Riiiiiibs!

[Andrew Taylor]

I can't regulate the heat on my charcoal grill. How do you do it? I know, I'm a bar-b-que failure as a man.

Set up and light your charcoal with the lid and cooking grid off. Make a nice pile of charcoal in the centre of the pan. When it has lit and gone gray in colour, (about 30 minutes), push the charcoal to the back of the grill with your tongs so the charcoal covers the back haldf of the grill. Put the cooking grid back on. The back of the charcoal grill will be hotter than the front. Cook food slowly at low heat. You can always add colour at the end, but not take away black.


Did I mention I am a chef by trade?

 

[DaddyDett]

Lil Bit does alot of Dutch Oven baking.
If you look on some dutch oven sites, there is a formula for how many briquettes to use to get a given temp.
While it may not be exact in a grill, it will at least be a starting point.
Dutch oven desserts are easy, and a great addition to any BBQ.

DaddyDett

 

[Voodoo]

I'd just like to mention that it is because of this thread I stopped in at the commissary yesterday and picked up ribs to grill for today.

I also picked up hot dogs though, just in case my first try turns out not so good.

 

[Andrew Taylor]

Thanks Andrew!

I'll definitely make it a point to get there.

By an incredibly bad cock-up, I got the date wrong for Toronto ribfest as it was this last Canada Day weekend. I can't believe I missed it as last year, I went three days running. Mississauga Ribfest is coming up though. I went to that one as well. If you want to meet up for a beer, let me know. It is 3 minutes from home.

http://www.mississaugarotaryribfest.com/

 

[Andrew Taylor]

I made these ribs on Monday. They are great as the ribs are cooked in the oven and the sauce doesn't even need cooking in advance. Due to the orange and the sugar they are sweet and fruity. I used ground chipotle chili, and next time would double the quantity.

STICKY MAPLE GLAZED PORK RIBS

These fall-off-the-bone ribs are succulent, sticky and very satisfying.

2 lbs / 1 kg back pork ribs (about 2 racks)

GLAZE

2 large oranges, juiced about 1 cup (250 ml)

Zest of 1 orange, about 2 tsp (10 ml)

5 Garlic cloves, minced

2 cups ( 500 ml ) Ketchup

1/4 cup ( 50 ml ) White Vinegar

1 cup ( 250 ml ) Maple syrup

1 cup ( 250 ml ) Brown sugar

1 tsp (5 ml) Salt

1 tsp (5 ml) Cumin

2 tsp (10 ml) Fresh thyme, chopped

1 tsp (5 ml) Chilli flakes, dried and crushed


1. Place ribs in a covered roasting pan and roast for 1-1/2 hours at 375 F.

2. Prepare the glaze by combining all remaining ingredients.

3. Coat the ribs evenly with the sauce and leave to marinate for 30 minutes. Preheat preheat the barbecue on medium-high heat.

4. Barbecue ribs 7 minutes each side, dipping or drushing repeatedly in the sauce to form a thick glaze during cooking.

Serves 4 to 6

 

[Voodoo]

The verdict is in. Using a slightly modified version of this sauce:

Baby Back Ribs with Beer BBQ Sauce

----Sauce----
1/2 cup A-1 steak sauce
1/2 cup bourbon; or good dark beer
2 Tbsp. Worcestershire sauce
1/4 cup dark brown sugar
1 tsp. regular or grainy Dijon mustard
2 pinches; red pepper flakes
Salt; to taste

The ribs were a hit. All I did was toss the red pepper flakes, add some honey and some Capt. Morgan's Private Stock. Yum yum.

 

[Andrew Taylor]

Pleased you enjoyed them. Have you ever BBQd bananas wrapped in foil with dark rum and brown sugar? Very, very good.

Try the STICKY MAPLE GLAZED PORK RIBS. You won't be dissapointed.