bbq: I want to slow cook them on the bbq grill to get them really tender. What's the best way to do it? Its my first time barbecuing. I have it on the lowest heat possible (the thermometer on the grill reads about 300 degrees). I'm cooking it on indirect heat for 3 hours, then wrapping it in foil and cooking it for about another 2 hours. Am I on the right track?|||I think you're on the right track... I do a simlialr thing, but I have a charcoal grill. Use a dry rub on the ribs and let sit overnight. Then, I cook and smoke pork ribs for about 3 hours at 200F to 250 F with indirect heat and then wrap the ribs in heavy duty foil and bake another 2 or 3 hours at 200F. I like using hickory chips to smoke the ribs. I've read online from various sources that the full flavor from smoking is developed within the first 3 hours any more smoking after that is just a waste... hence my 3 hours of smoke and 2 to 3 hours in the oven. The 3 hour smoke rule may be someone's guess, but it's worked for me. I don't use sauce since the dry rub and the smoke provides a lot of flavor. The slow cooking and wrapped in foil help the ribs retain a lot of moisture too. Please... Please... Please... DO NOT boil the ribs ahead of time. You're boiling out the flavor and making stock. You want to keep as much flavor as possible in the ribs.|||Whatever you do, please don't boil them. You might try this. Season your ribs, wrap them in cellophane (yes, cellophane) tightly. Wrap the cellophane in foil, and cook in the oven at 300 for about 3 hours. Take them out, sauce them up and bake for another 20 minutes w/o the cellophane, or through them on the grill if you want grill marks and that grill flavor.|||You still dont have the answer YOU are looking for..........Flash boil 3 minutes....let cool and place the ribs on indirest heat until almost done...baste with your favorite BBQ sauce and wathh VERY carefully...When done to your desired brown-ness...remove and serve... Trust me Good Luck|||Helo Friend u're inviting me are'nt U.. try boiling the ribs frist. then throw on the grill. her I come hungry for good eats cole slaw potato sald etc. TNX for the invite.....|||the way I do mine is I season them and coat them in BBQ sauce over night, the next morning I place them in the slow cooker till tender. then I wrap them in foil and poke holes in the foil and place them on the grill. the last 5-10 minutes I remove them from the foil, place them on the grill and baste them with the bbq sauce......yummy! and totally fall off the bone.|||your best way to get extra tender ribs is follow the rule cooking at low temperature, if in oven cook on 300 or 225 for about 3-4 1/2 hours even on grill cook at low temperature no less then 225 degrees for same cooking time. remember on the grill you dont have to constantly turn them cook 1 hour on one side then flip then follow time until cooked . then add your glaze last 1 hour of cooking time, to make them tastey use apple butter and liquid smoke, brown sugar also makes them sticky,brown sugar will make the glaze dark in color. in your glaze this will make them sticky and taste great.i use both indgredients in mine. u can also add 1tbls jack daniels to make them taste like a tennessee rib. just remember that ribs need slow cooking and low temprature to make them fall apart tender. i feel par boiling takes away from flavor and why cook them 2 times when 1 time is better for the rib and taste buds. sincerely , thagrouch519.|||Yes, or you can pre- cook the ribs in water on top of the stove or in the oven, and then finish them on the barbi. with the barbeque sauce at a very low temp. That's how I do them.|||Grills are better for shorter cook times. My friends and family get juicier and more tender ribs when they precook them in the oven. It tends to sear the juices in. Then, when the ribs are almost done, they put them on a grill for a few minutes to get that grill flavor.|||I worked at Tony Roma's for several years. They bake theirs in a 300 degree oven for 3 hours and then throw them on the grill for just a few minutes to get the smokey flavor.|||You actually have it a bit backwards. I would do them in the foil over indirect heat for 3-4 hours FIRST, then un-wrap them, put them over direct heat until they are nicely browned, then finish them over indirect heat, turning and brushing them with sauce about every 5 minutes for 30 minutes. Bert|||put your meat in a platsic bag, then beat it till it is soft..... then take it out of the plastic bag then put the meat in a container.next,fill the container with pinapple juice or vinegar or both make sure you add olive oil to your mixture!!! then, season your mixture the way u want for example, season salt, garlic(opt), black pepper, lemon pepper...ect!! leave it in your refrigerator over night....the next morning cook your meat over low heat on your grill, you may rap them in alluminum foil... trust me i am a soon to be chef it works and it is delicious!!! hope it wrks!! make sure yuor pour your mixture all over the meat before grilling!!!|||I would suggest that you flash boil the ribs first. Then soak them in the BBQ sauce for a few hours. It'll allow the ribs to soak up the flavors. Then wrap them in foil to place over the BBQ grill (or the oven) at about 300-degrees for 3 hours. Unwrap them and place directly over 375 - 400 degree grill for blackening immediately before you serve.|||If you have a dry rub, rub both sides of them first, then brown the ribs on your grill both sides. Remove from grill, turn flame on lowest setting. Place the ribs on foil, coat them with your bbq sauce and wrap them up. Place them on the grill for at least 2-3 hours. Check them after say 2 hours. If they look like the meat is separating from the bones they are close to done. Remove them from the foil and put on the grill and coat each side with bbq sauce, turning them each time you do.|||I was told to boil them before the BBQ but 5 hours you think maybe Jerky...|||kinda, you are trying to break down the collagen or connective tissue within the meat thus yielding a tender and "shredable" result. Indirect is the way to go. For an easier and quicker method you can braise them prior to grilling. Just place in a roasting pan with enough stock to come 1/4-1/2 up the ribs, and place in oven at 375 for about 1-2 hours. they are ready when they fall off the fork stuck in the meat tissue "fork tender". Then grill for about 20-30 minutes or until you achieve good color. add smoke chips soaked in bourbon for a nice effect as well. If you stay on this track with the ribs you'll probably be ok. Try using a rub before putting them on initially. Don't sauce them until just before they are removed... good luck|||I slow cook mine in the oven at 250 degrees for about 4 to 4 1/2 hours, depending on the size. I usually let them cook for about two hours, then brush bbq sauce on one side & loosly lay a piece of aluminum foil on top. I cook them for about an hour, then turn them over & do the same. Last week when I cooked them, I made fried potatoes-n-onions with them, fresh corn-on-the-cob, salad, and rolls. Damn....was it ever good!