Cooking baked potatoes on the grill (& BBQ rib rub talk).

[maximus]

I'm cooking BBQ babyback ribs on the grill today (along with some corn). I am also going to bake 3 potatoes *which will be my first time ever doing potatoes on the grill*. :o

I know that I must wrap them up in tin foil and then poke a few holes in the potatoes but generally how long does it take for a Idaho potato to cook in the grill? Thanks.

[jbmagic]

what time you want us to come over?

[maximus]

Around 7pm CT.

...edit:

And there'll be women here too. Oh yeaH!

[jbmagic]

Originally Posted by maximus

Around 7pm CT.

...edit:

And there'll be women here too. Oh yeaH!

cool, is it the same woman that you dance with when you were drunk

[maximus]

Originally Posted by jbmagic

cool, is it the same woman that you dance with when you were drunk

No, those two women were already married and I haven't spoken to them since. In fact, I dont even know who they are. :/

[3ric]

45-50 minutes for a rough guide, but they aren't done until you feel they are cooked through with a stick... that's more reliable than going by the clock

[Philliesfan980]

Make sure you cook those ribs slow and low.. Be sure to use a good rub and don't sauce until the last 10 minutes or so.

[cartman]

Yep, our Swedish friend is correct in his timing. If you don't want to wait that long, you can cube the potatoes, and also chop up some bell peppers, onions, garlic, and some other veggies. Wrap them up in foil, and drizzle some olive oil and sprinkle some salt and pepper or seasoned salt on them before sealing up the foil packet. Throw it on the grill, and in about 20 to 25 minutes, you have some tasty veggies.

[maximus]

Originally Posted by Philliesfan980

Make sure you cook those ribs slow and low.. Be sure to use a good rub and don't sauce until the last 10 minutes or so.

ARGGH!! Thats what I for got to buy...that rub! CRAP! My wife took our truck today too!

Is there any home remedy I can use for the rub? Like meat tenderizer or something else? I wont be able to get to the store.

To the rest of you guys, thanks for the tips on the baked potatoes.

[Philliesfan980]

Originally Posted by maximus

ARGGH!! Thats what I for got to buy...that rub! CRAP! My wife took our truck today too!

Is there any home remedy I can use for the rub? Like meat tenderizer or something else? I wont be able to get to the store.

To the rest of you guys, thanks for the tips on the baked potatoes.

I generally use a blend of paprika, salt, pepper (cayanne (Sp) if you have it), a little garlic powder, and some brown sugar.

[maximus]

OK, I found a recipe for a rub but I do not have any brown sugar (which the recipe calls for).

2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tsp. ground red pepper
1 tsp. dry mustard
1 bay leaf

could I just use the BBQ sauce for the brown sugar?

[3ric]

No, use white sugar as a replacement, you need to sweeten up the rub to balance the taste from the mustard...

[maximus]

Originally Posted by 3ric

No, use white sugar as a replacement, you need to sweeten up the rub to balance the taste from the mustard...

Cool. Thanks.

[maximus]

OK< I've made the rub but why does it tast so salty. I followed the direction to the "tee". In fact, I used less salt than required. :/ Will that saltiness taste go away when I cook the ribs and then put BBQ sauce on it?

edit: I also take it that you guys don't boil your ribs before you set them on the grill, correct?

[Philliesfan980]

Originally Posted by maximus

OK< I've made the rub but why does it tast so salty. I followed the direction to the "tee". In fact, I used less salt than required. :/ Will that saltiness taste go away when I cook the ribs and then put BBQ sauce on it?

edit: I also take it that you guys don't boil your ribs before you set them on the grill, correct?

Well, for the salt, did you use kosher salt (The big kind), or table salt? Generally speaking, when you use salt on rubs, you should use kosher salt, it helps stick to the meat better. Just add some more pepper, it should balance out. Either way, it won't be as salty when they are done.

I like to smoke my ribs first (on a smoker), but if you don't have that option available, I'd simply put the ribs on the grill on low, indirect heat, with the lid down.

*EDIT*

You generally want the cooking device (no matter how you cook your ribs) to get no hotter than 250 degrees. In about 3 - 3.5 hours, the meat will be falling off the bone. You'll be glad you took your time.

