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Unread 08-02-2011, 10:50 AM   #12
Big Ace
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Join Date: 08-04-10
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Quote:
Originally Posted by Pappy View Post
Did anyone watch the Bobby Flay Rib throw-down with pit-master Ed Michell? It took place in the Carolina’s. Ed Michell gets his smoker “super hot”, then he cooks his ribs 20 minutes on each side. He adds his sauce and cooks for just a few more minutes. That’s it! Ed won the throw-down.
This is crazy talk. Does anyone else do it this way?
Here are the instructions on how to cook Ed hot and fast, http://today.msnbc.msn.com/id/322068...bbq-spareribs/

Quote:
Cooking, holding and serving instructions: Once the Pitmaster has his grill pit hot with charcoal and is ready to grill, seasoned spareribs are neatly arranged, meat side down, on grill. Allow this side to cook uninterrupted for approximately 15 minutes. Using tongs, carefully, quickly turn ribs over (bone side down). Allow to cook for another 15 minutes or so. With a clean kitchen towel blot any blood off the meat side of the rib. Repeat turning over ribs at 10 to 15 minute intervals for approximately 45 minutes to 1 hour or until just fully cooked. (A properly cooked sparerib will have a nice seasoned browned color.)
Also looks like Ed is leaving The Pit and starting his own restaurant.
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