Today, is a nice day. 30 + C. blue sky, mild wind, what more do you want.
Lets grill some meat today. Instead of using the smoker, my wife wanted to
grill. so far so good. some thing are better on a grill.

The horror of the story is........... the made me grill spare ribs!!

we learned our lesson, never grill your ribs. next time, we use the smoker
again

Adriaan

Grilling ribs is easy.. Low, indirect heat. about 4 hours. Done when
meat pulls back from the bones. Use a good rub.

A. Kesteloo wrote:
> Today, is a nice day. 30 + C. blue sky, mild wind, what more do you want.
> Lets grill some meat today. Instead of using the smoker, my wife wanted to
> grill. so far so good. some thing are better on a grill.
>
> The horror of the story is........... the made me grill spare ribs!!
>
> we learned our lesson, never grill your ribs. next time, we use the smoker
> again
>
> Adriaan
>
>

ah, you are right of course, but what the mean with grilling is:
direct heat and eat in 30 minutes

Adriaan



"Glenn" > schreef in bericht
...
> Grilling ribs is easy.. Low, indirect heat. about 4 hours. Done when meat
> pulls back from the bones. Use a good rub.
>
> A. Kesteloo wrote:
>> Today, is a nice day. 30 + C. blue sky, mild wind, what more do you want.
>> Lets grill some meat today. Instead of using the smoker, my wife wanted
>> to grill. so far so good. some thing are better on a grill.
>>
>> The horror of the story is........... the made me grill spare ribs!!
>>
>> we learned our lesson, never grill your ribs. next time, we use the
>> smoker again
>>
>> Adriaan

"A. Kesteloo" > wrote in message
...
> ah, you are right of course, but what the mean with grilling is:
> direct heat and eat in 30 minutes
>
> Adriaan
>
>
>
> "Glenn" > schreef in bericht
> ...
> > Grilling ribs is easy.. Low, indirect heat. about 4 hours. Done when
meat
> > pulls back from the bones. Use a good rub.
> >
> > A. Kesteloo wrote:
> >> Today, is a nice day. 30 + C. blue sky, mild wind, what more do you
want.
> >> Lets grill some meat today. Instead of using the smoker, my wife wanted
> >> to grill. so far so good. some thing are better on a grill.
> >>
> >> The horror of the story is........... the made me grill spare ribs!!
> >>
> >> we learned our lesson, never grill your ribs. next time, we use the
> >> smoker again
> >>
> >> Adriaan
>
>


You could always boil them first... ;-)

Steve

Steve S wrote:
> "A. Kesteloo" > wrote in message
> ...
>
>>ah, you are right of course, but what the mean with grilling is:
>>direct heat and eat in 30 minutes
>>
>>Adriaan
>>
>>
>>
>>"Glenn" > schreef in bericht
. ..
>>
>>>Grilling ribs is easy.. Low, indirect heat. about 4 hours. Done when
>
> meat
>
>>>pulls back from the bones. Use a good rub.
>>>
>>>A. Kesteloo wrote:
>>>
>>>>Today, is a nice day. 30 + C. blue sky, mild wind, what more do you
>
> want.
>
>>>>Lets grill some meat today. Instead of using the smoker, my wife wanted
>>>>to grill. so far so good. some thing are better on a grill.
>>>>
>>>>The horror of the story is........... the made me grill spare ribs!!
>>>>
>>>>we learned our lesson, never grill your ribs. next time, we use the
>>>>smoker again
>>>>
>>>>Adriaan
>>
>>
>
>
> You could always boil them first... ;-)
>
> Steve
>
>
>
Or save the time and go to Damons.Or go get a McRib. lol

"A. Kesteloo" > wrote in message
...
> Today, is a nice day. 30 + C. blue sky, mild wind, what more do you want.
> Lets grill some meat today. Instead of using the smoker, my wife wanted to
> grill. so far so good. some thing are better on a grill.
>
> The horror of the story is........... the made me grill spare ribs!!
>
> we learned our lesson, never grill your ribs. next time, we use the smoker
> again
>
> Adriaan
>
>
I've had some very tasty ribs that were grilled, had to mop them, and keep
turning often. Requires that you pay attention pretty much the whole time,
maybe, 3 hours.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

On 20-Jun-2005, "Steve S" > wrote:

