1. Posted by pondering_it_all on Fri, May 22, 2009, 1:07 am PDT

Always slow-cook pork ribs until tender (at least 2 hours) in the oven BEFORE you sauce them and finish them on the grill. Nothing worse than burnt sauce on tough raw ribs! Put extra-thick steaks in the oven with a meat thermometer in the center. Cook at 250 F until the middle is around 110 F, then finish them on the grill. This gives you perfectly cooked insides with a nice sizzling outside. No more burnt outside and raw center.

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2. Posted by POLLY C on Fri, May 22, 2009, 1:12 am PDT

Great Tips

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3. Posted by gdeanjr@sbcglobal.net on Fri, May 22, 2009, 1:20 am PDT

You can't BBQ on a gas grill........you might as well take your oven outside.

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4. Posted by WILLIE S on Fri, May 22, 2009, 1:33 am PDT

To get great grill lines and not stick to the grill, spray or brush the grill with the oil of your choice ( pam for grilling) a light layer or oil on the meat(extra light virgin) olive oil works great and does not add to the favoring of the meat being grilled.

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5. Posted by subchaser4477 on Fri, May 22, 2009, 1:35 am PDT

Well..experiance is the best teacher..patience is a good helper..and I think everybody does the marinade(thing)..I prefer charchol over propane--and useing wood chips is a nice tough..when I use a Smoker..I will do a turkey or a pork shoulder--I like to sart wrapped in foil until the Meat is hot--then I start the wood chips and use a Spray Bottle filled with some marinade--I usually need to use the Smoker for up to 6-hours..and often will finish at 400'[F]..for an additional hour in the kitchen oven--Use a Cover on your Pan so as to capture all the juices for Baked Beans..I'm thinking FISH--this Memorial Day.

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6. Posted by steveg714@sbcglobal.net on Fri, May 22, 2009, 1:41 am PDT

for a great condiment place your favorite salsa ingredients (jalapeno, tomato, garlic, onion etc) on a heavy duty foil sheet wrap it up to form a sealed pouch place on a corner of the grill with low heat. the level of doneness is up to you, don't worry if some of the ingredients get a little charred. process or chop up the salsa add salt and pepper to taste and enjoy. for a sweet and tangy twist add lemon or lime juice and diced mango. goes great with chicken, pork or beef.

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7. Posted by gjweiss1984@att.net on Fri, May 22, 2009, 2:24 am PDT

Cook your ribs and steak in the oven?? Are you mad or just totally clueless? Why "barbeque" then?

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8. Posted by mfitzz on Fri, May 22, 2009, 2:49 am PDT

ONLY USE NATURAL HARDWOOD CHARCHOL WITH A ELECTRIC STARTER!!!! make the switch from brickets and lighter fluid..................... and you will never go back. I promise it flavors the meat 10x better!!!

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9. Posted by manofthehour@att.net on Fri, May 22, 2009, 2:49 am PDT

ALWAYS tame flare ups with beer.

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10. Posted by lords1956@bellsouth.net on Fri, May 22, 2009, 3:35 am PDT

mfitzz is absolutely right. Green Egg charcoal is the best; it burns hotter and lasts longer. Buy a Big Green Egg if you can; best grill anywhere!

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11. Posted by scully4@bellsouth.net on Fri, May 22, 2009, 3:36 am PDT

Cooking is a art, some of us can"t do it just leave it to someone who knows how to cook so you can enjoy your food. Happy cooking everyone this summer. Smile

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12. Posted by tomettajones@bellsouth.net on Fri, May 22, 2009, 3:48 am PDT

BBQ is a noun, not a verb!!!! You EAT BBQ....you GRILL on a grill. Brinkman Smoke-N-Pit smoker is the way to go. I slow cook my ribs about 3 hrs & use hickory chunks for smoke flavor. I let the ribs cook for about 2 hrs & then wrap them in foil for another hour.....fall off the bone tender.

