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First Use
Regular Pork Spareribs and St. Louis Style Ribs (continued)
The next phase is the last ―1‖ part. The ribs go back into the cooker for
another hour, or until done. Sometimes this only takes 30 minutes, but a good
close monitoring is best. You will be able to tell by the color, not too dark and
not too light. Basting the ribs with BBQ sauce is optional. Take a brush and
lightly coat the meaty side of the ribs with about 20 minutes of cooking time left.
Don‘t leave the sauced ribs in the heat much longer than that on account
the sugar in the sauce will burn, turning your ribs darker than what you
want.
Hopefully by now the internal temperature has reached 195°F and the meat
pulls away from the bone easily with just a tug. You are ready to try some
of the best ribs you‘ve ever had. Eat them now or wrap in some clean foil
to keep them warm. Slice between the bones and serve with sauce on the
side for dipping.
Baby Back Ribs (Loin Backs)
Prep the same as you would Regular Ribs, wrap in plastic and over night
in the refrigerator. The indirect set up on your grill the same, 235°F - 250°F and
the use of the wood, if you want the extra smoky flavor, is also the same.
Depending on the size of the Baby Backs, usually 1½-2 lbs, they will
normally take a little LESS time than regular ribs. We find that
any where from 2-2½ hours is a good time to foil (if you choose to do it
that way). Again, while they are cooking, get some foil sheets ready.
Remove the ribs and put them one by one into a foil ‗boat‘ to which about
an ounce of plain apple juice and a teaspoon of honey has been added.
Make sure to put the ribs in ‗meat side‘ down and now double wrap with
the foil, making sure to seal the ends. Try to do this as quickly as possible,
so as to not let the ribs lose too much heat.
Put them back into the cooker for about 30 minutes or until the meat
between the bones reads about 185°F. Remove them from the foil, sauce if
desired, and back onto the grill to cook for another 15-30 minutes or until
the meat pulls easily away from the bone.
They can also be cooked straight through, with NO foiling, for
approximately four (4) hours. You may spray the ribs with a mixture of
50/50 apple juice and water every half hour or so during cooking, but this is
optional and entirely up to you.
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Frequently Asked Questions
Is
it safe to use my Primo during all seasons?
Yes. You can use your Primo year round. Primo Grills perform superbly
in extremely hot or cold environments.
Can I leave my Primo outside in the rain?
Yes. The exterior shell of the Primo is protected with a lead-free
porcelain glaze that is thermally bonded with the ceramic material for
extra protection. However, we recommend the use of a Primo Grill
cover to protect the metal parts of the grill.
What is the purpose of the felt gasket?
The felt gasket helps retain heat, lock in moisture and provide a soft
cushioning when closing the lid.
Do I ever need to replace the felt gasket?
Yes. The gasket is made of generic, chemical-free felt which will
deteriorate over time. It can be re-glued with high temperature
adhesive. You may purchase a replacement from your local dealer or
through Primo.
How do I get a whole bed of coal to burn?
You don't. With the Primo you don't use the old fashioned ―let all the
charcoal turn grey‖ system. Simply watch the thermometer, and
depending on what you are cooking, adjust the vents to achieve
optimum temperature.
How long should I wait for the coal to heat?
This depends on what you are cooking: Low and Slow: Close both
vents before the thermometer reaches 220°F. Medium Roasting: Allow
your Primo to reach about 300°F then shut down the vents to about 1/2.
High-heat searing: Allow the temperature to reach about 500°F - 550°F,
then close the vents to about 1‖. Other variables: the kind of charcoal
used, amount of food, ambient temperature, etc.
How do I extinguish the coal?
Completely close the top and bottom vents after cooking so the
remaining charcoal will extinguish. Re-use the remaining charcoal the
next time you grill. Due to the thermo-characteristics of the Primo, the
grill will take a few hours to cool down. DO NOT USE WATER TO
EXTINGUISH THE COAL.
FAQ
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