f308gt4
Knows what a fatty is.
- Joined
- Jan 18, 2010
- Location
- Tustin, CA
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!
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!