My hot and fast (3 hour) ribs (with pron)

[Tricky]

OK, so there's not much difference between cooking at 225 and cooking at 325 when it comes to pork, right? Hotter cooks faster, but ribs can still be pretty darn good when cooked at 325.

I posted a couple of these already but now I'm adding the finished product. Started with some Simply Marvelous Season All (goes on everything I cook and nearly everything I eat) and some Plowboys Yardbird. On the pellet cooker at 325 for 2 hours, wrapped in foil for 1/2 hour, then out of the foil again and brushed with an experimental rib sauce of Sweet Baby Rays, seedless raspberry jam, Trader Joe's sweet chili sauce and a big ol' squirt of Sriracha. 30 mins to set the sauce, and then its eating time!

One of these days I'm going to simplify and just season 'em up and let 'em go until done (no foil or sauce) ...

By the way, these were perfect tenderness. Just the right amount of pull when biting into them.

Thanks for looking!

http://i1371.photobucket.com/albums/ag281/TrickyBBQ/1064656B-48D5-4882-AED9-37099F0A4D61_zpsqxnl0zyn.jpg (http://s1371.photobucket.com/user/TrickyBBQ/media/1064656B-48D5-4882-AED9-37099F0A4D61_zpsqxnl0zyn.jpg.html)
http://i1371.photobucket.com/albums/ag281/TrickyBBQ/53F448DB-4A61-46A1-902A-F5AF8F47AB80_zps4zxiuo8g.jpg (http://s1371.photobucket.com/user/TrickyBBQ/media/53F448DB-4A61-46A1-902A-F5AF8F47AB80_zps4zxiuo8g.jpg.html)
http://i1371.photobucket.com/albums/ag281/TrickyBBQ/6067B4ED-805E-48C2-94AB-B62F2DFE0EC4_zpsiucglyvs.jpg (http://s1371.photobucket.com/user/TrickyBBQ/media/6067B4ED-805E-48C2-94AB-B62F2DFE0EC4_zpsiucglyvs.jpg.html)
http://i1371.photobucket.com/albums/ag281/TrickyBBQ/C651BEDF-8ED4-43FF-A3F9-5931EBE76DD5_zpsrneapioq.jpg (http://s1371.photobucket.com/user/TrickyBBQ/media/C651BEDF-8ED4-43FF-A3F9-5931EBE76DD5_zpsrneapioq.jpg.html)

[pwa]

Nice looking Ribs! And yes Hot and Fast Ribs work great, I've a few trophy's to prove it :)

Clint

[Smokin Ribs]

Dem sum good lookin' bones

[franzzz]

Looks good. Great smoke ring.

[pjtexas1]

Nice cook. Are you converted or will you go back to low and slow?

[Decoy205]

Looks fantastic. Nice color nice ring.

[Bonewagon]

Looks great.

[peeps]

Great looking ribs!!!!

[Fwismoker]

They look FANTASTIC!

[THoey1963]

Nice bones! Haven't had a reason to rush my four hour ribs, but nice to know it can be done if needed.

[dadsr4]

At a beer a hour, this would short me at least a beer. Are those loin backs?

[cowgirl]

Looks great!!

[Redsixer]

Great looking ribs!

Nice bones! Haven't had a reason to rush my four hour ribs, but nice to know it can be done if needed.

Lets hear your 4 hour technique.

[Tricky]

Nice cook. Are you converted or will you go back to low and slow?

These were great! I'm not sure why I'd cook at a lower temp anymore. With my pellet cooker it's just as easy to maintain 325 as it is 225. I may even try going hotter and faster next time.

[Tricky]

At a beer a hour, this would short me at least a beer. Are those loin backs?

Yup. Loin backs. Spares would presumably take a bit longer.

[oldbill]

I'm usually a middle of the road guy when it comes to cooking temps and for most cuts I'm in a zone of 250 to 275 but with ribs and half chickens I like to go from 325 to 375.:-D
Nice lookin ribs there!:thumb:

[THoey1963]

Lets hear your 4 hour technique.

FYI, this is for St Louis Style ribs. Full sized spares and baby backs will need to adjust times.

11:00 am - Start gathering my stuff, clean and load charcoal in WSM, and light fire.
11:30 am - Prepare ribs - Open package, rinse, pull membrane and trim any excess fat, mix rub if needed, and apply rub to ribs.
12:00 pm - Ribs on smoker at around 270* with some cherry chunks.
2:00 pm - Grab ribs, take in house, wrap in foil, and put back on the smoker.
3:00 pm - Grab ribs, take in house, remove from foil, and put back on the smoker.
3:30 pm - Start checking ribs via the bend test. Remove when done. Usually just before 4 pm.

