Another round of H&F Ribs // Third Cook

TonyA

I let the egg bounce around between 285 and 300 degrees at the grate with two chunks of apple and two chunks of cherry wood.  That is bumped up from my last rib cook at about 275 and just apple wood.  They were done in 3.5 hours and spent 20 minutes resting in foil before i cut them.  Forgive me for the butchered cuts in the middle of the front rack.  I find that the H&F ribs have a 'roasted' quality for lack of a better word that I really enjoy.  These were moist, had a decent smoke ring and pulled in clean bites from the bone. Well rounded flavor profile from meat to spice to smoke.

I put on some chicken pieces as well which came out 'fine'.  Nothing I've done on any device has been able to best my rotisserie chicken on the gas grill however - believe that or not.

Duganboy

What does H&F mean?

njl

I'm guessing "hot and fast" as in higher cooking temp and done faster.  Those look like spare ribs...and 3.5 hours would be kind of between normal and turbo.

Dave in Florida

Tasty looking ribs you got there.

TonyA

A lot of folks say hot and fast .. I think it was meant to be High and Fast as opposed to Low and Slow - I'm good with either.

Indeed, they are spares.