ed mitchell's 40 minute ribs

deepsouth

does anyone know how ed mitchell cooks fall of the bone tender ribs in 40 minutes? (he did this on the bobby flay rib throwdown)


thanks in advance.

'Q Bruddah

I highlighted your title and googled it. Turns out according to Smoke Ring forum Ed steams his ribs for 15 minutes after the high heat then sauces them and replaces them on the grill to set the sauce. So, it is a little misleading, if not downright dishonest.

triehle98

if you read a little further you can see that someone mentioned that he held them in 150deg water for hours ... that would make the most since to me . sous vide (sp) then season them and grill em ... they come outta the vacuum pack almost tender and you could do a ton of em at a time but im no rib expert at all lol. i say its a pressure cooker or the sous vide rig , hmmm we may never know

HungryMan

Try this. babybacks or med sized spare ribs. dry season with whatever you like and sprinkle a little meat tenderizer. Setup: platesetter legs down. Cookie sheet with small edge. Put grid on top of cookie sheet. 325 for about 2 hours, flipping every once in a while. You might be surprised. I have done it a couple of times and it was good. Tender enough, but not mush. I think the the term "fall of the bone" sometimes becomes overused and overcooked.

triehle98

i robbed this from another site

I found what you were looking for, God bless!!!!! And happy cooking..........
Carolina style rib recipe
Ed Mitchell, The Pit in Raleigh, N.C.

INGREDIENTS

• Spareribs prepped for The Pit
• Pit season
• Pit season with water
DIRECTIONS
Prepping instructions: Working usually a case at a time, remove ribs from packaging and place in a clean bus tub. With a good knife and cutting board, remove "skirt" on the bone side of the rib. Turn rib over and remove approximately 2 to 2 ½ inches along top of rack. Clean both ends of rack if they are ragged. With a small paring knife lift up membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on "meat" side and lightly make several "knife scores" along the rack, parallel with the rib bones. Next cut the rack into 5 bone portions. 4 bone or 6 bone portions are OK, but 5 are ideal. Once all the ribs are portioned, sprinkle Pit Season on both sides of rib and neatly place in a bus tub.

Cooking, holding and serving instructions: Once the Pitmaster has his grill pit hot with charcoal and is ready to grill, seasoned spareribs are neatly arranged, meat side down, on grill. Allow this side to cook uninterrupted for approximately 15 minutes. Using tongs, carefully, quickly turn ribs over (bone side down). Allow to cook for another 15 minutes or so. With a clean kitchen towel blot any blood off the meat side of the rib. Repeat turning over ribs at 10 to 15 minute intervals for approximately 45 minutes to 1 hour or until just fully cooked. (A properly cooked sparerib will have a nice seasoned browned color.)

Next, add to deep hotel pan water mixed with Pit Season. This step helps keep the ribs moist and imparts additional flavor. Cover hotel pan with aluminum foil, label and date. Some may go directly onto line steam table. Remaining spare ribs will be placed in a low temperature warmer (150 degrees F) and held until needed for service. Ribs are served per chit instructions and lightly brushed with sweet BBQ prior to serving.

'Q Bruddah

My original point is that it is not tender ribs in an hour. Its ribs on a grill for an hour and held in a steam table or hot water to further cook and tenderize. Sounds misleading at best.

Unknown

Yeesh, I hate to hear what you have to say about the hot-tubbers. Who cares? Good ribs are good ribs. 'Nuff said.

Bacchus

Dishonesty is a pretty significant accusation. He seems like a pretty genuine guy from what little I have seen of him. Any bragging he did was likely all in good fun.

'Q Bruddah

You are right on several scores. Dishonesty is a strong accusation. You are also correct that I know nothing of Ed other than this thread. I am perhaps overly sensitive to hype. I come from an industry that says one thing and does another. Bait and switch carpet cleaners advertise low low price but when they walk out the door they have a considerable chunk of change because it wasn't exactly as they say. I aplologize for any unkind or untoward statements.

deepsouth

some interesting techniques i had not thought about mentioned so thanks guys. i'm probably not going to be eating any 40 minute to an hour ribs any time soon, but those 2.5 hour ones sound worth a go. maybe even combined with the hot-tubbing shrink-wrapped and seasoned.

Car Wash Mike

There is NO WAY he cooked ribs (on a grill) for 40 minutes and they were fall off the bone.
From fridge to grill to plate, not going to happen.
Mike

deepsouth

Car Wash Mike wrote:

There is NO WAY he cooked ribs (on a grill) for 40 minutes and they were fall off the bone.
From fridge to grill to plate, not going to happen.
Mike

i agree. looks like there is some pre-cooking stuff done as well as some post cooking stuff.

i wish the show would come on again so i could hear the exact words, but it was underlying meaning of them were, you can cook tender ribs fast.

Car Wash Mike

Of course, haven't done it in years. I will tomorrow and post.

Mike

deepsouth

Car Wash Mike wrote:

Of course, haven't done it in years. I will tomorrow and post.

Mike

what are you going to do tomorrow mike??? color me interested.

Car Wash Mike

I have a restaurant with eggs. I will fire up a small and cook a slab of spares in about 1 1/2 to 2 hours. Take pics and post for you.

Mike

deepsouth

Car Wash Mike wrote:

I have a restaurant with eggs. I will fire up a small and cook a slab of spares in about 1 1/2 to 2 hours. Take pics and post for you.

Mike

awesome. i look forward to checking that out. nice of you to do.

cheers.

Bacchus

Are you the Rib king?

deepsouth

Bacchus wrote:

Are you the Rib king?

i think that day, ed was the rib king in the throwdown!

;o)

Car Wash Mike

Never claimed to be. That dude did not take ribs from fridge to grill and have fall off the bone in 40 miuntes.

Mike

Car Wash Mike

:( Did I lose that title?

Mike

Bacchus

Just jerking your chain there mustard Mike. I dont think Ed claimed to have taken them from fridge to grill/smoker.

Car Wash Mike

Ron, if that name sticks. You and I have problems.

Mike

Bacchus

LOL, well rumor has it Mustard helps things stick, like rubonabutt.........

Unknown

What are you complaining about? I have been dead for 39 years and they still call me the lizard king!! :woohoo:

Car Wash Mike

Then I will cross you off. :woohoo: :woohoo:

Mike