Ribs using a vortex

[Finster]

Made another attempt at these tonight. Baby backs this time. Good taste, but a bit on the tough side.
not sure where to go from here.
grill temps a little lower this time (380ish), 45 minute cook time.
SPG seasoning, with a light brushing with sweet/spicy BBQ sauce, cooked over 3/4 chimney of Kingsford Pro with two pieces of hickory buried in the bottom..
I know I'm not gonna get fall off the bone with this method, but these were a tad too "bighty"bighprobably next time back to the spares..

[Finster]

Tried these again tonight...
Instead of singles, I did 2 rib sections this time. Still some room for improvement, but these were much better than my last batch.
The Honey Hog Hot was my son's choice. good flavor with a nice hint of heat.
Cooked over B&B lump with a chunk of cherry for color

[Finster]

Did some St Louis style ribs tonight...
they turned out good.
rubbed with a mix of MMD and Meat Church Honey Hog...
55 minutes on the Weber with half a vortex of KBB, and a hunk of oak.

[Allon]

Bronc... Weber, Weber, Weber

[Clawbear57]

Nice color and bark. How tender were they?

[Finster]

A couple of the more meaty ones were a little chewy, but the smaller ones were pretty tender. Definitely not on a par with low and slow ribs, but for a rib fix in under an hour, on a work night, I'll take it.

[LA Pork Butt]

With the Vortex like you did them I always found them to be good but different than smoked ribs. They are like grilled ribs - good, but different. As the saying goes, “Variety is the spice of life.”

[Finster]

Definitely different, but still good.
For sure, not as good as slow smoked ribs.

[LA Pork Butt]

Finster I think trying to decide which is best is a little bit like trying to decide which is best between apples and oranges. They both have pork ribs in common, the method of cooking makes them quite different. I like smoked ribs better, but I sure do like Vortex ribs.

[RlsRls]

Next time try a liquid brine. I make one with apple juice, maple syrup, garlic powder, a dash of Tabasco,mixed with the salted brine. Does a great job with chops! tenderloins and , regular loins, I'm going to try it next time I want quick ribs!

[CaptainMike]

On a side note, occasionally I'll do a rack of BB's on the Santa Maria grill. Nothing more than S/P/GP and about 1.5 - 2 hours. The texture is a little chewier, but I really like how the pork fat crisps up, kinda like a fried pork chop. A little dippin' sauce on the side and it's crispy pork heaven!

[bpiela]

I have a question on this. Anyone do the Vortex Ribs and take them off at around 185 degrees and then put a light batter layer on them and then deep fry? Is this too much blasphemy?

[RlsRls]

Doing blasphemy BB's today. First, a 3 hour wet brine with brown sugar and apple juice. Dried off and rubbed with all kinds of stuff. Maybe an hour or two on the PK. Thinking I'll do ahead and pull off before guests arrive and reheat in a covered foil pan with Sweet Baby Rays to insure moistness. Should be fine!

[RlsRls]

Obviously No Vortex! (That's cheating!)