ive been all over the states. love the baby backs in memphis. but texas smoke house brisket and hot links.... rule period. and in NY i had some steak marinaded in spiedie sauce. it was soooo good . wish i could find that sauce out here in the west.
It kind of sucks up here in northeast ohio if you are a fan of bbq. We have plenty of places that claim they have good bbq but there is only one that is any good. Bubba's Q in Avon Oh, and I have to admit they are really good. The only down side is that they are in a upscale area so they are very expensive. But that is how I justify owning 2 grills (one gas one charcoal) and a smoker, its cheaper to do it myself. I have been playing around with making my own rubs and sauce and I think I am starting to get pretty close on the sauce. I wouldnt brag about it so I wont pass on the recipe just yet. But bbq is one of the best parts of summer. Sitting out back with a few beers and nice cigar and smelling the smoker for about 6 hours as you wait to eat some ribs. Dammit now I am hungry. Looks like its time to check the freezer.
ok, so I wanna get in on some BBQ action, but due to living in a condo, all I have at my disposal is a charcoal grill (square with two racks - one on the bottom for charcoal, the second up higher for the food - has 4 vents - two on the hinged lid, two down near the charcoal), and some mesquite charcoal. How do I got about smoking some ribs? How long does it take? What do I need?
ok, so I wanna get in on some BBQ action, but due to living in a condo, all I have at my disposal is a charcoal grill (square with two racks - one on the bottom for charcoal, the second up higher for the food - has 4 vents - two on the hinged lid, two down near the charcoal), and some mesquite charcoal. How do I got about smoking some ribs? How long does it take? What do I need?
Smoking some ribs on a grill like that shouldnt be too hard. You can smoke them by getting some hickory wood chips or whatever wood you like and soaking them and then wrap them in foil and poke some holes in the foil and that will act like a smoker pan. You just place them on the coals and they will smoke as it goes. You will want an area for non-direct heat so place the charcoal on one half of the grill and leave the other half open. That is the side you would cook on. Without knowing the temp I cant give a definate time but I like to cook mine at about 260 degrees for about 5-6 hours but that is in my smoker so I am not sure how that would translate for you but I am sure someone would have some better advise than me. The smoker has a water pan in it that I usually put apple juice in when making ribs and I would think that it can be done by just putting a pan with it over the heat as it cooks. Hope this gives you something to at least get started with.
ok, so I wanna get in on some BBQ action, but due to living in a condo, all I have at my disposal is a charcoal grill (square with two racks - one on the bottom for charcoal, the second up higher for the food - has 4 vents - two on the hinged lid, two down near the charcoal), and some mesquite charcoal. How do I got about smoking some ribs? How long does it take? What do I need?
Smoking some ribs on a grill like that shouldnt be too hard. You can smoke them by getting some hickory wood chips or whatever wood you like and soaking them and then wrap them in foil and poke some holes in the foil and that will act like a smoker pan. You just place them on the coals and they will smoke as it goes. You will want an area for non-direct heat so place the charcoal on one half of the grill and leave the other half open. That is the side you would cook on. Without knowing the temp I cant give a definate time but I like to cook mine at about 260 degrees for about 5-6 hours but that is in my smoker so I am not sure how that would translate for you but I am sure someone would have some better advise than me. The smoker has a water pan in it that I usually put apple juice in when making ribs and I would think that it can be done by just putting a pan with it over the heat as it cooks. Hope this gives you something to at least get started with.
+1 on this. exact same thing I was about to say. get a thermometer for your grill (walmart/home depot) and I normally smoke mine 6 hours at about 240. Once smoked, I like to stoke up the fire, slather on the sauce, and put a little crust on my ribs though.
If you have a Weber grill, they recommend 20 briquets per side and then add 7 per side every hour. You Obviously need to use your vents to control the temp. Every time you peek under the lid you might as well ad 10-15 minutes of cooking. Only open when adding charcoal. Also check out the size of you grill because you may need less or more than the 20 and 7 per side.
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