Opinion on this method for ribs??

That is so unfortunate. 4 hours is all I need at 236 in my FEC120. The same 4 hours as this recipe.

The rationale for the first hour at 500 escapes me. Any indication from the owner? Trying to sear before "slow" cooking? I have cooked ribs in the oven at 300, but for at least 3 - 4 hours. (Before I understood barbeque.)

So my question is why you have been there a few times LOL. I would quit going to the place. No more customers and he will figure it out.

Good point... however the first time I went there I had the ribs and wrote a bad review of the ribs on Yelp. The next time I didn’t order the ribs but did meet the owner who knew about the bad review. Nice guy and he said: “we laugh about you every day.. “. So we agreed the next time (I go thru that area once a year) I would critique the ribs in his presence. Must add that the first time I went there, he had just taken over and remodeled the restaurant so I figured maybe the ribs were in a ‘gestation’ period and maybe he had worked the kinks out.

Nope, I gave him the same report and also learned how he cooks them. So I’m trying to help the guy and he seems willing to listen.

I guess my suggestion to him would be to try 4 hrs at 275 and see how they do. Can’t be any worse in my opinion. And I sent him an article on how to test doneness, including the toothpick test, so he should be experimenting.

Thanks for the comments...

5 hours at 225* on my 020 and they come out perfect. They pull off the bone with minimal tugging. And his ribs need a steak knife? Seriously? I want to read the Yelp reviews. What is the name of this "eatery?"

The Public House at Quechee Gorge, VT. I posted as Bruce M

Wow!, read up on the Fast Eddy Rib Method. I alter his rub somewhat, but I do BB at 275 and check at 3 hours by probing and bend test. The longest time is 3:15 minutes. No sauce required.

quote:

Originally posted by Qnorth:

1 hour at 500 Deg. (In an oven)
2-3 hours at 300 deg. (In an oven)

A serrated steak knife is provided and it takes some pressure to cut between the bones, and there will still be meat on the bones after you attempt to chew it off.

Thanks for any comments.

Sounds to me like they are under done. Don't know what's the point of cooking at 500 initially. I usually cook at 250-275 for about 4 hours, but I have cooked hot n fast a couple of times @300 and got some loin backs done in about 2 1/2 hours. Not as good as at lower temps, but acceptable. But I think the toothpick test will fix him up. That was probably the single best piece of information I've ever picked up here. Thanks Russ!

I don’t see how they could possibly be underdone with those temps and time. Too done would be my opinion.

I smoke in a FE100...usually 18 to 39 racks at a time @224 for six hours...then start the saucing the 7th hour....perfect each and every time. (loin backs)

quote:

Originally posted by Qnorth:
I don’t see how they could possibly be underdone with those temps and time. Too done would be my opinion.

But when they're over done is when you get your fall off the bone ribs.

I would agree with you however 500 deg is new territory. It may be that they were burned to a crisp and dried out.