I need a Recipe and tips for cooking ribs on a grill.?

And I suppose to steam or boil the ribs before I place then on the grill? Or maybe somekind of rub or soak in something? Please share your secrets.I need a Recipe and tips for cooking ribs on a grill.?
Deluxe Garlic Ribs





INGREDIENTS





* 6 1/2 pounds pork baby back ribs


* 1 teaspoon dried thyme


* 2 teaspoons dried oregano


* 2 teaspoons garlic powder


* 2 tablespoons salt


* 1 tablespoon ground black pepper


*


* 1 teaspoon dry mustard


* 2 tablespoons Worcestershire sauce


* 2 tablespoons soy sauce


* 2 tablespoons distilled white vinegar


* 1/2 cup steak sauce


* 3 tablespoons white wine


* 2 cloves crushed garlic


* 2 teaspoons ground black pepper


* 8 tablespoons plum sauce


* 1 (12 ounce) jar honey


* 3 tablespoons molasses





DIRECTIONS





1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.


2. Remove from heat and either let stand until ready to barbecue or cook immediately.


3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.


4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.





---------------How to Grill Tips:





# Grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.


# Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.


# Start with a clean grill, especially if it's the first time you are grilling this season.





# Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.


# Follow manufacturer's instructions for lighting gas or charcoal grills.


# A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes. To see the correct briquette color for different cooking temperatures.





**Type of meat Ideal temperature


Chicken and turkey breast: 160 to 165掳F


thigh: 170 to 175掳F


Beef and lamb rare: 120 to 130掳F


medium rare: 130 to 135掳F


medium: 140 to 150掳F


medium well: 155 to 165掳F


Veal medium: 140 to 155掳F


Pork medium: 140掳F


medium well: 155掳F


Fish medium rare: 120掳F


medium: 135掳F ****I need a Recipe and tips for cooking ribs on a grill.?
What you need is a good BBQ sauce and that is a good start. Then you need to slow cook the meat. Some people boil there meat before you grill it and that will make it tast better..
Here are the steps to grill spare ribs:





鈥?Choose the meat that is pink with white fat. It should not be gray or yellow.


鈥?Try to cook within Cook 3 - 4 days. If you decide to freeze, then you can do so for up to 3 months. Due to high fat content, even properly-frozen spareribs can get worse rapidly and turn sour if not used timely.


鈥?Take out the skinny membrane on the backside of the ribs before cooking, if the butcher has not done it. Loosen a corner with a sharp knife, hold tightly and rip from the ribs.


鈥?Bake at 325 degrees F. for 1-1/2 to 2 hours.


鈥?If you choose to marinate the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will start to cure the ribs resulting in a flavor which resembles ham or bacon.


鈥?When engaging spare ribs on the grill, add the sauce during the last few minutes to avoid burns and flare-up


鈥?If you like to use your marinade as a basting or baking sauce, make sure that you boil it for about 5 minutes before reusing.


鈥?While oven baking, keep the ribs on a rack inside a baking pan covered with foil so the fat can come out.


鈥?When the ribs are done, the meat will shrink from the bone tips.


鈥?. The large end of the rack tends to have more meat.
NEVER BOIL THE RIBS FIRST! It ruins the texture.





The first important step is to remove the membrane from the back of the ribs. This makes a huge difference in tenderness. The best tool I've found to do this - believe it or not - catfish skinners. You can get them from any sporting goods dept. for a couple of bucks.





After removing the membrane, scrappy meat and excess fat, I rub it down with my ';secret'; rub (predominantly brown sugar and Corky's dry rub) and then smear honey mustard on both sides. The mustard really doesn't add much flavor but it helps to seal in the moisture and other flavors. Ideally I wrap them in aluminum foil or plastic wrap overnight to help ';soak in'; the flavor, but they can go straight on the grill.





Now to grill those rascals:





Make sure to pre-heat the grill first.


