Low & Slow vs Hot and Fast

popsbbqpops · Jun 30, 2012

The smokers montra is low and slow right???

Below is a picture of my St Louis ribs smoked at 225F for 4 hours and sauce mopped for an additional hour. Looks good right??? My ribs always come out tough and I can never get the bones to twist or pull easy even if I smoke up to 6 hours.

I use a dry rub, start smoking with a water pan and 2 hours later spritz an Apple juice/water/ vinegar concoction every 30 minutes till done.

Question: I just downloaded a recipe from a well known US chef who says use a soy/worcestershire mop, place in the smoker at 450F for one hour (mop 2 or 3 times) and, glaze with BBQ sauce for 10 minutes and finished. 1 hr 10 mins for ribs???

Anyone had success with juicy tender ribs cooked at 450F for one hr.???
Any Thoughts on my low and slow process to get juicy & tender ribs???

I

cliffcarter · Jun 30, 2012

IMHO 225° is too low for spare ribs, or any ribs for that matter. I always try to stay around 240°-250° for 6 hours with a 2 hour foil phase, commonly called the 3-2-1 method. Unfoiled spares can take up to 8 hours to cook, depending on the size of the rack and cooking temp. Like all BBQ, it done when its done. Check for doneness with the "bend test"-

bmudd14474 · Jun 30, 2012

If you want fall off the bone use the 3-2-1. You need the foil part to braise the ribs.

s2k9k · Jun 30, 2012

3-2-1 method http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs.html and you can tweak the times to get them to just the tenderness you want.

I see this is your first post here, when you get a minute would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

Not sure how you smoked the rack in the pic but they look Awesome!!!

damon555 · Jul 1, 2012

Edit: I didn't really address the question.

bama bbq · Jul 1, 2012

I think you should continue to cook your ribs your way...whether that means with or without foil ...until a toothpick or other type skewer slides in easily. I'll bet this takes about 5 hrs (sensa foil).

southernsausage · Jul 1, 2012

Hey I have fast cooked baby backs just Vergos family in Memphis does. Directly over hot coals, It takes me an hour to a hour and half to do a rack this way. I frequently mop on a mixture of vinegar, water, salt, and pepper while it's cooking..When they're done you can dust em with your favorite dry-rub seasoning or squirt some wet sauce on em!!!

This is just another cooking method. It works too!

raymo76 · Jul 1, 2012

popsbbqpops said:
Anyone had success with juicy tender ribs cooked at 450F for one hr.??? I have never tried it.

Any Thoughts on my low and slow process to get juicy & tender ribs??? Perhaps cook them a little longer. Are you sure you're cooking at 225? Is there any possibility you're not? I don't know what type of set up you're using or how you're measuring your temperatures, location and accuracy of thermometer used.

I cook just about everything at 250*F these days, using my stock (tel-tru) thermometer on my Lang. When I got my new pit I got rid of all the other probes and just use the stock one, I like where its mounted and it seems to be pretty accurate. If I remember meathead (amazingribs.com) says Tel-Tru is one of the best bi-metal thermometers, he's a big fan of digital thermometers. I have not foiled ribs at all on the new pit and they always come fall off the bone. Baby backs I usually cook for 5 hours and they're just delicious and falling off the bone. I want to leave some tug but my wife loves them that way.

Good luck getting it right! The fun thing for me is there's always good food to eat

smokinfireman · Jul 1, 2012

I have a CharGriller Pro with the side mounted fire box. When I do ribs, I use my own dry rub, and keep the smoker going at 200-225 for about 3-4 hours. I try to never let it get over 250. I will mop on a finishing sauce and flip once or twice just before they are done, long enough for the sauce to carmalize a bit. They have always tuned out tender, juicy, and falling off the bone.

cliffcarter · Jul 2, 2012

Enhanced ribs can also end up being tough,especially when cooked at lower temps. Is it possible that the ribs you had were enhanced?

savannahsmoker · Jul 2, 2012

I like both slow smoke BBQ Ribs and High Temp Roasted Ribs.

Same goes for a pork shoulder.

popsbbqpops · Jul 4, 2012

I tried the foil method once using apple juice in the foil packet to steam and my ribs came out tasting like soup meat.
I will try again but at 240 vs 225
Thanks

popsbbqpops · Jul 4, 2012

As soon as I get back from vacation, I will enter Roll Call and submit pictures of my home-brew smoker. It's awsome...

popsbbqpops · Jul 4, 2012

What temp do you set when cooking on high?
Do they come out tender?
Thanks

popsbbqpops · Jul 4, 2012

Enhanced?
Never heard of these. Is that when they come preseasoned? I don't purchased preseasoned meat?

cliffcarter · Jul 4, 2012

popsbbqpops said:
Enhanced?
Never heard of these. Is that when they come preseasoned? I don't purchased preseasoned meat?

popsbbqpops · Jul 13, 2012

cliffcarter said:

Cliff,

I looked at the ribs Sunday beofre smoking and yes, on the package it said injected < 12% solution etc etc... so they were enhanced.

I used a dry rub and the 3-2-1 method everyone suggested and they were the tenderess (such a word?) I've ever cooked.

During the last hour, I coated with my sauce and they came out fantastic.

I can't wait to sign up for the 5 day e course.

Thanks everyone...

Low & Slow vs Hot and Fast

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