Quick Ribs

[AlabamaGrillBillies]

I'v been asked to cook some BBQ for a group of folks this saturday. I only have a two hour window to work with for cooking time. I can prep the day before but don't have time to cook the day before, so no cooking a butt before the event. I was thinking of quick ribs or chicken or a combo. The event is a wedding shower were we are having a pot luck style feeding. I don't have to feed the whole group, just an entre and a side dish. Some have tasted my BBQ and requested that I make something BBQ for the event. I have NB el cheapo offset and a gass grill at my disposal. I have quick smoked before at 300 degrees for 3 hours finishing off for 15 minutes on the gasser. What temp would you reccomend going with for 2 hours on the smoker? Any chicken ideas? I'm open to all suggestions.

 

[Azinine]

I suppose this doesn't help at all but...

If I were limited to only 2 hours cooking time I would inform them that they will not be eating bbq. :-D

 

[bbqjoe]

I suppose this doesn't help at all but...

If I were limited to only 2 hours cooking time I would inform them that they will not be eating bbq. :-D

That, or grab a tub of Lloyd's:shock:

 

[Arlin_MacRae]

Wow, AGB, that's a tough one. Jared has the purist's idea, but it probably doesn't help you much, huh?

If the guests don't know good Q you could 'braise' ribs then cook some sauce on them but you'd have to live with yourself!!

Two hours... Something thin, obviously. Maybe spatchcocked chickens?

Need some help here, my brothers & sisters. The only thing I've cooked that fast is fatties, and they're a bit limited as wedding shower chow...

 

[tumpedover]

Sounds like you'll be grilling not BBQ'ing.

I'd stick with the chicken, I know you can grill ribs,but in my experience the can get tough. Chicken is a no brainer.....
grill 'em up!!

 

[kickassbbq]

If they want BBQ in 2 hours, stop by McDonalds and get them some McRibs!!!!!!!
Smoke On!!!!!

 

[Norcoredneck]

Smoke ribs before, no sauce. Grill /reheat at event. Make ABT's same time. Throw in hickory chips for effet.

 

[thull]

If you have a Costco membership, I'd go get a side of salmon (or two) from them and do what I do. Hot smoke at 300-350 for 20-30 min until cooked kinda medium inside. Overcooked salmon is gross and dry, so be careful. All I season with is kosher salt and fresh ground pepper, then cook in a fireboxless NBBD opposite a hot fire of lump w/ some hickory. Very simple but it has a great flavor (and goes well in salmon cakes, a la crab cakes, the next day).

You can probably do the same thing (but for an hour or so) for chicken and get good results, too.

 

[Smokin Gator]

I wouldn't try to do Q in two hours... If nothing else I would cook earlier in the week even if I had to do a part of the nighter. Then I would reheat on the grill. That would give them some effect and good Q.

 

[AlabamaGrillBillies]

Alright all you naysayers, I think it can be done. I see this as a test to turn out good que under tough conditions. True it won't be low and slow smoked ribs, but it will be damn better than picking something up from anywhere else. My pride is on the line! Here is what I'm thinking:

Cook on the smoker at 300 degrees for an hour. I'll be using lump to get a good hot fire going and use hickory for good smoke in that hour. Hopefully this hour with strong hickory will be enough for it to absorb the smoke flavor, I migh mix in some cherry. Then 30 minutes wrapped in foil at 350. This should tenderize them up a bit while speeding on the cook. Finish off for 30 minutes on the gas grill saucing the last 10-15 minutes. This should finish up the cook. They won't be perfect, but they should be ok, better than store bought at least.

Whatcha think?

 

[Bill-Chicago]

I posted last week about baby backs on the kettle in a bit over 2 hours.

I know it can be done!!

 

[AlabamaGrillBillies]

Thats what I was thinking Bill. I've cooked ribs over charcoal before that were good. Grilled mind you, not truely smoked, but still done in just under 2hrs.

 

[Bigmista]

Smoke ribs before, no sauce. Grill /reheat at event. Make ABT's same time. Throw in hickory chips for effet.

That was gonna be my suggestion.

 

[bbqneo]

Why not try chicken thighs? I cook them in less than 2 hours for competitions on a weber kettle set up for indirect cooking. Use high heat w/ hickory chunks, and if needed finish up on gasser.

 

[AlabamaGrillBillies]

I was looking to do ribs, because i have a slab in my freezer I was looking to cook. I haven't rulled out doing some chicken with it, If i do chicken it will be thighes

 

[Mooner]

I suppose this doesn't help at all but...

If I were limited to only 2 hours cooking time I would inform them that they will not be eating bbq. :-D

Well said! :eusa_clap
Cook em some chicken breast.....:shock:

 

[Mooner]

Alright all you naysayers, I think it can be done. I see this as a test to turn out good que under tough conditions. True it won't be low and slow smoked ribs, but it will be damn better than picking something up from anywhere else. My pride is on the line! Here is what I'm thinking:

Cook on the smoker at 300 degrees for an hour. I'll be using lump to get a good hot fire going and use hickory for good smoke in that hour. Hopefully this hour with strong hickory will be enough for it to absorb the smoke flavor, I migh mix in some cherry. Then 30 minutes wrapped in foil at 350. This should tenderize them up a bit while speeding on the cook. Finish off for 30 minutes on the gas grill saucing the last 10-15 minutes. This should finish up the cook. They won't be perfect, but they should be ok, better than store bought at least.
Whatcha think?

I still don't think it's enough time even at 300. 2 hours is pushing it, even for ribs. I just don't think they will be tender enough. If you had 3 hours I would say go for it but you can smoke chicken in 2 hours and fatties!! :mrgreen:

 

[Bentley]

I was looking to do ribs, because i have a slab in my freezer I was looking to cook. I haven't rulled out doing some chicken with it, If i do chicken it will be thighes

I guess you have to ask yourself a few questions. Do I normaly cook my ribs in 2 hours? If not, yet these are the kind of people you can experiment on without losing your reputation, chit I would try a 2 hour cook too!

Cook the ribs for 1 hour on 275*, foil for the last hour, I dont think you will get anywhere the smoke flavor as a long cook, but the foil should help to make the ribs much more tender than just grilling!

I think if you try and cook those things in foil at 350*, you better make sure there is no sugar at all in the rub you use, or those ribs, mixing with the fat and the rub will burn!

I would love to know how you do!

 

[AlabamaGrillBillies]

I guess you have to ask yourself a few questions. Do I normaly cook my ribs in 2 hours? If not, yet these are the kind of people you can experiment on without losing your reputation, chit I would try a 2 hour cook too!

Cook the ribs for 1 hour on 275*, foil for the last hour, I dont think you will get anywhere the smoke flavor as a long cook, but the foil should help to make the ribs much more tender than just grilling!

I think if you try and cook those things in foil at 350*, you better make sure there is no sugar at all in the rub you use, or those ribs, mixing with the fat and the rub will burn!

I would love to know how you do!

Well, I don't normally cook my ribs in 2hrs, more like 4-6. But I've cooked in 3hrs before and they turned out pretty good. I'd say half of the folks there have had my cooking before and understand the time frame I'm working with. The other half have probably never had any really que so whatever I turn out they will probably like.

I will definitly take pics and document everything to report back to the brethern.

 

[bbqjoe]

I GOT IT!!!!
Boil ribs for 1 1/2 hours. Sauce and place on grill!!!!