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13. Posted by dkhanson@sbcglobal.net on Fri, May 22, 2009, 3:59 am PDT

when grilling corn on the cob, I've always buttered it well, & wrapped it in aluminum foil, on a lower heat-it's never dried out & has an excellent taste.

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14. Posted by Jerry on Fri, May 22, 2009, 4:04 am PDT

Quite some tips but expected something more, anyhows cooking is an art not everybody can acquire.

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15. Posted by mharder@ameritech.net on Fri, May 22, 2009, 4:33 am PDT

I have seen so many recipes for BBQ ribs and have tried them too without much success. I tried pre-cooking in the oven and then put on the grill for the last 30 minutes with BBQ sauce - a bit tough. Then I've heard you should boil them first and then put on the grill. I don't know how this tastes, but I wish someone would come up with a foolproof way to grill baby back ribs so they're not dry or chewy and are done "just right"!!!! Did you ever try grilling peaches or nectarines? They are great with vanilla ice cream.

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16. Posted by spindlerdaryl@bellsouth.net on Fri, May 22, 2009, 4:37 am PDT

Why on earth would you wrap your meat in foil on a smoker? Here in Middle Tennessee it is astonishing how many so called "bbq" restaurants wrap their meat in foil. What's the point of using a smoker??? What people call BBQ here is just overcooked pork. Tender does not equal BBQ. BBQ requires smoke. There should be at least 1/4" of a smoke ring and preferably almost penetrating the rib. Wrapping meat in foil on a smoker only darkens the foil. It has no effect on the meat.

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17. Posted by Gizmo on Fri, May 22, 2009, 4:42 am PDT

Open the ears to pull the 'hair' off, then close the ears back and place the corn on the grill for about 20-30 minutes. Only needs salt and pepper, no butter for a delicious, nutrisous side!

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18. Posted by thatgirl on Fri, May 22, 2009, 4:46 am PDT

Great tips! I'll forward this information to my husband since I have been banned from the grill after the last incident.

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19. Posted by dgirt@sbcglobal.net on Fri, May 22, 2009, 4:51 am PDT

I grill on my propane Weber and when I do ribs, I allow them to come to room temp for an hour or so before seasoning. I then put on my rub and let it set for 1/2 hour or so. Then, I cook them at 230 degrees indirect heat. Over top of the burner that's lit, I have a stainless bowl with water which steams while grilling and keep moisture in the grill. No problems. Someday I will take the time to learn and grill with charcoal, but until then, the propane will giterdone!

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20. Posted by hammer on Fri, May 22, 2009, 4:57 am PDT

this is a grilling sauce for most meats, but the best is for steaks, it is 1 tbsp of fresh crushed garlic, 1/3 cup of soy sauce, and 1/3 cup of worcestershire sauce. Take myour steak and sear one side and when your turn the steak add a couple of tbsp of sauce to that side then repeat for the other. This is a good flavor for most meats. chicken, burgers, and will douse a fire if needed.

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21. Posted by Cat on Fri, May 22, 2009, 5:08 am PDT

My friend who is from Jamaica told me to season your ribs or chicken to your liking, sear your ribs-chicken first... smoke them for about 2 hours then wrap in foil so they can sweat at a low temp... about 200-250. cook about 2 - 3 hours at a sweat.

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22. Posted by fireplacengrill4u on Fri, May 22, 2009, 5:10 am PDT

My Great Grandfather and countless others in my family used apple juice to soak their ribs in about 4 hours before the actual grilling begain. then a blend of seasons to make the meat not only tender but have that ....oOOOooo so good mmmm to it! Make sure you let your coals burn down to a nice white cover as to remove any fluid if you use that method,soak your hardwood in beer it adds so much smoke you may regret it....lol.As long as you have a hot fire move your meat to get that browning you want and then find a nice cooling place for those ribs to soak up the smoke they so deserve after an hour or so put a thin coat of sauce on the meat to hold in the juices and get that slightly crisp smoke flavor before adding the main sauce later if you have a large group you may sauce them and let sit in a warm oven(not hot)truely you will be a champion if you follow these steps.If you really love your family you will precut the ribs so more sauce is used and cut down on cooking time but alittle more work for the chef .... dont forget to soak your corn in water about 1 hour before throwning it on the grill with the husks on! HAPPY HOLIDAYS from an OL ALABAMA rib master

