How do you slow cook ribs on the grill without drying them out?

Question

I know that the best way to make bbq ribs very tender is to slow cook it on the grill at a low heat. I tried this and all it seemed to do was dry them out. Anybody have some advice?

Answer 1

YES ALL YOU NEED TO DO IS LIKE A BBQ KEEPING TURNING THE RIBS SO THEY DONT BURN DRY

Answer 2

yes, try brushing them with bbq sauce witha pastry brush whilst they are on the grill, this will keep them moist and nice and sticky.

to be honest, its better to cook them on a reasonably high heat as they will cook quite quickly, slow cooking them for ages will make them dryer

a good way to have good ribs is to get a good rack of baby backyard ribs, brush them up with bbq then microwave them the finish off on the grill - these will be really moist then just fall off the bone like at a good grill restaurant mmmmmmmmmmm

Answer 3

Easy-dry season then wrap in Aluminum foil and cook slowly (250-275F) for a few hours. When it seems done (Bones loosening) then remove from foil and finished cooking on grill with (or without) sauce.

[This is different from smoking ribs]

Answer 4

what i do is i'll get a roasting pan and fill it with water or the marinade i used and place it in the grill underneath the ribs and i'll put the charcoal on the other side and light it as usually and then i'll cover the grill. this usually takes about 1 hour to an hour & half to cook the shortly before i take them off the grill i'll glaze them with some bbq sauce ussually mauls.  

Answer 5

Ribs Recipe

Ingredients:

3 pounds country style pork ribs

16 ounces sauerkraut

1 medium onion -- thinly sliced

8 ounces mushroom stems and pieces -- drained

1 large apple, cored and cut into wedges

1/4 cup firmly packed brown sugar

1/2 teaspoon celery seed



Directions:

Brown ribs in skillet on top of range over medium heat. Season with salt and pepper. Transfer to crock pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook on low for 7 ~ 9 hours or high for 3-4 hours until meat is tender.

Answer 6

BOIL THEM FIRST THAN GRILL THEM !

Answer 7

Go to foodnetwork.com and search Emerill Lagasse and Paula Deen's recipes.  They use the oven to bake the ribs first then you grill them to carmelize the sauce.  Excellent, foolproof recipes (I cut the recipes in half for a family of two).  You will not be disappointed.  

Baby back pork ribs are the best choice!

Answer 8

your heat is probably too high, even at what you consider "low heat"

ribs should be cooked at 225-250 degrees

if you still find that the ribs are drying out you may want to use a "mop" or "mist", keep a liquid solution handy while cooking, i usually use 1/2 water, 1/2 apple juice, with a splash of apple cider vinegar, and i keep it in a spray bottle, everytime i flip the ribs (about every hour), i mist the ribs liberally...

choosing an evenly marbled cut of meat helps as well, when the fat renders during the cooking process it helps to keep the meat moist.

Answer 9

Boil them (4 rib size portions) for 45 min. in half chicken broth, half beer and a sliced lime.  Drain.  Take over to the bar-b-q.  Preheat grill to medium high.  Toss ribs with half of the sauce, grill turning and basting often with remaining sauce for 10 minutes.  Serve.

Answer 10

I suggest you use a smoker rather than a traditional grill to cook your ribs.  A decent smoker, such as the Weber Smokey Mountain Cooker costs about $250.  It uses a water pan that circulates steam while the items cook.  

You can also spray your ribs with apple juice while they cook.

Answer 11

dry rub or bbq sauce? the secret is this put them in tin foil heat the grill on high for about 15 minutes then put the ribs on turn the grill all the way down and leave them out thier for about 20 minutes then go out open the foil sauce them or rub them then re wrap and flip leave for another 20-30 min repeat for about 2-3 hours then when your about to serve take them out of the tin foil and just flash grill them turn up the heat and just sauce and rotate for about 15 minutes.

Answer 12

i love the famous daves bbq ribs recipe. they are slow cooked, tender, and not dry at all.

You will need:

2 (4 to 5 pound) racks spareribs

½ cup Italian salad dressing

½ teaspoon course ground black pepper

½ cup packed brown sugar

1 cup minced dried onion

1 cup rib Famous Dave’s Rib Rub

1 (20 ounce) bottle Famous Dave’s BBQ sauce

Makes 5-6 servings

For this and many other award winning Famous Dave’s recipes, look for the Backroads & Sidestreets Cookbook available on line. Proceeds go to support The LifeSkills Center for Leadership.

The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then ¼ cup of the brown sugar and ½ cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter, get 15 bri1quettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can’t get fresh-cut hickory. Keep internal temperature of the grill at 200-225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 1/1/2 to 2 hours or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill t add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South. There are no short-cuts to this time-honored way of barbequing.

Yields 5-6 servings.

Answer 13

boil it first so that its a little tender then get your sauce handy for basing and rebasing.