ed mitchell's 40 minute ribs

if you read a little further you can see that someone mentioned that he held them in 150deg water for hours ... that would make the most since to me . sous vide (sp) then season them and grill em ... they come outta the vacuum pack almost tender and you could do a ton of em at a time but im no rib expert at all lol. i say its a pressure cooker or the sous vide rig , hmmm we may never know

i robbed this from another site

I found what you were looking for, God bless!!!!! And happy cooking..........
Carolina style rib recipe
Ed Mitchell, The Pit in Raleigh, N.C.

INGREDIENTS

• Spareribs prepped for The Pit
• Pit season
• Pit season with water
DIRECTIONS
Prepping instructions: Working usually a case at a time, remove ribs from packaging and place in a clean bus tub. With a good knife and cutting board, remove "skirt" on the bone side of the rib. Turn rib over and remove approximately 2 to 2 ½ inches along top of rack. Clean both ends of rack if they are ragged. With a small paring knife lift up membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on "meat" side and lightly make several "knife scores" along the rack, parallel with the rib bones. Next cut the rack into 5 bone portions. 4 bone or 6 bone portions are OK, but 5 are ideal. Once all the ribs are portioned, sprinkle Pit Season on both sides of rib and neatly place in a bus tub.

Cooking, holding and serving instructions: Once the Pitmaster has his grill pit hot with charcoal and is ready to grill, seasoned spareribs are neatly arranged, meat side down, on grill. Allow this side to cook uninterrupted for approximately 15 minutes. Using tongs, carefully, quickly turn ribs over (bone side down). Allow to cook for another 15 minutes or so. With a clean kitchen towel blot any blood off the meat side of the rib. Repeat turning over ribs at 10 to 15 minute intervals for approximately 45 minutes to 1 hour or until just fully cooked. (A properly cooked sparerib will have a nice seasoned browned color.)

Next, add to deep hotel pan water mixed with Pit Season. This step helps keep the ribs moist and imparts additional flavor. Cover hotel pan with aluminum foil, label and date. Some may go directly onto line steam table. Remaining spare ribs will be placed in a low temperature warmer (150 degrees F) and held until needed for service. Ribs are served per chit instructions and lightly brushed with sweet BBQ prior to serving.

Yeesh, I hate to hear what you have to say about the hot-tubbers. Who cares? Good ribs are good ribs. 'Nuff said.

You are right on several scores. Dishonesty is a strong accusation. You are also correct that I know nothing of Ed other than this thread. I am perhaps overly sensitive to hype. I come from an industry that says one thing and does another. Bait and switch carpet cleaners advertise low low price but when they walk out the door they have a considerable chunk of change because it wasn't exactly as they say. I aplologize for any unkind or untoward statements.

There is NO WAY he cooked ribs (on a grill) for 40 minutes and they were fall off the bone.
From fridge to grill to plate, not going to happen.
Mike

Of course, haven't done it in years. I will tomorrow and post.

Mike

I have a restaurant with eggs. I will fire up a small and cook a slab of spares in about 1 1/2 to 2 hours. Take pics and post for you.

Mike

Are you the Rib king?

Never claimed to be. That dude did not take ribs from fridge to grill and have fall off the bone in 40 miuntes.

Mike

Just jerking your chain there mustard Mike. I dont think Ed claimed to have taken them from fridge to grill/smoker.

LOL, well rumor has it Mustard helps things stick, like rubonabutt.........

Then I will cross you off. :woohoo: :woohoo:

Mike