I cooked the bbr this summer hot n fast, first time trying it, I was trying to cook them like the dream land ribs in meatheads cook book, they turned out really good and I think they could be as good as slow smoked ribs with a few more tries. they cooked in about 40 min. that being said I haven't tried doing them since, although its on my list... I guess I just really like the low n slow process
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Hot 'n Fast vs. Low 'n Slow for Pork Ribs
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
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- Whatever I brewed and have on tap!
Biggest thing I can think of that could be a factor is that in the hot and fast method, the fat doesn't break down as much. I've noticed that even with the blasphemy method - more chunks of fat remain on the ribs, that would basically render if I cooked them for 4-6 hours at 225F.
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fzxdoc I only noticed the fat on the last batch I tried, and I think I took them up a little soon as everyone was hungry. I still recommend the Blasphemy method, and in fact that is why I bought a Hover Grill for my kettle - to expand grate space on the kettle. My best results so far for Blasphemy were on my offset.
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fzxdoc Yes Kathryn - that was why the wife and daughters liked them so much - the all over flavor. I mixed up some MMD plus kosher salt and tossed them in that, and left them in zip lock bags in the fridge overnight. And finished with Blue's Hog for 30 minutes or so at the end of the cook.
Jim
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