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Da' Hoytt's Online Universe > Darryl Hoytt's Personal Blog > Fantastic Ribs on a Gas Grill

Darryl Hoytt's Personal Blog
Information about projects and some thoughts from me, Darryl Hoytt.

Fantastic Ribs on a Gas Grill

By Darryl Hoytt on August 28, 2007 11:05 PM | 0 Comments | 0 TrackBacks

My first rack of ribs on my new gas grill came out fantastic!

I cooked the ribs on my new Charbroil Dual Gas Grill stainless steel grill model 463268007 that's hooked to my natural gas line I had installed in my new home as an option.

I also tried some new spices and a nice dry rub rib mix of spices I blended for half the rack. I used the same spices for my wet half of the rib rack as well.

The combination of my new gas grill and my new blend of spices was ridiculously tasty!

My previous gas grills flared a bit sometimes even with two separate zones made for indirect cooking a bit dicey with the rocks they provided.

With this grills flare guards over all 4 separate burners the flare ups were virtually non-existent.

Indirect grilling is great with this grill since I could separate the two halves of the rib racks to different areas of the grill because the sizes were different and I needed to control the heat and flames on each individually.

I was able to thoroughly cook the ribs and yet had the meat coming off the bone just the way I like with good flavor.

Let me go back and clarify this was my first pork rack of ribs. I have earlier done some boneless beef ribs.

When I first got the grill about a month ago I also did some rib eye steaks and they were damned near perfect my friend brought some nice vegetables and we really enjoyed that meal. She cannot stop talking about how good those steaks turned out. Actually the chicken I cooked that day was pretty tender and tasty too.

I then had someone help me rototill my backyard and cooked some nice inch and a half thick porterhouse steaks that turned out very nice with a little indirect cooking every once in a while.

I cannot forget the salmon fillets I threw on the grill and with that and use of the side burner I have tested the grill fully and have become very familiar with the hot spots and how I need to cook each type of food I grill including vegetables!

I now feel I have the hot spots indirect cooking and timing, flame control how the grill cools and heats as well as proper cleaning methods down and I'm ready to really rock!

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About this Entry

This page contains a single entry by Darryl Hoytt published on August 28, 2007 11:05 PM.

Done With Initial Re-Racking of Systems was the previous entry in this blog.

Rib eye dinner is the next entry in this blog.

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