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Ribs a little diffrent.

post #1 of 9
Thread Starter 
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?
post #2 of 9
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! icon_wink.gif
post #3 of 9
Before I started smoking them I did them on the Weber gas grill and they were good. I don't remember the times.
post #4 of 9
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.
post #5 of 9
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.
post #6 of 9
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.
post #7 of 9
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.
post #8 of 9
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.
post #9 of 9
Thread Starter 
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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