Greensburg Daily News, Greensburg, IN

Archive

July 11, 2013

BBQ My Way: Ribs and more ribs

(Continued)

— And here is some advice for my friends with gas grills.  

Fill a smoker box with soaked wood chips.  Turn the flames to high and get the smoke rolling.  Because you are dealing with propane, gas grills have big vents.  Turn off the flames entirely after the smoke is rolling, and stuff the vents with aluminum foil.  Let the ribs smoke for 5 to 10 minutes.  Now, take the foil out of the vents and restart the flame.  Finish grilling the ribs.  Not bad for a gas grill.

Another piece of advice,  in general, learn to use or create a good dry rub.  While ribs swimming in sauce can be delicious, sometimes ribs with a dry rub can be better.  You taste the meat and the texture is awesome.

One last piece of advice, ribs should not be falling off the bone.  That is considered over -cooked.  They should be tender, but pull easily from the bone, not fall off.

Give ribs a try.  If they scare you, drop me an email.  I'll be happy to help you out.  

---

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com

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