alexgaddis Posted July 17, 2007 Share Posted July 17, 2007 I tried grilling these over the weekend and they turned out so-so...what are some good tips/recipes for grilling boneless ribs? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 17, 2007 Share Posted July 17, 2007 walk us through what you did..... without the bones, shouldn't ake as long to get them there Quote Link to comment Share on other sites More sharing options...
twiley Posted July 17, 2007 Share Posted July 17, 2007 I'd probably bake them in a dutch oven first then toss them on the grill for a quick sear. I know the grill snobs would disagree though. Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted July 18, 2007 Share Posted July 18, 2007 what are some good tips/recipes for grilling boneless ribs? Don't. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 18, 2007 Share Posted July 18, 2007 I'd probably bake them in a dutch oven first then toss them on the grill for a quick sear. I know the grill snobs would disagree though. I've never cooked boneless ribs. Of course, I'm all about "low and slow." Quote Link to comment Share on other sites More sharing options...
Rovers Posted July 18, 2007 Share Posted July 18, 2007 First, I don't like the boneless ribs... the country style ribs with bone finish better on the gill IMO. I don't par boil, and I cook on coals, not propane. I use the same technique with chicken.... get the coals good and hot, but in a pile in the middle of the grill. Place the meat around the outside... depending on the grill, sometimes putting the cover down helps speed things up. As the fire cools, I move the meat closer to being directly over the coals. The only downside to this is that I'm always pushing it... the meat has to be watched for flare ups. Once I've gotten a nice sear on the meat, I use some BBQ sauce, brushed on, and move the meat directly over the coals for about 4 or 5 minutes each side. I've found that most people tend to overcook pork, even pork sausages. A tiny bit of pink in a rib will disappear after the 5 minute rest I give my grilled meats. Pink in chicken is gross... a bit of pink in pork is fine. No blood, but just a trace of pink against the bone is what I shoot for... and it will be juicy and tender. If pork off the grill is tough... it's been over cooked. Even with pork sausages, there should be juices left in the meat. If there aren't, it's been over cooked. Marinates and BBQ sauces are fine, but pork properly grilled is derned good without anything more than salt and pepper. It should be juicy and tender. That is where the flavor is. Quote Link to comment Share on other sites More sharing options...
twiley Posted July 18, 2007 Share Posted July 18, 2007 Just doing a quick search I found that most suggest an oven for boneless ribs. My only other suggestion would be to cook it similar to a brisket or as Unta says "low and slow" with some heavy smoke but now that i think about it if there isn't much fat on the meat then it still may end up having the consistency of shoe leather if you smoke it that long. Cook it in liquid would be the best approach, IMO. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted July 18, 2007 Share Posted July 18, 2007 dead pigs are yummy Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted July 18, 2007 Author Share Posted July 18, 2007 Just doing a quick search I found that most suggest an oven for boneless ribs. My only other suggestion would be to cook it similar to a brisket or as Unta says "low and slow" with some heavy smoke but now that i think about it if there isn't much fat on the meat then it still may end up having the consistency of shoe leather if you smoke it that long. Cook it in liquid would be the best approach, IMO. Sounds good, I will try them in the oven next time... Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted July 19, 2007 Share Posted July 19, 2007 The McRib is back?!! Quote Link to comment Share on other sites More sharing options...
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