> "A. Kesteloo" > wrote in message
> ...
> > ah, you are right of course, but what the mean with grilling is:
> > direct heat and eat in 30 minutes
> >
> > Adriaan
> >
> > "Glenn" > schreef in bericht
> > ...
> > > Grilling ribs is easy.. Low, indirect heat. about 4 hours. Done when
> meat
> > > pulls back from the bones. Use a good rub.
> > >
> > > A. Kesteloo wrote:
> > >> Today, is a nice day. 30 + C. blue sky, mild wind, what more do you
> want.
> > >> Lets grill some meat today. Instead of using the smoker, my wife
> > >> wanted
> > >> to grill. so far so good. some thing are better on a grill.
> > >>
> > >> The horror of the story is........... the made me grill spare ribs!!
> > >>
> > >> we learned our lesson, never grill your ribs. next time, we use the
> > >> smoker again
> > >>
> > >> Adriaan
>
>
> You could always boil them first... ;-)
>
> Steve

The Devil is making me post this. Checkout the recommended
procedure for cooking spareribs. (I pass)

http://www.kraftfoods.com/kf/ff/Summ...rt.htm?e=email

--
The Brick® said that (Keep the shiny side up )

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jamison in one of their grilling books, says to wrap the ribs in foil
and bake before grilling... They also tell you that it isn't nearly as
good as throwing them in a pit for a couple of hours!

"d" > wrote in message
oups.com...
> jamison in one of their grilling books, says to wrap the ribs in foil
> and bake before grilling... They also tell you that it isn't nearly as
> good as throwing them in a pit for a couple of hours!
>

Because Jamison must be an utter moran, obviously!

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

ok... the Jamisons are the ones who wrote _smoke and spice_ and they're
the morons?

Grilling, by definition, is cooking over high heat to produce a
maillard reaction. You can't do this and have tender ribs. Thats the
reason they bake the ribs first in foil. That way you aren't making
stock and loosing all the flavor, and you just use the grill to finish
things up.

It's really no different than doing 3-2-1 ribs and skipping the 3.

d wrote:

> ok... the Jamisons are the ones who wrote _smoke and spice_ and they're
> the morons?

No, only the people that see that book as some sort of bible
on bbq and smoked foods. I've run into more unfortunate souls
than I can count that've read the book from cover to cover,
quote it endlessly, still can't cook a thing, and can't figure
out why.

It's not that it's a bad book, some of the recipes are pretty good.
But Q isn't about recipes it's about cooking technique, the recipe
aspect is secondary. The book misses by a mile on that key point and
leaves the reader thinking about marinades, etc instead of things
like fire control. Thus they focus on their marinades and end up
resorting to tactics like foiling to get the meat "right".

> Grilling, by definition, is cooking over high heat to produce a
> maillard reaction. You can't do this and have tender ribs. Thats the
> reason they bake the ribs first in foil. That way you aren't making
> stock and loosing all the flavor, and you just use the grill to finish
> things up.

Foil is the solution to maximizing flavor. Got it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

You miss the point. What I originally posted was an alternative to
boiling, that doesn't affect flavor any more than foiling the ribs in a
pit. You really can't grill ribs (and it's arguable that Piedmont's
3-hour cook can be considered grilling since he's really bbq'ing in a
grill) and get them to come out tender, so you have to make some
"modifications" to the cooking method.

"d" > wrote in message
ups.com...
> ok... the Jamisons are the ones who wrote _smoke and spice_ and they're
> the morons?
>
> Grilling, by definition, is cooking over high heat to produce a
> maillard reaction. You can't do this and have tender ribs. Thats the
> reason they bake the ribs first in foil. That way you aren't making
> stock and loosing all the flavor, and you just use the grill to finish
> things up.
>
> It's really no different than doing 3-2-1 ribs and skipping the 3.
>

I wasn't real impressed with S&S other than the stories and some factual
information they provided. I can't say that I have used any of the recipes
in the book. But, that's just my opinion.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

On Thu, 21 Jul 2005 16:53:49 -0000, Bubbabob
> wrote:

>"Brick" > wrote:
>
>> http://www.kraftfoods.com/kf/ff/Summ...rt.htm?e=email
>
>What can you expect from the cretins who came up with Velveeta?


Better Living through Chemistry.

Harry