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

 

Carve yourself out a day to do it and come on down!

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?

 

Last weekend I made some of the best ribs I have ever ate. And everyone who ate them agreed. I bought them on thursday, rubbed on some cajun, garlic powder, onion powder, and brown sugar. Let them sit in the fridge until saturday. On saturday I added some apple slices(stolen idea from Jim Schue) put them in the oven on 225 degrees around 11am. Around 5:45 that evening I pulled them out lathered them up in bbq sauce and put them on the grill for around a half hour. Turned out great! So great i'm going to be doing it again this weekend:thumb:

Carve yourself out a day to do it and come on down!

I will have to take you up on that offer. Hopefully we can have some good December weather as it may be a little while.

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

 

Buy a smoker you won't regret it!

I will have to take you up on that offer. Hopefully we can have some good December weather as it may be a little while.

 

The beauty of slow-cooking is it doesn't really matter how bad the weather is. It's not like you'll be standing around over the grill for hours at a time the way you would be if you were cooking burgers and dogs for a bunch of people. My way you can just leave it alone to do its thing, checking up every hour or so to monitor your coals. It's the perfect style of cooking for folks like me with a short attention span.

The beauty of slow-cooking is it doesn't really matter how bad the weather is. It's not like you'll be standing around over the grill for hours at a time the way you would be if you were cooking burgers and dogs for a bunch of people. My way you can just leave it alone to do its thing, checking up every hour or so to monitor your coals. It's the perfect style of cooking for folks like me with a short attention span.

See, I've never really been there while someone was doing it. Plenty of times my brother has cooked them in the smoker but I didn't really pay any attention and he was generally cooking some other things too.

 

I'm going to try to piece together my calendar here and see what days are looking good for me and we'll have to get together and do it. Plus I REALLY need to see that record collection.

See, I've never really been there while someone was doing it. Plenty of times my brother has cooked them in the smoker but I didn't really pay any attention and he was generally cooking some other things too.

 

I'm going to try to piece together my calendar here and see what days are looking good for me and we'll have to get together and do it. Plus I REALLY need to see that record collection.

 

Saturdays are usually pretty good, but I have to work Saturday mornings, so if I'm doing stuff for Saturdays it usually doesn't get done until well past 9 p.m. (which is not always a bad thing, as that's about the time I'd be getting properly lubricated )

 

Sundays I'm able to get a much earlier start at it, so that is the ideal time for me.

 

Just let me know and we'll get it lined up. :thumb:

Saturdays are usually pretty good, but I have to work Saturday mornings, so if I'm doing stuff for Saturdays it usually doesn't get done until well past 9 p.m. (which is not always a bad thing, as that's about the time I'd be getting properly lubricated )

 

Sundays I'm able to get a much earlier start at it, so that is the ideal time for me.

 

Just let me know and we'll get it lined up. :thumb:

Cool deal. I'll see what I can figure out.

Last weekend I made some of the best ribs I have ever ate. And everyone who ate them agreed. I bought them on thursday, rubbed on some cajun, garlic powder, onion powder, and brown sugar. Let them sit in the fridge until saturday. On saturday I added some apple slices(stolen idea from Jim Schue) put them in the oven on 225 degrees around 11am. Around 5:45 that evening I pulled them out lathered them up in bbq sauce and put them on the grill for around a half hour. Turned out great! So great i'm going to be doing it again this weekend:thumb:

 

Thats pretty much how i cook them. Never any complaints and the meat falls right off the bone.

So I'm going to roll with the quickie method. I have a rack in the fridge with a rub applied. Can't wait to eat some ribs and watch the Cats tomorrow!

I just got mine seasoned and put into the fridge(along with a case of Yuengling:D) GO CATS, WOLVS, and NITTANY LIONS!