Whole Spares in 80 Minutes: A Vortex experiment...

Discussion in 'Pork' started by worktogthr, Jun 23, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So I was in restaurant depot today and they had some whole spares on the special rack for $.99 per pound. Time for an experiment.

    Rubbed each half with a different rub. The smaller half on the bottom has Jeff's rub (which I fully expected to be inedible because of the high temp/sugar combo.). The larger half has just SPOG :

    Put the Vortex on one side of the weber 26 and filled it with KBB. Lit it with a weber starter cube and let it go for about a half hour.

    Threw the spares on the other side of the grill and put a chunk of hickory over the vortex:

    Granted lid therms are not too accurate. Mine reads about 25-50 degrees hotter than actual temp. Here it is with the therm over the vortex side:

    And over the indirect side:

    After an hour they are getting close:



    The appearance of the Jeff's ribs scared me. I was expecting a mouth full of ash tray.

    I probed them with a toothpick and they were getting close to done. Added a chunk of apple over he vortex. I decided to set my alarm for 20 minutes and see what happens.

    Well after twenty minutes the toothpick slid through with little to no resistance so I decided to pull them off.



    Some sliced shots. Decent smoke ring.

    And the perfect bite:

    The verdict:

    SPOG... Texture was amazing. Crispy bark similar to the mouth feel of a perfectly seared steak without any burnt flavor. You can see by the picture that it had the perfect bite through texture (at least for me). Nice medium smoke taste. Really juicy.

    Jeff's verdict: same great texture but a little more burnt taste (obviously because the sugar burned). However, I loved that taste because it reminded me of bark on a butt when I smoke them in the 300-325 range which is my go to temp range for butts. Nice and juicy with the same smokiness as the SPOG ribs.

    Overall,this experiment blew my mind. With a total cooking time of 1 hour 20 minutes I made whole spare ribs that usually take anywhere between 5-8 hours depending on cooking temp. And they were great! In fact the SPOG half I actually preferred the texture and flavor of the bark because it had that real fatty crispiness I described. Like a cross between pork butt bark and the seared crust on a steak. If you have a vortex or can achieve high temps like this, give it a shot. I think you'll be happy.

    Thanks for looking everyone!

    Last edited: Jun 23, 2016
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes, another vortex lover.

    Both ribs look great.      POINTS
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the points and the compliment. Haha you know it's only abot a week old and I have used it like 4 or 5 times. It's amazing!
  4. Sweet. May have to try that with some non sweet rub.
  5. fwismoker

    fwismoker Master of the Pit

    Do many 60-90 minute ribs...looks tasty!
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! It was some of your posts on different forums that had me itching to try it. For the few bucks it cost for the rack I was willing to give it a whirl and I'm glad I did. Ever cook pernil with the skin on? That's my next idea for a super hot and fast vortex cook
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks like a tasty test! I need to get a vortex one of these days!
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice cook man ! I figured you'd like the vortex ! Thumbs Up Awesome results ! :drool
  9. fwismoker

    fwismoker Master of the Pit

    Oh yea and gave the dogs the fried treats. lol, maybe some for me too!
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! The SPOG ribs definitely were better. It almost tasted like the bizarre love child of a rib eye steak and ribs haha
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    It definitely was! Every weber kettle owner needs on of these!

    Thanks so much! Can I count it as another cooker? Hahah
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Bodega near my job makes great pernil. They cook it to pulling temp and then chop up the crispy skin and mix it in.
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking ribs Chris!

    That vortex looks like it will change the way everyone cooks!


  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    My Vortex was just delivered yesterday. 6 lbs of wings
    Waiting in fridge for their turn on Sunday
    Will post plenty of pics
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much Al!  It really is brilliant in its simplicity.  it's a cone shaped piece of metal and it has so many uses.  If you order from Owens BBQ they send you some buffalo wing seasoning as well as a 4 oz container of Tatonka dust!  Thanks so much for the points!!
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I like it.  I wonder if it would work on my offset smoker.

  17. inkjunkie

    inkjunkie Master of the Pit

    Just got a Thunderdome, still trying to figure it out. Good deal on the ribs...
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris they look good from here I keep saaying I am going to make a vortex,I have a SS Bowl that looks like it will work.

  19. idahopz

    idahopz Smoking Fanatic

    Excellent experiment, and nicely reported!

  20. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Excellent rib/Vortex post, nicely done! Been cooking in, above and around a Vortex for a few years, it is definitely a game changer... possibly one of the best grilling devices ever!

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