100% Success w/JSlot Rib Technique

Unknown

I somehow would have guessed that JSlot would not be wrong on this...I just wish those last two times that I remember cooking ribs were done this way...two hours and perfect ribs sure does make things nice.

JSlot

Glad you enjoyed the ribs, Chet.[p]Jim

Unknown

Chet,[p]Perfect ribs in two hours? You must cook your ribs like Lang cooks his hogs![p]Pete

Unknown

Sespe Pete, who the heck is Lang??? Are you kidding or have you heard about JSlots techique?

Unknown

Chet,[p]No offense was intended. Just funnin'! A fellow named Lang (first name escapes me) builds offset smokers and claims he can smoke a hog in six hours. [p]Now, I have been reading Jim's posts for a LONG time now, and believe whatever he says is true..... mostly ;~). I guess I missed the one on two hour ribs. Educate me.[p]Sespe Pete, the BBQ agnostic[p]

Unknown

Chet and Sespe Pete.
Jslot is correct, as well as Chet. I used to do baby backs at 300F degrees and 3 hours no peek on raised grill over firebricks. I don't kmow who came up with the short time cook first, so I won't dispute it but give credit where credit is due. Jslot was first to make a real process out of it. Firebricks was my own involvement in starting the ceramic barrier cooking process. This is what I called the "Upper Chamber" radiant heat cooking process. This was first initiated for bread and pizza cooks by yours truly. Inspired by the folks on the Kamado forums who were having a real problem with burned crusts in breads and pizza. The firebrick story is one in itself. The tri legged plate setter is another story in itself.
After success with the bread and pizza cooks, meat came next, and we discovered that with a ceramic (brick or platesetter or ??) we could drastically raise the dome heat without charring the meats. This shortened the actual needed cooking times dramatically.
JSlot was quick to recognize this and proceeded to refine and use it in his catering cooks.
A few weeks ago, I pushed the temperatures to the same degrees as Jslot and also had very excellent baby back ribs that were pull apart tender in 2 hours and 20 minutes.
So this affirms what Jslot is saying as well as others. Time and temperatures are relative to the cook. Always has been. The ceramic stones, Pizza stones, Firebricks, tri legged plate setters...even a pan with sand in it, create the upper chamber cooking area. Thats what is great about the ceramic cookers.
Down the street from me, and around the corner a ways, there is a old habatchi pinkish looking large cooker sitting on a porch, with green outdoor carpet under it on its old original feet....I gotta quit posting here and go look at that.. Its a collectors item..
Tip of the sombrero to you friend Sespe..
Old Char-Woody

Unknown

Sespe Pete, no offense taken , I just hadn't heard of a Lang feller...JSlot's ribs in 2 hrs , yes , whole hog in six - nah, not unless they got one hellatious BGE.

JSlot

Ah, C-W. Seeing you post informative messages like that over hear takes me back to the days when the forum was in its infancy. I'm just glad you had that fire brick idea in that thick noggin of yours!! LOL.[p]Take care!![p]Jim

Unknown

Chet,
Can you point me to a link for JSot's technique. I recall seeing it a while back.[p]Thanks[p]Dan

JSlot

Try page 63 of Bill Wise's BGE cookbook at the link below. I have modified the recipe to use a temp of 350° instead of 375°. That revision hasn't made it to the cookbook yet, but everything else is accurate.[p]Jim
[ul][li]Wise One's BGE Cookbook[/ul]

Char-Woody

JSlot, and good to see your still making great BBQ. Sorry about that number in the latest contest, but keep at it. those numbers change fast.
You can do anything with a ceramic, that a metal can do, even if my good close friends disagree. Smiley.
Presentation has a lot to do with it also. Hey, speaking of contests, Old C~W was the first to use 100% all ceramic hardware (3 BGE's and 2 Primo's) in a KCBBQ society Sanctioned event. I didn't know that untill friend Old Dave clued me in on it....I get the gold ribbon for that one...heeeyaaaa.
We placed about 40th out of 60 of the nations best. Two years ago.
Yep..those old days were great.. I miss all the names from back then.
And enjoying the newbies excitement as well...Good luck.
C~W[p]

Unknown

char-W,[p]Good to hear from you, Fred. Keep me honest, now! ;~)
Take care![p]Pete

Char-Woody

Sespe Pete, hey pal, you don't need any keepin. :-)
C~W[p]