OT: Grillmasters, How do you marinate and grill your ribs?

[Chin Diesel]

No, no, no, no, no, no!!! Tri tip is built for grilling. Direct heat (450 ish) for roughly 15 minutes on the fatty side, flipped and cooked on indirect heat until you hit about 125 internal. Try Bobby flays 6 hour marinade. If you can't find tri tip on the east coast ask your butcher for a triangle steak. That's what some call tri tip

I'll take the hit for misusing "low and slow". I was referring to the method you describe of searing and then moving to indirect. The idea is to let the fatty capelr down over the meat and as it cooks over indirect.

A great cut of meat easy to serve for a cookout.

 

[Kitaman]

Damn we need a BY Rib Tailgate party in the fall.

My wife and fam loved my ribs by the way (many thanks to the BY), but you guys make me feel like an amateur. Didn't know there was so much science in cooking ribs.

 

[HooperScooper]

Looks like you picked a good time to make ribs.

Low pork prices make it a big summer for ribs
It looks to be a big summer for ribs, thanks to record inventories and lower prices. Restaurant chains including Chili’s and Del Frisco’s Grille are promoting the dish, and consumers are increasing grocery store purchases. Pork is cheaper because the US pig herd expanded to the largest on record for this time of year amid lower feed expenses. The wholesale ribs price was at a six-year low June 30. And there are signs prices could keep falling. Last week, hedge funds cut their bets on a hog rally for the first time in a month. Ribs are processed year-round and stored in freezers during fall and winter. Most are then consumed in the spring and summer. “Ribs have always been a favorite at Ruby Tuesday, but we’ve seen piqued interest,” said Peter Glander, the chain’s executive chef. “It’s a little bit of an indulgence.”

 

[August_West]

Looks like you picked a good time to make ribs.

Low pork prices make it a big summer for ribs
It looks to be a big summer for ribs, thanks to record inventories and lower prices. Restaurant chains including Chili’s and Del Frisco’s Grille are promoting the dish, and consumers are increasing grocery store purchases. Pork is cheaper because the US pig herd expanded to the largest on record for this time of year amid lower feed expenses. The wholesale ribs price was at a six-year low June 30. And there are signs prices could keep falling. Last week, hedge funds cut their bets on a hog rally for the first time in a month. Ribs are processed year-round and stored in freezers during fall and winter. Most are then consumed in the spring and summer. “Ribs have always been a favorite at Ruby Tuesday, but we’ve seen piqued interest,” said Peter Glander, the chain’s executive chef. “It’s a little bit of an indulgence.”

yeah, Ive been picking up stuff for cheap for a while. Like real cheap.

on the other hand. Steaks are through the stupid roof. I cant even justify buying them much anymore. I dont like paying 23 dollars at a grocery store where it isnt even prime grade for a single rib eye I can eat in one sitting.

 

[Uconn93]

3. Do not over cook ribs. There is a thin line between done and tough ribs.

Tough ribs are the product of cooking them at too high a heat, not the length of time you cook them. I've found a cook temp of 235 to 250 degrees to be the sweet spot.

 

[Uconn93]

No, no, no, no, no, no!!! Tri tip is built for grilling. Direct heat (450 ish) for roughly 15 minutes on the fatty side, flipped and cooked on indirect heat until you hit about 125 internal. Try Bobby flays 6 hour marinade. If you can't find tri tip on the east coast ask your butcher for a triangle steak. That's what some call tri tip

CA-I have to disagree. I've smoked tri-tip on my egg before and it was delicious!

 

[August_West]

CA-I have to disagree. I've smoked tri-tip on my egg before and it was delicious!

Lets just make sure we are talking about the same things here.

Because in reality you are both right.

Tri-tip cut as a roast absolutely kick ass in a smoker. I agree. I did a roast in May. so good.

Tri-tip cut into steaks, (marinated is an absolute necessity here) and then cooked as CAHusky states is incredible too. (I just did some a couple weeks ago, Tri-tip takes marinades so well)

 

[Uconn93]

Lets just make sure we are talking about the same things here.

Because in reality you are both right.

Tri-tip cut as a roast absolutely kick ass in a smoker. I agree. I did a roast in May. so good.

Tri-tip cut into steaks, (marinated is an absolute necessity here) and then cooked as CAHusky states is incredible too. (I just did some a couple weeks ago, Tri-tip takes marinades so well)

Agreed. I'm referring to smoking the entire roast.

 

[donyell34]

Best way for ribs. Go to Ruby Tuesday.

 

[August_West]

Best way for ribs. Go to Ruby Tuesday.

lolz
A+

 

[Uconn93]

Best way for ribs. Go to Ruby Tuesday.

