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View Full Version : First attempt at high heat ribs on the wsm.


Islandchanel
04-08-2015, 02:46 PM
Was done in two hours but not as tender as I hoped. Will Definatley have to play around with it more. Do any of you guys foil when doing the high heat ribs?

Islandchanel
04-08-2015, 02:49 PM
Here it is sliced

Islandchanel
04-08-2015, 02:50 PM
One more...

Ron_L
04-08-2015, 02:57 PM
What temp did you cook at and how did you determine they were done?

jbounds286
04-08-2015, 03:11 PM
fwismoker is the high heat rib master! im sure he will chime in

Enrico Brandizzi
04-08-2015, 03:22 PM
Looks good from here!

Islandchanel
04-08-2015, 03:29 PM
I tried to keep the temp at 350 and I did the bend test.

Happy Hapgood
04-08-2015, 05:25 PM
Does not look like the fat rendered all the way just looking at the last pic. They may could have gone alittle longer IMHO.

flyingbassman5
04-08-2015, 05:45 PM
I think a longer cook time was in order. Even at 350, two hours seems short. I usually cook ribs at about 275-300 and those still take 3-4 hours.

DaveAlvarado
04-08-2015, 05:53 PM
350 is a bit high, you risk burning any sugar in your rubs before they're done.

The problem with going too high is that some connective tissue just takes time to break down once you've reach the right temp.

For baby backs I'll cook around 275F-300F, about 90 minutes unwrapped, 45 minutes wrapped, then unwrap until they pass the bend test.

I'm not particularly a fan of babybacks and high heat though, they don't ever cook right for me at high heat. They always come out a little dry even when they test done. Spares come out right due to more fat content. Spares at 275F go about 2.5-1-0.5. If you want to do babybacks, do them at 250F and a more traditional cook time (2-1-1ish). I think you'll be happier with the end result.

Islandchanel
04-08-2015, 05:59 PM
Thanks for the advice guys. That's what I get for trying to rush it.

Fwismoker
04-08-2015, 06:03 PM
Looks tasty! Were they curved like that before cooking?

Islandchanel
04-08-2015, 06:05 PM
They were a little long for the weber so I curved them

Joe Black
04-08-2015, 06:58 PM
Ditto the fat. I can get good ribs in 4hours @ 250-275*....why rush it?

grantw
04-09-2015, 12:17 AM
Baby backs turn out good for me, I use a vinegar based mop and roll 350 to 400. I agree with others I think they weren't all the way done, I use my therma pen or a tooth pick whichever I find first and pass it through. 6 tbs rub 1/2 cup vinegar 1/2 cup water 4 tbs ketchup. Or do 1 part water 1 part vinegar 1 part Bbq sauce. They will be good. They will come. Also the top grate is far enough from the fire that you don't need a defuser in there just do em over the coals you can use one just without adds something.

Old Dave
04-09-2015, 02:06 AM
These St Louis cut ribs were cooked in 70 minutes without foiling.

http://img.photobucket.com/albums/v230/OldDave/S6EDSC00203.jpg

http://img.photobucket.com/albums/v230/OldDave/S6EDSC00205.jpg

They were done in my Orion Cooker.

Dave

Icetech
04-09-2015, 12:40 PM
Island, i do my butts hot at 350ish... but ribs i tried and it just doesn't work.. i do my ribs around 250 for 5-6 hours.. just can't seem to rush them breaking down..

P.S. the ones above my post may have sauce all over them..but don't look tender in any way.. just my .02 :)

Fwismoker
04-09-2015, 12:45 PM
Just like oldDave said they sure can be done fast no problem, render the fat and get them tender. My ribs average 60-90 minutes (depending on size) and that's with high sugar rubs.