Last time I did ribs, I did two racks, one I foiled, the other I did nekkid the whole way. They both took almost the same amount of time to cook. They were both cooked about right (clean bite through, little tug off the bone, clean pull, but not fall of the bone). Those that were wrapped were slightly juicier. If I am just cooking a rack or two, I will wrap them. If I am making several racks, I'll let them go nekkid.

[Bigr314]

those are some really nice looking ribs.

[aks801]

FYI, this is for St Louis Style ribs. Full sized spares and baby backs will need to adjust times.

11:00 am - Start gathering my stuff, clean and load charcoal in WSM, and light fire.
11:30 am - Prepare ribs - Open package, rinse, pull membrane and trim any excess fat, mix rub if needed, and apply rub to ribs.
12:00 pm - Ribs on smoker at around 270* with some cherry chunks.
2:00 pm - Grab ribs, take in house, wrap in foil, and put back on the smoker.
3:00 pm - Grab ribs, take in house, remove from foil, and put back on the smoker.
3:30 pm - Start checking ribs via the bend test. Remove when done. Usually just before 4 pm. ...


That's it! I've found 2-1-.75 turns out great.

[Smokin Ribs]

I agree tricky. Did these last night in 3 hours. No wrapping no sauce. Perfect tug and juicy

[Lake Dogs]

I would suggest to you (and this has been published many times in many books, etc.) that 225 is too low and too slow for ribs. Generally they're much better cooked in that 275-325 range.

Very nice ribs.

[Redsixer]

FYI, this is for St Louis Style ribs. Full sized spares and baby backs will need to adjust times.

11:00 am - Start gathering my stuff, clean and load charcoal in WSM, and light fire.
11:30 am - Prepare ribs - Open package, rinse, pull membrane and trim any excess fat, mix rub if needed, and apply rub to ribs.
12:00 pm - Ribs on smoker at around 270* with some cherry chunks.
2:00 pm - Grab ribs, take in house, wrap in foil, and put back on the smoker.
3:00 pm - Grab ribs, take in house, remove from foil, and put back on the smoker.
3:30 pm - Start checking ribs via the bend test. Remove when done. Usually just before 4 pm.

Last time I did ribs, I did two racks, one I foiled, the other I did nekkid the whole way. They both took almost the same amount of time to cook. They were both cooked about right (clean bite through, little tug off the bone, clean pull, but not fall of the bone). Those that were wrapped were slightly juicier. If I am just cooking a rack or two, I will wrap them. If I am making several racks, I'll let them go nekkid.

Thanks T! Good stuff. Im thinking ribs this weekend.

[aks801]

Thanks T! Good stuff. Im thinking ribs this weekend.

Yep, all this reeb talk has me inspired! Family is all out of town, leaving me here to work and watch the homestead and livestock (uh, suburban house and two mini-schnauzers). I figure a rack of baby backs, a ring of sausage, some Shiner Bock and a comfy spot in front of the TV will just about do the trick.

[Enrico Brandizzi]

Those ribs look tasty from here. They look juicy but I' m still a L&S man, because long times make my mistakes less devastating!

[tsimm15]

Very nice!

[Tricky]

I would suggest to you (and this has been published many times in many books, etc.) that 225 is too low and too slow for ribs. Generally they're much better cooked in that 275-325 range.

Very nice ribs.

Thanks Lake Dogs -- I had never read that in a book, but my own experience has now persuaded me to cook 'em hotter. No need to take 5-6 hours IMO.

This shouldn't have been a surprise to me -- my wife's grandmother did ribs in a glass baking pan in her oven for years, and cooked them right around 300-325. She tended to cook them too long, but I think she only had them in the oven for around 3 hours.

I'm a convert to hot and fast for ribs.

[seaham358]

Nice smoke.. great smoke ring, what type of pellet/wood for the smoke.

[Tricky]

Nice smoke.. great smoke ring, what type of pellet/wood for the smoke.

I used CookinPellets Perfect Mix pellets, which I believe is a mix of Hickory, Cherry, Hard Maple & Apple.

I was using the RecTec pellets but the CookinPellets seem to impart more smoke, so I now prefer these.

[Ripley]

I needed to have 4 racks of St Louis cut spares done quickly Saturday for a last minute birthday so I tried it. Ran The egg 3 hours @ 325 with apple chunks. I wrapped for a half hour during hour 2. I was surprised how well they turned out. Im a believer. No pics, but pretty good smoke ring and great bark at that temp.