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Back to Basic Ribs - SemiDirect

Tim M
Tim M Posts: 2,410
edited November -1 in EggHead Forum
With Eggfest2000 coming up in 3 weeks (http://www.tm52.com/eggfest) I thought I would return to my roots and have a rack of baby backs done the original way - direct - but with a twist. I used the raised grid and no drip pan, never tried it with the raised grid and no drip pan except to finish a rack or two after being in foil (3-2-1 method). I needed to start fast and at 3pm I removed a frozed rack from the freezer. I always remove the membrane before I freeze them just for this reason. I filled the sink with warm water and tossed it in to thaw. By the time Big Humpty was at 225 - I had the ribs thawed and coated with JJ's rub. I tossed them on at 3:30pm at 200-225 deg. I normally don't like holding temps below 225 but I went the extra effort this time. I cooked them for 4 hrs and added sauce the last hour. The last 1/2 hr I bumped the temp to 250-275.[p]The meat temp in a thick spot was 195 but was not pulled pork tender. The meat did pull clean from the bones. To say it was good was a real under statement - it was GREAT. I used some apple chunks for smoke and the BBQ added was a good touch. JJ and his direct method are hard to beat and with the added height of the raised grid, they come out even better. I still like the indirect and 3-1.5-2 methods too - each is different and revisiting each is fun!! Kinda like Eggfest or Eggtoberfest.[p]Tim -- no pictures of them - too hungry
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Comments

  • Painter
    Painter Posts: 464
    Tim M, My first time JJ's method today. They're cooking as I type and should be close to finishing at about 5:00 central time. Going to brush some sauce on the last 1/2 hr or so. Looks like we have a winner.[p]

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  • Char-Woody
    Char-Woody Posts: 2,642
    Tim M, your hitting the "high" notes now..Good to see the flexibiity as ribs have a variety of goodness. This is one of them. You and Painter enjoy...looks like a lot of ribbing going on today..:-)
    C~W

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  • Char-Woody
    Char-Woody Posts: 2,642
    Tim M, your hitting the "high" notes now..Good to see the flexibiity as ribs have a variety of goodness. This is one of them. You and Painter enjoy...looks like a lot of ribbing going on today..:-)
    C~W

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