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Gas grill boys

Grill tips

Why is it so hard to cook those juicy tender ribs “everyone else” seems to
know how to make at the barbeque cook offs, Fourth of July parties, and
good barbeque restaurants? Is it because you don’t have a $10,000 traveling
triple layered double burner self basting automated super smoker, trailer
mounted? Is it because you are not using the right smoke? It’s true, these
traveling barbeque contestants do have some nice equipment, yes the finer
restaurants do have commercial smoking equipment but it is possible for you
the average back yard Bar-B Que’r to create great ribs as good as or better
than the pros.

Ribs, Brisket, Butt Roasts, Picnic Roasts, and most other common barbeque
meats are not prime cuts of meat; they require long cooking times to end up
with that tender juicy flavor just like any other tough cut of meat, but the
preparation steps are so simple anyone can do them.

Meat preparation and slow cooking time is the key to keeping the meat from
turning out dry and tough. For most people who try and grill their meats over
an open flame or gas grill, the biggest issue is always the heat. Without a
smoker the most consistent way for home cooks to achieve award winning
ribs and roasts is to use a combination of kitchen oven and outdoor grill.

Sprinkle the dry rub on the meat and let set for several hours or overnight.
Over a medium hot grill, sear the meat until brown on both sides. Remove
the meat from the grill, wrap in foil, or place in a covered baking pan, meat
side down. Bake at 200 degrees for 5 to 6 hours. Remove from the oven,
allow to rest a few minutes. Set your gas grill to a medium indirect heat
setting with a few chunks of your favorite smoking wood on the grate. It
doesn’t take a cord of wood to smoke 3 lbs of meat just a few pieces. When
smoking, place the ribs back on the grill away from the hot side and allow
them to smoke for about 30 minutes, coat them with barbeque sauce, smoke
for another 20 minutes or serve them dry with the sauce on the side.

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