Hot 'n Fast Ribs

Let us know how it turned out.As you know ,there could be dozens of varialbles that dictate the result.

There are folks that parboil/pressure cook them and finish on a hot grill.The diners may swear by them.Montgomery Grill in Cincy,OH could be one that even posts their recipe.Texas roadhouse could be another.

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.

Be careful. @ higher temps sugar will burn.

Yep, I hear ya. That's why I only went to 300 this time. No signs of the rub even starting to burn. This was the Memphis Mud rub, has brown sugar & honey powder in it. Also filled the Amazen tube smoker half full to give it some extra smoke.

Hey. If you're ever in the need for emergency loin backs, good to know this will do the trick.

Figured it would cause I always used to grill them before I got my first smoker. They were pretty decent, but a couple levels below my Cookshack results.