Comments on: Grilled Baby Back Ribs

By: Steve

Steve — Sun, 15 Jan 2012 18:20:26 +0000

Hi Ed. Every slab of ribs is different, so hard to say an exact time. As for temperature, you’ll see people recommend from 225 to 300 degrees and everything in between. I prefer to keep the smoker or grill between 225 and 250.

By: ed

ed — Sun, 15 Jan 2012 18:15:58 +0000

I heard that 275 for 4 hours was the best, do you think 225 for 4 hours will be better.

By: Steve

Steve — Sun, 04 Dec 2011 03:12:35 +0000

Glad to hear it Kurt! Just cooked some ribs this evening, delicious.

By: kurt sellers

kurt sellers — Sun, 04 Dec 2011 02:06:41 +0000

my wife called me the pit master..bragged allday at work. and plan on cooking again for christmas.

By: Brisco

Brisco — Sun, 23 Oct 2011 04:25:52 +0000

Thank God I ht this website. I never BBQ’d ribs before and they turned out absolutely PERFECT. Thanks for the tips.

By: sean

sean — Wed, 28 Sep 2011 06:00:45 +0000

Drew i too have an open pit. I use disposable aluminum baking pans from the 99 cent store as lids. the 12″ x 16″ x 4″ deep pans fit best on my grill. works perfectly for ribs!

By: Steve

Steve — Thu, 15 Sep 2011 00:36:21 +0000

Hi Drew. Hmm, to be honest, I have never tried to cook ribs or any other meat that requires “slow and low” without a lid. In general, you’ll want to find a way to position the meat around the heat source to hit as close to 250 degrees as possible. Sorry, can’t help much beyond that.
Steve

By: Steve

Steve — Thu, 15 Sep 2011 00:33:17 +0000

Hi Frank. I look through the slabs at the store and try to choose a rack with the least amount of fat. You want to also look for racks that haven’t been cut too close to the bone. Push on the top of each rib in the package and you can feel how much meat is covering the ribs.
Hope this helps.
Steve

By: frank

frank — Wed, 14 Sep 2011 22:10:38 +0000

any suggestions or tips about the meat

By: Drew

Drew — Mon, 05 Sep 2011 16:34:35 +0000

What if I have an open grill pit with no cover? How do I “close the grill?”

By: Steve

Steve — Sat, 06 Aug 2011 20:35:07 +0000

I put the sauce on about 45 minutes before I take them off.

By: Eric

Eric — Sat, 06 Aug 2011 19:53:36 +0000

You say to add sauce and close the lid but you don’t say to take them off… How long with the sauce on?

By: Steve

Steve — Tue, 12 Jul 2011 00:37:09 +0000

I don’t flip them, meat side up.

By: Saul jacquez

Saul jacquez — Tue, 12 Jul 2011 00:14:17 +0000

When do u flip ribs and what side is first

By: Dave

Dave — Sat, 09 Jul 2011 17:58:35 +0000

You can leet the rub soak in for hours before the cooking process begins.

By: ricky a chin

ricky a chin — Tue, 21 Jun 2011 04:33:51 +0000

I think the name fell comes from the dutch language. the spelling is different. In dutch we call skin ” vel” . It’s the same as “fell”. maybe that is it’s origin.
anyway. thanks for the info

By: Steve

Steve — Sun, 03 Apr 2011 01:44:17 +0000

225 is ideal

By: patio daddy-o

patio daddy-o — Sun, 03 Apr 2011 01:27:52 +0000

the skin on the ribs is called the “fell.” no idea why, but it’s called that on lamb racks too (and that fell is a whole lot worse to remove and tastes like sh!t if you forget and leave it on). that said, thanks for this. awesome instrux and, y’know, if you hadn’t told us to remove *this* fell, i would have blown it off. these came out great even on my little weber smokey. rock.

By: jim binnebose

jim binnebose — Mon, 18 Oct 2010 13:16:29 +0000

you cant be in a hurrey to cook rib rite. it does take time, low and slow.

By: Walker

Walker — Mon, 21 Jun 2010 00:10:35 +0000

What temperature setting is ideal as my gas grill can get pretty hot?

By: Steve

Steve — Mon, 14 Jun 2010 17:48:45 +0000

Here’s the link Carl. I also updated the ribs recipe with the link:
http://www.grillingcompanion.com/smoking-on-a-gas-grill/

Sorry about that…

By: Carl

Carl — Mon, 14 Jun 2010 17:44:41 +0000

Just wondering… on a gas grill, you say make a smoke pouch with the wood chips… how?

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