Grills

[BABY1]

TweetWe have been living without a grill for 8 years and it has really sucked! Our association had done this after a fire 8 years ago. Well now I am on the Boad here, and last night at our board meeting, I got them to vote the grills back.

Now I need a good recipe for cooking Ribs on the grill. Anyone have a good one!

Some food is just not the same as it is on the grill.

[jamescb77]

Tweetask DS he is the grill king around here from what i have seen

[O2BESOHUGE]

TweetDALES LOW SODIUM MARINADE WITH THE GREEN LABEL AND ILL SEND YOU SOME "BLACK POWDER"

[BABY1]

Tweet

DALES LOW SODIUM MARINADE WITH THE GREEN LABEL AND ILL SEND YOU SOME "BLACK POWDER"

Thanks 02!! I had some of the BEST ribtips in Alabama last summer!!!

[O2BESOHUGE]

TweetI WOULDNT KNOW WHAT TO DO WITHOUT MY GRILL!!

[pigmeat]

Tweeti grill 2-3 times per week

[jamescb77]

Tweeti wish i grilled more i just don't have time to get coals going and everything and i feel like it's a waste to throw 1 steak on with a full grill going

[deepsouth]

TweetI Love this- Baby Back Ribs on a Grill and on my smoker are not to different- just different grill times. As far as seasoning- always remember Pork does GREAT with something sweet for a Glazer. I use:
1.-Tony Chacheres(on everything)
2.-Garlic Powder
3.-Light Red Pepper( I like them spicy)
4.- Cinnamon ( my secrect ingredient)
5.-Molasses-Honey-Syrup(anything sweet light this)- this is my Glazer

I like to let marinate over night seasoned- then I smoke them on my pit @325-350 degrees(flipping every 30min-1hr) for 4 hrs(you will see the meat pulling away from the bone on the ends, thats when it right)- then I wrap them in foil for 1hr more then remover and eat- the meat fall off the bone. A gas grill will cook faster then my pit, but watch the ribs- they will tell you when to wrap them in foil(reduce the heat just a tad when you do).
Bone Apetite!

[FUZO]

TweetIts going to be so awesome to grill again.

[firstenrgy]

TweetDales is a good brand for marinades or to add to BBQ meats. The key is to have a BBQ sauce that contains sugar or molasses. It is to be added late in your cooking process on the grill and cooked at high heat. This burns or chars the sauce and condenses the flavor giving you that grilled flavor. I love my BBQ. I am a carnivore!

[deepsouth]

TweetIf I ever catch someone putting BBQ sauce on my ribs- I'll kill them! LOL

[busapig]

TweetI cook mine in the smoker--best ever!!

[horsepwr]

TweetGotta have a grill. I have a big upright cabinet smoker, but I grill on the fire pit that's built off the side.

I've never, in my adult life, grilled ribs. I did when I still lived with dad, but I gotta have 'em perfect or I don't like 'em. so, I just leave 'em to the rib folks in town.

[IronpumpedLady]

TweetOMG~!! thats crazy!!1 I couldn't live without my grill!! I use it daily!! I can't imagine being without one, I'd have to move~!! LOL


Stay Strong~~!!!
IPL

[deepsouth]

Tweetwhen ya'll finally get ready to do some real Grillin- then you put your money together and have a real smoker custom built. I have posted this pic before, but this is made from 1/4" pipe and plate. The pipe for the grillin area is 24"x 42" and the firebox is 20"x24". All the grating inside is Stainless as well as the handle and front shelf. The firebox is set 8" under the pit and a baffel is installed to re-direct the heat/smoke through it (this is the reason the smoke stack is on the same side as the firebox)Even the wheels are solid steel. Material alone was $1400.00 before labor. Once I get this little darlin fired up, I can close the stack and hold 325 degrees for 3 hrs without adding anything(which is great when your cooking for 12hrs at a time for brisket).






* and if your real nice- I let you drive the Tractor-LOL