I'm a convert: High-heat Ribs

Unfathomable Bastid · 07-10-2012, 09:15 AM

Hi Brethren:

I've been a "low and slow" guy for virtually everything I make. 225-240 has been my go-to range for brisket to pork bellies. And that will continue for the larger cuts of meat I smoke.

After talking to some of my BBQ mentors, however, (and watching this season's BBQ Pitmasters), I realize that most competition crews cook their ribs in the 275-300 range. I've run a few test cooks since then, and the results have been pretty dramatic. My ribs have always been good. But these are the next level.

Two hours @ 275 over apple wood
45 mins wrapped
30 mins back on direct

These are "slight tug" off-the-bone. Extremely tender and flavorful with the perfect smokiness I'm looking for.

I'll run 225'ish for everything else. Ribs I'm making the switch based on my results.

-Bastid

ImageUploadedByTapatalk1341929673.836319.jpg

-----------
22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas

bigabyte · 07-10-2012, 09:25 AM

Fantastic!

deguerre · 07-10-2012, 09:28 AM

Heck. I started off doing ribs at ~275 after joining this site and have never gone lower. Beautiful rack!

daninnewjersey · 07-10-2012, 09:32 AM

I cook at 300 minimum. As long as you keep an eye on them they turn out great and cook a lot faster.....

Sunra · 07-10-2012, 09:39 AM

Quote:

Originally Posted by daninnewjersey

I cook at 300 minimum. As long as you keep an eye on them they turn out great and cook a lot faster.....

Agree

Craig0648 · 07-10-2012, 09:44 AM

Awesome.

El Ropo · 07-10-2012, 09:45 AM

Quote:

Originally Posted by Sunra

Agree

+ a million. Everything can be cooked at a higher temp than 225. I usually don't go lower than 250 for anything and that's just for the first hour to get some smoke and color to the meat. Then the heat get cranked up to the 300 range. Works great for the large cuts too.

bbqsmoke · 07-10-2012, 09:49 AM

looks great. I cook everything at 300 or higher to and it turns out great

cirk · 07-10-2012, 09:50 AM

Gonna give this a run as well. My last low and slow ribs were just not good at all. Tasted great just not tender.

CarolinaQue · 07-10-2012, 09:55 AM

I find that the higher heat renders the fat much better and produces a more tender rib. I have also found that there is less pull back on the bone also.

Good job on those!!!

Lake Dogs · 07-10-2012, 09:57 AM

Quote:

Originally Posted by El Ropo

+ a million. Everything can be cooked at a higher temp than 225. I usually don't go lower than 250 for anything and that's just for the first hour to get some smoke and color to the meat. Then the heat get cranked up to the 300 range. Works great for the large cuts too.

+1 more.

Also, to the Op, many of us have forever defined low and slow, basically, as anything under 300. 300+ would be hot-n-fast... So, you're still doing low-n-slow, just not unnecessarily-too-low-and-too-slow. IMHO.

neuyawk · 07-10-2012, 10:00 AM

Nice! Is the foil still necessary? I did mine the "weeping" method and fired pretty hot. done in 3.5hrs and no foil needed.

Unfathomable Bastid · 07-10-2012, 10:04 AM

Quote:

Originally Posted by Lake Dogs

+1 more.

Also, to the Op, many of us have forever defined low and slow, basically, as anything under 300. 300+ would be hot-n-fast... So, you're still doing low-n-slow, just not unnecessarily-too-low-and-too-slow. IMHO.

Fair point, Dogs..

I guess 275-300 should be considered a "mid-range." It's interesting since I've been hooked on 'Q, half my battle has been the pursuit of keeping consistent low temps for long periods of time. Don't get me wrong -- I'm producing high-quality stuff at the neighborhood-level. But I'm realizing I have to unlearn some of my temp rules if I plan to take it to the next level. This rib method makes that clear to me.

As with anything, experimentation yields advancement....

