Rib Questions

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f308gt4

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I've always done my ribs low and slow, about 225 indirect for 5-6 hours (spare ribs- babybacks usually about 4 hrs).

My wife picked up a book from the library the other day on BBQ, and among the recipes were a couple rib recipes where they:

1) Brine the ribs for 6-12 hours
2) Indirect heat, 325-350 degrees
3) Cook for about 1 hour (rib temp of 155 at the thickest part of rib).

Has anyone tried something like this with ribs? How did they come out?

I've brined turkey, but never ribs.

Does 325-350 make that much of a difference in cooking times? 1 hour seems real fast, when you consider 5-6 hours normally at 225.

FYI- The book is Mastering the Grill by Andrew Schloss and David Joachim. And, they also have some rib recipes that are more traditional (i.e., 225 at 4-6 hours)

Thanks!
 
Some people do. I don't.

Low and slow 'until they're done'. They come out tender, juicy, and very flavorful.
 
Have you (or anyone else) ever tried it this way (350 for 1 hour)? Is it tender, juicy, flavorful?

It seems intriguing. If you are short on time (and you prep the night before), you can have ribs in about an hour.

If nobody has every tried it, I might just have to experiment...
 
Yes, I have, not by choice. It is not BBQ, it is grilling. Did I mention it was not my choice? I consider this to be a good way to ruin a rack. I do not brine, some here do, but, not for 12 hours I bet. The ribs turn 'hammy'. You could also boil the ribs, makes em real moist too.

It is tender, juicy and salty. If you try this, I recommend a salt-free rub. What I would really recommend is to not do it.
 
I think they would be tough. You could try a rack, I ruined a many till I found this site.
 
There are lots of great bbq cooks out there that turn out great ribs at 300 plus. I haven't had much luck with high temp ribs. For me, they typically end up drying out before the collagen has time to break down. With regards to the brine, my personal experience has not been great. I ran a test just this last weekend with one rack brined and one rack un-brined. The brined rack did taste a bit hammy and had no better texture than the unbrined rack. For my money 3-2-1 (or some variation on that) will produce the best combination of flavor and texture. Good luck!
 
Landarc is right...they turn out "hammy." I tried brining ribs once and only once...
 
brining ribs is for parboiling and sauceing like chillis if you brine ribs and try to smoke or grill with rub .won`t work smoke or rub won`t penetrate
 
I haven't had much luck with high heat chit. I've done high heat ribs and brisket and here's what I've found out about both. You're cooking hotter so you're cooking faster which means you margin for error is very thin.

I'm better at low and slow. I know other more experience people can blow my Q out of the water by doing it hot and fast but I'm just not "seasoned" enough yet to do it. Also, I like cooking low and slow. Get to drink more beer that way.
 
I will say, Greenleafbbq (I think it was him) on here does brine his ribs, if you are really interested in this, I suggest a search of his posts would help.
 
got the book tried the ribs as you mentioned...hated them..

it was my first shot at ribs and they were aweful....could have been me though..
 
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