Ribs a little diffrent.

Discussion in 'Pork' started by rio_grande, Mar 22, 2010.

  1. rio_grande

    rio_grande Smoking Fanatic

    Been reading alot here and there about faster hotter smokes. On saturday I had a cryo pack that either had to be frozen or cooked. But I did not have my usual 5 hr to smoke the ribs. So I took a chance and got the smoker warmend to about 270ish and after a good trim and rub down I tossed the 3 racks in set upright and on racks. never opened the smoker for 3 hr at which point I pulled them and judging by the way they hung off the end of the tongs called them good.

    I have to say I like them better at a lower temp and for longer time with a spritz and laying flat as opposed to on their side in the rack, BUT I would not hesatate to make these again. Juicy good taste, the pecan penatrated into the meat well. I thought that they were a good representation of what I have heard that judges want to see in comp ribs. Firm yet tender, moist and tasty maybe use a bit more sweet flavor but the heat and zest was perfect.

    Anyone else do ribs like this?
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    For many years on my grill we did them like that and I never heard any complaints. A bit more tug than I like but still not tough as my dads! [​IMG]
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Before I started smoking them I did them on the Weber gas grill and they were good. I don't remember the times.
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I have done them quickly in a pinch and they are good but if I have my way its going to be low and slow and not hot and fast.
  5. roller

    roller Smoking Guru SMF Premier Member

    That is the way I do my Baby Backs, but thats all I do is Baby Backs and I just got into the smoking thing and all that I have smoked so far is homemade sausage. But I am going to expand just as soon as I get the 15lbs of deer sausage smoked tomorrow.
  6. jd08

    jd08 Fire Starter

    I did them for years that way on a gas grill. Just like your experience, they were not as good as low and slow, but still better than some of those crappy boiled ribs that some restaurants serve.
  7. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    First ribs I ever did (a LONG time ago mind you...!) I boiled em' and finished em' in the oven slathered in a bottle of store bought sauce... and we thought they were good!!!!
    I have done them quick and hot and they are pretty good (way better than boiled!). I prefer them low and slow.
  8. kevntri

    kevntri Fire Starter

    Hate to say this.....

    Try putting them on a rack in a roaster at about 275 degrees. Fill the bottom of the roaster with spices and beer. Seal that baby tight for an hour or so. Slather those bad boys up and in the fridge for an hour or so.

    Crank the smoker up with good smoke at about 300 degrees or use your grill. Just reheat the ribs and the sauce takes on the smoke flavor.....

    Just a cheap quick way to make good ribs.
  9. rio_grande

    rio_grande Smoking Fanatic

    in all honesty had I never done ribs on the smoker low and slow previously I would call these awsome. But with a few years experience on me, these were good just not as good as they could be..

    BUt in a pinch I would do it again.. Better than spoiled ribs in the trash any day.

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