Ribs using a vortex

[Finster]

I remember seeing somewhere, but now can't find it, someone cooking ribs using a vortex like you would with chicken wings.
Has anyone done this? Looking for a rough idea on cooking time...

[Attjack]

Not yet but it sounds interesting. Should be a pretty quick cook. Maybe an hour if they are separated?

[LA Pork Butt]

I would think you stand them up in a circle around the Vortex. The only question is the meat faces in or out. Could you find anything on the Vortex site?

[Finster]

I believe these were cut first, then dry rubbed, and then onto the grill around the vortex. Done hot and fast like wings..
I'm thinking I'd like to give these a try...maybe in combination with some wings

[holehogg]

I haven't done a vortex "rib" cook in some time and they also weren't ribs really but they did come from the belly 😳 Thick belly rashers.
If I were to do ribs using the vortex I'd do individual ones and make sure they are meaty too.
Here's a link to check out the pic of my belly rashers.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/695068-vortex-and-sns-comparison-question

[Dadof3Illinois]

Yes and it works like a champ!!

[Dadof3Illinois]

RustyHaines yes it was a 45 min cook time give or take a couple mins, just depends on type of rib and temp.
Panhead John yep keen eye those were back ribs.

[Dadof3Illinois]

So maybe we all need to do some vortex ribs this weekend and post our results....might be fun? I'm cooking for my daughters graduation party on Sunday and maybe I need to do a little practicing on Saturday???

[RustyHaines]

Holy crapola. Killer ribs in 45 minutes???? Game changer. Panhead John a cook this weekend may just happen.

[efincoop]

I have seen where folks slide the Vortex to the side of the cooker (the curve of the Vortex matches the side of the Kettle) and the ribs are bone side down opposite the Vortex.

I have never tried this myself and now I'm intrigued

[Panhead John]

Dadof3Illinois Thats a great idea! I was going to make some anyway, but let’s invite everyone to do this with us. I’ll be doing mine on Saturday as well..

WHAT DO YA’LL SAY FOLKS? RIBS ON THE VORTEX THIS WEEKEND?…POST YOUR COOKS HERE!
Attjack Finster efincoop RustyHaines LA Pork Butt

Everybody else who’d like to try this, let’s do it!

[Attjack]

Dadof3Illinois That's another excellent point. Maybe I will do a portion of a rack!

[Finster]

@Dadof3Illinois
You're a good egg Charlie Brown 👍

[Dadof3Illinois]

I’m doing some smoked and deep fried wings this weekend so I was thinking….why not try to smoke and deep fry a few ribs too??

[efincoop]

Are we still on for this experimental cook today?

[efincoop]

You're my hero! I have to run out too. I'll see if they have any baby backs.

[Finster]

I'm doing mine tomorrow as we already had a family dinner out scheduled.
I'll be doing spares instead of baby backs because that's what I have on hand...

[Dadof3Illinois]

I have to do mine tomorrow. Also gonna try to make some smoked Bologna burnt ends…😂😂 we’ll see how those turn out.

[Panhead John]

Well folks, I’m ready! I’m not gonna let my arch nemesis DaveD have all the fun doing a side by side comparison cook! I just got back from Kroger and picked up a rack of baby backs. I also have a half slab of STL cut ribs I’ll be using for the Ribs With A Vortex cook. Can’t you just feel the tension rising!?! Anywho, most of us have never done a quick cook with ribs using a Vortex, so I’m just as curious as y’all might be.

I’m gonna cook about 3 or 4 of the baby back ribs along with the STL cut ribs I’ve already thawed out for tonight’s cook. Hopefully we’ll have a few more people able to participate this weekend. I’ll post pics and my thoughts later tonight…please, cancel any plans y’all might have and stay tuned for this historic post…..

[DaveD]

Wait, what? Arch nemesis in the who now? You must be confusing me with that creep DaveDD.

[Jfrosty27]

Yikes! I forgot about this. I had an anemic rack of beef short ribs that would have been perfect for this. They were from Click Akaushi. The rack was just 2.8 pounds versus a normal rack being around 5 pounds. Click gave a full refund so if it was a fail, no loss. BUT I already have them on the Recteq as a whole rack. Plus it’s going to rain soon so a no go for the Weber.

[Panhead John]

The ribs that have been done with the vortex were all pork ribs. Not sure how that would work with beef ribs anyway. I’d imagine if they were to be quick cooked like that they’d be tough.

[efincoop]

Ok, I'm in too. Not exactly sure what I'll do the the St. Louis cut ribs I thawed out originally. I may cook those in the offset later in the week. Or maybe a split both racks and compare the methods similar to Panhead John ​​​​​​​

[Panhead John]

If it’s not any trouble, go ahead and do both different cuts if you can. I’d be curious to see if we reach a consensus on which is better.

[DaveD]

Hey, I have a rack exactly like that in the chestie: Smithfields "extra meaty" baby backs. I will watch this to see how you do with those!

[Attjack]

I'm in too.

[Panhead John]

Good deal! Which type ribs you gonna do?

[Attjack]

Panhead John St. Louis

[efincoop]

So I decided to follow Panhead John 's advice and do both. I took the 4 biggest bones off the St. Louis cut for the Vortex cook and the more boney end of the baby back rack and tossed that in the offset with the remaining St. Louis rack. I seasoned everything with a 60/40 mix of pepper/salt. I plan to finish the ribs with a simply honey bourbon glaze. While I was at it, I figured I'd whip up a mole hill of beans in homage to Mr. Bones

[Panhead John]

efincoop Uuh, this is eerily similar. Do you have a camera in my kitchen?

[efincoop]

Oh my! No, but I have heard that great minds think alike You are by chance having broccoli slaw too are you?

[Panhead John]

Sorry efincoop no broccoli slaw. Broccoli has not once entered my house since I’ve been on my own.