type things) to hit 150. Anything lower and I struggle to hold solid temp while resting, anything more and it starts to dry out. Just my preference.

 

[Cyclone.TV]

Buy em premade at the grocery store and microwave em for what it says on the package. The best.

 

[Cyclones_R_GR8]

What sort of grill, gas or charcoal? When I wrap I use apple juice. Are they spare ribs or baby backs?

 

[chadm]

be careful when putting a liquid with sugar in the foil, It can burn or give a bitter favor. I have tried it many times, most it works, but have had it not. I now prefer to wrap them as is if you put a dry rub on before smoking or on the grill. Add a little coat of bbq sauce on them for the last 30 minutes.

 

[SCNCY]

I'll be using a propane grill.

I'm using spear ribs, but will probably trim the tips off.

 

[clonebb]

I'll be using a propane grill.

I'm using spear ribs, but will probably trim the tips off.

Be careful, those spear ribs are sharp. I suggest spare ribs instead.

Personally I wouldn’t try doing ribs in a gas grill, so good luck.

 

[Gonzo]

I wouldn't know how to smoke ribs using a gas grill, I rig my charcoal grill up for indirect heat when I smoke ribs, shoulder, chicken, etc., and it works great. But I don't add liquid when I wrap with foil, personally don't think it's necessary but I always smoke back ribs, not spare ribs, so it may be different. Don't forget to add a foil pan under the meat with liquid (I usually use apple juice). Hope they turn out.

 

[wxman1]

I have always used apple juice with no issues. That being said I have always just used a smoker so I am interested with how this turns out.

 

[besserheimerphat]

I've never used a liquid in the foil. As long as you can hold temp and keep the heat indirect, it shouldn't matter between charcoal, wood or propane. I usually try to hold it at 250F. In my experience there is no difference between spare ribs and baby back ribs. The nice thing about spare ribs is you can cut off the tips and have them for an afternoon snack or teaser appetizer; since they are smaller, they cook faster. You can also use them as a "buffer" between the heat and your ribs.

 

[ripvdub]

You really shouldn't nred much liquid or any at all if foiling. The fat will liquify and work fine.
Anymore I do mine in the oven, some like low heat l, but I do a Lil higher 350° or so for 2 hours, cook them until the meat pulls up off the bone a half inch or so.
After cooking in the oven, I let them cool for a while before throwing on the grill. They'll grill better if chilled a bit, especially if the meat is almost falling off the bone.
Don't put the sauce on too early onthe grill or it'll just burn.
Just my 2 cents.

 

[chadm]

You really shouldn't nred much liquid or any at all if foiling. The fat will liquify and work fine.
Anymore I do mine in the oven, some like low heat l, but I do a Lil higher 350° or so for 2 hours, cook them until the meat pulls up off the bone a half inch or so.
After cooking in the oven, I let them cool for a while before throwing on the grill. They'll grill better if chilled a bit, especially if the meat is almost falling off the bone.
Don't put the sauce on too early onthe grill or it'll just burn.
Just my 2 cents.

If I read this right we are just the opposite. I smoke if for about 2.5 hours then wrap in foil and put in oven for an even heat since it is wrapped for about 2 hours.. Then I take out of the foil the last 30 or so minutes depending on the the size of the baby backs. I do like the a little sauce on it for the last 30 minutes.

 

[cycloner29]

If you have a warming rack in your grill. I would put them on that. Serves more as an indirect heat. Use foil or a piece of wood to block as much heat as you can from escaping your grill. If you plan on saucing them wait till the last half hour or so as to not burn it. Apple juice is a good choice if you plan to use the 3-2-1 method. Just put 2-3 tablespoons in when you foil.

 

[TurdFerguson]

I use Simply Apple juice.

 

[JP4CY]

Gas grill mention.
Microwave mention.
Oven mention.

I smoke a lot so this thread has me scared.

 

[Cyclones_R_GR8]

So how did the ribs turn out? Enquiring minds want to know.

 

[cyflier]

This recipe right here is money!

http://biggreenegg.com/recipes/championship-ribs/

 

[fatkid1974]

I'm late to the party, but use Blue squeeze butter. About 3 passes (has to be parkay blue bottle, higher melt point than others and wont burn). Little brown sugar, 1 pass of peanut sauce, 1 pass of any sweet chili sauce. Spritz about 10 times with the same apple juice you spray on the ribs during the first 3 hours of your cook. Wrap tight, save the juice and baste the last hour with it. I can't help you with the gas grill part, your on your own there. All you people throwing ribs in the oven, WTF!!! You should have your grills taken away.

 

[SCNCY]

So how did the ribs turn out? Enquiring minds want to know.

I'm smoking them today. Planning on putting them on the grill at noon! I'll try and take pictures.

 

[ruflosn]

Is OP sick after eating the ribs. He hasn't been heard from in sometime now.