One Hour Ribs - The Movie

Spring Chicken

As promised I tried the All-Recipes recipe for fast cooked ribs and decided to record the event in a movie rather than just upload a bunch of photos.

Here's the All-Recipes version:

http://allrecipes.com/Recipe/Quick-Baby-Back-Ribs/Detail.aspx

I mixed the rub exactly according to their directions although I think I could have easily substituted any number of other rubs with better results.

I also soaked the cryovac bag in 110° water for 30 minutes prior to trimming, rinsing and drying the ribs before applying the rub.

I didn't have mesquite chips so I substituted pecan chips.

And I cooked them at 450° indirect on a raised grid. Their recipe did not mention a temperature, only that it was indirect.

I only opened the lid at the 20 minute mark and when done.

They were a bit overcooked but surprisingly good. In fact, I've had worse in BBQ joints that were proud of their ribs.

Clearly, the dominate flavor was from the sauce instead of the meat or rub.

It also took longer than 15 minutes prep time but I was only looking for cook time. In fact, cook time was 50 minutes total followed by a 10 minute rest in foil. I probably could have taken them off at 40 minutes but they would probably have been tough. Instead they pulled off the bone fairly easily, probably about the same tug as eating chicken wings.

I gave some to my Egghead neighbor, Lucky Mon, and he gave them a 7 out of 10. I think I can agree with that number. Maybe an 8.

Finally, when I do them again I will likely cook them at 400° and use a bit more smoking chips.

It was a fun Eggsperiment.

Here's the movie...

http://www.youtube.com/watch?v=pYhTWF4BqF4

Spring "High Speed Cook, Low Speed Eater" Chicken
Spring Texas USA

Misippi Egger

Good job, Leroy. The movie was a good way to show the steps.

Still thinking about giving this a try...

Jai-Bo

Wonderful instructional video....I love ribs but I'll stick w/ low/slow method....I am sure they were as good as alot of BBQ joints around.... :woohoo:

Clay Q

Looks like a quick rib weekend on the fourm. :P
Fun to watch your movie, music and all made me smile. :cheer:

From your discovery and from my discovery, initiated by our good friend CWM, I'm re-thinking ribs. I got excellent results with a quick cook; Meat left the bone clean but had firmness and a tug, were very juicy, great pork taste and most of the fat cooked off. All good stuff in a relatively short time as apposed to a 5 hour cook.

Thanks for "One Hour Ribs"- The Move.

(Adventure! Danger! Romance!...our business)

2Fategghead

Very interesting Leroy. That was a very good job on that fun experiment. I hope the girls enjoyed is as much as you did being in the movies and all...I will have to bookmark this cook and give it a try someday. Have a great day. Tim

Beli

Thanks a lot for the documentation & presentation Leroy, & your honest appreciation of course!!

Spring Chicken

Thanks. Yes, it was a fun project but next time I'll reduce the temperature to 400°. I think that alone will improve upon the flavor and texture. If not, I'll bump it down to 375° and try again.

At least I know they can still be edible when only cooked for an hour.

Good luck on yours.

Spring "Trying Is Half The Fun Of Doing" Chicken

Spring Chicken

Yea, I know what you mean about the low/slow method but sometimes you have a hanker'n for ribs "NOW" not seven hours from now.

Had to try it.

Spring "Cravings Need To Be Addressed Now" Chicken

Spring Chicken

Thank you for smiling. I sometimes think that's my main purpose in life, to make people smile.

You're right, Car Wash Mike started something. I guess it's up to us to finish it LOL.

Your ribs looked great. That's what I want mine to look like after just one hour. And I want to do it without foil if I can.

During my cook I had a fuzzy feeling that they were cooing too long and too hot so I shut down the lower vent and put the rain cap on in an effort to retain as much moisture as possible in the Egg. I think that may have helped a little but by the time I decided to do it I think it was too late.

Next time, lower temperature and possibly shorter cook.

