SO PROUD of My First BBQ Ribs!

I am so proud of myself!
Since I have not been able to find the kind of ribs that I like here, I did as a fellow roadfooder suggested.
Cook my own.
I got a small charcoal grill...gift from the bank. Ha Ha..
SO, I did what many others did for dinner tonight. BBQ!
I would like to share my happiness with you.
These are Smithfield spare ribs. Meaty suckers they are!
I also did grilled white corn on the cob (in husk, as suggested here also)
The green stuff on the corn is parsley in the butter.
I am proud.

Nothing personal, but looking at that pan, looks like something that would have been cooked in the oven.

That is the pan I put them on after taking them off the grill.
It was the largest I had. Shall I put them back on the grill and take another photo?
I guess the corn got that way in the oven also.

I wouldn't mind having them.

quote:

Originally posted by cornfed

I wouldn't mind having them.

Plenty to go around for sure..I am only one person!
Benjy is loving his 2 bones allocated this evening.
I could only eat 2. But I did eat both ears of corn
I finally got the ribs I craved.
(Just wish I had a wood smoker, instead of a 15" charcoal grill)
In time, In time.
Summer is just starting!

Beautiful ribs!
keep rocking.

I'm sitting here at work at 1:30 in the morning absolutely starving. Great looking ribs and corn.

Nice lookin ribs roosy. Were they tender? How long did you cook, what temp. We need details.
Obviously the pan has NOT been in the oven with or without the rib on it.

Next you wil be making your own rubs and BBQ sauce. Congrats

John

They look great!

Culinary successes are ALWAYS fun!!

quote:

Originally posted by WVHillbilly

Nice lookin ribs roosy. Were they tender? How long did you cook, what temp. We need details.
Obviously the pan has NOT been in the oven with or without the rib on it.

I think Vic was just funnin' with me about the pan.
Ok, since I had NO CLUE what I was doing, this is what I did.
I have no idea what temperature it was. I put way too much coal in there first of all, and had to wait for it to cool down a bit.
Since, I had it too hot, I did what some of you call "unmentionable", and wrapped them in foil first.
I cut the rack in half since the grill is so small. It had another piece (separate from the main rack) with a long bone and smaller bones attached as you can see in the photo. (what that bone section was, I dont know--- what it is called?-- I am still trying to get that long bone separated from the little ribs.-Lots of meat on it though.)
Anyway, I kept them in the foil with just some salt and pepper on them. After and hour and a half, I checked them, saw they had been cooking pretty good in their own juices, put them back for another 15 or so---and then put a light baste of sauce-Sweet Baby Ray's. Let them sit in the foil for another 15 minutes, and then took them out of the foil and put them on the grill for 15 minutes. I could see the grill was still too warm, and just kept turning them back and forth, so the sauce wouldnt burn too much, but still wanting some char on them.
They came out tasty, tender enough for me....I can pull the meat off the bone almost in one piece on some of them.
So--I think for my first time grilling ribs, I did ok--(for a girl)
Plenty of leftovers for today. In fact, I may just heat one up now.
I see that if I am to become a better griller, a decent grill is needed. This little grill is good for burgers, steaks, dogs, but just way too small for ribs.
I did this all on the spur of the moment. I was in the grocery store and saw the ribs and had a brain fart...
THe corn looked so good, it was a little skimpy, but it was the white variety, and came out real tasty. I should have put all 5 ears on, cuz I went back while the grill was still warm and did another one..
Next time I do it right with a rub, and not on the spur of the moment.
Thanks for all your comments.

I am such a neophyte BBQ'er, and need much instruction for next time.
I welcome all critism and help you can send my way.
(At least it looks better than the purple runza!)

Good job!

Good job! That corn looks pretty good too.

Not being much exposed to smoked barbecue, my only experience is what you've done, and I must say, they look absolutely delicious, as does the corn. Good job!

Roosy, those look great! Yes, Michael could tell that there was't much juice on that pan, like there would have been if you cooked them in the oven. My dog loves the bones also! I think he is amd that I havn't cooked some in a while. Smithfield is sold around here, I must look for their ribs!
Joe

Roossy this isn't fair. I just had lunch and I'm STARVING!!! They look awesome. Good goin'!

Roossy, nice looking ribs. Good job girl!Keep workin' it.

MikeS.

Your pictures made me hungry, did you make the sauce with a Hunt's or DelMonte base?

quote:

I welcome all critism and help you can send my way

If you are able to with your grill I would suggest cooking them low and slow. 4-5 hours at 225 degrees. Some people open up the lid and spray with apple juice a few times. Then brush them up with some sauce, foil, and in for another hour.

