One Hour Ribs II - The Final Eggsperiment

The challenge of cooking good ribs in one hour or less on the Egg reached Phase II today when I attempted once more to achieve that elusive performance.

But this time I did things differently.

First of all, the ribs were 'hot tubbed' in 117° water for 30 minutes while I brought Lily Large up to 425° and let her get used to it. She was set up indirect, raised grid.

I prepared a rub consisting of kosher salt, paprika, fresh ground pepper and Bad Byron's Butt Rub (1 tbs each) and rubbed it on after removing the membrane.

Next I put them on the Egg @ 425° indirect and then shut down the Egg entirely. The idea was to allow the Egg's heat to cook the ribs over one hour while maintaining all or most of the moisture inside the Egg.

It was going okay for the first half hour but I just had to see what the ribs looked like.

While I had the dome open I slapped on some BBQ sauce and promptly closed it again. The temperature dropped to 280 but I quickly brought it back up to the 300° it was just before I opened the dome. Then I shut it down for the remaining time.

At exactly one hour I opened the dome and promptly wrapped the ribs in foil and let them rest for twenty minutes.

Only then did I cut into them. They were a bit undercooked this time but not by much. It may have been due to the excessive amount of meat on the ribs.

However, they were very tasty, even without adding sauce. Pulled away from the bone okay and I could actually taste the meat.

Took some to Egghead Neighbor, Lucky Mon, and this time he gave them a 7.75. He also thought the flavor was good but the excessive meat on the bones probably caused them to be a bit undercooked.

Here's some photos:













At least it has been a fun Eggsperiment to see if one-hour ribs are even possible (yes they are) but I think I'll go back to cooking them a wee bit longer (Unless I get another brain-phart idea).

Spring "Rib Power In One Hour" Chicken
Spring Texas USA