2nd Best Ribs Ever

I'm going to track the 2nd best ribs ever process right here today. Feel free to ignore it if you don't want to feel jealous and unsatisfied.

Step 1: Rub a Dub.

After prepping my meat (rinsing bone fragments off and removing membrane) I coated the ribs in vegetable oil.



Vegetable oil isn't for taste at all, it's simply because rib rub is oil soluble... meaning my spices will disolve and marinate into the meat. The rub of choice today... Emerils Rib Rub. If you're going to trust someone with your rub they must be slightly overweight and a bit insane. A cajun background doesn't hurt either!



The prepped meat will sit in the fridge while I prep for the fish order and get the grill perfect. More on that setup to come!

The grill setup is perfect. Keeping the zone where the ribs will be cooked right at 225 degrees. The right burner is on half way, a pan of water is placed over to the left.



After a half hour or so I was sure temps were steady... so on go the ribs. Now it's the fun part. Walk away and don't open the grill for 5 hours.

What does the pan of water do?

Primarily just distributes heat evenly. I don't want the side closer to the burner to get done sooner. The water gets close, but doesn't boil, so there's no "steaming" effect. The pan that the water is in it's sitting directly on top of the grills deflectors.

Dang it boy!
Looks like you made this thread to bring me to Longview!
lol

Hahaha!

After 4 hours I checked it out. Mmmm



Time for the Texas Crutch. Wrapping in foil with a liquid inside... I'm going with Apple juice.



Another hour... just leave it alone. :-)

Did you really just tell us how long it goes in, when the time stamp is posted at the side? I can see about 8 guys arriving at 5.30 precisely, to collect their shipment .... "Oh gosh Matt, didn't realise they would be just ready"....."I just happen to have a side of home made potato salad in the car".

on my way.. dinner done?

Nah. They weren't done after an hour. I had to rotate them so the other side was closer to the heat and I threw in the sweet potatoes. Ohhh yeah. It's smelling good.



I've got about another 20 minutes like this... then it's time to crank it up and lock in the juices.

I won't eat till around 6:30... and I'm not sharing! ;-)

I've never called you Sharon?

Good thing I didn't come up to longview.
Humph i see how it is.


lol

Hahaha! :-)

Well here's the last cooking step. Remove from foil, bbq both sides, turn all burners all the way up and give both sides a few minutes to glaze the bbq sauce.

And finally after glazing both sides and pulling them off the grill. Ahhhhhh.... Bliss.

I'm gonna be offline for awhile.... ;-)

Awwwwww yeah. They were legit!

You never came to get some from me so I figured they came out good.

Next time I think I'll add more juice. It was all gone at the end of the hour. I used 3/4 of a cup. I also might start the cooking on top of the foil but with the top opened up, that way I don't have to leave the grill open for so long when I add the foil and juice later. I'll continue trying different juices and wood chips also. Apple juice was very good though.

Gabe, you absolutely were the backup plan! I'm glad I didn't need it though. Great ending to a great day. My son was outside playing for all but like twenty minutes total during daylight. Weather was great, saw many friends with the group buy going on... so it was just a sweet friday.

Oh... And my Undata rocks!!!