GrillinFool
Full Fledged Farker
- Joined
- May 8, 2009
- Location
- St. Louis
Interesting expirament, and thank you for sharing!
I gotta say though, I don't brine my ribs, and I would NEVER cook them that fast. Maybe brining helps accelerate the cooking process? So the brined ribs cooked just right, but the rubbed ribs didn't?
I think the true test of this would be to cook brined ribs as you described, and then cook the rubbed ribs using a more traditional method.
Again, thanks for gettin' my noggin thinkin! They call me Kenny Rogers, cause I like to gamble, by trying new cooking methods! I may have to do this test as I described above!
You need to try the high heat method before you make a claim like that. More traditional doesn't make it better. The 3-2-1 method is really way too long to cook ribs. I did it for years, but I make better ribs, in much shorter time. A lot of what has improved my grilling is challenging the traditional mantra and testing it against other methods and I've found that many times traditional isn't always the best. But there's only one way to find out. Saying things like you would never do whatever is not the way to go. You need keep an open mind...