These were delicious. More chew than with a long smoke but not in a bad way. I will definitely do this again. I dry brined with salt and MSG. Then I used my own Green Mango rub and sauced them with Korean BBQ sauce. These went about 55 minutes and then into cambro for a bit. The corn was miso-butter and scallions. It was incredibly flavorful and was served with a salad my friends brought that went well with the meal.
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Last edited by Attjack; August 2, 2022, 09:41 PM.-
Pretty sure I was aware of this previously. Blasphemy ribs meets vortex. It's nice to decide late in the game you want ribs and to be able to have them done well in about an hour. I still want to try a combo cook with wings sometime. -
Yeah, I knew about blasphemy ribs, but never with a Vortex. And I was thinking the same thing, ability to have delicious ribs in less than an hour. This is definitely going into my arsenal. LA Pork Butt thanks, I’ll check into a few of those videos. Looking forward to your comments next weekend about your cook.
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Checking in....
As noted yesterday, I'm using spare ribs because that's what I have.
Cut 8 individual ribs that were close in size. The rest I did on the PBC yraditional style was (along with a 3ed of a rack I had in the freezer leftover from a previous cook.
Im using Pit Barrel all purpose rub for the experiment because I wanted something without much sugar..
​ loaded the vortex with a pretty full chimney of cowboy briquettes, and a little left over lump..
Added some hickory and cherry, and loaded the ribs..
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Here's pics..
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Ok. To summarize...
these cooked way quicker than I thought, so were a tad overdone.
Still tasted great with nice bark and tender inside.
Served them sans sauce as usual at our house.
I can see where tweaking things just a bit will make them even better.
I ran with the vents wide open like I do with wings, and that's one thing I would adjust for next time. Might change the amount of fuel too.
Definitely good to know that ribs can be had on short notice if/when the desire arises
Pics of the finished product, along with some delicious mac & cheese the Mrs made, maple roasted brussels, and greens with garlic and oil..
Definitely will be trying this again
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I kept the heat as high as I could the entire cook. The dome was reading about 600F so at the grate I'm betting it was at least 500F. I totally forgot to take pictures of the completed ribs. We were moving around getting all the food out as fast as we could it just slipped my mind to take a pic. I will say that they were not over cooked at all. I think it really depends on if the rub you use has much sugar in it or not. It's gonna burn if it does!!
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Ok finally finished my daughter’s graduation party and I wasn’t very good at documenting or taking pictures as I should have but here’s what we did today.
I’ll start with what turned out to be everyone’s favorite today….Bologna Burnt Ends….yea people loved it…😂😂….who would have thought??
This was a 4 lb chunk of German Bologna cut into roughly 1x1 cubes, coated with some BBQ rub that’s a little on the sweet side and smoked for maybe 2 hours at 250-275f. Then glazed with some sweet honey bbq sauce and left until the sauce was good and sticky.
The funny thing was that nobody wanted to try them at first….then once someone did and said they were tasty…all 4 lbs were gone in 45 mins…lol.
Next favorite was some last minute smoked sausage that I did the same way as the Bologna with the same rub but a spicy sauce. I like smoked sausage but this wasn’t my favorite. Actually I normally don’t add any sauce when smoking these and they come out great but I’m wondering if adding the sauce at the beginning kept the sausage from absorbing much smoke??? Not sure what happened but these just didn’t have the smoke profile I usually enjoy, but again, everyone really thought theses were nuggets of gold?
The next thing that folks seemed to like were these vortex ribs. These were spares that I cut down into St Louis slabs then into individual ribs and rib tips. These were rubbed with some of the Meat Church Honey Hog rub and then into the Weber 26†fitted with the vortex and KBB. The kettle settled in around 575 at the dome and after 45 mins still needed a bit longer. At the one hour mark they were ready. The ribs were perfect…not fall off the bone but still nice and soft…they temped at 195. I took the rib tips over to the deep fryer and gave them a hot oil bath for 2 mins at 350f….the lean parts were a little dry but the meaty/fatty parts were really really good…again who would have thought!!!
Now the chicken wings, they were darn tasty but with all the other food we had they were the least favorite. I think I cooked around 100 wings and we had 2 doz left. These were seasoned with Malcoms "The BBQ Rub" and smoked Saturday on my kettles at 250f. Then today we ran them through the deep fryer at 350f for a couple mins until crispy. Had some Honey Mustard and sweet BBQ sauces to use as dippers.
So I want to say thanks for everyone doing this little experiment. Sorry I didn’t have more or better pictures but having 3 cookers and a deep fryer going all at once took a little more if my time than expected…ha. I didn’t get a picture of the 3 dozen Italian meatballs we wrapped in bacon and smoked….maybe that will be another cook we can all do sometime.
Final thoughts….I found out that sometimes the cheap food if done correctly is usually the best and that ribs cooked the "vortex" way are just another way to have good food. I don’t think they are better or worse than a good low and slow cooked slab but I’m not going to turn any down if offered.
