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Bobby Flay and ribs...wtf

I was looking at recipes for ribs and Bobby Flay always seems to say cook ribs for 2 hours at 225-250.  WTF??



Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

Comments

  • pantsypantspantsypants Posts: 1,191
    i have some ribs on right now that are being cooked at 225 .
    they are beef ribs but that temp 225 is usually how i cook them unless i turbo them
    Toronto
  • SmokeyPittSmokeyPitt Posts: 9,824
    Yeah i dont see anything wrong with 225...but it will take way longer than 2 hours for them to be ready! 2 hours at 225 is cray cray.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bud812bud812 Posts: 1,840
    He boils them first.   =))

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • jtcBoyntonjtcBoynton Posts: 2,021
    He starts them direct before going indirect for the 2 hours.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Philly35Philly35 Posts: 731
    Hmm... That's weird. Perhaps you'll just have to give the recipe a try!
    NW IOWA
  • DMWDMW Posts: 12,175
    Just read the link. Yep, he goes direct over hot coals meat side down for 10 minutes. That would do it. He also says after going indirect 225* it will be about 2 hours or til tender (think toothpick test). And then for non-ceramics he says to go back to direct bone side down when saucing. I'm guessing he says that because he doesn't want someone trying to remove a hot plate setter at his recommendation and getting sued. If I would do this I would go back to direct when saucing. Seems like an interesting technique.
    My Facebook Page where I document my cooking
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  • SkiddymarkerSkiddymarker Posts: 8,299
    Depends on the cut of the ribs. Here in Canuckistan we get Dutch or Danish back ribs that come from pygmy pigs, I'm sure. They are cutest little things, not much meat and they are always done in 2 to 2 and 1/2 hours at low pit temps. Here are some I called gopher ribs.....

    Delta B.C. - Move over coffee, this is job for alcohol!
  • henapplehenapple Posts: 15,983
    @Fred19Flintstone‌ gets his at Sonic.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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