Just curious, do you remove the membrane on the bone side of the rib before cooking?

 

No. If done correctly, it peels off easily after cooking.

No. If done correctly, it peels off easily after cooking.

Are you slow cooking these in a smoker or a regular grill?

Are you slow cooking these in a smoker or a regular grill?

 

Slow cooking on my grill. But I use a lot of wood chips, so it ends up being smoked as well.

Too weird, after reading this thread I'm starving for ribs. Unknown to me (the Mrs. does not know BG preps exists), the wife goes out and buys a slab of ribs that Fred Flintstone would envy!!! Trying something a little different tonight. They are in the crock pot right now with a little spice on them waiting to be torched up on the grill at around 6:00 tonight for the final touch with a little BBQ sauce. Yummy--can't wait!

Too weird, after reading this thread I'm starving for ribs. Unknown to me (the Mrs. does not know BG preps exists), the wife goes out and buys a slab of ribs that Fred Flintstone would envy!!! Trying something a little different tonight. They are in the crock pot right now with a little spice on them waiting to be torched up on the grill at around 6:00 tonight for the final touch with a little BBQ sauce. Yummy--can't wait!

 

This sounds close to the the way i usually cook them. Four hours at no more than 200 degree heat. Take them straight to a hot grill, slab bbq sauce on them and let them cook for fifteen or so minutes. Usually they are fall off the bone tender. Wish i had the time to cook them like Jim Schue does though.

I bought a smoker a couple of months ago and have been working on getting ribs down. It is a lot of fun and very rewarding hobby. I've got wings down pat.

 

I thought about picking up a package of wings and doing some of them up as an appetizer. I may go ahead and do that sometime soon.

 

What I do is almost turn my grill into a smoker. I usually keep about 12-15 coals going at any given time, and use the wood chips for smoke and to keep my heat from getting too high. Works out really good -- especially in the case of my candy apple Cajun ribs. Those were on the grill for 10 hours, and had barely reduced in size from when I pulled them out of the package. Good thing too, as I had forgotten to put a grease catch below them, but only ended up with a fairly small amount of droppings.

I was hoping for woods chips tonight too, but could not find my stash.

no time to get more and soak them though.

Ribs= the only great thing about living so close to Memphis.

 

I still dream about Rendezvous ribs from Memphis. Any big rib fans should try these or at least pick up Rendezvous spices online. Amazing! Best I have ever had.

This is making me really hungry. I throw spices on mine wrap and foil and throw them in the oven low heat for a few hours then finish on the grill.

Ok so I have never made ribs before (mainly due to time constraints) and would love to get down a "cheating method" until I A) Have the time and B) Have a better grill/smoker.

 

I've heard about people putting them in a slow cooker then throwing them on the grill at the end for just a little bit. Any advice on this method or other methods that don't require watching a grill/smoker all day?

I would love to learn how to do this. There's nothing I like more than a good slab of ribs.

I would love to learn how to do this. There's nothing I like more than a good slab of ribs.

Me too. I'd like to learn the "real" way...but I also need a way where they can be left by themselves for awhile too. And the slow cooker seems suited for that.

Did up a rack yesterday. Slow-cooked for about 10 hours, with lots of hickory chips mixed with the charcoal for plenty of smoke. Mixed up a rub of cajun seasoning, onion, garlic and a few other things, then applied brown sugar later and apple slices after that. Candy apple spice ribs would be a big seller at local restaurants. Yum.

 

I've got another rack thawing out and am going to whip something else together for tonight. :ylsuper:

 

I did a couple of racks and a ton of wings for the UK game last week. I bought a smoker a few months ago and I love it!

I thought about picking up a package of wings and doing some of them up as an appetizer. I may go ahead and do that sometime soon.

 

What I do is almost turn my grill into a smoker. I usually keep about 12-15 coals going at any given time, and use the wood chips for smoke and to keep my heat from getting too high. Works out really good -- especially in the case of my candy apple Cajun ribs. Those were on the grill for 10 hours, and had barely reduced in size from when I pulled them out of the package. Good thing too, as I had forgotten to put a grease catch below them, but only ended up with a fairly small amount of droppings.

 

Wings turn out great, smmoke them for 4- 4 1/2 hours at around 200-210 degrees. Coat them on the top side with some seasoned salt, pepper and a little cayenne.

I would love to learn how to do this. There's nothing I like more than a good slab of ribs.

 

Me too. I'd like to learn the "real" way...but I also need a way where they can be left by themselves for awhile too. And the slow cooker seems suited for that.

 

The best "quickie" way of doing them is to apply your rub to them then put them in a deep pan and cook them in the oven for a few hours at 250 degrees (make sure you have water in the pan with them so as to avoid the meat drying out, and cover the pan with aluminum foil). Once they're basically done (i.e., the meat has pulled away from the bones on the edges), you can sauce them up and slap them on direct heat on the grill to finish them up.

 

But they're better when done the patient way. Gives you an excuse to sit around all day and drink beer while cooking with your friends and watching football (or whatever else).

The best "quickie" way of doing them is to apply your rub to them then put them in a deep pan and cook them in the oven for a couple hours at 200-250 degrees (make sure you have water in the pan with them so as to avoid the meat drying out, and cover the pan with aluminum foil). Once they're basically done (i.e., the meat has pulled away from the bones on the edges), you can sauce them up and slap them on direct heat on the grill to finish them up.

 

But they're better when done the patient way. Gives you an excuse to sit around all day and drink beer while cooking with your friends and watching football (or whatever else).

I don't doubt it a bit. And will definitely learn that way sometime soon.