Under 40 Minute Baby Back

carpetman

I just watched tailgate warriors and there was a guy that cooks bb ribs in like 37 minutes and Dr. BBQ liked them. Has anyone else tried this? I usually go 4 - 5 hours at 200

Bacchus

Could they have been boiled, steamed, or braised prior to the 37min?

carpetman

Didn't say on the show and the recipe does not say anything about it.

Bacchus

Sounds a little fishy to me. To adequetly cook them in that time would require a very, very hot fire, with less than great results....in my estimation.

Mickey

You need to talk with HungryMan or SpringChicken. They have both done this.

JerseyEgger

I believe Fieri said they were competition results too. I find that very hard to believe. After all why wood any competition bbq'r waste 5 - 6 hours on ribs when they can knock them out in less than 40 minutes and focus on their brisket, whole hog, or whatever other long cooks that have to do too?

drbbq

What the guy did was grill some very small ribs and he got them done just right. He also had a really good fiery rub on them and frankly they were very good.

I'm not sure I'd call them comp quality if for no other reason than they were so small, but he could have easily dried them out and he didn't.

fishlessman

when you say small, were they like the little danish ribs or more like these riblets, riblets are a quick cook but they can be finicky

drbbq

Probably Danish ribs.

icemncmth

I have grilled, smoked, BBQ'd ribs in many ways and what time does is change the texture of the meat.

I have had some pretty good ribs that were grilled quickly. Now they had more of a pork chop texture but that doesn't mean I didn't like them.

I will side with the Dr on this one.!

fishlessman

those can be really hard to get right, usually not much meat

Mickey

drbbq have you done this cook yet yourself?
We are starting to see more and more on it.
The idea of a 40 min rib cooks and taste ok is good. Ok is a good thing.

drbbq

No, they don't have much meat on them so I probably won't try it.

civil eggineer

I do mine in around 45 minutes total: 20 minutes in a pressure cooker and 10 minutes per side on the egg direct at 350 dome. I would also put them up against any low and slow cooking method regarding taste and texture.

gdenby

I haven't used a pressure cooker on ribs since I got rid of my water smoker. While they were passable, they were never as good as anything I've had from the Egg. Might give it a try again. Doesn't seem like there would be as much smoke flavor.

The bit of water I used in the cooker did make a good base for sauce, tho'.

deepsouth

gdenby wrote:

I haven't used a pressure cooker on ribs since I got rid of my water smoker. While they were passable, they were never as good as anything I've had from the Egg. Might give it a try again. Doesn't seem like there would be as much smoke flavor.

The bit of water I used in the cooker did make a good base for sauce, tho'.

is it possible for the meat to even pick up smoke after they have been pressure cooked? i thought once they were cooked to a certain point they wouldn't pick up smoke any more.

civil eggineer

I really pour the smoke to them when I throw them on the egg. I place 3 or 4 chunks of hickory on top the the coals and throw the meat on. They take on a nice color and you can definately taste the smoke. I will admit they look like they came off of ET when the come out of the pressure cooker but they are delish and I am sticking to my story!

fishlessman

meat picks up smoke flavor whenever smoke is present, smoke ring is what your thinking with the temps

deepsouth

fishlessman wrote:

meat picks up smoke flavor whenever smoke is present, smoke ring is what your thinking with the temps

thanks!