Whats the best way to grill baby back ribs so the meat will fall off the bone?

Answer 1

First I sprinkle the ribs with Tony Chachere's cajun seasoning. Sprinkle with 4 cloves of fresh minced garlic. Bake in the oven for 3 hours at 275 degrees or 2 hours at 300 degrees. They are already falling off the bone before you put them on the grill. Baste with bbq sauce and grill until done.

Answer 2

grill on low heat long and slow. for a little longer than usual.

season to your taste.

one way you can do this is by buying a turkey pan one of the throw away ones from the grocery. set it in the middle of the grill. put the coals on each side right and left of the pan in the grill. the normal amount. when grilling put the ribs (on the grill part and not in this pan) over the pan. this will help from applying direct heat onto the ribs and help with the slow cooking process. use a heat thermometer, the ribs should be about 25 - 30 degrees more than normal. keep the grill lid closed unless turning. when turning the ribs try to flip where the side that was closest to the is now away from the heat but on the other side of the meat

oh yeah don't boil them first

Answer 3

NO TOOLS RIBZ
Here is my personal recipe for some "falling off the bone", Baby Back ribs.

NEVER EVER BOIL RIBS

PREPARE

The RIBZ should be TRUE BABY BACK ribs. You should have a filet knife to remove the membrane on the inside of the slab. Start by taking the tip of the knife and running it along each bone, cutting through the membrane and into the bone. Start at the tip of each bone and start cutting a strip of membrane/fat, the width of each bone you already sliced down both sides of. After you have enough cut, you can grab it with your fingers and pull it back while using the filleting technique to cut it the rest of the way off.

Trim off any other excess fat and rinse the meat under cold water, pat dry with paper towels.

Now comes the personalization of the presentation!

MARINADE

You can do this many ways, I have found that if you marinade over night in a ZIPLOCK, laying flat or even in a special TUPPERWARE marinade container, you will have better flavor when the ribs are finished. My marinade consists of the following: McCormick Season All season salt, McCormick Garlic Powder, fresh ground McCormick Peppercorns, a sprinkle of McCormick Lemon & Pepper and finally a couple splashes of Wrights Liquid Smoke. Rub everything but the fresh ground pepper and liquid smoke into the meat. add 3/4 cup of water for each bag of 1 slab, halved. Add the smoke to the water. Marinate over night or a few hours, whatever your schedule can fit. Try to turn the bag every once in a while.

Remove from marinade, discard the old marinade. Grind on some fresh pepper and a dash of salt.

COOK

Place ribz in a baking pan on a rack with the meat side up. Add 3/4 cup water and a dash of liquid smoke. Seal tightly with heavy duty foil. Bake at 325 degrees for 1.5- 2 hours, turning ribs over every 15-20 minutes. Use light foil and you will tear it about the second time you peel it open to turn, then you will be BAKING and not steaming!

Prepare your charcoal grill or gas grill in anticipation of the steaming finish. You can add pre-soaked hickory chips/chunks to either grill and be sure to char these ribs up over INDIRECT HEAT! about 15-45 minutes adding any sauce you might want to use and turn turn turn and don't leave this unattended or you will have wasted all your time and meat. If you want detailed instructions about how to grill them, just ask.

EAT

NO TOOLS REQUIRED as the meat will be falling off the bones and your mouth will be watering for your tasty culinary reward! Server with warmed BBQ sauce, steamed corn on the cob and a nice salad. There you have it!

The TWO cooking processes can be done separate. If you plan on grilling them later in the day just let them cool and refrigerate in between cooking's.

Answer 4

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.

Answer 5

Long and slow. All the girstle in ribs is mainly fat and connective tissue. When you cook connective tissue for a long time over low heat, it breaks down. One of the main componants it breaks down into is gelitin (yes, the stuff Jello is made from) This "lubricates" the meat and helps it get that "Fall off the bone" consistancy.

If you're going to pre-boil your ribs, you want to wrap them in a plastic wrap that can take heat. If you just drop them into boiling water, you're boiling away alot of flavor. (You can even buy racks of ribs that are vacuum sealed with some spices already in them, so you can drop the entire bag into boiling water to pre-cook without losing flavor)

If you want a good show explaining about this, look for "good eats". Season 2, episode 13 "Pork Fiction" deals with how to cook ribs

Answer 6

Grill them on the Q for 1 to 1.5 hours. Then put them in a covered pot, with a little water. Let them go 'til they test done. If you want, you can now add sauce, then put them back on the grill to crisp. Obviously, you'll need to refresh the coals several times. The steaming is what does the trick.

Answer 7

In a cooker over low heat for a long time. The meat will definitely fall off the bone.

Answer 8

Um - and it falls down into the charcoal or onto the burners under the grill, right? Better to bake 'em in a casserole dish, and the slower the better. Make sure you use plenty of sauce.

Answer 9

first u get the ribs and boil them first then u put them on them on the grill they will fall right off

Answer 10

Why grill when you can smoke. Low and slow. Makes all the difference.