the bobby flay rib throwdown

deepsouth

i caught (an older i presume) rib throwdown on food network the other night....

bobby did low and slow in the oven and finished them on the grill.

his competetor cooked his ribs VERY fast. like ten or twenty minutes per side (i can't remember which.)

his ribs were fall off the bone tender.

can anyone give any insight into this??? twenty or forty minute ribs sound impossible, but that's what it was.....

Mud Pig

I remember that episode. He cooked for 20 minutes on each side, went hot with them, used Pecan wood chunk on top of lump. I think it came down to his meat quality, the man had a special farm who raised meat of high quality that he soley used for his cooks.

I suspect that he prefers, along with his customers, ribs that have more pull to them.

Bacchus

It was Ed Mitchell, and yes it is a few years old now.
I thought it was 40min per side, but could be mistaken.
There are as many ways to cook BBQ as there are States in the union.

Car Wash Mike

I think the guy boiled his to.

Mike

deepsouth

Car Wash Mike wrote:

I think the guy boiled his to.

Mike

that would make sense. actually, that's the only way i can think of that it makes sense.

i don't remember that detail from the show. i'm guessing it was left out.....

deepsouth

Bacchus wrote:

It was Ed Mitchell, and yes it is a few years old now.
I thought it was 40min per side, but could be mistaken.
There are as many ways to cook BBQ as there are States in the union.

yes, it was ed mitchell, 20 minutes per side. good memory!

Matt

Ed Mitchell has a (high-dollar) barbecue restaurant (The Pit) here in Raleigh -- it is constantly packed. I've eaten his ribs (dry rubbed) and they are some of the best I have ever had -- amazing really. They weren't boiled on the TV show and they're not boiled at his restaurant.

Matt

deepsouth

Matt wrote:

Ed Mitchell has a (high-dollar) barbecue restaurant (The Pit) here in Raleigh -- it is constantly packed. I've eaten his ribs (dry rubbed) and they are some of the best I have ever had -- amazing really. They weren't boiled on the TV show and they're not boiled at his restaurant.

Matt

so he is cooking fall off the bone ribs in 40 minutes. nice. what's the secret? can this be done on an egg?

Car Wash Mike

Good questions. I am always looking at different ways how people cook ribs.

Mike

deepsouth

Car Wash Mike wrote:

Good questions. I am always looking at different ways how people cook ribs.

Mike

and there are MANY times i want ribs and don't have 5+ hours to prepare them!

kricks

I saw that show too and was intrigued by the short cook. I actually recorded the show... duplicated his sauce or rub I can't recall... I was using a Weber at the time and was not able to even come close to something good. Tried twice too.

Hat's off to him!

Matt

I have no idea what he does, but his ribs are awesome. I'd love to be able to figure it out.