I need tips on BBQ pork ribs?

Question

I have some large pork ribs and want to BBQ them over a charcoal grill.

I was told that boiling them for 10 or so minutes before grilling them will make them a little more tender and cut cook time down a bit... if this true?

Other than that I need tips of how to BBQ the best ribs ever ;)

Answer 1

don't know if this will help but I boil mine in water ,onions garlic.seasoning salt. and Mrs. dash's bbq spice for about 30 min. then put them on the grill with a sauce of Ketchup,garlic, lemon juice. brown sugar and honey add sauce during last 10 minutes of cook time enjoy

Answer 2

Bake the ribs in a shallow pan with a little water for about 45 min to an hour on 350. Then drain the water and slap on some BBQ sauce and grill them. I have found this is the best way to get great flavor and still maintain the tenderness....p.s.....this is what a lot of the restaurants do!

Answer 3

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

Answer 4

Here is a homemade BBQ Sauce for your ribs~~~
It has been in my family for 50 years~

Uncle Joe's BBQ Sauce:

1 medium onion, grated or processed in food processor
3 garlic cloves, minced
2 Tbsp olive oil
2 8-oz cans of tomato sauce
1/2 c. vinegar
1/4 c. worcestershire sauce
1 Tbsp Louisiana hot sauce
1 1/2 Tbsp powdered mustard
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup brown sugar, packed
1 cup Heinz catsup
1/2 lemon

Saute onion and garlic in olive oil. Add other ingredients, squeeze in the lemon juice (Uncle Joe threw in the lemon rind~I don't). Simmer about 20 minutes, stirred frequently. Makes about a quart of wonderful sauce~

TRY IT!

As far as boiling our pork ribs~we marinate the ribs overnight in 2 1/2 Tablespoons worcestershire Sauce , 1 Tablespoon Sherry or Rice Wine Vinegar, 1 Tablespoon Honey, 1 1/2 Teaspoons Sugar, 1 clove of garlic. The vinegar actually tenderizes the meat better than beer. Let the ribs sit in the frig for about 2 hrs. to 4 hrs. Then slow cook on the grill with a mixture of seasoned wood (we use hickory and apple). Baste frequently with the BBQ sauce ~~~ yummy!

Answer 5

Yes, boil them first for about 10 minutes or so.... as soon as you take them out.. spice them up with seasoned pepper... seasoning salt.. garlic.... whatever other spices you like.. throw them on a pre-heated BBQ that is a little higher than a medium heat... don't close the lid fully... if you do, they'll burn or cook on the outside too quickly... leave it open about 2"... once the first side is mostly cooked, turn it over and coat with your sauce.... when the other side is mostly cooked, turn it over again and coat that side with BBQ sauce.. repeat as necessary to the desired coating and cooking stage you like. Just make sure pork is completely cooked... I sometimes will sprinkle or spray with beer as well while I'm cooking them.. BEFORE putting BBQ sauce on.

Answer 6

Sure, a little boiling won't hurt them but for good ribs, cook em slowly and don't let em get dried out. That means don't over cook.

If I knew your location, I might be able to offer some BBQ sauce suggestions...

Best of luck!

Answer 7

DO NOT BOIL. peel the skin off of the back- get a good pork rub coat with rub - wrap them up in scran wrap leave in fridge 12-24 hours- cook on the grill -low heat- all so push your coals to the side for indirect heating- keep them moist-coating with your favorite bar-q sauce- some beans on the side what a good meal you'll have

Answer 8

Brown ribs with onion, celery ,then use 10z beef bouillon,1/3 cup red burgundy or cranapple cocktail 2 tbsp soy sauce 1 clove garlic, pour over ribs and merinade for 2 hrs in refrigerater, then grill till done, and use you favorite BBQ sauce, hope this is a hit for you at your next cookout.

Answer 9

This is absolutly tru, it also cuts down on cooking time and greese fires. Remember to wait until the last 10 min of cooking time to apply bbq sauce, good luck and yummy

Answer 10

Try placing the rips in a citrus marinade overnight, like the Spanish do. Orange or pineapple juice works well. The acid tenderizes the meat, and it won't taste too sweet - but it will have the perfect tang that no one will be able to put their finger on.