Quick Ribs

Lost in utah · October 2007

Is there a way to throw a rack of Baby Backs on the BGE and have them done in less then an hour? I am looking for a recipe that will turn out half way decent if I have a hankering for ribs after work. I found some quick rib recipes on the Web, but it requires boiling to tenderize the ribs because of the short cooking time.

BigT · October 2007

Lost in Utah,[p]Make a big batch of ribs, Foodsaver and freeze.[p]hth[p]Big T

SuperDave · October 2007

Big T,
No self respecting Egghead would dare rush something as important as a rack of ribs.... stop by the BBQ joint and buy a rack on the way home, then while you're eating them think about how much better they are on the Egg![p]Or,
Tell the boss you need a day of personal leave to attend to very important family matters.... What's more important than eating? It's a life or death matter if you wait long enough anyway now, isn't it![p]Cheers!

Unknown · October 2007

<p />Lost in Utah,
Get a real "Baby" size rack. If you're ever north of Santa Barbara check out the Hitching Post II made famous in the movie Sideways. They cook small racks of baby backs direct over a Santa Maria style grill in about 20 minutes. They also have an interesting white rub. Not that you can get great smoke flavor that way. The BGE is far superior to a Santa Maria grill in every way except capacity.
Konrad

[ul][li]http://www.hitchingpost2.com/[/ul]

fishlessman · October 2007

Lost in Utah,
what you want are riblets, they take heat better and you get your fix. if you have a butcher that knows what hes doing you can get them off the country rib roast end of the loin, they are babyback, but from the fattier end and they cook faster. they take about an hour and a half direct at 275/300 dome direct and you could probably get them done sooner hotter and indirect. the nice thing about a country rib roast is that you can cut the tiny loin off it and cook that separately for sandwiches the next day and have some ribs cooked up for dinner. the small end is usually ground up.

Unknown · October 2007

Lost in Utah,I have never found a short cut for cooking really good baby back ribs. Of course you can crank up the heat to 400 degrees plus but you'll probably just get cremated ribs. Because of the quality of the meat a go slow and low is the best way. Perhaps if you parboiled the ribs in advance you might pull it off but I wouldn't advise it.

Unknown · October 2007

Lost in Utah,[p]I used recipe by Scott Hibbs. Can have them done in about 3 hrs.[p]Scott Hibb's Amazing Whisky Grilled Baby Back Ribs - Allrecipes[p]Otherwise, my brother has cooked them direct in about 1 1/2 hrs around 350 dome temp.

mb168 · October 2007

Lost in Utah,[p]Quick ribs is an oxymoron. Especially if you want to them to be "good" quick ribs. If it weren't for my desire to cook ribs better than I could accomplish in an oven or on a gas grill, I probably wouldn't even own a BGE right now. I just ate a few for lunch that I had left over from yesterday's 5 hour cook so my vote is to always cook more than you need. My refrigerated and reheated Car Wash Mike ribs are head and shoulders above anything I ever produced fresh right off a gas grill that spent 2 hours in an oven first. [p]Don't cheat the ribs man, words to live by....

mb168 · October 2007

SuperDave,[p]I switched jobs last year and in August we all started working from home and I got my BGE Labor Day weekend. Now I can go pull the egg out at 11:00 and light it, throw some baby backs on by noon and have better ribs than any restaurant I drive by in town.[p]Thank goodness for telecommuting.

HungryMan · October 2007

Lost in Utah,
Cook it direct at 325 fliping every once in a while and it will be fine. I cook them in an hour, 5 hours and I can make them all good. IMHO. Some better than others. Works with babybacks. I also take the membrane off. The only way to ruin them is to burn them.

Unknown · October 2007

Lost in Utah, I have tried several recipes for ribs, most at low temps for about 5 hours. Everytime they came out OK but were dissapointing. Then my brother sent me a recipe from Dr. BBQ that called for a temp of 325 degrees and a cooking time of about 2 and one half hours. Well needless to say, I was skeptical of that high of a temp. If the recipe was from any other person I would have laughed about it and forgot about it. But since it was a recipe from the master I gave it a shot. I have to say that these ribs are not good for ribs cooked in 2 1/2 hours, these are without a doubt the BEST ribs I have ever eaten, period. I don't follow the recipe exactly though. For rub, I use Bad Byron's Butt Rub, and instead of putting them in a foil pan, I wrap them in foil (which probably does'nt make much of a difference). You can find the recipe at biggreenegg.com/backyard.html

HungryMan · October 2007

mb168,
Unless you burn ribs, it's all good. They dont have to be fall off the bone to taste good. In one hour they can be just fine.

Unknown · October 2007

Lost in Utah, Ping Jeffybeer, he has a recipe for them. He did them at the Midwest Eggfest@ Poolside.

Quick Ribs

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