British BBQ Society Forums

Working from home and the butcher called to say that he had some baby backs in and I had first pick so went and grabbed 6 racks. Got two on now and wanted to try cooking them at 225f but not foil them as I would normally.

Put mustard to hold the rub and then sprinkled brown sugar on top which melted in as I started the fire.They went on at 11am so will post some pics as they progress.

Anyone else broken out from the 3-2-1 (or 2-1-1 or whatever combination you need)?

11:34 (30 mins in)


So right now I would be 2hrs in and probably foiling but have just started spraying instead (and added some chicken for good luck, or back up )


are these guys just going to dry out?

4.5 hours in

Old fellow,
Fear your ribs could be drier than the inside of a camels carpet slipper. It is possible with spraytasticness that you will keep them moist enough.

I am not an slaver them in sauce so chap so don't mind what is traditionally refered to as an dry rib, but I would always foil them for some of the cook.

But life is about pushing the boundaries and you should try everything once except incest and liver.

Let us know how you go
Cheers
Tiny

Tiny wrote:Old fellow,
Fear your ribs could be drier than the inside of a camels carpet slipper. It is possible with spraytasticness that you will keep them moist enough.

I am not an slaver them in sauce so chap so don't mind what is traditionally refered to as an dry rib, but I would always foil them for some of the cook.

But life is about pushing the boundaries and you should try everything once except incest and liver.

Let us know how you go
Cheers
Tiny

How do the professional kitchen do it then as I can't imagine that they foil hundreds of ribs

Tiny wrote:Old fellow,
Fear your ribs could be drier than the inside of a camels carpet slipper. It is possible with spraytasticness that you will keep them moist enough.

I am not an slaver them in sauce so chap so don't mind what is traditionally refered to as an dry rib, but I would always foil them for some of the cook.

But life is about pushing the boundaries and you should try everything once except incest and liver.

Let us know how you go
Cheers
Tiny

Nothing wrong with a bit of liver my good man :/


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I started this cook as an experiment but after Tiny's post (and having smelt them cooking for 3 hours) I couldn't just leave them and have ended up wrapping them. The look great but the internal temp (as best as I can read it) is only at 145ish and wasn't going anywhere. The scientist in me still wants to find out if this can be done but the carnivore has won out today.

My dear old chap,
In no way did I intend to urinate on your parade, or derail the scientist in you. I now feel somewhat responsible for the end result am hoping they are delicious.

As far as commercial kitchens are concerned I believe the less authentic boil them at some point in the process I guess for those that follow the way of authenticity it must be possible, just not sure how....

Apologies if my meanderings have sullied your experiment,
Cheers
Tiny

Not a problem at all - in fact they needed to be sped up anyway as I want to eat them. Chicken is done and smells amazing;

Cook ribs all the time without foil and they never dry out, until the competition guys started doing it for "perfect" ribs it wasn't even an option. Perfection is like beauty, in the eye if the beholder. Try it you might just prefer them that way, I know I do!

They actually turned out really well with only 30-40 mins in the foil o finish them off;