Ribs - general

[Pecker]

I won't claim to have done this on the barbecue - the weather in Huddy isn't up to that yet.

The two ways we usually think of are low & slow (maybe 5 hours, give or take) or hot & fast (30 minutes to an hour).

Last night I did some baby backs (2 racks, c.650g each) in a very large roasting tray with a lid for about two and a half hours at 150c.

Barbecue sauce on for the last 30 minutes, lid off for the last 15.

Very nice. I'll be interested to see how this does on the Weber.

Steve W

[keith157]

Sounds yummy, I've never had much, if any success with the hot & fast method for ribs, although it can work. On an episode of Tailgate Warriors (I think thats what it was called) a team produced ribs from start to finish in 36 minutes which Guy Fieri raved over and Dr BBQ said were ok. When I use the ribolator I don't follow the 3-2-1 they take around 3 hours in total with only 1 hour of smoke. Admittedly I cheat and transfer it from the Weber to the Outdoorchef to finsh, leaving the Weber free for more smokey fun.

[Pecker]

I'm not sure what to call two and a half hours. It's not grilling and its not low and slow.

I find ribs to be quite unusual. You can indeed grill them like a chop for 20 minutes. You can roast them for 30 or 40. You can roast them for a couple of hours ('lower & slower'?). You can cook them 'proper' low & slow for 4 or 5 hours. Is there any other cut that you can do this with?

The strange thing is, I like them pretty much all ways. Really low & slow = really tender, almost like stew meat just still on the bone. Grilled it's not too tough (which you think it would be), but has too much bite for my preference. I quite like them in-between. But then again, I prefer rib-eye to fillet.

Doing 'em again this weekend. I doubt it'll be hot enough for the Weber. I'll have to see how it goes. Might put a little water and liquid smoke in the roasting tin. Better than nowt.

Steve W

[keith157]

Eat what you wanna eat man!!!

[Pecker]

Jerk chicken tonight!

Steve W

[RobinC]

Jerk chicken tonight!

Steve W

On a bbq?

[Pecker]

Jerk chicken tonight!

Steve W

On a bbq?

Sadly not warm enough.

Today, it's wonderfully sunny, but I'm going to a mate's house for steaks. He's got some 'fancy griddle' but I don't know if it's indoors or out - I'll let you know.

Weather forecast says it might reach double figures by Wednesday...but that it'll be raining, too.

I'm not usually one to moan about the weater - I like the fact that it's cold in winter, etc. But it's starting to extract the urine at the moment.

Steve W