Good Eggsperimenting with you.

Spring "Try Once And Give Up Is Worse Than Not Even Trying" Chicken

Spring Chicken

Thank you. Yes, the Girls love it when I'm Eggsperimenting. They are as interested in the outcome as me. Lily Large is very bright and does what she can do to help make it a success.

I guess you could say we make a good team.

Spring "Team Effort Is Good For Individual Success" Chicken

Spring Chicken

You're entirely welcome Beli. As good a cook as you are I'm sure you could take my 'one hour ribs' recipe and cut it down to 'ten minute ribs' LOL...

Spring "Wonder How Rib Chips Would Taste" Chicken

eenie meenie

Leroy, thanks for the beta testing on the ribs. You might even win an academy award in the "short story" catagory!

Spring Chicken

"Academy Award!!!" Ha, you made a funny...

But now that you've got me all ego'd up I might go back and edit my movie by plugging in the things that make some movies winners: profanity, nudity, sex, violence and stupidity. Naaaaaaaa. I think I'll just stick with what I have, such as it is.

But thanks for the lift...

Spring "Gee Whiz Rated" Chicken

Frank from Houma

Eggcelent "videomentory" from the Chicken Ranch. The music was just the right flavor as well.

Spring Chicken

Thanks Frank. The music is by Hewlett Crist. I forget which song. If you like SW style/Border music, he's the one to get.

As I've already mentioned, I'll lower the temperature on the next one's.

Spring "Learning All The Time" Chicken

Car Wash Mike

I like working girls. Looks good Leroy, I just could not get past the mesquite chips.

Mike

RRP

Thanks for the eggperiment - just one question...why the date of 3/23/10 at the end? :unsure:

Spring Chicken

See what you missed...

Spring "Car Wash Mike Test Kitchen" Chicken

Spring Chicken

$%&^@$%@!(#$!

I was only half awake when I finished up. Obviously, I thought much more of my ability to be accurate than was actually true. I may or may not edit it but thanks for pointing it out.

Spring "Mistakes Cause Errors" Chicken

Lazydogsaloon

Spring Chicken,

Will this work on Spare ribs as well? And thanks for the movie. I get very good results with my variation of the 3-1-1 method but sometimes I don't have all day to drink beer...Oh Uh I mean smoke ribs....



Lazydog

RRP

sorry

Boss Hogg

Ennie Meenie...Did you mean "Eggcademy Award"???
Brian

Spring Chicken

you did good by pointing it out to me. I tried to rush things and didn't check my work like I normally do. That's my bad. Fortunately, I can correct it if I want to but I just don't want to right now.

Spring "Misteaks Happin" Chicken

Spring Chicken

I don't know but it's worth a try.

Your turn...

Seriously, I think it has more to do with the weight and density of the meat, and maybe whether it has bones or not.

Spring "Not Overweight, Just Very Dense" Chicken

eenie meenie

Ooops, you are absolutely correct Boss, must have been a typo, lol.

Frobozz

One thing that strikes me is that this isn't very much time for smoke to penetrate the meat, especially since meat doesn't take on smoke once it gets above 140 or so. Also, I'm surprised the sauce doesn't burn. But I always thought ribs were a good candidate for hotter-temp cooking.

Spring Chicken

I had the same concerns. I think perhaps the soaking of the chips was an attempt to saturate the meat with smoke as long as it lasted. I was just trying to duplicate their results on the Egg instead of on a Weber grill.

The sauce didn't burn but it probably would have if I had left it on longer.

I purposely closed the bottom draft and installed the rain cap during the last fifteen minutes in an attempt to keep the moisture inside the Egg. I thought that would be equivilent to foiling the ribs. I didn't want to open the Egg to see what they looked like until the projected end of the cook.

There's always a next time and I will most certainly do things a bit different, but like I've said, the ribs were surprisingly good. Not great but good.

Spring "Try And Learn" Chicken