I found these beef back ribs in my local Costco and decided to pick them up. I found a recipe that:
Uses a dry rub, grill for 2.5 hours
Wrap in foil, grow for one hour (optional add coffee)
Baste with barbecue sauce, grill for about 15 minutes per side.
I went to check on my beef at the one hour mark only to find out that I’ve turned it into a live action Sims kitchen fire. What did I do wrong?
Any tips/ recipes on making beef back ribs are greatly appreciated.
by LineConfident
49 Comments
You’ve grilled them too much, grill them less
Ouch!! That went south.
Probably where you went wrong was setting them on fire.
If I had to guess, you let them flare up and they caught fire. Not cooking directly over the flame would probably solve this.
That recipe is meant for cooking low and slow in a smoker, not on a grill
I’d assume there was a major flare up situation. On that grill I’d have one burner lit and the ribs in the side that was turned off, and cook only indirectly.
You need low and slow (225°f-250°f) over indirect heat. It looks like you grilled them over direct heat that was way higher than 250°f
It appears that they were over direct heat. That’ll do it after an hour. Hence them… being on fire. Ribs have lots of fat that over an open flame will render and cause flare-ups. Flames that will eventually light the fat on the beef…
They need low and slow indirect heat. Smoking would be the best.
A few days late for April Fools jokes
Im not an expert or anything but im guessing your grill was too hot…. I mean its not rocket appliances.
Only missing info is temperature. Imma guess it was too high. Also, the first hour you’re supposed to be growing them in foil. Why are they in the grill at all?
maybe use less next time?
I’d probably not light them on fire
Have you tried putting charcoal on the grill and see if they turned into beef ribs? Maybe you have a magical grill
Fire good, too much fire bad
Look up indirect cooking
A cow died for this.
Diabolical ribs right out of hell
Guessing you probably grilled them over direct heat, which was also up too high
Grease flare? If the grease drips down to the flavorizer bars while direct grilling there is a real risk of flare ups and burning the meat.
I hope this is AI
I’m not an expert, but I believe you set it and forgot it
Don’t think anyone else directly said it.
Beef ribs are fatty and what likely happened was the fat dripped down to the fire, caused a flare and then caught your ribs on fire directly with the fat as the fuel.
A sin to waste food. That animal died for you and used countless rssources to get to your incapable hands.
You set it to cremate.
Try low and slow.
I was looking for a recipe to make carbon. Thanks!
Is this after the tinfoil? Or did you not use tinfoil at all?
2.5 hours is a long time. So I would assume it’s low heat.
i think you had your grill set to I for IncinerationWithThePowerOfABillionSuns, instead of G for grill. rookie mistake. been there, done that.
Did you start cooking them on Labor Day?
Number on dial thingy went to high bro
Keep number lower
Why use big number when small number do trick
Lots of time+extreme heat+dumbass= “why do my ribs turn into charcoal
Sounds like AI misguided you
Post the recipe.
Might have cooked them too long…
Your cooking skill is zero.
Alot of fat in them. Over direct heat It starts flare ups and then ignites. I would give them a quick seer over the flames and then cook the rest of the way offset. Shut off one burner or put super low and move it to that side of the grill on top of a piece of foil or in foil pan. Keep an eye on temp or probe for doneness.. Once they are 90% done.. turn up heat and griill direct to carmelize.
Btw… in my circle(competition bbq) but cooking for friends and fam, we say “sauce covers a multitude of sins”… a good rub is all thats needed.. leave saucing up to the individual..a squirt bottle on the table or a dipping sauce…
Youre doing too much, do less.
Sugar should go on at the end for the glazing, since you are doing direct. You don’t have wide enough grill for true indirect, but you can put it in the top shelf. That way the flares won’t engulf it, they will just hit the bottom. Sacrificial bones and membrane. You can get a little rack about the same height so you can have more cooking area up top. Probably lower heat. What was temp reading? You can also put a pan under if you are on the top shelf. You won’t get drippings making flavor but you won’t get flares. A smoke tube in the corner can also be added, if you like smoke.
I was stuck with only gas for a decade due to my work housing, and you can make it work as well as a pellet if you really get creative.
Costco has a GREAT return policy!!
Bro the bones are ash grey crumbling, sugar is fine I like sugar if I use supes hot Chile in my bbq marinade but the problem is ya put it on direct heat which sugar fuels like the fat in the fire, next time do indirect heat have a baste ready to mop over the ribs, something to keep you aware of the ribs and checking on the rack
Please never touch food in your life ever again.
Time to turn
One too many beers?
Easy peasy.
Lmfao the fire literally still burning. Dude, cmon.
Look at that bark !
I’m going to go out on a limb and say too much heat….
My guess is maybe you got wasted and went nighty night?
Supposed to come off the grill eventually.