Outback

[Ms Grumpy]

David and I have talked about getting a smoker, but we just don't have the room. I love to BBQ, all year long, my neighbors must think that I am nuts cause I do it all winter long too

[grandsport]

I plan on being outback this weekend,have a porch there too.

[Highway Star]

Originally Posted by Durand

Try par boiling them in apple juice prior to putting them on the grill, then use whatever BBQ you like. I spice mine up with a creole mix for added zest (true cajuns will hate me for this but I use the store bought generic type). Just be careful not to over-do it as they will fall from the bone quite easily. Also, use natural charcoal if possible.

Good luck,
Durand

I'll vouch for this too, at least the part about simmering them in liquid for the purposes of tenderization. I can see how apple juice may infuse some flavor while it is loosening up the tissue. It isn't really a par-boil though, they are getting completely cooked. In the past, I've done both beef and pork ribs this way, and will use water or stock, onion, garlic, peppercorns, etc.

The last ribs I made at the house got a rub of dijon mustard, cider vinegar, and dark brown sugar. Oooooooweeeeeeeeeeeeeeeee!!!

At the casino, where it was common to go through 600# on a saturday night, all of the ribs were "boiled", then grilled/sauced. The court bouillon was chicken stock, with zatarain's liquid crab boil , and steen's cane syrup

That was a nice touch.

Originally Posted by stalkingbear

Being ignorant, is there different or a specific cut of beef that is best?

Mike, this really depends on what you're looking for. Are you talking for ribs, or slow cooking? You can get short ribs or back ribs. The former are best braised, and the latter are best off the grill.

Originally Posted by Ms Grumpy

David and I have talked about getting a smoker, but we just don't have the room. I love to BBQ, all year long, my neighbors must think that I am nuts cause I do it all winter long too

That's me, too. When I lived up north, my brother and I used to set outside with our insulated bibs on and cook brats, steaks, ribs, chicken, turkeys, heck you name it...any time of year.

[Ms Grumpy]

I like to slow cook beef and pork in water with a little bit of liquid smoke til they are tender, then grill them. I also found that if you are having a large gathering you could slow cook them the day before, cover them in your BBQ sauce and refrigerate them til you are ready to BBQ them. I think that it depends on how you like your meat. If you like it "saucy" then the day of works well. If you like more of the "char" then the day before works really well.

Maybe I am crazy doing them this way, but they are really good. I will try the apple juice though, cause I like 'em sweet.

[piette]

My grill is going at least 4 nights a week, all year long. I use the grill to make dinner far more often than the wife uses the stove. I really like to grill out and am progressively getting much better at it.

Jeff