Vortex Baby Backs

[kelbro]

I've seen some YouTubes of people doing 'party ribs' on their Weber with a Vortex and thought that I would give them a try. Many of the videos say they take an hour. I think mine were probably done at around 30-35 mins. The grill was running 450-500. I temped them at 40 mins and they were over 200. Took a few off and wrapped in foil and sauced a few and left them on for another 5 mins. They came out pretty good. One thing to watch is the thin vs. thick ribs. Those thin ones can come off earlier.

The wife likes FOTB baby backs and these are definitely not FOTB but they were tender and did pull off the bone with a little tug. She enjoyed them so I'll count it as a win. Next time I may pull them a little early, wrap in foil for a few minutes to braise and then sauce them and put them back on the rack to set the sauce. That may get them a little more moist the way she really likes them.

This method will not replace 3-2-1 or 2-2-1 but it does work for those afternoons that you want ribs and don't have five or six hours to mess with them. Should be a good appetizer like wings and they could be cooked together.

 

[912smoker]

Haven't tried them yet but those sure look great!

Keith

 

[kelbro]

Those were Food Lion ribs. The Smithfield ribs usually have a little thicker meat on them.

 

[WaterRat]

They look tasty and doing some ribs like this is on my list. I wonder if putting them more “sideways” would result in a more even cook.It appears in this instance there was enough room. Not criticizing at all, just thinking out loud . The vortex is a beast, I’m still getting used to it and the heat it blasts out.

 

[cptnding]

I've made vortex single ribs 3 times. My results were pretty much the same. Was expecting maybe an hour or less. More like 30 minutes will do the trick. Definitely not the same as slow smoked but still tasty. And quick. Hard not to compare them to slow smoked but they are just not the same thing. I'm not a FOTB fan and never wrap. I like a bit of chew. Spare ribs seemed to hold up better than back ribs on the vortex.
Those ribs look good to me! I think I could eat all of them!

 

[chopsaw]

Those look great . That's the good rack of BB's . No loin meat . Nice cook .

 

[gmc2003]

I tried it once and its was a total disaster. It was like biting into a solid bone. Yours on the other hand look 100% better than my attempt. Nice Job KB.

Point for sure
Chris

 

[masssmoke]

I have tried this and the ribs came out pretty good, definitely different from slow smoked, less tender but still tasty. I like how all the ribs get smoke and rub on all sides. I have been staying away from baby back for the reason listed above, too much loin meat. But these ones do look great, nice job kelbro

 

[BrianGSDTexoma]

They look good. I do these all the time now. I just use about 3/4 chimney of charcoal. I do St Louis ribs. Usually about 45 to 50 minutes they temp 195. I not usually a sauce guy but I love it on these. I put ribs in a bowl and toss with sauce than back on for 10 minutes. I love the way the sauce gets set. The left overs the next day cold out of the fridge are killer.

 

[texomakid]

Score!

 

[mr_whipple]

They look good. I do these all the time now. I just use about 3/4 chimney of charcoal. I do St Louis ribs. Usually about 50 minutes they temp 195. I not usually a sauce guy but I love it on these. I put ribs in a bowl and toss with sauce than back on for 10 minutes. I love the way the sauce gets set. The left overs the next day cold out of the fridge are killer.

I was reading this yesterday and wondering about doing St Lois ribs... Now I know.

 

[Fueling Around]

Looks good

That’s my winter goal to get a vortex for my 18” JJ kettle

 

[JLinza]

Lookin good, haven't done the vortex myself yet but it sure looks like a great way to cook.