BBQ Ribs in a snow storm , OR One diehard redneck

[Old Dog]

Barbequing ribs for my sister's Birthday LOL
Kathy took the photo....

 

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[WindHarvester]

Now that's dedication!

I'm going to fire ours up tomorrow, it's supposed to be close to 60 here in Southeastern Ohio.

 

[stevesno]

Ribs are a favorite...but many think that they have the secret ingredient or step that makes theirs the best....Old Dog....whats your secret....and don't say drink a lot of beer before consumption....Steve

 

[MiniMe]

Now that's dedication!

LOL

It's the only way.....

 

[Old Dog]

Stevesno,

First ...
Bank a really good bed of coals to one side of the kettle,
so that all of your fire is on one side.
it is always good to cook large things with an indirect source of heat.

Second...
wrap the chips you have been soaking in foil so they will last a little longer.

Third...
Place the package of chips on top of the coals ,
at the same time place the whole wrack of ribs (not baby back ribs) a whole wrack on the grill side away from the coals.

fourth...
Put the lid on the grill and only open the vent holes enough to keep the fire going
leave it untill it quits smoking... about 1/2 hour.

the next step takes at least 2 more hours you may want to go three
the ribs will tell you when to stop.
Put a thin coat of sauce (your choice) on the up side and leave for 15 minutes
turn and coat the ribs every 15 minutes until they are tender and done
always cover the ribs in between turns, this keeps the heat consistant.

nothing special just keep the meat from directly being over the heat ot they will burn.
the rest is up to you but please note
too much beer will ruin a batch of ribs as quicly as too much fire.
A couple beers durring preparation is good though.
and durring and after consumption oh yeah.

There is always room for a couple of beers

Thom

 

[Timberwolf]

Yum Yum,
Looks good Thom.
My invitation to diner must have gotten lost in the mail
OK....I'll take a raincheck, LOL

Tom

 

[Old Dog]

Tom,
You and Regenna are always welcome, No invite nesasary.
Just bring what you want to drink if it is different than our normal fare.
other than that ...Just come.

Thom

 

[stevesno]

Stevesno,

First ...
Bank a really good bed of coals to one side of the kettle,
so that all of your fire is on one side.
it is always good to cook large things with an indirect source of heat.

Second...
wrap the chips you have been soaking in foil so they will last a little longer.

Third...
Place the package of chips on top of the coals ,
at the same time place the whole wrack of ribs (not baby back ribs) a whole wrack on the grill side away from the coals.

fourth...
Put the lid on the grill and only open the vent holes enough to keep the fire going
leave it untill it quits smoking... about 1/2 hour.

the next step takes at least 2 more hours you may want to go three
the ribs will tell you when to stop.
Put a thin coat of sauce (your choice) on the up side and leave for 15 minutes
turn and coat the ribs every 15 minutes until they are tender and done
always cover the ribs in between turns, this keeps the heat consistant.

nothing special just keep the meat from directly being over the heat ot they will burn.
the rest is up to you but please note
too much beer will ruin a batch of ribs as quicly as too much fire.
A couple beers durring preparation is good though.
and durring and after consumption oh yeah.

There is always room for a couple of beers

Thom

Thanks Thom...

 

[Timberwolf]

Tom,
You and Regenna are always welcome, No invite nesasary.
Just bring what you want to drink if it is different than our normal fare.
other than that ...Just come.

Thom

Thanks Thom,

If the Lord is willing and the creek doesn't rise...we intend to take you up on that sometime

Tom

 

[Gator-Flea]

You go boy!!!!!!!!!!!!!!!!!!!

 

[Old Dog]

One thing I have noticed is that as much as I like the ribs,
Other folks like them even more when I am around it is one of the things I seem to get talked into.

When folks ask why so much sauce?
I give them the straight up.

As the ribs get close to being done they will lose moisture and burn,
but with the sealing coat of sauce they stay more moist,
and if they burn it is the sauce that burns not the meat.

Thom