RIBS ON CHARCOAL GRILL IN FOIL RECIPES
FOIL-WRAPPED BABY BACK RIBS | PORK RECIPES | WEBER GRILLS
If you want to cook ribs in 1-1/4 hours as opposed to 3 to 4 hours, use this "foil-wrapped" technique.
Provided by Jamie Purviance
Categories Pork
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the wood chips in water for at least 30 minutes.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl mix the rub ingredients.
- Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off.
- Season each rack evenly with the rub. Using four 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each rack in its own packet.
- Brush the cooking grates clean. Place the ribs on the grill over direct medium heat , close the lid, and cook for 1 hour, occasionally turning the packets over for even cooking, making sure not to pierce the foil.
- Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
- Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, return the racks to the grill, bone side down. Grill over direct medium heat, with the lid closed, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.
Nutrition Facts : Calories calories
BARBECUE RIBS - SOUS VIDE RECIPES
Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.
Provided by J. Kenji López-Alt
Total Time 12 hours 00 minutes
Prep Time 04 hours 00 minutes
Yield Ingredients for 4
Number Of Ingredients 17
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