Brian Johnson
TVWBB Pro
I just saw a YouTube video of someone grilling pork ribs and am now curious. Do any of you grill your ribs, in a kettle or gas grill, over direct heat?
You mind if I ask for more detail? For instance, what cooker do you use? Are you going spare or baby backs? How different is the finished product from smoking them? Is it the texture, flavor, both? Does it save time?
I guess what I'm after is why choose grilled ribs over smoked.
Not really. Its indirect .Forty minutes for ribs?! That's impressive! Yeah I think I'm gonna have to try that.
I do BBs on my performer indirect high heat.
When I do BB's in the WSM I use a lower pit temp and utilize the bend test as one of the determining factors for doneness. Can the bend test be used for a HH cook?
I typically do it with high grade baby backs. Just did it last night at my dad's house on his old Genesis 3000. Grilled them about 375 for about 40 minutes. Kiss off the bone tender. I have tried the same with spares but not successfully though oddly I saw a Food Network BBQ show with a gentleman from one of the Carolinas and he did spares hot and fast and they were very tender. Relatively large black guy, wears engineer coveralls and he's got a white beard. I don't recall his name but he's on the champion circuit.
That's the guy! Really seems like a great guy. Like just kick back in the yard with a cold one kinda person