pcf21
10-02-2003, 04:05 PM
I love to cook ribs and have been told by many that mine are the best they have ever had. I don't know that they are the BEST, but they are very, very good. Here goes... you will need:
Slabs of ribs - I like "St. Louis" style cut.
Good Seasons Italian salad dressing mix (dry packets)
Garlic powder
Onion powder
Honey
Regina wine vinegar
Hot water
Squirt gun (to extinguish "flare ups")
Beer
Get yourself an oven thermometer and put it inside your grill - you want to try and maintain 325 - 350 degrees at all times. Feel free to prop the lid of the grill open with a piece of wood, (or whatever), to help maintain this tempature.
Mix the Good Seasons mix per the instructions with respect to the oil and vinegar, (use the Regina wine vinegar here), season it to your taste with the onion and garlic powder and then put in about 2/3 - a full cup of honey. Top the bottle off with HOT tap water and shake the living daylights out of it. Keep shaking it, when needed during cooking, too. NOTE: I usually cook 6 -8 slabs at a time; use a packet of Good Seasons for every two slabs of ribs. this mixture should go into a quart-size, (or larger), bottle.
Ribs go on the grill thawed and raw. Keep track of time 'cause you have to flip them over every five minutes. Every time you flip 'em, douse them with the mixture of stuff. Every time you flip them and the "Membrane side" of the rib is facing up, jab and poke little holes in the membrane, in between the bones, with the tip of a sharp knife - this helps the grease wick out of 'em & allows the mixture to penetrate for added flavor.
Cook for one hour and 50 minutes - flipping, poking and dousing every five minutes. Put "flare ups" out with your sqirt gun. (you won't need to do this if you have one of the newer grills that don't use lava rock) This gets to be a real challenge and quite a bit of fun after several beers, (see required ingredients, above) LOL
At the end of this time, (again, one hour and 50 minutes...) you are ready for sauce. Sauce one side, flip IMMEDIATELY and sauce the other side and then pull them off the grill & eat them!
Trust me - these are the "bomb."
Slabs of ribs - I like "St. Louis" style cut.
Good Seasons Italian salad dressing mix (dry packets)
Garlic powder
Onion powder
Honey
Regina wine vinegar
Hot water
Squirt gun (to extinguish "flare ups")
Beer
Get yourself an oven thermometer and put it inside your grill - you want to try and maintain 325 - 350 degrees at all times. Feel free to prop the lid of the grill open with a piece of wood, (or whatever), to help maintain this tempature.
Mix the Good Seasons mix per the instructions with respect to the oil and vinegar, (use the Regina wine vinegar here), season it to your taste with the onion and garlic powder and then put in about 2/3 - a full cup of honey. Top the bottle off with HOT tap water and shake the living daylights out of it. Keep shaking it, when needed during cooking, too. NOTE: I usually cook 6 -8 slabs at a time; use a packet of Good Seasons for every two slabs of ribs. this mixture should go into a quart-size, (or larger), bottle.
Ribs go on the grill thawed and raw. Keep track of time 'cause you have to flip them over every five minutes. Every time you flip 'em, douse them with the mixture of stuff. Every time you flip them and the "Membrane side" of the rib is facing up, jab and poke little holes in the membrane, in between the bones, with the tip of a sharp knife - this helps the grease wick out of 'em & allows the mixture to penetrate for added flavor.
Cook for one hour and 50 minutes - flipping, poking and dousing every five minutes. Put "flare ups" out with your sqirt gun. (you won't need to do this if you have one of the newer grills that don't use lava rock) This gets to be a real challenge and quite a bit of fun after several beers, (see required ingredients, above) LOL
At the end of this time, (again, one hour and 50 minutes...) you are ready for sauce. Sauce one side, flip IMMEDIATELY and sauce the other side and then pull them off the grill & eat them!
Trust me - these are the "bomb."