Ribs

[ps99472]

What kind of grill?  Propane?  Charcoal?  Kamado?  With ceramic or metal egg kamados, the heat insulation makes the grill like an oven with lots of indirect heat (didn't need to flip the vertical ribs I smoked).  With a regular grill you'll be constantly loosing heat as there is no insulation.  The temp might read 250 but that's at the grill surface, ribs don't cook flat.

 

[qwerty]

Ps9 - can you make some pork rinds? I'll pick them up on the way home from San Diego. Thanks.

That needs deep frying no?  My next project.

Yes sir. In Mexico they use vats about two feet in diameter and two feet deep with boiling lard and throw the skin in their. Ready pretty fast.  Nothing better than fresh fried pigskin

 

[yaliu07]

What kind of grill?  Propane?  Charcoal?  Kamado?  With ceramic or metal egg kamados, the heat insulation makes the grill like an oven with lots of indirect heat (didn't need to flip the vertical ribs I smoked).  With a regular grill you'll be constantly loosing heat as there is no insulation.  The temp might read 250 but that's at the grill surface, ribs don't cook flat.

charcoal.  similar tohttp://www.amazon.com/Char-Griller-1224-Smokin-Square-Charcoal/dp/B0009NU5YY/

 

[eyephone]

What kind of grill?  Propane?  Charcoal?  Kamado?  With ceramic or metal egg kamados, the heat insulation makes the grill like an oven with lots of indirect heat (didn't need to flip the vertical ribs I smoked).  With a regular grill you'll be constantly loosing heat as there is no insulation.  The temp might read 250 but that's at the grill surface, ribs don't cook flat.

charcoal.  similar tohttp://www.amazon.com/Char-Griller-1224-Smokin-Square-Charcoal/dp/B0009NU5YY/

Yaliu got the smokin charcoal grill.

 

[eyephone]

I have the following for this weekend:
Beef top serloin
Ground beef
New York steak beef
Rib eye beef

(All natural grass fed beef)

that's a lot of cow, no pork or chicken?

Update:
Ate pork chop : 7/3

7/4: grilled the rib eye beef and beef top sirloin. It turned out excellent. Preheated the bbq and put the meat on the grill.

Also, grilled veggies on the grill (corn, mushrooms, cucumbers, asparagus)

 

[yaliu07]

Update: after 8 hours (around 9pm), my first time ribs is finally done.  however, the meat is very dry.  any suggestions to make ribs tender and juicy?

 

[ps99472]

8 hrs?  that's way too long of a cooking time.  3-4 hours at around 250-275.  Mine was a bit dry as well and that was only 3 hours (my temp started too high at over 400 and took me awhile to bring the heat down).  Do you have a thermometer/probe setup?  Don't rely on the thermometer that came with the grill, those are not accurate.  I got this maverick one:
http://www.amazon.com/gp/product/B00GM0RXQQ

I had one probe near the grill surface and another one stuck into the meatiest part of the rib.  That way I can monitor the grill temp and cook the internals to about 180. 

 

[socal78]

Had the butcher cut the ribs into 3's, not sure if that was smart.

That's how I do them, in threes. Except I hack into them after they're cooked. Much easier.

 

[AW]

Wrap the ribs in foil, broil it first/stick in oven (so it cooks and retain juices/tender), then take it out into the grill

Adding liquid smoke also helps the flavor in the foil..

 

[yaliu07]

late deals??

http://www.homedepot.com/p/Char-Griller-Akorn-Kamado-Kooker-22-in-Charcoal-Grill-in-Grey-with-Cart-6520/204151650?AID=11210757&PID=404255&SID=439877_desktop&cm_mmc=CJ-_-404255-_-11210757&cj=true

 

[ps99472]

Not a bad price and you get the table cart too.  It's pretty heavy and bulky, make sure your car is big enough.  Shipping is steep at $55.  I'm lazy and don't want to mess with hauling it home, wait for free shipping deal.