May 31, 201016 yr A rub is just a blend of different seasonings folks use. It really depends on your taste buds and the taste buds of those who will be eating. I probably do it a bit different each time. Garlic powder or garlic salt is always a key. Black and/or red pepper is another basic. From there it depends on how adventurous you're feeling, flavor-wise. I experiment a lot. I take it this is a dry mixture and not something you baste on?
May 31, 201016 yr It's going to take longer than 3-4 hours to get 'em that way if you're putting them straight on the grill without pre-cooking them in the oven. The best ones I've done have taken anywhere from 8-10 hours. You can do it faster with slightly higher heat, but you have to really know how your grill cooks to avoid overcooking the ribs and drying them out. I've never tried the pan of water trick, so I can't really attest to its effectiveness. Seems logical. It is best to wait to put your sauce on until late in the game. But if the sauce is burning, you've probably got your heat too hot. Thanks for the suggestions man :thumb:. Now I'll have to try them out.
May 31, 201016 yr What kind of tips do you guys have for grilling ribs? It's my favorite food, but I'm too afraid to try it because they seem hard to get good and tender. Boil them for about 10 to 15 minutes then put the ribs on the grill.
May 31, 201016 yr Boil them for about 10 to 15 minutes then put the ribs on the grill. I heard this as well. :thumb:
June 1, 201016 yr Author Boil them for about 10 to 15 minutes then put the ribs on the grill. I heard this as well. :thumb: If speed is more of a concern at the expense of flavor, then by all means, go this route. But your flavor will pay in the long run. The thought of boiling ribs makes me cringe.
June 1, 201016 yr Author I take it this is a dry mixture and not something you baste on? Any time someone talks about a "rub," they mean a dry rub. Those are the initial seasonings that are going to work their way into your meat while you slow-cook it.
June 1, 201016 yr Did kabobs today - steak with cajun rub and teriyaki dosed on at last second, chicken with my own concoction of bbq/hot sauce/honey, and salmon with honey/bourbon. Green, red, orange, and yellow bell peppers, squash, cherry tomatos, onions, and pineapple on the kabobs sticks. Got some nice reviews. Free tip: when using both wooden and metal kabob skewers, the metal ones can't be turned by hand. Now I'm sure any idiot knows this, but just a reminder, as it could cause, oh I'd say close to second degree burns on your fingers. Another free tip: If you soak your hand in a bucket of ice water for about an hour and pop a Vicodin, you really can't feel the burn too badly at all.
June 1, 201016 yr Author Did kabobs today - steak with cajun rub and teriyaki dosed on at last second, chicken with my own concoction of bbq/hot sauce/honey, and salmon with honey/bourbon. Green, red, orange, and yellow bell peppers, squash, cherry tomatos, onions, and pineapple on the kabobs sticks. Got some nice reviews. Free tip: when using both wooden and metal kabob skewers, the metal ones can't be turned by hand. Now I'm sure any idiot knows this, but just a reminder, as it could cause, oh I'd say close to second degree burns on your fingers. Another free tip: If you soak your hand in a bucket of ice water for about an hour and pop a Vicodin, you really can't feel the burn too badly at all. Pansy.
June 1, 201016 yr If speed is more of a concern at the expense of flavor, then by all means, go this route. But your flavor will pay in the long run. The thought of boiling ribs makes me cringe. Naw, give me flavor anytime. Anything worth doing, is worth doing right. :thumb:
June 1, 201016 yr Speaking of ribs, and I take great pride in my ribs: I apply a homemade dry rub and smoke them in my smoker for about four hours, then grill (indirect heat) them to finish cooking them. Then I brush on a homemade BBQ sauce and place them in an oven at 350 degrees until I see that they are about to fall off of the bone. This may take most of the day to prepare, but I promise it is worth it, and everyone will want to know how you prepared them.
June 1, 201016 yr If speed is more of a concern at the expense of flavor, then by all means, go this route. But your flavor will pay in the long run. The thought of boiling ribs makes me cringe.I've had them this way. The "real" way is much better.
June 1, 201016 yr I never boil my ribs, it just not the same. I use a BBQ rub and smokey mesquite seasoning. As for BBQ sauce, the only store bought brand I use is Little Baby Rays. :thumb:
June 1, 201016 yr Has anyone ever tried to make the Jack Daniel's sauce that TGI Friday's makes? I thought about making it and adding a few changes to it to make it my own.
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