Hot 'n Fast Ribs?

tish · 12-21-2012, 09:12 PM

We're smoking Michael's first brisket tomorrow, and we'll be following Boshizzle's hot 'n fast method. We wanted to throw on a couple racks of BBs, and a fattie. Any reason we couldn't do all those hot 'n fast, too? Or should we save them for another cook? We'll be smoking a chicken, too, but had intended to do it on the rotisserie with some chunks in foil on the gasser. Maybe we ought to spatchcock the chicken, and throw it on with the brisket hot 'n fast on the keg, and put the ribs and fatties on the gasser at 270* with the chunks in foil. Any words of wisdom about this musical chairs of meat would be welcome. Thanks!

Moose · 12-21-2012, 09:32 PM

Hot and Fast BB's usually take me roughly about 2.5 hours at about 275 degrees, or 2 hours at 300, Tish. Depending on how large your brisket is, you can throw the fatty and ribs on when you think the brisket is about 2.5 hours away from being done. That's easier said than done. Brisket can stand a good long rest period, though, unlike ribs, so that should buy you some extra time for the ribs and fatty...

BigBellyBBQ · 12-22-2012, 01:23 AM

I just dont like opening the doors while doing any cook, especailly hot n fast..when ever I power cook ribs, I think they are better..however I have several cookers so I can run different meats at different temps and not open the door..
try to time your ribs to let rest to tighten up a bit and carefull when you are around 325 or so...if you glaze with sauce..it might burn...just my 4 cents..

Derrick D · 12-22-2012, 09:20 AM

I cook everything hot and fast I usually put my ribs on 2 hours after my Briskets at 325 on the stick burner and after 5 hours the brisket is done 3 on ribs and everybody comes ot at the same time.

boogiesnap · 12-22-2012, 10:24 AM

i'd cook the briskie till done and rest it. while it rests i'd HnF the chicken and ribs. a brisket will be just fine sittin for a few hours. then you can be sure everything is done on time and ready to serve.

12-21-2012, 09:12 PM	#1
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Hot 'n Fast Ribs? We're smoking Michael's first brisket tomorrow, and we'll be following Boshizzle's hot 'n fast method. We wanted to throw on a couple racks of BBs, and a fattie. Any reason we couldn't do all those hot 'n fast, too? Or should we save them for another cook? We'll be smoking a chicken, too, but had intended to do it on the rotisserie with some chunks in foil on the gasser. Maybe we ought to spatchcock the chicken, and throw it on with the brisket hot 'n fast on the keg, and put the ribs and fatties on the gasser at 270* with the chunks in foil. Any words of wisdom about this musical chairs of meat would be welcome. Thanks! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-21-2012, 09:32 PM	#2
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Hot and Fast BB's usually take me roughly about 2.5 hours at about 275 degrees, or 2 hours at 300, Tish. Depending on how large your brisket is, you can throw the fatty and ribs on when you think the brisket is about 2.5 hours away from being done. That's easier said than done. Brisket can stand a good long rest period, though, unlike ribs, so that should buy you some extra time for the ribs and fatty... __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

12-22-2012, 01:23 AM	#3
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	I just dont like opening the doors while doing any cook, especailly hot n fast..when ever I power cook ribs, I think they are better..however I have several cookers so I can run different meats at different temps and not open the door.. try to time your ribs to let rest to tighten up a bit and carefull when you are around 325 or so...if you glaze with sauce..it might burn...just my 4 cents.. __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

12-22-2012, 09:20 AM	#4
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx.	I cook everything hot and fast I usually put my ribs on 2 hours after my Briskets at 325 on the stick burner and after 5 hours the brisket is done 3 on ribs and everybody comes ot at the same time. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

12-22-2012, 10:24 AM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i'd cook the briskie till done and rest it. while it rests i'd HnF the chicken and ribs. a brisket will be just fine sittin for a few hours. then you can be sure everything is done on time and ready to serve. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: