OT: Ribs on the Roccbox

Jupiter Jim

If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

thetrim

John quit posting great cooks on the Roccbox!  My bank account can't handle it!

JohnInCarolina

Jupiter Jim said:

If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 

caliking

i can just imagine the bark/crust on that after the RB treatment. Well played.

Lo 'n' slow for the first stage? 250ish? Or higher?

JohnInCarolina

caliking said:

i can just imagine the bark/crust on that after the RB treatment. Well played.

Lo 'n' slow for the first stage? 250ish? Or higher?

Yep.  I think it was 285 wrapped in foil.  I just did them in my oven (I know).  Next time I'll try to throw them on the BGE, with maybe some holes poked in the foil so that some smoke can penetrate.  

GATraveller

This is interesting.

Jupiter Jim

JohnInCarolina said:

Jupiter Jim said:

If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 

I have a solution for more ribs faster more Roccbox's and operators

SmokeyPitt

JohnInCarolina said:

Jupiter Jim said:

If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 

Man those look good. I would bet that 10 minutes at 900 would be enough to reheat even if they were pre-cooked and refrigerated. So one could transport a cooler full of precooked ribs and use the RB to just reheat on demand. 1 rack at a time is a bit of a constraint, but if you throw a new rack on as you take one off I think you could keep a fairly steady supply of piping hot ribs to the service line.  

JohnInCarolina

SmokeyPitt said:

JohnInCarolina said:

Jupiter Jim said:

If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 

Man those look good. I would bet that 10 minutes at 900 would be enough to reheat even if they were pre-cooked and refrigerated. So one could transport a cooler full of precooked ribs and use the RB to just reheat on demand. 1 rack at a time is a bit of a constraint, but if you throw a new rack on as you take one off I think you could keep a fairly steady supply of piping hot ribs to the service line.  

Yep. I agree.  At minimum, this is worth trying!

fishlessman

wonder how much difference searing from the top makes, i do a version sometimes of low and sear. problem with the egg is you have to move fast with the direct sear at the end flipping and basting. this looks more laid back, i like that.  famous daves does the low and sear on open grills for the sear but those marinated ribs are not what im looking for

NorthPilot06

I must say, I’m surprised that you get the right amount of carmelizaton on the ribs. For 900 degrees at 10 minutes [sauced], I guess I would have expected burnt. 

Im definitely trying this

JohnInCarolina

NorthPilot06 said:

I must say, I’m surprised that you get the right amount of carmelizaton on the ribs. For 900 degrees at 10 minutes [sauced], I guess I would have expected burnt. 

Im definitely trying this

The recipe called for five minutes a side, but it was probably closer to 3-4.  I pulled them out and checked on them frequently, because once carmelization starts it goes quickly.  Easy to do with this setup as well. 

DoubleEgger

I bet that thing would put a helluva crust on some mac and cheese. 

Legume

DoubleEgger said:

I bet that thing would put a helluva crust on some mac and cheese. 

Nachos.  I want to see roccbox nachos.

JohnInCarolina

Legume said:

DoubleEgger said:

I bet that thing would put a helluva crust on some mac and cheese. 

Nachos.  I want to see roccbox nachos.

Oh man that I can make happen!

SGH

@JohnInCarolina
Here is a rip-off of your recipe I did overnight. I don’t have a Roccobox so my whole cook was done indirect on the BGE. 
I put the ribs on at 180 degrees at midnight last night. I let them run until 11:00am today (11 hours) at a steady 175-180 degrees. Pulled the ribs and shot for 900 degrees. The egg was actually a tad over a thousand degrees. Seared indirect for 6 minutes. 

I seared without sauce. The sauce I used contains tons of sugar so they got a post cook saucing. 

Not the prettiest ribs for sure. But they was dang sure good. 

SGH

I’m fixing to do something real similar with a chuck roast. 

Photo Egg

SGH said:

I’m fixing to do something real similar with a chuck roast. 

That's a great looking roast!

SGH

Photo Egg said:

SGH said:

I’m fixing to do something real similar with a chuck roast. 

That's a great looking roast!

Believe it or not, we was cleaning out the freezer and found that buried in the bottom. There is no telling how old it is. Age aside, it’s getting cooked. 

thetrim

@SGH, what? no half off sales today?

gasman79

I just ordered a Roccbox. Won’t come for a month though since stock supply is short (according to Gozney HQ).  So far impressed with every video I’ve seen of it and can’t wait for it to arrive.

Also, now planning an outdoor kitchen since i have basically 0 usable space outside when i cook.

i’m gonna start a thread for help with the kitchen. Thanks in advance for that part...

JohnInCarolina

gasman79 said:

I just ordered a Roccbox. Won’t come for a month though since stock supply is short (according to Gozney HQ).  So far impressed with every video I’ve seen of it and can’t wait for it to arrive.

Also, now planning an outdoor kitchen since i have basically 0 usable space outside when i cook.

i’m gonna start a thread for help with the kitchen. Thanks in advance for that part...

Looks like you have a lot of potential for a great setup back there!  You’ll love the RB too.

GregW

Looks very good. One of the few truly new ways of cooking ribs.