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Had to speed up my babybacks

RCflier
RCflier Posts: 57
edited November -0001 in EggHead Forum
After being out of town over the weekend, I got home too late yesterday to cook the babybacks I had planned... Still craving ribs, I had to improvise, and came up with the 1-.5-1 babybacks. no pictures I'm afraid

1)with a decent amount cherry wood, cooked raised grid direct @ 250 for an hour.

2)in the pressure cooker for 30 minutes, with about a cup of liquid (OJ and BBQ sauce)

3) Back on the egg at 300 raised grid, saucing to finish for 45min to an hour

I have to say, mighty tasty! more tender and moist than I usually get, and just shy of falling off the bone. It still had a decent amount of smoke flavor.

That said, they came out a little bland. being short on time, I rubbed them right before they went on the egg. also I was finishing it with the sauce left in the pressure cooker, maybe should have gone for straight bbq sauce. Not sure if correcting that would help.

Just thought I'd share, not sure if anybody else had tried something similar. I may play with this technique more, as it comes in handy when short on time. :)
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    DSC06747JPGaa.jpg

    I pressure cook a lot of (non-barbecue) things soups, stews, meats like chicken & country ribs that I use for various things, and of course corned beef. I have implemented a 20 minute pressure finish on my pastrami as one option, after it comes off the smoker. I'm very pleased with the results. It's similar to "deli style".

    I know one guy and one restaurant that uses a pressure step when doing their ribs, and their times are 10 and 15 minutes. Both add additional seasoning as pressure cookers will retard some flavors, especially garlic.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye
    thirdeye Posts: 7,428
    DSC06841JPGa.jpg

    I also pressure finish my smoked hocks, along with whole potatoes when we are doing a New England style dinner. They are delicious this way.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RCflier
    RCflier Posts: 57
    I've followed your pastrami directions with the pressure finish and got great results as well, just hadn't thought of incorporating it into other meats.
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  • gdenby
    gdenby Posts: 6,239
    Before getting the Egg, I would sometimes pressure cook B.B.s for 5 - 10 minutes, with just a few tablespoons of water. Then I'd use the water as part of the sauce. It helped what I got out of a metal cooker.

    Just last night, I put the remnants of a double smoked ham in my pressure cooker for about 25 minutes, hoping to get some BBQ pork broth. I'm dubious about the quality of the broth. Maybe too smokey. However, the remnants of meat around the bone fell right off... and then into my mouth. Tastier even then when fresh, and much more tender. I'll try something similar with more meat left.
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