Grilled Barbecue Ribs

How to Barbeque Ribs - Allrecipes

Описание:

Learn how to make tender, slow-cooked pork ribs on your barbeque grill.

Tangy, moist, and smokey, there's nothing more satisfying than succulent, slow-cooked barbequed ribs fresh from the grill. In this video, we'll show you how to barbeque ribs. You'll see a simple way to make perfect caramelized barbequed ribs on either a gas or charcoal grill. You'll learn the difference between cuts of ribs (like baby back, country, and spare ribs) and how many ribs you should buy to satisfy your hungry family. Plus, you'll discover how to trim fat and cartilage and how to quickly pull away the thin white membrane from the ribs. All it takes is three steps. You'll also learn the secrets to prepping your ribs with a simple, tasty dry rub. We'll show you the basics of indirect heat grilling, reveal the "doneness clues" for perfectly cooked ribs, and show you the right time to add the sauce.

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Комментарии:

LordOfTheWatchmen пишет: Is it just me but I usually like the flavor of charcoal grill meat over gas... And when I grill ribs I put little very tiny incisions on the meat and lather a very thing coat of honey or bbq sauce, then I add pepper brown sugar salt and chili pepper make a dry rub. Then when I cook the meat I put Water in a pan on the top shelf of my grill to create steam and I add wood from the trees behind my house along with the charcoal... The flavor is amazing atleast to me.

GreenJake пишет: Meet the MEAT

Cesar Felipe пишет: Made my ribs exactly like mentioned and I ended up burning the whole Blu team to death :)

jimi1234567 пишет: Thank you.

Simos Nones пишет: I may not have eaten a proper BBQ meal then!
We have something with a sauce in Greece but with beef and it is cooked in fresh tomato sauce, you will probably know it as an Italian recipe with the usual garlic,onions,laurel etc, There is a also a recipe with pork pieces, similar tomato sauce and yogurt which is great! But we never put sauce on a grill! (we also do not barbeque , we only grill in the open).
Anyways, enjoy your cooking!

Samniss Arandeen пишет: Mmmmm-mmmm! *licks lips*

Or, as my friend Pyro says, MMM-mmm!

CyberGolem пишет: The pros on TV are saying that the meat should have a small tug and not just shed because it means the meat is overcooked. Is this true?

GMB517 пишет: My ribs better

Margo Kedro пишет: Can't wait to try this!

Hopperruss пишет: MEAT the pyro.

Jose Peralta пишет: Njwjejiwjejejsjndkrkrkjejejejfjrkkmnepkeeiodkdkkrjdjfkdkdkkrkrkrkrkkfcmkskemrdmfnfkdkrkrkdkwkcjjkxjfrwkkkondkkdjjdjrjjrjrirk

Mary O'Connor пишет: Mmmm...these look good!

chadsem пишет: WAAAAAAAAAAY OVER COOKED!


asianangler пишет: so wouldnt that be considered a teriyaki ribs instead of a bbq ribs?:)

mikedelpiero9 пишет: the blackness and char this lady refers to is called bark...i cant imagine ribs without it!!!!!

capitan2255 пишет: これはおいしいよ。
ｖｅｒｙ，ｇｏｏｄ
ｄｅｌｉｃｉｕｓ．

David Stumpgrinder пишет: I guess the RED team has the best stakes ever

stevesprinceofsteaks пишет: Wrong! Only beef should be brought anywhere near room temperature. Pork/chicken/fish must be kept cool. They will not be dry at all if you know how to BBQ. If humidity is low put water pan in smoker. You can mop or spray with apple juice/cider/ what ever you like every 30-60 minutes.

Allrecipes пишет: You are raising very interesting points, Simos. Some people just enjoy the taste of sauce along with their meat. If you are not one of them, seasoning the meat with salt works as well! Happy cooking!

mikedelpiero9 пишет: no bark, no smoke, no waterpan...to a normal person this may seem good but to people who know great ribs this is not the way to cook ribs

Dennis Tate пишет: sweet God of Abraham that looks so good!

nck445 пишет: How,

eugie пишет: Ah, I didn't know that. Too late. :(

Colonel Major пишет: Simos, spice is the variety of life. What if ice cream or milkshakes just came in vanilla? Every country on this planet is known for their distinctive spices and flavorings. I bet you only eat cheese pizzas as well. You must be one boring cook with nary a cookbook in your kitchen. Enjoy your luke warm tap water and crackers for lunch! And no salt!

OldMan2032 пишет: Well done on your video very informational great beginner video.

9929kingfish пишет: That ain't no air tight container brother

Aditya Singh пишет: hey i tried making the beef ribs as you showed but its so hard meat i get to eat why


mikedelpiero9 пишет: coming from ariesnake10 the coolest guy on youtube who watches gf vs bf...great job bud

MIKEY BLACK пишет: That looks good

ghostdancer2302 пишет: Supertastic vid, exactly what I was looking for. Thx.

davidrx795 пишет: bbq is cooking with low indirect heat fuel by wood and smoke.

roflmows пишет: are you from Krypton? like 2% of the world eats barbecued ribs without rub and sauce O.o

i highly suggest you come visit chicago, or drop by kansas city, new orleans, dallas, st. louis, san antonio, or a handful of other places that barbecue ribs the RIGHT way...you might start feeling differently >:D



thecruisingcars пишет: Can you spare me a rib?

