Recommendations for barbeque

Never boil them!!!

I use 2 methods. If you have all day you can put them in a water smoker so they get moist heat and smoke. Marinate these ribs for 12 hours or so before 6 hours in the smoker.

Another way is to cook them in the oven in a bag. I assume you can get those plastic oven bags.Use a dry rub (Emeril's essence works) and put them in the bag crown up and pour in a cup of cheap white wine and a good couple shakes of worchester. Twist up the bag in a pan and bake them a couple hours at 325f or so. After an hour or so shake them up a bit to splash the wne mix around a bit. Don't ding the bag. It will be pretty big by then. Fire up the grill and throw a bunch of hickory chips on. Burn trhe ribs on the grill for 10 minutes or so and add the sauce right at the end. They fall off the bone.

Ok, i gotta find me some hickory chips or the AU equivelant. Most smoking of meats here is done by the butchers.

charcoal

none

On Weber it is neccessary to stick some screws throug the sockets for the legs - or a leg *will* come off when one moves the (lit of course) barbeque. I used one self-cutting screw on each leg to sort the b**tard out (and lots of beer to cool the blisters).

OK, I camped out last weekend. In the firepit I started out with charcoal, but that was not enough, so I added wood strips to get things going. After the fire was prime, I threw the slab of ribs on on that ugly thick steel grill, which most people would cover with foil. Pork chops surrounded the ribs. Just cooked it like I would cook a steak. I did put some of my prized sauce on before cooking, and just supplied a bowl of sauce for dipping later. My sauce is NOT sweet and it NOT thick. Prime ingredient, V8 juice, the rest is secret. I can't remember tasting better ribs.

greg

Hello Frithiof Andreas,

Ours held together without screws. 10 years now and it has been tossed about in storms. The only thing that happened because of the storms is that the lid isn't perfectly round anymore.

You can even get them to that stage by keeping the coals in the middle, placing the ribs on the outside perimeter, closing the lid and running at a low firing rate. I had a few where the bones already fell out when picking them off the grill. We just don't like them that way, prefer them more "al dente".

That is really the trick to any BBQ. Low heat and some moisture. My "cheat" with the cooking bag is for those who don't have all day in a smoker as as option.

I was in Home Depot the other day, and was overwhelmed with the variety of grills, from a metal pan on legs, for about $9.95, to an entire outdoor kitchen - I think they went up over a thousand bucks. Heck, you could make it a family outing - I've always found that just going to Home Depot and looking at the kewl stuff is always kinda neat. :-)

Good Luck! Rich

Sam's and Costco have even better models, in my opinion, and better pricing. Home Depot, though, has very decent prices on ring and quick connect and fork terminals though.

Once in a while we have big parties, and a big grill is quite handy to have.

Yabbut, do you really want to ask you family to spend $24,000.00 on a father's day present?

Thanks, Rich

The clickers almost always outlast the barbeques here (Halifax, Canada) - the electrodes, supports, and gas shields seem to be the problems in keeping them working. There was one around my parents place that was over 25 years old, that had at least 10's of thousands of clicks on it.

Not likely. 365*25 = 9125 Maybe it was crummy, and didn't light the thing on one click? Ed

Canada) -

keeping

years

Not when you conceder me and my little brother zapping things with it. Ants tended to become stunned for several seconds when zapped enough times!

The little gas collecting box rusted away surrounding the electrode, and it usually took 2 to 3 clicks to ignite, but then again it was not used much during winter.