[maximus]

Originally Posted by Philliesfan980

Well, for the salt, did you use kosher salt (The big kind), or table salt? Generally speaking, when you use salt on rubs, you should use kosher salt, it helps stick to the meat better. Just add some more pepper, it should balance out. Either way, it won't be as salty when they are done.

I like to smoke my ribs first (on a smoker), but if you don't have that option available, I'd simply put the ribs on the grill on low, indirect heat, with the lid down.

*EDIT*

You generally want the cooking device (no matter how you cook your ribs) to get no hotter than 250 degrees. In about 3 - 3.5 hours, the meat will be falling off the bone. You'll be glad you took your time.

No, I think I just used table salt. Oh, well. I added some more sugar and pepper and all is good now - thank you. I do have a smoker on the side of my grill. I will use that.

Philliesfan980, thanks for the tips and help. And thanks to all those who helped.

[3ric]

Kosher salt? Is that the same as sea salt? Sea salt has a lot milder taste than regular table salts...

[Philliesfan980]

Originally Posted by maximus

No, I think I just used table salt. Oh, well. I added some more sugar and pepper and all is good now - thank you. I do have a smoker on the side of my grill. I will use that.

Philliesfan980, thanks for the tips and help. And thanks to all those who helped.

No problem! I'm a grilling fanatic. Feel free to ask anything else.

[Philliesfan980]

Originally Posted by 3ric

Kosher salt? Is that the same as sea salt? Sea salt has a lot milder taste than regular table salts...

I believe that sea salt is different from Kosher Salt. Kosher salt can be found in a big box at the grocery store. Really good for rubs and cooking in general.

[jbmagic]

hey guys

is liquid smoke better to put on ribs instead of dry rub?

[Philliesfan980]

Originally Posted by jbmagic

hey guys

is liquid smoke better to put on ribs instead of dry rub?

Well, its not really an either/or type of question. What you can do is add liquid smoke to your sauce that you might be making to put on the ribs. Be careful though not too add to much. A little goes a LONG way.

[jbmagic]

thanks Philliesfan980


for a dry rub already made, what you recommend to buy?

i think i will plan to bbq babyback ribs at the park next week.

[Philliesfan980]

Originally Posted by jbmagic

thanks Philliesfan980


for a dry rub already made, what you recommend to buy?

i think i will plan to bbq babyback ribs at the park next week.

I picked up some McCormics (Sp) grilling rub the other day when I was at the store for those times I don't feel like making my own. Does a nice job. It's right in the spice section of the store.

[maximus]

OK, I am need of some help. I heard that you are supposed to tear that thin layer of skin off from the back of the ribs. What is the easiest way to do this? I am having a hard time. lol

[Philliesfan980]

Originally Posted by maximus

OK, I am need of some help. I heard that you are supposed to tear that thin layer of skin off from the back of the ribs. What is the easiest way to do this? I am having a hard time. lol

Hopefully I didn't catch ya before you threw them on the grill. But you're right, you should try and tear off the membrane on the back of the ribs. However, there really isn't an easy way to do it. I just spend around 5-10 minutes using a thin knife trying to get under the skin, enough to sorta lift the membrane up a little. Then try and get a "good tear" and only have to do this 2-3 times.

[maximus]

Originally Posted by Philliesfan980

Hopefully I didn't catch ya before you threw them on the grill. But you're right, you should try and tear off the membrane on the back of the ribs. However, there really isn't an easy way to do it. I just spend around 5-10 minutes using a thin knife trying to get under the skin, enough to sorta lift the membrane up a little. Then try and get a "good tear" and only have to do this 2-3 times.

OK, thats what I've been doing. I'm only getting a little bit at a time but I guess thats better than nothing. Thanks again.

[maximus]

Well nearly everything turned out great. The ribs were a bit *not to much* tuff because I couldn't get all of the membrane (thin skin) off of the back of the ribs but except all of that, that taste was great. Thanks for all of the help. That was the first time I ever cooked ribs.



Oh yeah, the potatoes were outstanding.

Thanks guys.