BBQ Question

[Bassiswild]

Ok this is a questions for those of you that are legends of the BBQ or have spent some time working a BBQ. I have been (elected) to cook up 25lbs of Ribs and 25lbs of chicken. Sounds like fun. My question is, I have a Large Pot/Turkey Fryer to par broil everything. I am wanting to par broil both the ribs annd the chicken and my worry is that if I broil the ribs and chicken together will it mess up the flavor of either of them? I was just going to throw it all in together, but I was told that was not a good idea that the flavoors from the ribs would soak into the chicken. I could use any opinions or expert advice that anyone has.

My one request for doing this was that they kept a cooler next to the grill filled with Killians, Becks Dark and St Pauli Girl.

[[AK]Gunny Highway]

I would definitely keep them separate, you want them to taste different or you would just make one or the other. Cooking them together IMO would ruin both, they may still taste ok but not as good as they should.

[[AK]Choozoo]

don't cook them together, it will destroy/mix flavors.

[[AK]Nuts]

I agree... cook them seperately.

Personnaly, I wouldn't boil the ribs. I would steam cook them. Cut the slabs into 2-3 rib segments. Wrap each segments in toil foil and put them all into pans. Bake for 2 - 2.5 hrs at 300 degrees. Unwrap the ribs, apply a nice rub (you can find directions to make a rub online) and let them sit for a few hours before you throw them on the BBQ.

My personal recipe for ribs (which so far has pleased everyone!):

1 slab of pork spare ribs (about between 5-7 lbs)
1 - 2 bottles of Stubbs Pork Marinade
Stubbs BBQ Rub Spice
1 bottle Stubbs Moppin' Sauce
1 bottle Stubbs Reguluar BBQ Sauce

With fully defrosted ribs, cut slab into 3 or 4 rib slices. Pour entire bottle of marinade over meat and rest meat-side down in baking pan. Wrap in foil and let sit in refrigerator for 2 days.

On the morning of the meal remove the ribs from the pan and wrap each slice (3-4 ribs ea) in tin foil. Lay all the slices into baking pans (do not stack too much, you may need two pans). Place pans in a pre-heated oven at 300 degrees for 2 - 2.5 hours.

Remove ribs from foil (caution, ribs will be hot and steamy). Rib meat should be pulling back from the ends thus exposing the bone. Sprinkly ribs generously with BBQ rub. Stack ribs back into baking pan (pan should be drained of any juices) and place into refirgerator (caution, pan will still be hot)

Later that night, heat grill to about 350 degrees and place ribs onto grill. Immediately start brushing on mopping sauce. Turn ribs every 6 minutes, continuing to put on sauce after each turn. Repeat for 4 full rotations.

Stop using the moppin' sauce and switch to the BBQ sauce. Again, brushing heavily and rotating ribs every 5 or 6 minutes. Carefull not to burn the meat, adjust heat accordingly. (Note: unlike a steak which you only flip once, this meat is already cooked, so all you are doing is just heating it up and applying the sauces). Continue to add BBQ sauce until you are satisified with the ammount; usually about 15 minutes. Remove from grill and server with corn-on-the-cob and cold beer. Enjoy!


Baby Back Ribs are more tender and more forgiving during the cooking process.
Spare Ribs have more meat and I think, a better flavor. But it's tougher... hence the lengthy marinade and the complex cooking technique.

[[AK]Hylander]

Definitely separate.

MMMmmm... now I feel like grilling up some Aw Shucks Corn and BBQ Chicken.

[Bassiswild]

You guys rock!!! Thanks for the advice! Nuts your idea sounds pretty good I might have to try it out.

[[AK]Hylander]

Nuts.. your sig file scares me. If I have to seek therapy, I'm suing for any expenses and lost wages.

[[AK]StitchJones]

Nuts.. your sig file scares me. If I have to seek therapy, I'm suing for any expenses and lost wages.

Bite me you Philly Cheese Steak Freak! I'm drop dead sexy, and worthy of many sig pictures

I would not par boil ribs, slow low cook them in an oven or smoker. dry rub of course, then wet BBQ just before serving. That's my quick and easy response. I like how Nuts explained this. But I would cook at 200 degrees for 3 to 3 1/2 hours. I believe slower is better. SPEED makes you bald, just take a look at Squidy and you'll see my point

[[AK]Hylander]

Bite me you Philly Cheese Steak Freak!

See if I ever make you one of my famouse Philly Cheese Steaks! No shaved prime rib for you! Steak-Umz all the way!!

[[AK]Bribo]

SPEED makes you bald, just take a look at Squidy and you'll see my point

Do you own a mirror?

[[AK]Hylander]

Do you own a mirror?

It's on the "to buy" list right after AIR CONDITIONER.

[[AK]StitchJones]

Do you own a mirror?

Don't make me drag you into this. Do what you do best and fly under the radar.

It's on the "to buy" list right after AIR CONDITIONER

Yup, and the AIR CONDITIONER is on the list right after I buy your power supply. Now shaddup and make me a sandwich you punk

Man, I'm having fun today.

[[AK]Nuts]

To ensure the continued mental stability of Hylander, I have changed my sig file.

Gentlemen, I give you: HARDNOK

Enjoy.

[[AK]Hylander]

To ensure the continued mental stability of Hylander,

Well I wouldn't go that far... that's quite a tall task for a sig file to achieve.

[Bassiswild]

I would love to smoke the ribs and chicken, but they only have one of those big old grills that is charcoal only. So I am going to get some wood chips in there to help with the cooking. I am probably going to par boil for at least 30 mins. That should get everything perfectly tender.