Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Nothing wrong with that recipe. it is basically the same recipe I give to people that don't have smokers and just have gas grills, but want some ribs. I call it easy peasy ribs.
Parboil ribs 45min - 1 hr.
Remove ribs, set aside on a wire rack and cool.
Dust ribs with your favorite rib rub, wrap in plastic wrap and refrigerate overnight.
Next day heat up ribs in a 250 degree oven. About 1 - 2 hour.
When ribs are ready, grill on a gas grill and get the color and marks you want. turning often.
Last few minutes and brush your favorite BBQ sauce and get the caramelization you want. Again, turning often.
Cut and serve.
No smokey flavor, but tender and based on your rub and sauce - tasty. If you have not tried this method, you'd be surprised on how good they are.
I slow cooked ribs on my gasser, I did it for years. I had far left burner on low and propped up the hood about an inch. I’ve also done them in the oven, 3-2-1. I think Meathead has that recipe on the free side…
That being said, different cultures do ribs different ways. I worked with a Puerto Rican guy who kept talking about how good his ribs were, and he finally brought them in to make lunch for everyone… in a crock pot. They were excellent! (Of course they were, they were ribs.)
It's actually a thing in the rural areas here. Quite good! Don't knock it until you've tried it made by momma who learned from her momma who learned from her momma. Good stuff, just a different way to do it. Beer though... yeah, save that for Wisconsin brats!
Used to do something similar years ago in school, when we didn't have much option. We'd parboil with "Grub Rub", then throw on the little charcoal bbq and sauce a a time or three and caramelize it. They were awesome - at least what we thought was awesome back then!
I oughtta try it again just to see... lol. I've done a lot of ribs in the oven, as well, before I really got too much into BBQ/smoking. They were also edible.
Smoking is the best, yes - but not the ONLY way to do things. And other ways can be tasty, too... but it still hurts my heart some. lol
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