The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-26-2012, 06:46 AM   #1
Dave S
On the road to being a farker
 
Join Date: 04-02-11
Location: Brookeville, Maryland
Downloads: 0
Uploads: 0
Default Hot & Fast Rib Failure

I should have done some research before trying a hot & fast cook on some spare ribs but of course I didn't. I cooked them much the same way as I do low and slow but less time. Which means I used brown sugar (which burned at the high heat) and I foiled for an hour (way too long and probably not necessary). So, I ended up with burnt, mushy ribs. Family liked them but I was disappointed. Next weekend I will try again but leave out the sugar and omit the foil. I guess I could have read a lot more before trying this technique but I have a tendency to remember things better when I fark it up.
__________________
OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR]
Dave S is offline   Reply With Quote


Unread 08-26-2012, 06:49 AM   #2
5string
Full Fledged Farker
 
Join Date: 07-05-12
Location: Geezerville, Carolfornia
Downloads: 0
Uploads: 0
Default

It's never a failure when you learn something.
__________________
Enough collective grill space to cook a small herd. KCBS CBJ / OBJ / E Clampus Vitus life member
5string is offline   Reply With Quote


Thanks from: --->
Unread 08-26-2012, 06:53 AM   #3
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

If you want fast ribs have you ever tried grilling them? If you want a smokey flavor just add a chunk of wood. I just use salt and pepper then grill direct heat for two minutes a side then about forty more indirect then sauce till done.
Skidder is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 06:57 AM   #4
Porcine Perfection
is one Smokin' Farker

 
Porcine Perfection's Avatar
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Saw the dog on your avatar. Mine has never turned down my ribs no matter how bad I fark them up.

Yes, as you found out sugars and high heat play well together for about 10 minutes, then high heat wins.
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 07:53 AM   #5
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

Our failures are a not a chronicle of our mistakes, but of our efforts!

Someone should make a hot and fast video. I have never been able to do it. Probably because its a stupid way to do BBQ. If its not low ans slow.... its not BBQ... Period.... plus you simply cannot have BBQ without foiling.
Pitmaster T is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 08:24 AM   #6
Chickenbone
Knows what a fatty is.
 
Chickenbone's Avatar
 
Join Date: 11-03-11
Location: Greenville, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pitmaster T View Post
Our failures are a not a chronicle of our mistakes, but of our efforts!

Someone should make a hot and fast video. I have never been able to do it. Probably because its a stupid way to do BBQ. If its not low ans slow.... its not BBQ... Period.... plus you simply cannot have BBQ without foiling.
You sir, are obviously an impostor. What have you done with our beloved "T"?
__________________
Bob....ONBBD, Stok Tower, coupla gassahs
Chickenbone is offline   Reply With Quote


Unread 08-26-2012, 08:30 AM   #7
RibnOneOff
Is lookin for wood to cook with.
 
Join Date: 06-04-11
Location: Kent, NY
Downloads: 0
Uploads: 0
Default

Part of the game. At least most of my epic failures were back when ribs only cost $2 a pound (a year ago)!!!!
RibnOneOff is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 08:49 AM   #8
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 5string View Post
It's never a failure when you learn something.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Unread 08-26-2012, 08:54 AM   #9
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

I'm by no means an expert....leave out the brown sugar and put them into a 300 degree smoker. Let the smoker bounce around between 325 and 275 but no lower. Check them after about an hour-hour and a half (if using a drum) and flip them when the bottom looks good. Check them again maybe an hour-hour and a half later. When they look good you're done.....it really is that easy....
__________________
Proud owner of 4 VERY ugly drum smokers....and a soon to be created Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 06:44 PM   #10
RevZiLLa
is One Chatty Farker
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

The problem with hot n fast is there isn't enough drinking time
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 06:56 PM   #11
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Check Weeping Ribs on YouTube, then thank Pitmaster T when you are done ;)
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 06:59 PM   #12
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

Pitmaster T is offline   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 07:20 PM   #13
Nitrofly
is one Smokin' Farker
 
Join Date: 09-27-06
Location: Worcester mass
Downloads: 0
Uploads: 0
Default

BBQ is low & slow don't try to rush it.
good ribs are worth the weight..
__________________
Sully lunchmeat BBQ team
KCBS Certified BBQ Judge
New England Barbecue Society Board of Directors
BAAAHHHBEQUE !!!
2 WSM more of a good thing
Brinkman offset
Backwoods competitor
Weber Performer
22' weber kettle w/rottiserie
17" table top weber kettle & weber smokey joe.
Nitrofly is offline   Reply With Quote


Unread 08-26-2012, 07:21 PM   #14
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

^^^
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Thanks from:--->
Unread 08-26-2012, 07:58 PM   #15
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Nitrofly View Post
BBQ is low & slow don't try to rush it.
good ribs are worth the weight..
Imho 275-325 degrees is low and slow...
Zin is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:47 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts