Ribs on the Grill - short on time

[begolf25]

I need some help from the board.

I have the in-laws coming over tomorrow and I really want to do some ribs. Only problem I am not going to have time to get out the Bradley and take my time to make them like I usually do.

Question is, can I get good results with ribs doing them on my gas grill? I will have about 4 hours of free time to cook them.

I have a three burner grill. I was thinking one burner off, the middle burner on low-med and the 3rd burner med-high and place the ribs over the off burner on a rib rack with a drip pan under them. Also take some wood chips and wrap them in a foil pouch and place on the burner so I still get the smoke flavor. Is this enough time? If so, any idea on temps? I was thinking around the 250-275 mark. I am thinking of doing st.louis style, not baby backs.

Or should I bag the ribs idea and just defrost a couple of steaks? I know someone here will have the answer for me.

Thanks,
Bryan

[FLBentRider]

This would be my goto for non-smoked ribs:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11125,00.html

[La Quinta]

Ya know what I've done Bry...I've cooked them on low (215-225) in the oven for maybe two hours until tender (although I don't know how many lbs of ribs you have)...then did what you suggest...did the foil pouch of soaked wood (on the burner...poked holes in the pouch)...and carmelized the outside (on a med low flame...you still have time) with bbq sauce...I know the meat doesn't soak up the smoke but the sauce does...and when you only have 4 hours tops...it's not a bad solution...ribs are juicy and tender from the oven a get a slight hint of smoke from the grill pouch...just a suggestion...:)

[Ontrack]

begolf-I have done ribs on a gas grill with good results. I have a huge grill, so I would do a few racks on indirect heat, then put them over on direct (low) heat for a while, then coat them with BBQ (Iceman's) sauce and finish them off on the searing (infrared) eye for a couple of minutes. Not my favorite way to do ribs since I got the Bradley, but it will work when you don't have a lot of time.

[huhwhatliar]

Bryan this is a way you can smoke ribs using your oven. I have done this once and they came out very good.

Oven Barbecued Spareribs


To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack that fits inside it. It's fine if the ribs overlap slightly on the rack. In step 1, removing the surface fat keeps the ribs from being too greasy. And, removing the membrane from the ribs allows the smoke to penetrate both sides of the racks and also makes the ribs easier to eat. The ribs must be coated with the rub and refrigerated at least 8 hours or up to 24 hours ahead of cooking. Be careful when opening the crimped foil to add the juice, as hot steam and smoke will billow out.

Rub
6    tablespoons mustard (yellow)
2    tablespoons ketchup
3    medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2    teaspoons ground black pepper
1    tablespoon sweet paprika
1    tablespoon chili powder
1/2    teaspoon cayenne pepper
1 1/2    tablespoons kosher salt
3    tablespoons brown sugar

Ribs
2    racks St. Louis-style spareribs , 2 1/2 to 3 pounds each, trimmed of surface fat, membrane
removed, each rack cut in half
1/4    cup Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
1/2    cup apple juice


1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours.

2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.)

3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5 to 7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired.


Domenick

[La Quinta]

Nice post Huh...I might have to give that one a try when it's too hot outside to smoke!! Thanks!! :)

[FLBentRider]

LQ,

Too hot to smoke ? It just takes less electricity to run the BS!

[Habanero Smoker]

Dominic;
Very interesting. I would guess you could also crumble up a brisquette or two, and use that instead of tea.

[huhwhatliar]

Dominic;
Very interesting. I would guess you could also crumble up a brisquette or two, and use that instead of tea.

Habs, interesting idea but with using the bisquette do you think it will produce the same amount of smoke as the puck burner and set off a smoke detector? With the tea there was virtually no smoke but a good smoke flavor. I guess it is experiment time with just a bisquette and the oven.

Domenick

[HCT]

Bryan, If you're short on time and have a load of ribs try starting them off in the oven at 175 for an hour and finish them off on the grill with indirect heat. Throw a smoke pouch or 2 in there. 225-250 for about 60-90 minutes should bring you a great finished product.
Mike

Oh yeah, mop them a couple of times also. All I used was juicy-juice, cherry for that matter. ;)

[Habanero Smoker]

Dominic;
Very interesting. I would guess you could also crumble up a brisquette or two, and use that instead of tea.

Habs, interesting idea but with using the bisquette do you think it will produce the same amount of smoke as the puck burner and set off a smoke detector? With the tea there was virtually no smoke but a good smoke flavor. I guess it is experiment time with just a bisquette and the oven.

Domenick

I've used tea leaves with my stove top smoker, I'm guessing at this point, but I don't think the same amount of bisquettes will produce more smoke then the tea leaves.

[La Quinta]

Yeah FLBent...sometimes it's gets so hot you don't want to go out side...when this happens...I jump in the pool and drink beer...then I get too drunk to smoke!!! :)

[bigredsmoker]

This would be my goto for non-smoked ribs:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11125,00.html

This is the way I would go. I have done it before with great success. Before I bought my Bradley this is how I always did ribs and they were a hit. Just my 2 cents.

Terry