Edge

Damn! Now I am in the mood for BBQ ribs and I am in training for the US Mountain Bike Championships. I guess a little weight will help with the downhill sections, right?

GREAT JOB, Roossy90!

Being the only female in a household of 4, I'm not allowed anywhere near the grill. Should I ever find myself with no one to do the grilling for me, I hope my first attempt turns out as well as yours!

OUTSTANDING Roossy, they look great. You finally got the "rib fix" you been jonesin for..

If you check the email I sent ya with the link to the ribs it will tell you about the different parts of the rib..great info. Email me if you don't have it.

A little hint if the grill is too hot, then gather the coals on one side and put the meat on the other, not directly over the coals. I cook the corn on this side as well, after soakin in husk and in water for 30 mins

Foiling probably a good idea, the sugar in the sauce will burn easy, before the ribs are done. Remember the key is "low and slow" Also, you can get a small bag of chips from the store, hickory is great for ribs, apple for chicken and soak them (30mins-1 hr) then put some on the coals to impart some "smoke". Edge's idea about apple spray is a good one mild flavor just don't forget to clean the sprayer out. Applel juice on your hair, or clothes does not make the best presentation.

You are right on about them not being done, if they do not "pull clean". A good way to test while cooking is to see the meat "pull back" on the rib bone also grab two rib bones in the middle of the rack and "tear" em if the meat separates and the bone is clean they are ready.

Great effort regardless of how many times you have tried it. If you keep that up then I KNOW the Cornway crowd will be finding you! When you are ready/want a great slaw recipe lemme know.

Take care

Thanks EVERYONE for your feedback!
I guess now I must invest in a "normal" size grill and not one for munchkins!
But I like the idea of the addition of the wood.
Frayednot,.. Ha ha.. It's CONWAY, not Cornway... tee hee.
(And, yes, I still have your link to the rib site.)
Those ribs were some of the best I found in the grocery store.
I looked at the label again, and it said, "Self Basting", whatever that means. I guess all that juice when I had them in the foil was the result of the self-basting they meant.
Thanks again, and welcome more suggestions!

And with apologies to BuddyRoadhouse, I used Sweet Baby Rays sauce--didnt make my own-therefore no blend of 50/50 in it.
(I do buy Hunts, but not Delmonte..)

You are forgiven my child, go in peace.

Buddy

Roossy,

As a person who has ruined many great cuts of meat, I'm here to second theedge's advice; LOW AND SLOW. I do mine at 225* for 4-5 hours as well.

I use a gas grill with a smoker box, and I keep the lid closed. I also do a dry rub rather than a sauce. Although I put sauce out on the side, no one ever seems to use it, they just eat the ribs with the rub.

Here are some pictures from a couple weeks ago.

Mosca, I like your idea, and the ribs look great!
Now, I need suggestions on a mid price grill... I have to go with charcoal, as I dont have much storage room, nor the budget for a gas grill.
Nebguy posted about a Gold Weber, but even at $125 that is a little steep for me, I am only one person....
I never sauce anything till the very very end. Learned that about 25 years ago with chicken. An old BF put sauce on the birds first, and presto! Black Chicken!

Roossy, with your passion for great food, I can understand why he is an EX
Great looking ribs Mosca.
There are ALOT of grills out there priced all over the board. I would suggest saving your cash for a "Weber Kettle" extremely well made, can control the heat, can be left outside in the elements and will probably last for years. You will probably buy a couple of "other" grills, during the same amount of time. Watch the paper it is about time for the "sales". I have tried 3-4 different types of gassers but where I live (on the water) I can only get a couple of years out of em before the salt air gets to em. So I go fairly cheap.

ScottB

quote:

Originally posted by roossy90

Nebguy posted about a Gold Weber, but even at $125 that is a little steep for me, I am only one person....

My dear I am a single person and use mine all the time. Think of it as an investment in your personal well being.

Single as well! Nothing like firing up the big Weber charcoal grill, throw in some lump charcoal and oak pieces. Invite some friends over and do up some choice steaks. Smoke and flames shooting out everywhere. Cube up some potatoes, onions, peppers and wrap them in foil with butter, salt, pepper and what ever herbs you like. Put those on the grill first, takes about 45 minutes at 350-400. I sort of put the foil pouch have over the coals and rotate a few times. I also like to cut up French bread, spread garlic butter on both sides, foil that up for the grill as well. Sit back and watch your friends looking at their spouses going “how come our food doesn’t taste like this”. Gotta love it.