12 hour ribs?

[thillin]

Watching Diners, DriveIns & Dives. Marlowe's BBQ in Memphis smokes ribs for 12 hours at 225*. That's about 7 hours longer than I usually cook them.

Anyone cooked ribs that long?

[Bigmista]

First it was 3 hour briskets, now it's 12-hour ribs. My whole world is upside down!

[LMAJ]

I'm so confused.....

[nmayeux]

How do they get them out of the smoker?

[Bigmista]

How do they get them out of the smoker?

With a sponge.

[Fastball]

yeah, I saw that on DDD, and I thought to myself.....that guy is crazy!

It's been my experience, that if you leave ribs in that long at 225, you will get ribs so dry and tough that they are unedible. Anyone ever eat at marlowes?

[Fastball]

yeah, I saw that on DDD, and I thought to myself.....that guy is crazy!

It's been my experience, that if you leave ribs in that long at 225, you will get ribs so dry and tough that they are unedible. Anyone ever eat at marlowes?

and before anyone asks....yes, I've left ribs on that long before. Once I was doing several racks, and forgot a couple of racks......forgot them for about 12 hours (give or take an hour). I used the "meat" that was left for beans.

[Smokin Gator]

That would be some dry/burnt a** ribs.

[Monty]

:eek:

[bbqbull]

Thillin I saw that last nite and said to myself..............whatta crock of chit this guy is spewing.
Yet they keep putting the professional wizards on tv.
Heck if he can make a living doing Q..............I may have to reconsider my future.
Shakin my head here.

[CaptGrumpy]

I have run them out to 9 hours at 205 degrees but 225 for 12 hours???
And I won the GAB 4 years in a row!!!!!! NAWT!!!

[Norcoredneck]

Would have to see it for myself. Wouldn't pay for them .

[watertowerbbq]

when i heard him say 12 hours, i cried

"bull chit!"

[MilitantSquatter]

Maybe he prefers Celcius instead of Farrenheit !!!

107 degrees Cel. for 12 hrs = spoiled ribs !!

[KC_Bobby]

Fred Flintstone did it all the time. Those Brontasorous ribs take some time to tenderize and cook.

[Harbormaster]

12 hours at 225. That way you can eat the bones too.

[NotleyQue]

I saw that when I got home from work today, I had to do a rewind when he said that. I think he was just BSing so he doesnt give away any of his secrets.

Did you see that one guy pull away from Guy, when Guy tried to taste the "secret" part of the sauce recipie. He kinda looked pissed for a second.

[OSD]

http://i271.photobucket.com/albums/jj131/BYBBQ/Misc/BSMeterCustom.jpg

[ZBQ]

I saw that when I got home from work today, I had to do a rewind when he said that. I think he was just BSing so he doesnt give away any of his secrets.

Did you see that one guy pull away from Guy, when Guy tried to taste the "secret" part of the sauce recipie. He kinda looked pissed for a second.


That's what I thought too.

I'm glad I'm not the only one that caught all that!:lol:

[Norcoredneck]

Probably using a Orange thermapen to determine the temp!

[Hook_Line_and_Sinker]

I'm sure this can be explained through advanced calculus

assuming average rack of ribs at 225 is done in 6 hours using the 3, 2, 1, method

doubling the time to 12 hours using the 6, 4, 2, method and halving the cook temp to 112.5 seems feasible

now if you don't let the fact that these ribs will be in the "danger zone" for nearly 8 hours bother you, it IS quite possible that the charred remains of pig flesh and bones would be edible

but a far greater fun would be derived by turning them in to the local anthropologists and telling them you dug them up on vacation near Thermopolis, a town in north-central Wyoming, and asking if they can carbon date them for you.

http://www.dallasnews.com/sharedcontent/dws/img/05-08/0516dinobig.jpg

[bowhnter]

A guy at work told me a couple weeks ago he cooks his for about 10 hrs. Keep in mind this is the first time I met him and didn't even know he likes bbq...so all I asked him was what temp do you cook them at, seems like a long time. He said about 175-180*, so I just dropped it.
So now I am more curious, but not willing to make a 10 hr experiment on ribs.

[CritterCook]

Maybe he soaks the ribs in sauce afterwards to rehydrate them!
:icon_sick:icon_sick:icon_sick:icon_sick:icon_sick

[dante6969]

Saw that show too, I do not think any of those cooks were telling the truth. Keeping their real cooking a secret in my opinion.

[Bbq Bubba]

I can't believe nobody's shown the boiled ribs pic yet.....
How else do ya think they can cook that long?? :icon_sick

[keend]

Can you say Ribbbbbb Jerky:mrgreen: