Baby Back Ribs

Quoted message said:

I hate to admit this, but I've never tried ribs on the barbecue.

That's because bbq is what you would do to the ribs, not what you would cook
them on.

Quoted message said:

But
I'm ready. Does anyone have a recipe that doesn't call for
pre-boiling of using the over first?

Sure. Thank gawd, you ain't gonna do that.

http://www.eaglequest.com/~bbq/faq2/toc.html Scroll down to 'Ribs'.
Although they talk about spareribs, the recipes will work for babybacks as
well. They'll cook faster, though.

Quoted message said:

Just a gas grill. I just got a
new Weber and I'd like to put it to the test. I can easily do
indirect cooking with it. So anyone have a favorite recipe of baby
backs? Thanks.

Here's how to use the gas grill to cook bbq:

How To Do 'Q On A Weber Gas Grill

You will have to use a combination of methods to vent and control the
temperature via finely adjusting the burner control, by propping the lid
open (1 - 2"😉, and by opening the sliding tray at the bottom of the burner
box. I've used steel pie pans -- with holes drilled in the bottom -- to
hold some lump, which is placed inside of the sliding drip pan, partially
covering the drip hole. The primary heat is supplied with the back burner.

Turn on ONLY the back burner. Set the dial between low to medium. The goal
is to keep the temperature below 275F. Place a cookie sheet on the
flavorizer bars to act as a buffer between the flame of the burner and the
grill where your meat is cooking. Use a remote probe thermometer (something
Polder-like). Place the probe through a cork and lay it on the grill in
order to monitor the cooking temperature. Do NOT depend on the thermometer
that is in the lid, as there will be a variance of 20 to 50 degrees from the
actual temp at the grill.

This is a labor intensive process. You will be constantly adjusting the
lid's opening, adjusting the sliding pan's opening, and fiddling with the
burner temp. And because you can't put too much lump or wood in this type
of set-up, be prepared to add lump and wood chunks on a frequent basis. In
other words, you're stuck at or near the grill for the duration of the cook.
Also, make sure -- DAMNED SURE --- that you have a non-combustible surface
under the grill; it must be either bare earth or a heat-proof shield.

You will get passable (meaning better than any restaurant claiming to do 'Q)
barbecue. But when you finally decide to get a real pit for cooking 'Q, the
clouds will part, the sun will shine, the birds will sing, children will
stop crying, and life will be far easier and quite a bit tastier. This
method will certainly get you started. Just keep in mind, however, that this
is among the most labor intensive ways to do BBQ. Questions? Just holler.

--
Dave
www.davebbq.com

For future reference, I'd recommend one of theses smokers. I don't
remember who makes it, but it's a smoker with water pan,
and the middle section comes out and it doubles as a grill. Mine
works great, and is portable. I think it cost about 70 bucks, and
it's about 6 years old.

http://cooking.mikeski.net/index.php?/archives/7-Smoked-Pork-Ribs.html

fred said:

For future reference, I'd recommend one of theses smokers. I don't
remember who makes it, but it's a smoker with water pan,
and the middle section comes out and it doubles as a grill. Mine
works great, and is portable. I think it cost about 70 bucks, and
it's about 6 years old.

http://cooking.mikeski.net/index.php?/archives/7-Smoked-Pork-Ribs.html

The best example of these types of pits are the Weber Smokey Mountain. They
make it a joy to learn to use. They hold temperature spot on, go for long
periods without the need for refueling with lump charcoal. I would fill the
water pan with sand instead of water, though.

Here is a great website for the WSM:
http://virtualweberbullet.com/

--
Dave
www.davebbq.com

In article <[email hidden]>,

Quoted message said:

I'm ready. Does anyone have a recipe that doesn't call for
pre-boiling of using the over first?

?????

I just lay them on the grill and cook slowly for 30-45 minutes or so.
Brush with sauce near the end. Or don't and serve the sauce on the side.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/