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How To BBQ Ribs On A Gas Grill by Chef Phillip Dell

How To BBQ Ribs On A Gas Grill by Chef Phillip Dell

 

 

 

 

 

 

Here's a guest blog from Chef Phillip Dell!

Start your grills and gather your friends and family.  Warmer weather has arrived, and it’s time to BAR-B-QUE!  May is barbeque month and rightfully so.  Memorial Day generally marks the beginning of the season in most areas of the country, as schools wind down and people look toward summer.  

ribs

When I was growing up in Michigan, we didn’t care if there was 16 feet of snow on the ground.  We still found a way to light a fire and throw a piece of meat on the grill.  I actually have a picture with this very scene in it.  Ah yes, we may have been called crazy for doing so, but there is nothing like the sweet smell of barbeque, fresh air, and just enjoying the simple things in life.  Barbeque has a huge history, and one day I hope to enlighten you on the subject.  But for now, I would like to share a simple way of making ribs on the grill.

 

By now, everyone knows I am a chef, but what you probably don’t know is that I compete on the national barbeque circuit.  I am a barbeque junkie!  I can’t get enough!  There is nothing like starting up the grill and inhaling the addictive smell of barbeque smoke.  I have often called my smoker and grill my sanctuary.  You know how people always say to find “your place” to talk to God?  Well, mine is wherever the grill is.  I can have the worst day ever, but as soon as I start it up, my troubles seem to melt away.  That is where I talk to God.

 

Now, being a barbeque junkie also means I’m a purist.  Barbeque should be cooked low and slow!  That is to say that the temperatures are low and the food cooks for a long time.  Trust me when I say that your efforts will be rewarded.  In almost all things in life, in order to get the most out of it, you must take your time.  Barbeque is no exception.

 

In this month’s article I would like to enlighten you on how to grill your ribs using your gas grill.  You might ask whether a purist would ever use a gas grill.  Well, sometimes you simply may not have access to a wood burning grill or you may live in an area where a burn ordinance is in effect.  As a purist I would much rather use a gas grill and cook them slowly than to boil the ribs first in an effort to make them tender as some have been known to do.  Boil pasta, NOT ribs, I say!

 

 

 

Baby Back Ribs

 

Ingredients

 

2 racks of baby back (loin) ribs

¼ cup yellow mustard

2 teaspoons of your favorite seasoning (I like Sin City Chefs Pot-belly pork rub) or use the recipe below

Splash of soy sauce

Barbeque sauce (you favorite) or use the recipe below

 

Preparation Directions:

 

  1. Light the front burner to the 'High' position.  Adjust heat to target temperature of 300 degrees.
  2. Remove membrane from the back of the rack of ribs.
  3. In a small container, mix together 1/4 cup of yellow mustard, a splash of soy sauce and 2 teaspoons (or to taste) of your favorite seasoning.
  4. Using a brush lightly coat both sides of the rack with the mustard mixture.
  5. The vinegar in the mustard will open the pores of the meat and help induce the flavor of the rub.
  6. Sprinkle both sides of the rack with your favorite rub.
  7. Covering the rack heavily with rub is not needed!  A little will go a long way.  Keep in mind that you already have rub in the mustard mix.
  8. At this point, your grill should be up to temperature and ready for the meat.
  9. You may put the rack face down on the backside of the grill, or roll the rack and push a skewer through both sides to secure its shape.  Whichever method you choose, the key is to have a temp of 300 degrees and indirect heat.  CLOSE THE LID
  10. Halfway through the cooking process (about an hour and a half), you may baste the rack with a favorite basting sauce (preferably one with little or no sugar).  KEEP THE LID SHUT AS MUCH AS POSSIBLE!
  11. You have to give the heat time to break down all of that fat between the layers of meat.
  12. This is also a good time to rotate/flip the rack.
  13. At the three-hour mark, give the bones a tug to see if they tear apart with ease.
  14. If you have to work at it to make the bones move, then they are not done, and you will need to give them more undisturbed cooking time.  A good rule of thumb is give them another half hour of cooking time and test again.  Repeat this step until desired tenderness is achieved.
  15. At this point, turn your burner down to low, and move the ribs directly over the low heat.  If you rolled the ribs, unroll them before placing them over the low heat.  Baste the rack with your favorite sauce or use the recipe below.  Close the lid and allow the glaze to set for 3-5 minutes.  Repeat 1-3 times to desired level of down home goodness.

 

 

Basic Rub

 

Ingredients:

phillip dell

1 cup               sugar

¼ cup              seasoned salt

¼ cup              garlic salt

¼ cup              celery salt

¼ cup              onion salt

½ cup              paprika

3 tbsp              chili powder

2 tbsp              black pepper

1 tbsp              lemon pepper or other type of pepper

2 tsp                sage

1 tsp                ground mustard

½ tsp               thyme

½ tsp               cayenne

 

Preparation Directions:  Mix all ingredients together

 

 

Kansas City BBQ Sauce

 

Ingredients:


½ cup               brown Sugar

2 Tbs                chili powder

1 Tbs                black Pepper

2 tsp                 rubbed Sage

1 tsp                 allspice

1 tsp                 granulated garlic

½ tsp                ground cloves

½ tsp                cayenne pepper

¼ tsp                mace

1 cup                white or apple cider vinegar

2 Tbs                Worcestershire sauce

2 Tbs                Low sodium soy sauce

1 ea                   32 oz bottle of ketchup

 

Preparation Directions:

Combine all ingredients together in a non-aluminum sauce pan and whisk together to combine.  Heat over low heat for 30 minutes, stirring occasionally.

 

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