How would you cook baby back ribs on a propane grill?
i always rap in foil and dont cook over the heat til they are done then just brown them then add whatever all these are killers just type in baby back ribs and you will find too many to cook happy grilling Rib Dry Rub Recipes 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 2 tablespoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Southwest Dry Rub Recipe 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon cayenne 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon kosher salt 1 tablespoon cracked black pepper Old South BBQ Rub 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil Beer and Molasses BBQ Glaze 1 1/4 quarts chi
take your baby back ribs and place them in a large pot cover with water add to it garlic and herb mixture and some mrs. dash original and some crushed red pepper…boil until the ribs are tneder but not falling apart….remove from water and discard the water….preheat your grill and spay with nonstick spray or drizzel a little olive oil or veg oil on your ribs…place on grill until they have heated through and have the black grill marks on them..then brush with your favorite bbq sauce..I use Sweet Baby Rays, they taste like they have been slow cooked and are moist and falling apart good….
If you just toss ribs on a grill they won’t have a good bar-b-q taste. I used to own a restaurant and here is the way I made ribs there. They were said to be the best people ever ate. I used a large stainless bowl – put a trivet in the bootom to keep the ribs from touching the bottom. Layered in ribs with Celery Seed, B-B-Q sauce, Wright’s Liquid SMoke, Powdered garlic, a little Adolf’s tenderizer and some water. The liquid should be a little higher than the ribs in the bowl. Cover with heavy duty alum foil – tightly sealed under the rim of the bowl – double layered. Bring to a slow boil – very slow – but a boil. Let it go for about 45 mins. Remove ribs and continue to boil sauce to reduce it. Ribs can be kept in ref for days if you want. When ready to serve take to gril – dip in sauce – and grill till darkened on each side. Flavor is incredible. Like slow hickory smoked ribs. Am getting hungry writing this.
Here is how I do it. Season to taste first Wrap in aluminium foil Set grill at approx 250 grill for approx 2 1/2 hrs turning over after 1hrs and 15 min Remove from foil turn grill on high Watch them carefully and place the ribs directlly on the grill (no foil) for about 10-15 min per side. Baste with bbq sasuce, beer or any mixture that you like (must be liquid) Remove from grill, let them rest for 15 min and enjoy. You can also add a few wet wood chips from time to time for a nice smokey taste.
Bodacious Grilled Ribs Bodacious Grilled RibsYield: Makes 4 servingsIngredients: 4pounds pork loin back ribs 2tablespoons paprika 2teaspoons dried basil 1/2teaspoon onion powder 1/4teaspoon garlic powder 1/4teaspoon ground red pepper 1/4teaspoon black pepper 2sheets (24X18 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray 8ice cubes 1cup barbecue sauce 1/2cup apricot all-fruit spread Preparation: 1.Prepare grill for direct cooking. Cut ribs into 4- to 6-rib pieces. 2.Combine paprika, basil, onion powder, garlic powder, red pepper and black pepper in small bowl. Rub on both sides of rib pieces. Place 2 pounds of ribs, in single layer, in center of each foil sheet. Place 4 ice cubes on top of each. 3.Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet. Stir together barbecue sauce and jam; set aside. 4.Slide packets off baking sheet onto grill grid. Grill, covered, over medium coals 45 to 60 minutes or unti
