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Grilled spare ribs

EGGARY
EGGARY Posts: 1,222
edited November -0001 in EggHead Forum
On the show Throw down with Bobby Flay on the Food Channel, a guy GRILLED Spare Ribs in a Smoker. It looked interesting. My question is, what would be the dome temp ? The ribs were cooked 20 minutes on each side. There were mopped with a vinegar BBQ sauce and then a tomato-base BBQ sauce.

Has anyone "GRILLED" Spare Ribs ?

Thanks.

Gary
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Comments

  • rsmdale
    rsmdale Posts: 2,472
    I tried them at 350-direct and was not very happy with the finished product.I don't think there is enough time for the product to break down.Hey Gary are you going to the Upland Eggfest?

    GOOD EATS AND GOOD FRIENDS


    DALE
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  • Little Chef
    Little Chef Posts: 4,725
    GTI...It is my understanding the food network only showed PART of the story. He then wraps them in foil covered hotel pans, and finishes in the oven, hence seared, then steamed (or vice versa, steamed, then seared?). I could be wrong... :blink: But I don't think so.... :whistle:
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  • Crimsongator
    Crimsongator Posts: 5,797
    The rendezvous in Memphis only does charcoal grilled ribs. I remember seeing that episode. I am certain they are not a 40 minute quick cook rib. If so, I would expect a high (maybe 400*) cook and ribs that would be chewier and tougher than what most folks here are used to. That's the taste for some, but I suspect he does another method to compliment the cook and ensure the ribs are appropriately cooked.
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  • Crimsongator
    Crimsongator Posts: 5,797
    LC, here is a link to the webpage of who gtiprod is talking about

    http://www.thepit-raleigh.com/pitstory.php
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  • EGGARY
    EGGARY Posts: 1,222
    I would love to but that is the first day of Rosh Shashanah and I will be in Temple that day with the family as well as Sunday. I really wanted to go but.....

    Hopefully next year.

    Gary
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  • EGGARY
    EGGARY Posts: 1,222
    So I guess the answer is not really.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    There's a high-grade meat store here in San Diego that promotes a method of cooking ribs that is pretty darn good. They use (and sell) large rectangular foil pans about the size of a half sheet pan and covers that crimp on airtight.

    Put a layer of sliced onions on the bottom, add some liquid, and lay the seasoned racks of ribs on top. Cover tightly and steam them in the oven for a couple of hours. They get finished off and sauced on the grill. They are fall-off-the-bone in texture and mighty tasty. I can scan the direction sheet into an email if anyone is interested.

    Compared to the 5-hour low and slow ribs... a close second.

    Judy
    San Diego
    Judy in San Diego
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