Outdoor Cooking & EatingAin't Nothin' So Tasty!

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Wood Grilling

When Wood Doesn't Cut It, Choose A Gas Grill

Gas grills are different from charcoal and wood grills simply because gas grills get their energy source from purely natural hydrocarbons like propane, butane etc. These sources are also known as gas and as a result the grills obtained the name of gas grills.

There are certain issues with charcoal and hardwood grills for example some people do not have a lot of time and want on the spot grilling of foods to eat and simply cannot wait for the coals to get heated up. Gas grills are very easy and comfortable to use. All you have to do is to turn the fuel close to the bottle and lift the lid before you turn on the valve found on the gas grill. Food that is prepared on the gas grills tastes great but a real bbq is never advised to be cooked on gas grills because it needs a lot of time to be cooked properly and therefore wood and charcoal grills are preferred for barbecueing. Gas grills are definitely not the choice of preference for lengthy cooking or grilling.

There are many options for the users as there are different types of gas grills available in the market. The choices of gas grills depend on size, efficiency and construction of the grills. Those who are rookies should take care of functionality rather than convenience. If one has to cook for a huge get together than he should go for a good sized gas grill. Gas grills are generally meant for cooking smaller sized quantity of food but just in case if you have to host a large party then you can choose a bigger grill size.

There are numerous shapes and types of gas grills available in the market. They are also available in different types of material like cast aluminum, solid steel and stainless steel. Grills fabricated of cast aluminum and stainless steel are superior because they do not get corroded and are resistant to rust therefore they do not get deteriorated because of which they have long life.

Gas grills make use of lava rocks which are usually available alongside with the grills. These lava rocks get heated up by the fire of the gas grills. When you use gas grills, you should always keep the lava rocks clean because if there is any dirt and grime or oil on the lava rocks then there would be frequent blazes of the fire because of which your food may burn or toxic gases could be created.

While cooking on gas grills there are a number of things to be kept in mind, like first of all gas burners should be turned to high as the part of initial cooking. While barbecuing food, you should also keep on arranging the lava rocks, in order to get a more powerful heating. You should also immediately switch the lava rocks of the grill when they start breaking into pieces. Always keep in mind that you can cook amazing food on gas grills but they are basically not suitable for prolonged cooking.

Also, if you need to cook delicate items in the gas grills like fish or fruit then you should make use of hinged grill basket.
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What wood chips would go best with a coffee rub for ribs?

It's my first time grilling ribs and i looked up a recipe for a coffee rub. Since we have a gas grill i was thinking of using some wood chips to get that smoky flavor. Good recipes for a matching basting liquid would also be welcome but for now I'm planning on using a whiskey-based one to go with the coffee rub.

Preparation Time: 30 minutes
Start to Finish Time: 180 minutes
Yield: 6 servings
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) 1/2 cup Coffee Spice Rub or Steven Raichlen’s Java Rub and Rib Powder (sold at barbecuebible.com), divided 2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal Canola oil for grill Coffee Mop Sauce (optional, see recipe, page 90)
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs)
1/2 cup Coffee Spice Rub or Steven’s Java Rub and Rib Powder (sold at barbecuebible.com), divided
2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal
Canola oil for grill
Coffee Mop Sauce
Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Rub two-thirds of the spice rub over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate in the refrigerator, at least 1 hour and up to 8 hours.
Set up the grill for indirect grilling (see sidebar, page 88), placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, reduce heat to medium.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook ribs 1 hour. Uncover the grill and brush the ribs with Coffee Mop Sauce (if using). If using a charcoal grill, toss the remaining half of the wood chips on the fire. Continue cooking the ribs until tender and almost done, 1/2 to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.
Coffee Spice Rub
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark-brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light up to 6 months. Total time is about 10 minutes. Yield is 1/2 cup.

Wood Grilling at Home with Red Lobster Part 1