After pre-heating adjust it to medium-low heat. Although in competition, I use a charcoal grill, at home I use gas because it's so much easier to adjust. Place the ribs over indirect heat with the outside part of the rib face up.





side note: A couple of ways to accomplish indirect heat:





If you have a large enough grill, make your fire on one side and place the ribs on the other side. At home I use a small grill and I have a big broiling pan I use with a half-inch or so of a concoction of apple juice, a wee bit of lime juice, water and liquid smoke (Yeah, I know the liquid smoke isn't quite the same as real smoke - and I use the real thing in competition - but this is the easy way.) You'll have to add more periodically





I baste the ribs every 10 minutes or so with a concoction of honey, worcestershire sauce, and a couple of other secret spices. After 45 minutes or so, I turn the ribs over and repeat for about 30 minutes. Every grill heats differently, so you'll just have to judge through trial and error the perfect time for your grill. It's very hard to take an accurate temperature of ribs, so the best way to tell when they're done is when the meat has shrunk back enough to show 1/4 to 1/3 inch of bone, they're done.





Note I haven't put any BBQ sauce on them yet.





Now, I remove the ribs from the broiling pan (or indirect heat) and sprinkle on a little more dry rub and baste with my BBQ sauce. Sorry, I can't begin to reveal what's in the sauce, but a few good commercial sauces are Corky's, John Boy and Billy's Grilling Sauce and Steve's Magnificent Sauce (which is hard to find but available online).





Place the ribs over direct medium heat for about 5 minutes to really cook that sauce in. Watch out for flare-ups! If you like the ribs wet, after removing from the grill, slather on some more sauce.
just don't put any sauce on the ribs as soon as they hit the grill, or else it'll just burn up.
BEST BBQ GRILLED RIBS (SIMPLE)





2 racks of ribs


salt and freshly ground pepper, to taste


1 bottle honey bbq sauce


water


1/8 cup olive oil


aluminum foil


grill





Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).


Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough).





When ribs are finished in the oven, drain them, start grill on medium and allow to heat.





Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.





Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.





If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.





Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!








or





ZESTY RIBS - GRILLED





1 c. water


3/4 c. soy sauce


2/3 c. dry sherry


1/2 c. packed brown sugar


6 cloves garlic, minced


1 tbsp. grated ginger


Rack of ribs





In a small saucepan cook marinade until sugar dissolves, stirring frequently. Remove from heat. Allow to cool slightly. Pour over trimmed ribs. Cover and refrigerate. Turn ribs occasionally.


To cook: Cover pan with foil and cook with grill covered 45 minutes. Cook longer if needed.








or





GRILLED BEEF SHORT RIBS AND ONIONS





MARINADE:





2 tbsp. brown sugar


2 tbsp. soy sauce


1 tbsp. cooking sherry


1 tbsp. sesame oil ()


2 tbsp. sesame seeds


2 cloves garlic, minced or pressed


1 tbsp. grated fresh ginger, or 1/4 tsp. ground ginger


2 green onions, sliced


2 lg. sweet onions, peeled and halved





Trim excess fat from ribs. Rinse and pat dry with paper towels.


Combine brown sugar, soy sauce, sherry, Sesame oil (I have also used olive oil), sesame seeds, garlic, ginger and green onions. Coat meat pieces well. Place in bowl and marinate 30 minutes to overnight.





If cooking in oven, line shallow pan with foil. Place rack on top of. Arrange meat and sweet onions on rack and brush with marinade. Broil about 6 inches from heat for 12 to 15 minutes turning often and brushing with marinade during cooking.





On grill, ';bank'; coals if using charcoal. Place meat and onions on grill. Brush with marinade while cooking, turning often. Usually 14 to 18 minutes depending on how well done is to your liking.





Tip: Excellent served with fresh steamed summer squash and browned potatoes. Marinade also excellent on London Broil Steak and cooked on grill.





ENJOY!
I Boil them for a long time... but in the water I put some BBQ sauce so it can boil in. I use Sweet baby Rays BBQ... Its the best... Once it has boiled for 2hours+ I would let soak in more BBQ sauce for at least an hour... then put them on the grill and they taste GREAT!!!