- May 6, 2018
- 2
- 4
I thought I would try some Hot & Fast Ribs for a potential competition style of ribs. I started cooking ribs originally by the 3-2-1 method and always found it took so long and was overcooked. So I started slowly modifying it, trying to cut down the times, but still couldn't find the perfect balance of temperature and time. So it's time to try hot and fast!
I figured I should share the findings and results with fellow members of this board.
I cooked these ribs on a Char-Griller Smoking Champ that's been heavily modified. I cooked them at 300 F and used a minion style method with Cherry Wood for smoke.
Rubbed and ready to go:
After 2 hrs of smoke right before I wrapped them:
After 45 mins of being wrapped:
I glazed them with some sauce for about 15 mins.
Final product (sliced, smoke ring, bite)
Conclusion:
I am extremely happy with how this turned out. The flavor, color, smoke ring and bite all turned out very well. Way better then any other modified timing/temp runs I've tried.
I will continue to test this another couple of times before competition time.
I figured I should share the findings and results with fellow members of this board.
I cooked these ribs on a Char-Griller Smoking Champ that's been heavily modified. I cooked them at 300 F and used a minion style method with Cherry Wood for smoke.
Rubbed and ready to go:
After 2 hrs of smoke right before I wrapped them:
After 45 mins of being wrapped:
I glazed them with some sauce for about 15 mins.
Final product (sliced, smoke ring, bite)
Conclusion:
I am extremely happy with how this turned out. The flavor, color, smoke ring and bite all turned out very well. Way better then any other modified timing/temp runs I've tried.
I will continue to test this another couple of times before competition time.
