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OT: Ribs on the Roccbox

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Comments

  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • thetrim
    thetrim Posts: 11,387
    John quit posting great cooks on the Roccbox!  My bank account can't handle it!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    Jupiter Jim said:
    If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.
    It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • caliking
    caliking Posts: 19,780

    i can just imagine the bark/crust on that after the RB treatment. Well played.


    Lo 'n' slow for the first stage? 250ish? Or higher?


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    caliking said:

    i can just imagine the bark/crust on that after the RB treatment. Well played.


    Lo 'n' slow for the first stage? 250ish? Or higher?

    Yep.  I think it was 285 wrapped in foil.  I just did them in my oven (I know).  Next time I'll try to throw them on the BGE, with maybe some holes poked in the foil so that some smoke can penetrate.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GATraveller
    GATraveller Posts: 8,207
    This is interesting.


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    JohnInCarolina said:
    Jupiter Jim said:
    If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.
    It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 
    I have a solution for more ribs faster more Roccbox's and operators

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    JohnInCarolina said:
    Jupiter Jim said:
    If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.
    It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 
    Man those look good. I would bet that 10 minutes at 900 would be enough to reheat even if they were pre-cooked and refrigerated. So one could transport a cooler full of precooked ribs and use the RB to just reheat on demand. 1 rack at a time is a bit of a constraint, but if you throw a new rack on as you take one off I think you could keep a fairly steady supply of piping hot ribs to the service line.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    SmokeyPitt said:
    JohnInCarolina said:
    Jupiter Jim said:
    If they are only half as good as they look you got a winner! Now what if you needed to do 6 whole racks could you? I know the roasting would be no problem but at 5 minutes per side in the box will take some time. just wondering John.
    It's not really practical for more than a single rack at a time.  If I end up doing something like this at NCBB19, I'll probably just be continuously rolling out rack after rack and letting people sample some as they come out. 
    Man those look good. I would bet that 10 minutes at 900 would be enough to reheat even if they were pre-cooked and refrigerated. So one could transport a cooler full of precooked ribs and use the RB to just reheat on demand. 1 rack at a time is a bit of a constraint, but if you throw a new rack on as you take one off I think you could keep a fairly steady supply of piping hot ribs to the service line.  
    Yep. I agree.  At minimum, this is worth trying!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • fishlessman
    fishlessman Posts: 34,572
    wonder how much difference searing from the top makes, i do a version sometimes of low and sear. problem with the egg is you have to move fast with the direct sear at the end flipping and basting. this looks more laid back, i like that.  famous daves does the low and sear on open grills for the sear but those marinated ribs are not what im looking for
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    I must say, I’m surprised that you get the right amount of carmelizaton on the ribs. For 900 degrees at 10 minutes [sauced], I guess I would have expected burnt. 

    Im definitely trying this
    DFW - 1 LGBE & Happy to Adopt More...
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    edited September 2018
    NorthPilot06 said:
    I must say, I’m surprised that you get the right amount of carmelizaton on the ribs. For 900 degrees at 10 minutes [sauced], I guess I would have expected burnt. 

    Im definitely trying this
    The recipe called for five minutes a side, but it was probably closer to 3-4.  I pulled them out and checked on them frequently, because once carmelization starts it goes quickly.  Easy to do with this setup as well. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • DoubleEgger
    DoubleEgger Posts: 19,155
    I bet that thing would put a helluva crust on some mac and cheese. 
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  • Legume
    Legume Posts: 15,936
    DoubleEgger said:
    I bet that thing would put a helluva crust on some mac and cheese. 
    Nachos.  I want to see roccbox nachos.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    Legume said:
    DoubleEgger said:
    I bet that thing would put a helluva crust on some mac and cheese. 
    Nachos.  I want to see roccbox nachos.
    Oh man that I can make happen!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SGH
    SGH Posts: 28,988
    @JohnInCarolina
    Here is a rip-off of your recipe I did overnight. I don’t have a Roccobox so my whole cook was done indirect on the BGE. 
    I put the ribs on at 180 degrees at midnight last night. I let them run until 11:00am today (11 hours) at a steady 175-180 degrees. Pulled the ribs and shot for 900 degrees. The egg was actually a tad over a thousand degrees. Seared indirect for 6 minutes. 

    I seared without sauce. The sauce I used contains tons of sugar so they got a post cook saucing. 

    Not the prettiest ribs for sure. But they was dang sure good. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    I’m fixing to do something real similar with a chuck roast. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    SGH said:
    I’m fixing to do something real similar with a chuck roast. 

    That's a great looking roast!
    Thank you,
    Darian

    Galveston Texas
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  • SGH
    SGH Posts: 28,988
    Photo Egg said:
    SGH said:
    I’m fixing to do something real similar with a chuck roast. 

    That's a great looking roast!
    Believe it or not, we was cleaning out the freezer and found that buried in the bottom. There is no telling how old it is. Age aside, it’s getting cooked. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • thetrim
    thetrim Posts: 11,387
    @SGH, what? no half off sales today?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • gasman79
    gasman79 Posts: 55
    I just ordered a Roccbox. Won’t come for a month though since stock supply is short (according to Gozney HQ).  So far impressed with every video I’ve seen of it and can’t wait for it to arrive.

    Also, now planning an outdoor kitchen since i have basically 0 usable space outside when i cook.

    i’m gonna start a thread for help with the kitchen. Thanks in advance for that part...


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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    gasman79 said:
    I just ordered a Roccbox. Won’t come for a month though since stock supply is short (according to Gozney HQ).  So far impressed with every video I’ve seen of it and can’t wait for it to arrive.

    Also, now planning an outdoor kitchen since i have basically 0 usable space outside when i cook.

    i’m gonna start a thread for help with the kitchen. Thanks in advance for that part...


    Looks like you have a lot of potential for a great setup back there!  You’ll love the RB too.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GregW
    GregW Posts: 2,678
    Looks very good. One of the few truly new ways of cooking ribs.

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