ribs in a hurry!!!

Pugi · 02-02-2013, 01:56 PM

At 10:45 am this morning we compiled a last minute menu for dinner. Consensus was ribs. Ok no problem I can do this. Then I got the oh ya, dinner must be at 3:30 pm. Wow, off to the store. Spares or baby backs? Baby backs are smaller and tend to cook faster. Bring them home and throw on counter. Run out to grab UDS out of shop. Now I have not used the UDS since thanksgiving, open it up and has left over lump in it. Great. I start about 20 pieces for a hotter smoke( in a hurry here ). Now I usually use the can in the middle of the basket trick, no time for that so I throw the red hot on top and let the UDS get up to temp. Then I notice no smoke, Dang I forgot wood. Run out to shed, nothing but mesquite, guess it will have to work. Chuck some on top, not optimal as I usually burry it down a bit. As the drum is coming up to temp I run in and prep ribs. No time to remove unwanted membranes so I score and go for rub, oh no, not enough rub. I rub in what I have and grab salt and pepper to finish. Drum up to 250* so I throw on ribs and will let the temps climb more as I get to cooking. I got ribs on at 12:15 pm.

Now I know this sounds like rambling but that is how the morning has gone and the problems that go with a hurried process. We will see how the ribs turn out.

Pugi · 02-02-2013, 02:00 PM

Scored membranes

Rubbed with not enough.

Pugi · 02-02-2013, 02:03 PM

Drum coming up to temp. Looking out window because its only 20* out side.

Ribs on.

Bludawg · 02-02-2013, 02:07 PM

Hey now your good Pix too, Dam it!! I'm impressed.

Pugi · 02-02-2013, 03:44 PM

2 1/2 hours in, cruising about 280/290*. I just probed them and they are close to being done. No sprits or mop. These will be served dry with sauce on the side.

campdude · 02-02-2013, 03:53 PM

Sometimes sh** just works out. Good luck, they look good so far.

bigbook · 02-02-2013, 03:56 PM

ok scored the membrane?? I though you where supposed to pull it off enlighten me please i have done so few ribs

Bludawg · 02-02-2013, 03:58 PM

Total waste of time for eatin grub, ribs retain more moisture with it on.

Pugi · 02-02-2013, 04:03 PM

Quote:

Originally Posted by bigbook

ok scored the membrane?? I though you where supposed to pull it off enlighten me please i have done so few ribs

There are two sides to the membrane issue. Leave it on to keep in moisture or take it off to let in smoke and rub, I usually take mine off, but being in a hurry I just scored it to let a little rub get down in the meat.

Pugi · 02-02-2013, 04:08 PM

I forgot, just after the last pic I flipped them meat down to finish. I'm trying to get a bit more color on them.

HeSmellsLikeSmoke · 02-02-2013, 04:11 PM

I don't see much pull back from the bones. Perhaps you should do the bend test just to make doubly sure they are done before you take them off.

Pugi · 02-02-2013, 04:22 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I don't see much pull back from the bones. Perhaps you should do the bend test just to make doubly sure they are done before you take them off.

I did not say they were done. I said they were getting close to done. To expand and not confuse the new guys, the probe is starting to go in easy, but not butter smooth, the bend test showed maybe a 45* angle. My point is it won't be long before done. I have learned on baby backs pull back is not a good indicator for doneness.

TomB · 02-02-2013, 04:24 PM

Agree. Where is the pull back. Usually see bones. Maybe check tenderness with a toothpick. Temp ribs?

Sent from my SCH-I500 using Tapatalk 2

Pugi · 02-02-2013, 04:30 PM

Quote:

Originally Posted by TomB

Agree. Where is the pull back. Usually see bones. Maybe check tenderness with a toothpick. Temp ribs?

Sent from my SCH-I500 using Tapatalk 2

Wow guys, this is not my first rodeo, don't worry, the ribs will be fully cooked, so much so because the wife likes fall off the bone ribs. I will post a fully cooked pic when done. Tom, I've never taken a temp on ribs in my life. Primary indicator is probing, secondary is the bend test.

Motley Q · 02-02-2013, 05:09 PM

No time to pull of the membrane??

That's 1 minute you'll never get back....

02-02-2013, 01:56 PM	#1
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	ribs in a hurry!!! At 10:45 am this morning we compiled a last minute menu for dinner. Consensus was ribs. Ok no problem I can do this. Then I got the oh ya, dinner must be at 3:30 pm. Wow, off to the store. Spares or baby backs? Baby backs are smaller and tend to cook faster. Bring them home and throw on counter. Run out to grab UDS out of shop. Now I have not used the UDS since thanksgiving, open it up and has left over lump in it. Great. I start about 20 pieces for a hotter smoke( in a hurry here ). Now I usually use the can in the middle of the basket trick, no time for that so I throw the red hot on top and let the UDS get up to temp. Then I notice no smoke, Dang I forgot wood. Run out to shed, nothing but mesquite, guess it will have to work. Chuck some on top, not optimal as I usually burry it down a bit. As the drum is coming up to temp I run in and prep ribs. No time to remove unwanted membranes so I score and go for rub, oh no, not enough rub. I rub in what I have and grab salt and pepper to finish. Drum up to 250* so I throw on ribs and will let the temps climb more as I get to cooking. I got ribs on at 12:15 pm. Now I know this sounds like rambling but that is how the morning has gone and the problems that go with a hurried process. We will see how the ribs turn out.

02-02-2013, 02:07 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Hey now your good Pix too, Dam it!! I'm impressed. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-02-2013, 03:53 PM	#6
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Sometimes sh** just works out. Good luck, they look good so far. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

02-02-2013, 03:58 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Total waste of time for eatin grub, ribs retain more moisture with it on. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-02-2013, 04:11 PM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I don't see much pull back from the bones. Perhaps you should do the bend test just to make doubly sure they are done before you take them off. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-02-2013, 02:00 PM	#2
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Scored membranes Rubbed with not enough.

02-02-2013, 02:03 PM	#3
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Drum coming up to temp. Looking out window because its only 20* out side. Ribs on.

02-02-2013, 03:44 PM	#5
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	2 1/2 hours in, cruising about 280/290*. I just probed them and they are close to being done. No sprits or mop. These will be served dry with sauce on the side.

02-02-2013, 03:56 PM	#7
bigbook Found some matches. Join Date: 01-31-13 Location: jacksonville florida	ok scored the membrane?? I though you where supposed to pull it off enlighten me please i have done so few ribs

02-02-2013, 04:08 PM	#10
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	I forgot, just after the last pic I flipped them meat down to finish. I'm trying to get a bit more color on them.

02-02-2013, 04:24 PM	#13
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA	Agree. Where is the pull back. Usually see bones. Maybe check tenderness with a toothpick. Temp ribs? Sent from my SCH-I500 using Tapatalk 2 __________________ Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

02-02-2013, 05:09 PM	#15
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga	No time to pull of the membrane?? That's 1 minute you'll never get back....