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Help: I need to speed up my ribs!

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????


  • gdenbygdenby Posts: 5,940
    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.
  • bigphilbigphil Posts: 1,390
    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 it  
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • smokeyjsmokeyj Posts: 340
    300 degrees should take around three hours or 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.
  • mb99zzmb99zz Posts: 183
    edited June 2013
    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!
  • danv23danv23 Posts: 813
    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

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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    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
  • WalrusBBQWalrusBBQ Posts: 151
    Man I love ribs

    Get your camera out next time!
    Beers & BBQ

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