That doesn't even qualify as food. LOL

 

[CAHUSKY]

Lets just make sure we are talking about the same things here.

Because in reality you are both right.

Tri-tip cut as a roast absolutely kick ass in a smoker. I agree. I did a roast in May. so good.

Tri-tip cut into steaks, (marinated is an absolute necessity here) and then cooked as CAHusky states is incredible too. (I just did some a couple weeks ago, Tri-tip takes marinades so well)

Not sure why I was so adamant they needed to be grilled and not smoked the other night. I think i was drunk. In any event, I am talking about a tri tip roast and , in my opinion, they are much, much better grilled although they can be effectively smoked. I just don't know why someone would put the time and effort in to smoking one when the much shorter cook on the grill provides a far superior product. Just the opinion of one man who happened to grow up in the heart of tri tip country. Brisket, beef clod, pork butt/shoulder I agree wholeheartedly need to be smoked. Smoking tri tip is just a waste of time to me.

 

[August_West]

Not sure why I was so adamant they needed to be grilled and not smoked the other night. I think i was drunk. In any event, I am talking about a tri tip roast and , in my opinion, they are much, much better grilled although they can be effectively smoked. I just don't know why someone would put the time and effort in to smoking one when the much shorter cook on the grill provides a far superior product. Just the opinion of one man who happened to grow up in the heart of tri tip country. Brisket, beef clod, pork butt/shoulder I agree wholeheartedly need to be smoked. Smoking tri tip is just a waste of time to me.

It comes out nice. Try it. Dont impart heavy wood to it. I did mine a perfect medium rare through every inch. Not an outer ring cooked more.

 

[CAHUSKY]

It comes out nice. Try it. Dont impart heavy wood to it. I did mine a perfect medium rare through every inch. Not an outer ring cooked more.

I've done them. Just like them better grilled so always do them that way now. I really need to break out the smoker more often. I used to cook on it every week during the summer but haven't used barely at all in the last 2 years. I've been looking at moving away from my UDS (charcoal/wood) and going back to a Traeger. So much less work. I'm getting lazy in my old age.

 

[donyell34]

Wow! Not so fast, I'm not a Ruby's fan but there ribs are good. Now with all these great recipes I would gladly come to anyone 's house and drink beer and eat ribs. Willing to travel, after all its summer time.

 

[Kmoney]

Tough ribs are the product of cooking them at too high a heat, not the length of time you cook them. I've found a cook temp of 235 to 250 degrees to be the sweet spot.

Ribs are technically done when their internal temperature is 145 degrees. Fat will not melt to make the ribs tender until the temperature gets to 190-203 degrees. Ribs under that temperature will not be tender. Ribs that greatly exceed that temperature will be card board like. In short, ribs will get tough when cooked at any temperature if the internal temperature of the ribs gets too high.

 

[Uconn93]

Ribs are technically done when their internal temperature is 145 degrees. Fat will not melt to make the ribs tender until the temperature gets to 190-203 degrees. Ribs under that temperature will not be tender. Ribs that greatly exceed that temperature will be card board like. In short, ribs will get tough when cooked at any temperature if the internal temperature of the ribs gets too high.

I think we are saying the same thing. Who can get a thermometer into ribs to accurately measure the internal temperature? You cook ribs to appropriate doneness by controlling the temperature inside the smoker.

 

[Henry]

I love to grill ribs (on charcoal) and they taste pretty good. I think the sauce though is masking the true taste, meaning I probably could cook them better.

Some of you I know can grill some mean pork ribs. The pressure is on me Monday as I got a few peeps coming over to the house. I'd like to try something better than boiling them, sitting in sauce (marinating), seasoning and chilling before grilling.

What BBQ Sauce you use and rub?

I'll entertain chicken and steak grilling recipes also as those are on deck Monday too.

I use a dry rub- 4T paprika,2T garlic powder,2T onion powder,1T pepper,1T salt,2T chili powder,2T cumin. I apply and refrigerate the ribs for 24 hours. I use charcoal and wood. I soak the wood chips for a few hours. I place a layer of unlit coals on one side of the grill. I then place 3/4 full chimney of lit coals on top of those. I then place 4 handsful of wood on top of that. Make sure to place a drip pan on the side with no coals to catch the fat. I place some of the water from the wood in the pan. Replace the grill top,place the ribs on the side with no coals and close the top. I usually have the bottom and top vents open 1/2 way. I turn the ribs every 45 minutes. If using baby back or St. Louis ribs, they usually take about three hours. I don't apply sauce until they are done.

 

[mauconnfan]

With marinate and a grill.