- Joined Oct 3, 2009
what if he cooked them the whole time in the foil, and then for the last 30 minutes cook them on the grate with no foil? it would steam the ribs with the juices, and then kinda stiffen them up at the end
Just goes to show how little the restaurant community actually knows about making GOOD ribs. And people wonder why I wont order BBQ when we go out to eat...
2 hrs in the foil would be ok if he had started them w/ 3 hrs on the smoker.what if he cooked them the whole time in the foil, and then for the last 30 minutes cook them on the grate with no foil? it would steam the ribs with the juices, and then kinda stiffen them up at the end
Wsa just on another site and found this, Not a smoke but ribs done in 2.5 hrs.
google bbq pitboyz and look for the 2 .5 hr rib cook
alright, I'm going to stick my head through the hole and and see how many pies, baseballs, and rocks get thrown at me. i agree you cannot make good (competition) smoked ribs in 2.5hrs but you can make good cooked ribs. Every now and then the wife will come home and wants ribs and doesnt want to wait. go figure.... I had to come up with a way to accomplish this. par boil was out of the question because all the flovor is gone and the meat tastes fatty and its just all wrong. I wound up preping as I normally do for a smoke (Salt,rub, get to room temp). I tried a box of those foil bags. I took a couple of tries to figure out the correct cook time and temp but they came out very well for COOKED ribs. I dont buy the heavy duty foil bags anymore cause they are expensive. now for some quick ribs I will buy the axtra large heavy duty foil roll and double up the foil. foil the ribs so they are bagged and be very careful not to puncture. preheat the grill to 350 degrees and place the foiled ribs on and cook for 45 min. , 55 min if the ribs were out of the fridge. the bags will poof like pillows and the ribs will be steamed in there own juices. after the first 45min the ribs start to become tender and the meat shrinks at the ends of the bones. remove the ribs from the foil and turn the burner as low as it can go and place the ribs back on the grill for five minutes on each side. start your basting every 10min on each side for 50 min... They are good for cooked ribs in a hurry...... thats 105 min ribswhat if he cooked them the whole time in the foil, and then for the last 30 minutes cook them on the grate with no foil? it would steam the ribs with the juices, and then kinda stiffen them up at the end
The features all the cigars rolled by the Pepins since they were attending. They (Pepin) had a master roller there who rolled about 50 sticks, they also had the Jamie Garcia, My Father and a few others. I like the Jamie Garcia, especially now that they have the 60x6 size. Overall it was a good event. And if the people liked the ribs (I did not partake) then it's all good.at least it went well.................what was the featured cigar if there was one.
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