-Bastid

Fire_Mgmt · 07-10-2012, 10:05 AM

Great looking ribs, my friend!

Thanks to the brethren here, I've totally gone away from sub-250 temps and cook everything around 275 and don't fret if temps rise to 325. It's all a matter of feel and not so much about the numbers. If they feel done, they're done.

Learning to use my probe and checking for doneness that way has provided me with the best results by far.

Leopardstripes · 07-10-2012, 10:31 AM

Thanks for sharing- still trying to hit that sweet spot with ribs. They look great!

07-10-2012, 09:15 AM	#1
Unfathomable Bastid On the road to being a farker Join Date: 09-23-10 Location: Commerce Township, Michigan Downloads: 0 Uploads: 0	I'm a convert: High-heat Ribs Hi Brethren: I've been a "low and slow" guy for virtually everything I make. 225-240 has been my go-to range for brisket to pork bellies. And that will continue for the larger cuts of meat I smoke. After talking to some of my BBQ mentors, however, (and watching this season's BBQ Pitmasters), I realize that most competition crews cook their ribs in the 275-300 range. I've run a few test cooks since then, and the results have been pretty dramatic. My ribs have always been good. But these are the next level. Two hours @ 275 over apple wood 45 mins wrapped 30 mins back on direct These are "slight tug" off-the-bone. Extremely tender and flavorful with the perfect smokiness I'm looking for. I'll run 225'ish for everything else. Ribs I'm making the switch based on my results. -Bastid ImageUploadedByTapatalk1341929673.836319.jpg ----------- 22.5" WSM (with a DigiQ DX2) UDS (She's mean and ugly) 22.5 Weber Performer Weber Gas __________________ WSM 22.5"/DigiQ DX2 (I cheat ) UDS Smoker (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!)

07-10-2012, 09:25 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Fantastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-10-2012, 09:28 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Heck. I started off doing ribs at ~275 after joining this site and have never gone lower. Beautiful rack! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-10-2012, 09:32 AM	#4
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	I cook at 300 minimum. As long as you keep an eye on them they turn out great and cook a lot faster..... __________________ Proud owner of 4 VERY ugly drum smokers....

07-10-2012, 09:50 AM	#9
cirk Full Fledged Farker Join Date: 12-15-11 Location: Madison, MS Downloads: 0 Uploads: 0	Gonna give this a run as well. My last low and slow ribs were just not good at all. Tasted great just not tender. __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

07-10-2012, 09:44 AM	#6
Craig0648 Is lookin for wood to cook with. Join Date: 03-07-12 Location: Frederick, MD Downloads: 0 Uploads: 0	Awesome.

07-10-2012, 09:49 AM	#8
bbqsmoke Got Wood. Join Date: 01-16-12 Location: ga Downloads: 0 Uploads: 0	looks great. I cook everything at 300 or higher to and it turns out great

07-10-2012, 09:55 AM	#10
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	I find that the higher heat renders the fat much better and produces a more tender rib. I have also found that there is less pull back on the bone also. Good job on those!!! __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

07-10-2012, 10:00 AM	#12
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Nice! Is the foil still necessary? I did mine the "weeping" method and fired pretty hot. done in 3.5hrs and no foil needed. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

07-10-2012, 10:05 AM	#14
Fire_Mgmt Knows what a fatty is. Join Date: 04-10-12 Location: Waterdown, ON Downloads: 0 Uploads: 0	Great looking ribs, my friend! Thanks to the brethren here, I've totally gone away from sub-250 temps and cook everything around 275 and don't fret if temps rise to 325. It's all a matter of feel and not so much about the numbers. If they feel done, they're done. Learning to use my probe and checking for doneness that way has provided me with the best results by far.

07-10-2012, 10:31 AM	#15
Leopardstripes Knows what a fatty is. Join Date: 05-21-10 Location: Boise, Idaho Downloads: 0 Uploads: 0	Thanks for sharing- still trying to hit that sweet spot with ribs. They look great! __________________ ~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~