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Wow! So awesome for all of you to pilot this Vortex ribs technique! I'm gonna be trying it for sure - 1 hour ribs sound like a great thing!Comment
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Another thought - the Rendezvous cooks their ribs in about 60-90 minutes, 2 to 3 feet above a charcoal fire. By going indirect but high heat with the Vortex, you are effectively doing the same thing, with the convection currents. I.e. your distance from fire to ribs is grate up to the dome, then across and down, much more than what we can normally get on a kettle.
I might be tempted to try this with 3-4 bone sections even, to see how they come out. Using Rendezvous seasoning of course!Comment
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OK, I did my part. I cooked St. Louis ribs on my 18 inch Weber with a Vortex, and they cooked in about 40 minutes at 350. I experimented in the 1st twenty minutes with the bone facing the Vortex, and then rotated them so the meat was facing Vortex. In addition, I cooked the remaining ribs with the end facing then Vortex and rotated midway. The ribs had much more chew than low and slow, but I didn’t find it objectionable. The ones cooked with the ends facing the Vortex seemed to pull cleaner from the bone. I really did like the crispness of the rib. I am thinking of trying low Blasphemy ribs low and slow till 190 and searing them off to 200. Any thoughts on that?
I seasoned with SPG, but the next time I think I will go lighter on the seasoning.
It is time to give the Weber a bath.
The piece of hickory didn’t give much smoke flavor.
TRhe finish
The avocado was sprayed with olive oil and seasoned with Tajin seasoning.Comment
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Those really look good Sunny! Great job. If you want more smoke flavor, maybe next time use 2 or 3 chunks. This is just a personal preference, but I don’t put my chunks on the cooking grate anymore, I place them in the vortex with the coals. For such a short cook, I found they burn better and produce more smoke, since they’ll burn quicker and from all sides this way. I also closed my vents about 3/4 of the way for the first 10 minutes or so, to keep more smoke in the kettle. Another ..continued -
reason I bury the chunks in the coals is I found sometimes when removing the lid, ashes from the wood would blow onto my food, since they’re so close to each other.
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With my favorite culinary Guinea pigs coming over this weekend I had to give this a go !!!!
Baby backs sliced individual and rubbed with Killer Hogs BBQ rub and others with just S&P.
was reading 475-500 on the dome thermometer on the Weber Kettle.
turned them once at 30 minutes and let the go another 30,,,
Viola,,,,1 hr ribs that everyone said were outstanding.
a bit different texture but still firm and delicious !Last edited by Greygoose; May 30, 2022, 06:23 AM.Comment
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Hey Kathryn,
I would definitely cook them again using this method.
The bite is a lil different but not incredibly so.
My family of culinary " experts " 😂 said that they really enjoyed the extra bark and the chew of the baby backs.
Not sure if I would use this technique with STL’s.
I think the BB’s thicker meat helps in this case.
Have a great Memorial Day
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Here’s my second try on St Louis Vortex ribs. This time I cooked them for an hour at 225 and then opened the vents all the way. It reached 325 in 15 minutes, and the ribs passed 200. They pulled cleaner from the bone but weren’t as crispy,. I followed Panhead John advice and buried the wood chunk which caused them to pick up more smoke.
Next time I think I’ll do them at 225 for 30 minutes and then open vents cooking them until there is an internal temp of 200.
Last edited by LA Pork Butt; May 30, 2022, 11:23 AM.Comment
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Went to the grocery store to look for something for dinner at 4:00. I was thinking about vortexing some chicken thighs but the ribs caught my eye and I thought about this thread. Decided to do a rack of baby backs with the vortex. Half rubbed with Flat Iron Pepper bbq rub and half with a garlic and chile rub. Cooked for an hour, the dome thermometer stayed between 425 and 475. These were really, really good, especially considering they only cooked for an hour. I liked how crispy they were.
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Did a rack of Vortex baby backs yesterday. I marinated the cut up ribs in soy sauce, Shaoxing wine, sugar, and salt for 6 hours. Than I took 'em out and let 'em drip dry for a bit before I hit 'em with a light dusting of Redbeard's #8. Ran the vortex at about 350 and they took bit over an hour to get to 195 and probing pretty tender, so I opened all the vents a glazed with a spicy gojujang BBQ sauce my wife picked up.
These were some of the best ribs I've ever done, and very possibly the very best baby backs I've done. They turned out with a bit more bite though tug than normal, but still came off the bone clean. The marinade and rub gave a nice glaze, even though the sugar burned a bit in spots, and that Korean BBQ sauce is legit. Three people powered through the whole rack in under 10 minutes.
I'll definitely be doing this more often.Comment
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Great job! Those look awesome and thanks for detailing your cook for us. I can really see this way of doing ribs taking off here in The Pit. I think everyone that’s tried it so far has said they’ll be doing ribs this way more often. I’d like to try your version next time. Do you have the name of that spicy BBQ sauce you used?
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Panhead John this is the stuff. It's available on Amazon, but it's expensive, I wouldn't pay those prices for it. I'd check around and see if you can find it local, I paid a lot less than that. It's legit & made in Korea. Really good, gonna grab a couple more bottles if Grocery Outlet still has it. I could make something very similar myself, but sometimes it's nice to just hit the easy button.
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Thanks mnavarre There’s several Asian stores not far from me, I’ll check em out.
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