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Don't know if you consider 275° hot or not. I did a rack of baby backs Friday for the weekend. Simply applied salt, pepper and garlic powder, stuck them in the Amerique set at 275°. At 4 hours checked them for tenderness and took the tender and juicy ribs out. Didn't miss making all the complex rubs, mops, glazes, foiling juice and wrapping at all, although both methods are good. Temps along the rack were from 203° to 206°, perfect for us. Have been steaming them in zip bags to reheat.

Tom
Actually turned out quite well, I was pleasantly surprised. And... They were done in under 2 1/2 hours. I guess the only downside I could find, was that there were a couple of pockets of fat that didn't render which normally would have.

And these were Hormel "enhanced" ribs that I normally don't like, but they were on sale at the local grocer for a really good price. I'll have to try this hot 'n fast stuff again to make sure it wasn't a fluke. Maybe try 325 next time to see if I can get that fat to render a little better.


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