Hot and fast ribs? Results?
 

who cooks ribs (specifically baby backs or St. Louis) 275° or hotter? what are your results? how much does it cut down on your cook time? how long straight on the grate and how long in foil (if...you foil..)? and...just as tender as lower and slower cooks around the 200° - 225° range?

i've been reading a lot of good advice on this forum about not being afraid of cooking briskies and pork shoulders at higher temps and have had really great success so far with testing that out, but haven't played around w/ a hot and fast rib cook.

lemme know and thanks in advance for any info!

I cook at no less than 275....try to stay around 300. I don't foil and am really happy with the results. I cook spares..no BB....and they always come out juicy and tender....

Sound advice!

I used to cook them lower, but now I'm in the 275*-300* range, sometimes even higher. I don't really know the times -- that seems to vary more rack to rack than temp. I usually foil, about an hour or so, but maybe not, it all depends. Usually, I cook BBs, but sometimes spares, and I always trim and pull off the membrane. Times, ... uh, I don't really keep track of that too much. All I really know is that they're done when they're done. Afterall, they're ribs. It's not like it's rocket science or brain surgery. :icon_blush:

I know that's a load of good information there, so anytime I can be of assistance, just let me know. :thumb:

I'm in the experimantal stage so offer no advice yet, can't get ribs very often so lack experience.
I did a couple of racks (Beef) this week at 300-315f, no diffuser but a long way from the heat.
Very tasty but still a long way to go.
When I load pics I'll post.

I cook spare ribs at 275 - 290 and wrap after about 3 hours. I cooked 3 slabs this past weekend and took a slab over for my 85 year old finicky Dad. He Loved them. That was all the encouragment I needed.

No sauce or glaze on them either. Just a savory rub.

true, but if you're using the same cooker(s) for most cooks, you should still have a fairly good idea of how long, right? i mean, compared to a normal 5 to maybe 6 hr 200°-225° cook, are we talking 3 hrs? 4 hrs?

in the end though, higher temp with good results is what i was looking for, and you've given me that, so i'm good with that and will try that out next cook. thanks! :clap:

how long in the foil? generally speaking...?

It varies. I start checking them for tenderness after about 1.5 hours in foil. I'm not a foil snob. I think foil is a gift to the BBQ cook. Others disagree, but, that's what makes the world go around. Foil is a lot better than the leaves and burlap the old timers used and serves the same purpose.

i'm quite the foil snob too. matter of fact just cranked out one of the best briskies I've ever done the other day with a 2 hr foil near the end. check the video here if ya want:
thx for the info, i appreciate it. i'll let ya know how my ribs come out cooking them hotter.

I cook ribs for vending at 275 they take about 4-4.5 hours. I have them on the smoke for about 2hours then wrap. check for pull back in 1.5 hours wrapped and then finnish for a half hour unwrapped. Keep practicing.

Here is a post of a cook I did a few months back cooking at 335 depending on rib size you will need to adjust your times.

Hope it helps

We have cook our BB for years at 350 for 2hr than rap 1/2 they turn out perfect every time

One of the trophies you see is a first place KCBS award for ribs. 275* is where it's at (even if grammar isn't). :)

http://www.bbq-brethren.com/forum/pi...pictureid=5599

thx to everyone for all the great info. man this forum rocks! such a great community to be a part of!

you all have convinced me 100% to rock higher temps next time. looks like i'll be cranking up the DigiQ to 275°-300° on my next rib cook!

thanks again brothers-