"WEIRD" Rib question!

chefjeffMember

At another "low and slow" forum, I stumbled upon a technique for cooking ribs that sounded really odd, but supposedly yielded incredible ribs. The method was for using a ceramic cooker that uses lump charcoal for fuel, and cooking the ribs over in-direct heat. The technique was to cook slabs of ribs at 180Âº for EIGHTEEN HOURS (yes 18!)---I've never heard of such a thing---but immediately I thought of Cookshacks being able to cook at 180Âº---So whadda ya think? Tasty ribs---or jerky?

Your thoughts please.

Cheers,
Jeff

8/4/0711:20 PM

❤️ 0

Original Post

Replies sorted oldest to newest

bembringMember

I think 180 to low and slow for a Cookshack.
Did 4 racks of spares last weekend in my Amerique.
Each rack weighed 4 pounds.
Smoked @225 for 5 and a half hours meat was fall of the bone tender.
They were the best ones I have made yet.

8/5/071:03 AM

❤️ 0

Former Member

Used to do Briskets and shoulders for 24 @ 180.

Ribs? Why? With the fat content (lack of) and the way they are trimmed, I think it's overkill.

But Hey, give it a try. The CS will do fine at 180. Why do you think the Cookbook has all those 180 temps. Back in the 70's and 80's we Q'd at that temp, not 225.

8/5/079:08 AM

❤️ 0

ribdogMember

I agree with Smokin. There is just not enough fat on the racks of ribs, unless you get monster spares from a sausage sow, to keep the meat moist for that time period.

But like SO said, give it a try and let us know how it turns out.

8/5/0710:43 AM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...