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23. Posted by tbone on Fri, May 22, 2009, 5:11 am PDT

Smoke everything in any grill !! soak the wood chips in water overnight. Put a handfull in 2 layers of tinfoial and wrap it up. Poke holes in the top put in grill wait for it to smoke than start cooking. GREAT TASTE!!

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24. Posted by terrystaxi on Fri, May 22, 2009, 5:13 am PDT

best corn- husk and de-hair. trim stem and other end. wash well, leave wet. spread butter and salt on foil and wrap-up corn. grill slow, turning often. i bought a metal box for smoking on char-broiler, put it down in rocks and soak wood chips in water for a day first, let grill warm until first smoke, and you can bbq with propane. make spicy rub for meat and let sit out half an hour before slow grilling. ps- watermellon is required!

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25. Posted by Karen D on Fri, May 22, 2009, 5:16 am PDT

Next time you're cooking bacon, instead of dumping the drippings, soak a folded pad of paper towel in them, and seal it up in a ziplock, toss it in the freezer. When you're ready to cook, zap it in the microwave for 15 seconds... and use it to lightly oil the grill grates before searing the meat. Unlike canola or olive oil, it will not burn on the hot grates, and it will keep the meat from sticking or tearing, the small amount of fat won't put you off your diet either.

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26. Posted by z71Offroadin' on Fri, May 22, 2009, 5:23 am PDT

Spray the racks in your gas grill with PAM. Then turn the grill on high till' hot. Place your meat on the grill and sear both sides to seal in the juices. Then shut off the center heat sources leaving only the two outer ones on. Move all your meats to the center of the grill and cook meat until they are to your liking. If someone wants their steak rare, put theirs up on the warming rack until the others are done or place them on a platter covered with foil in a warm oven in the house (put the oven on warm and just when you feel heat, shut it off and close the door with platter of meat inside). Always wash utensils and plates, etc. that have touched raw meat and fish before using for cooked meats.

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27. Posted by Jonathon B on Fri, May 22, 2009, 5:42 am PDT

To mharder: Put ribs in tin foil pan with salt, pepper and paprika. Cover pan tightly with tin foil and cook over indirect heat for two hours, do not open pan. After two hours remove ribs carefully from pan onto direct heat and use your favorite BBQ sauce. Turn often and keep saucing for about 12 to 18 minutes depending on how hot your coals are. Then serve your very moist and very, very tender ribs. Enjoy!

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28. Posted by David W on Fri, May 22, 2009, 5:54 am PDT

This person is right on about meat. Quick tip for those starting with charcoal Thow away the charcoal lighter fluid. You can use two sheets of paper and a little veggy oil make sure to wad up your paper I also do not cook over the charcoal but have charcoal at one side or the other keeps you for having flame up

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29. Posted by rcnoth90@sbcglobal.net on Fri, May 22, 2009, 5:58 am PDT

Want the perfect BBQ? Salt and pepper your ribs then simmer them slowly for approximately 2 hours in a huge pot of water. In this pot of water have 1/2 to 3/4 cup shrimp and crab boil (I use Penzy's--very fresh!) tied up in a cheese cloth (Once the the cloth is tied, I hit the pouch a few times to break open the shrimp and crab boil mixture inside). Then you can finish them off at your leisure on the grill with your favorite sauce. Guaranteed to have the most flavorful tender ribs (and I mean the rib bones will be bare) you have ever had!

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30. Posted by CAROLYN M on Fri, May 22, 2009, 6:00 am PDT

I par boil my baby back ribs in pineapple juice for 40 min. Then I grill them. Yum!!!

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