How to BBQ

I'am new to this and would like to know how you fellows do your grilling,, i'am old school and have the old charcol grill. Would like to know how to bbq spare-ribs and chicken or any other eadible receipes up. Like i say i'am new at this so please give me your step by step instructions. Also when do you put the sauce on the rib's, when you first start cooking them or wait till the last 20 min.?

i would put them in a zip-lock bag or bowl with the sauce for a few days before grilling . when you cook them put down some tin foil first then lay the ribs or chicken on that so they sit in sauce when they cook and don't burn . chicken should be slow cooked so it doesn't dry out and cooks threw . steak you can cook pretty quick just flip often so you don't burn it .

Roughly how long to cook ribs? Also do you make up your own sauce or buy it? I know it all depends on how hot the coals are for cooking time but please give me a estimate on how long ribs usallly take

i alway buy the precooked ribs in sauce . they are good . but i bet home made would be better . the ones i get are precooked so they really only need to be warmed up . take a look on youtube . they have videos on everything there .

theo wrote:Roughly how long to cook ribs? Also do you make up your own sauce or buy it? I know it all depends on how hot the coals are for cooking time but please give me a estimate on how long ribs usallly take

I always par-boil my ribs before I put them on the grill. That's to say I boil them until they are about half done, then I finish them off on the grill with BBQ sauce. I've found if I cook them entirely on the grill they become dried out and tough. The par-boil keeps them juicy and tender. My mouth is watering just thinking about it - mmmm. As for the time it depends on whether you have bone in or out and how hot the grill is. Since I par-boil, my ribs only spend 25 - 30 mins on the actual grill.

There's a distinction to be made between BBQ-ing and Grilling. You seem to be concerned with grilling. The difference is easy to determine.

Grilling is done over the coals or very close by. Heat is usually higher and the cooking time is quicker. I've had good results with ribs doing just as Lisa describes in the post above. I'll mop them with sauce during the last 10 minutes or so just to set a glaze. They need the flavor of the sauce if done with the parboil step but it cuts way down on cooking time.

BBQ is indirect heat with wood smokes as the main flavoring and is done "low and slow" in the southern BBQ style. Low heat/temperatures of 220 - 250*F and a good amount of time to allow the meat to cook out tender. When I do my BBQ ribs, I do them in a water smoker. Check out this web site for some great ideas The Virtual Weber Bullet. It discusses how to BBQ and grill using a water smoker but more specifically, the Weber Smokey Mountain cooker. There are quite a few different style cookers out there and I've use a few but this is by far the easiest and most consistent cooker I've used so far. I used a cheapie from eBay and learned my lesson. It worked but I had to baby sit the unit to control the heat. I kept checking craigslist for a Weber SMt. until I got lucky and found someone selling an unused assembled unit for ~ half of the going price.

To answer your question about how I BBQ my ribs, I just use a Texas Sprinkle rub on them just before I place them in the smoker. I keep the water pan full and the temperature ~ 235*F, spritz them with 1:1 apple juice and cider vinegar about once every half hour after three hours and they're perfect in 4-4.5 hrs. Finishing with a sauce is optional (I don't prefer any, the smoke is the spice )

Here's a few pictures of my BBQ results that can be found on other threads. Be careful not to drool on the keypad viewers!

• Ribs...

  

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  ... tender and juicy with a nice smoke ring!

  

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• Chicken

  

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• Turkey

  

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• and last but by no means least, Pork Butts for pulled pork

  

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I agree with the post on grilling and BBQing being different. I do both. For instance a 14# beef brisket will cook for nearly 24 hours, but burgers go quickly.
I use a pellet grill bt Traeger. It can slow cook (smoke) at 180 degrees, cook pizzas at 350 degrees or crank it up to 600 degrees for a steak. Thses units cost about $500.00, about as much as a new med range gas grill.

I also recommend marinating the ribs, or any beef for at least a day. I use a little bourbon, preferably something with alot of sugar like Southern Comfort. Some worchester, apple cider vinegar, italian dressing. I do not believe in parboiling meat, to me it will boil out any marinate flavor and marinating after parboiling will not let the meat take up the flavor. No bbq sauce until the very last, I prefer the last 5 minute for those who want it and also have some warmed ready to add after coming off the grill. The foil is a good idea. Time is hard to say as every grill will be different, this is the fun of doing it, the sampling part.

Chicken IMHO should only be done on a grill in a beer but cooker. I don't use the actual beer can, rather I have a ceramic unit that holds a beer and whatever spices you want to put in it, rosemary, tarragon, oregano. The cooker gets wider at the bottom so that the chicken butt fits tightly to allow no air in. Loosen the skin w/o removing, put a spice rub on skin and use a toothpick to hold skin back in place. Place an onion in th eneck hole so no steam escapes. Place on grill at 250-275 for a couple of hours. I am telling you, when you poke the thermometer in to check it will squirt juice back out.

Salmon or fresh tuna.arinate a few hours in a dry white wine, vinegar, italian dressing, worchester. Drain sprinkle with progresso bread crumbs and lemon pepper. Cook 250- 275 for an hour or until done.

Lisa, I live in Winchester, send me a PM and come out the wife and I love to cook outside.

that looks good . last weekend i smoked two hind quarters form a wild pig my brother shot in NY . about 70 lbs . he didn't want to deal with it . i did it in a regular weber charcoal grill . i had 2 very small fires on opposite sides of the grill . used charcoal , oak , and hickory chips . smoked for 9 hours . the only thing i put on it was a little sugar . that thing was so tender . i love pork .

I have an offset smoker that I can put in 8 or 9 racks of pork back ribs on the racks without then touching.

The night before I cook them I remove the membrane from the back and I have a recipe for an herbal rub that uses very little salt.

I sprinkle the ribs with my rub and let them sit in the fridge overnight. Then smoke them with maple wood and apple wood for about six hours at about 225 deg. I finish with a sweet sauce for the last 10-15 minutes. Patience is the key, Can't rush quality and practice, practice, practice.

No matter how desperate I am for ribs, I will NEVER boil them and I can't stand the pre-cooked, pre-sauced, heat and serve sorry excuse for what they call BBQed ribs.

I also smoke a pork shoulder for pulled pork. I rub it with a light coat of yellow mustard and rub in a light coat of Montreal seasoning and cook at least 8 hours at 225-250 degrees until the bone twists and pulls out of the meat.

I don't get fancy. I take a frozen top quality steak & toss it on the grill, then cover it with Montreal Steak Seasoning ( best stuff on the planet ). After 2 strong drinks, I suddenly remember I have a steak burning out there ... so I run out there through the smoke & flip it over, then season that side once the flames die down. After another several minutes, the smoke detector usually reminds me once again ... so I head back out & shut the grill down, & throw the steak on a plate.

The beauty of this is since it was frozen solid & the outside is slightly charred, it traps all the juice inside. Then since the inside is the last part to thaw out, it's nice & red still. Perfect steak every time, even though I'm hammered & can't remember what the hell I was doing 5 minutes prior.

The Kansas City BBQ Society runs cooking classes usually around the time of a competition event. This weekend is Summerfest in New Holland PA where over $13,000 is up for grabs by 70+ teams.
http://www.nhsummerfest.org/

In past years, there was a motorcycle 'show' as well but I see they are not doing that this year.

Tomorrow (8/25) is a cooking class.

http://kcbs.us/classes.php?type=c&month ... 11&state=0