I was considering searing ribs at the end of the cook to try and get a crust on the outside with some bite to it. Thoughts?
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If I use a sauce, at the end, I often sear under the broiler until the sauce starts to bubble. I haven't done it to unsauced ribs though, but I may now...
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+1 on the broiler glazeComment
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Searing with sauce on a grill makes a freaking mess. I prefer to sauce and just run HOT in the pellet or broil in the oven. Both of these work plenty well. Using the rib rack and running four in the pellet tends to send two to the oven for finishing. I like 'em laying flat for finishing with sauce.Comment
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I’ve always pulled ribs when I figure they’ve got about 20-30 minutes more to go, sauced ‘em, then returned them to the PBC or Original Grilla (OG) to finish:
PBC:
OG:
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Sounds to me like you are asking about combining two different cook methods. You did not say the type and cut of ribs.
After the cook, boiled? Braised? Oven backed? you might be able to reverse sear and get a crunchy bite. Are you talking about searing the bark after BBQing or smoking? you could sear up a taste crunch by finishing with brown sugar and a torch. Don't forget the PBR.
Happy grilling to you.Last edited by bbqLuv; February 3, 2021, 05:40 PM.Comment
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Occasionally I will do baby backs over open fire on the Santa Maria grill for just that purpose. It's a fun cook that produces nice, crispy pork fat/bark with a firm bite (think fried pork chop). I like a little sauce on the side for variety.Last edited by CaptainMike; February 3, 2021, 02:00 PM.Comment
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On my kettle, I often rake the coals around in the SNS at the end of the rib cook, and put each slab of ribs over the SNS for a minute or two per side, to get some char on the ribs. I've even tossed them over to a hot gas grill to set sauce and add a bit of char. I've not done either recently though, due to sheer laziness.Comment
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