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Help: I need to speed up my ribs!
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mb99zz
Posts: 183
I totally intended to do a 3-2-1 method on baby backs today. They've been cooking indirect and unfoiled for about an hour now at 225 dome temp. Family plans have accelerated things beyond my control and I need to shorten this cook. We love the fall off the bone texture. So, I was thinking about maybe foiling soon and bumping the heat to 300 for a couple of hours and then unfoiled indirect until tender (at 300). Thoughts????
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That should do it. FWIW, while 225F will do the job, it will take forever. 250 - 275 is better. I don't "turbo" cook ribs often, but the temp can go as high as 350. 300 and foil will really speed things up. The flavor might not be as intense, and the texture a little mushy, but quite edible.
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you could cook them at 265 grid for 3 hours then about 30/60 minutes wrapped in foil till when you lift the foil it wants to fold in half then remove and sauce back on the grill to set itLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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300 degrees should take around three hours or so.do the bend test or probe.
They should be nice and tender if u want even more tender wrap for an hour in foil. I find its not needed. Try both ways see what you like better. -
Thanks all! I ended up doing about 2 hrs at 225 non-foiled and indirect. Then I bumped up the heat to 300 and foiled with apple juice for about two more hours. The ribs were extremely tender at that point. I finished by removing the foil, basting some BBQ sauce, and putting them back on for about 30 minutes with a fresh chunk of apple wood. I also dropped the temp a bit at this point (265). That firmed them up a bit but they were still very tender.
Everyone loved them. Thanks again. If I had stuck it out at 225 dev for the whole cook, the wife would have killed me . Everything worked out! -
Use 275 dome. Way easier and way better results. Be sure to calibrate that Thermo!The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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FWIW, I did 2 racks last night, raised/indirect at 255 for 4 hours. They came out "pull off the bone" perfect. No wrapping or saucing.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Man I love ribsGet your camera out next time!
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