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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-21-2012, 07:39 PM | #1 |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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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!
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08-21-2012, 07:42 PM | #2 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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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....
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08-21-2012, 07:49 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Sound advice!
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08-21-2012, 07:50 PM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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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.
I know that's a load of good information there, so anytime I can be of assistance, just let me know.
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08-21-2012, 08:08 PM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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.
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08-21-2012, 08:12 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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.
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08-21-2012, 08:14 PM | #7 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
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!
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08-21-2012, 08:18 PM | #8 |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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how long in the foil? generally speaking...?
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Steve [URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL] [URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL] [URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL] [URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL] |
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08-21-2012, 08:19 PM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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.
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08-21-2012, 08:27 PM | #10 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
thx for the info, i appreciate it. i'll let ya know how my ribs come out cooking them hotter.
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Steve [URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL] [URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL] [URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL] [URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL] |
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08-21-2012, 08:29 PM | #11 |
On the road to being a farker
Join Date: 12-22-09
Location: Britt, IA
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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.
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08-21-2012, 08:33 PM | #12 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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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
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08-21-2012, 09:00 PM | #14 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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). :)
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08-21-2012, 09:12 PM | #15 |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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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-
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Tags |
baby backs, Babybacks, Hot and Fast, ribs, Temp |
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