Kirill Chomaniuk пишет: Pyro has a great taste :D

MrAUFANATIC пишет: No. It will still be BBQ ribs after I put the BBQ sauce on it when its almost done. I just marinate it in teriyaki just to give it a season, not cook with it.

Cenving пишет: Do you belive in magic?

Shaza Waza пишет: thank you so much, i love all the details and instructions, very easy to follow.

Allrecipes пишет: Check out the video description box for a link to our site. You can find tons of recipes for ribs and each will have it's own cooking time. Enjoy!

Allrecipes пишет: Great suggestion, Knurri! Thank you for sharing.

MrChickenhauler8502 пишет: to rach his own, but i suggest dont boil meat, just put them straight on the smoker after you season. make a baste to keep them moist during cooking. my baste is lemon juice, brown vinegar, worchestshire sauce, seasoning salt, garlic and herb seasoning. baste every time you turn.

kescalante29 пишет: How long did u cook them using this method? Some other people cook 3-5 hours

Zia San Jose пишет: Hi! Once you get saucy. Do you turn them over to cook the top side?

SuperWahinetoa пишет: YUM! Will try these the next time we bbq. Thanks for the tips and tricks. :)

mikedelpiero9 пишет: inexperienced? why because i cook the same way the rib champions do? how am i inexperienced? please educate me....who the fuck cooks ribs IN a waterpan? u idiot! its to create moisture from steam...and I am the inexperienced one!! u are a joke...stick to tacos eduardo

Djeneba Kouyate пишет: Instead of pork can I use beef ribs

tuckerklj пишет: wrong

GodlikeMachinima пишет: MisterMild brought me here!

YES-YOU!!! пишет: dang i'm so hungry all of a sudden

Khaizer Rism пишет: i think you just barbeque on one side so that the sauce is fresher when you serve it...

ariesnake10 пишет: change your tampon bro.

bermudaguy1 пишет: A lot of people enjoy sauces and rubs on this traditional cheap meat.
Nah, my recipe doesn't taste like fast food ...and if yours does, your not doing it right.
Thanks for your comment!

Corey Richard пишет: bout to cook my ribs in about an hour. first time, so think ima use this method instead of getting over complicated my first go round. seems pretty safe to me

ZzVinniezZ пишет: pyro lead us here

PHAREZ BILLION пишет: mmmmmmmmm yummy!

Ragref пишет: MEAT the Pryo

Ney Leon пишет: Excellent advice ... for good ribs ...!

Gattawon пишет: baby backs will take 3-4 hours at 225degrees. Spares will take 5-6 hours. search the 3-2-1 method for perfect ribs. PS, your dry rub should have brown or raw sugar and chili powder as well.

Historian et moi пишет: Trim your ribs as advertised.. Then before seasoned rub.. Boil ribs for about 30 Min.
Take out cool and place dry rub.. put in fridge for 30 Min.. Take out and put ribs bone side down on Me HOT grill 20 Min. then slather in BBQ sauce grill another 15 to 20 Min take out (can do another BBQ slather for 5-8 Min) then remove, cover for 10 Min then serve,,

Simos Nones пишет: I am not judging you. I was just curious because I have seen it on other recipes too, with fishes or even vegetables/salads etc. Do you put sauce on fishes too?
I like seasoning and use it but the sauce is like overboost. I have tasted it in a US branded store famous for that and it was OK, but nothing special or even remotely better than a properly charcoal grilled meat with salt, black and/or red pepper and/or oregano.You put the lemon afterwards. But I am sure in the US will be better.

TheDevilTrevor пишет: HOW LONG!!!!!!!


9929kingfish пишет: yall know nothing

Ahmad Fajrin пишет: excuse me, Is the meat of pork??

pumper216 пишет: right.

Ryan Peralez пишет: So many things wrong with this method.

Stanley William Pudjihartono пишет: drooling :/

Allrecipes пишет: Thanks for the tip! :)

Dipstikk пишет: HELP!

roflmows пишет: pro tip from a pitmaster: don't ever actually RUB the rub into the meat. sprinkle it on and let it sit. garlic powder is very oily, so it goes great with the other rub ingredients mentioned in the vid.

Allrecipes пишет: Hi Djeneba, you certainly can use beef ribs. Enjoy :)

Envi xFatal пишет: this taste like shit -_____-"

Colonel Major пишет: Allrecipes, you are too polite :-)

Simos Nones пишет: I guess I was too ;)
But seriously I did not want to offend anyone, if you think that was the case then I am sorry.
I am from Greece and no one here puts sauce and whenever I tried it abroad it was not that good. Maybe the meat is not so tasty over there? I am sure about oregano,salt and lemons, they are totally different here. But we do not do pork ribs that much. We mostly roast the whole pig on the fire, or cut it in stakes. Yes, rustic style! For ribs we prefer lambs.

nck445 пишет: Long does it take over all we r grilling tonight please help

MrAUFANATIC пишет: A lot of people ask me about my rib recipe. I simply marinate mines in teriyaki sauce and while they're getting smoked i throw on some crush pepper and put bell peppers on top to season it..

CyberGolem пишет: But it's called a 'rub' and 'sprinkles' are for sundaes :^P

ArthriticBabe пишет: MMmmmm just watching the vid has my mouth watering ( :

Yashka Sheriff пишет: What's wrong with it?

Liddy1123 пишет: Made my ribs exactly like mentioned and it was the best ribs we've ever had homemade :)

Stephan Milicic пишет: My dad makes the best grill ever

LordOfTheWatchmen пишет: Is it just me but I usually like the flavor of charcoal grill meat over gas... And when I grill ribs I put little very tiny incisions on the meat and lather a very thing coat of honey or bbq sauce, then I add pepper brown sugar salt and chili pepper make a dry rub. Then when I cook the meat I put Water in a pan on the top shelf of my grill to create steam and I add wood from the trees behind my house along with the charcoal... The flavor is amazing atleast to me.

GreenJake пишет: Meet the MEAT

Cesar Felipe пишет: Made my ribs exactly like mentioned and I ended up burning the whole Blu team to death :)

jimi1234567 пишет: Thank you.

Simos Nones пишет: I may not have eaten a proper BBQ meal then!
We have something with a sauce in Greece but with beef and it is cooked in fresh tomato sauce, you will probably know it as an Italian recipe with the usual garlic,onions,laurel etc, There is a also a recipe with pork pieces, similar tomato sauce and yogurt which is great! But we never put sauce on a grill! (we also do not barbeque , we only grill in the open).
Anyways, enjoy your cooking!

Samniss Arandeen пишет: Mmmmm-mmmm! *licks lips*

Or, as my friend Pyro says, MMM-mmm!

CyberGolem пишет: The pros on TV are saying that the meat should have a small tug and not just shed because it means the meat is overcooked. Is this true?

GMB517 пишет: My ribs better

Margo Kedro пишет: Can't wait to try this!

Hopperruss пишет: MEAT the pyro.

Jose Peralta пишет: Njwjejiwjejejsjndkrkrkjejejejfjrkkmnepkeeiodkdkkrjdjfkdkdkkrkrkrkrkkfcmkskemrdmfnfkdkrkrkdkwkcjjkxjfrwkkkondkkdjjdjrjjrjrirk

Mary O'Connor пишет: Mmmm...these look good!

chadsem пишет: WAAAAAAAAAAY OVER COOKED!


asianangler пишет: so wouldnt that be considered a teriyaki ribs instead of a bbq ribs?:)

mikedelpiero9 пишет: the blackness and char this lady refers to is called bark...i cant imagine ribs without it!!!!!

capitan2255 пишет: これはおいしいよ。
ｖｅｒｙ，ｇｏｏｄ
ｄｅｌｉｃｉｕｓ．

David Stumpgrinder пишет: I guess the RED team has the best stakes ever

stevesprinceofsteaks пишет: Wrong! Only beef should be brought anywhere near room temperature. Pork/chicken/fish must be kept cool. They will not be dry at all if you know how to BBQ. If humidity is low put water pan in smoker. You can mop or spray with apple juice/cider/ what ever you like every 30-60 minutes.

Allrecipes пишет: You are raising very interesting points, Simos. Some people just enjoy the taste of sauce along with their meat. If you are not one of them, seasoning the meat with salt works as well! Happy cooking!

mikedelpiero9 пишет: no bark, no smoke, no waterpan...to a normal person this may seem good but to people who know great ribs this is not the way to cook ribs

Dennis Tate пишет: sweet God of Abraham that looks so good!
You'll Need:

4 lb baby back ribs OR spare ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tbsp butter
1/2 cup packed brown sugar
1 tsp hot pepper sauce
1/8 tsp salt

Procedures : Preheat oven to 350 degrees F.
For basting sauce: In a small bowl, combine the water and the red wine vinegar. Place ribs in two 10x15 inch roasting pans. Pour the basting sauce over the ribs and cover with foil.
Bake at 350 degrees F for 45 minutes (for baby back ribs) OR 1 hour (for spare ribs). Baste the ribs with the sauce again halfway through cooking time.
For barbecue sauce: In a medium saucepan over medium heat, combine the ketchup, water, cider vinegar, Worcestershire sauce, mustard, butter or margarine, brown sugar, hot pepper sauce and salt. Stir well and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Remove ribs from the oven and transfer to the grill. Discard any remaining basting sauce. Brush ribs generously with the barbecue sauce.
Grill over medium heat for 8 minutes, turn ribs, and grill for 7 more minutes, basting regularly. Internal temperature of the ribs should reach 160 degrees F when done