Hot and fast ribs again

[bigmikey]

Ribs in less than 1:45 using a vortex. This time I wrapped after an hour, unwrapped for last 5 minutes with a glaze. You'd never know they weren't cooked low and slow















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[Travis]

What temp were they running? They look great and nice presentation


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[bigmikey]

I never checked. Last week did same thing and I monitored that time. It was about 350 to start and rose to over 500 on the grate within an hour

[MacEggs]

What temp were they running?

I never checked.

That's what I like to hear.  They look very meaty.  Must be loin-backs or something.  Great job!!

[OGlenn]

Somehow I never considered this until an old pro @glrasmussen mentioned it today, and now I see this... looks like one heckuva cook.  I have to try this soon, ribs in less than 2 hours... my doctor is going to be pissed!

[glrasmussen]

@bigmikey , This is why i Sold my WSM. @swamprb , is experienced at comps. He has mentioned many times lately about higher heat cooks. I did another test on a butt, 8.5#'s, in 4.5 hours. Overshot, but still the bomb. Best part, NO STALL! Great looking cook!

[Geezer]

I always thought good ribs had to be cooked slowly.  Since I got my Orion I don't cook ribs on the grill any more.  I can do fall off the bone ribs in 1 hour and 15 minutes.  They just don't have as good of a smokey flavor as when they're cooked on the Weber.  I'll have to try Vortex ribs now.

[OoPEZoO]

@bigmikey , This is why i Sold my WSM. @swamprb , is experienced at comps. He has mentioned many times lately about higher heat cooks. I did another test on a butt, 8.5#'s, in 4.5 hours. Overshot, but still the bomb. Best part, NO STALL! Great looking cook!

I have been cooking my butts hot and fast for the past few months.  The only one who knew the difference was me.  Even fooled my fellow smoking buddies who came over to grub.  I think I'm actually getting somewhat better results as far as how moist the meat is.  It still can't replace the super thick crunchy bark I get when I go low and slow, but the flavor and moisture of the meat is outstanding.

I guess ribs are the next thing on the list to try.

[MikeRocksTheRed]

Saw your facebook post last night.  I'm definitely going to give it a try.  I do ribs quite a bit because they are the shortest slow and low pork cook....if I can do them in less than 2 hours from starting the grill to taking the ribs off it will be a game changer!

[Bustin Butt]

That's taking the fun out of grilling. I like the low and slow process so that I can kill a 12 pack, it keeps my neighbors face pressed against their window pane for most of the day...gives me an excuse to avoid the honey-do list and it wears you out so that it gives you a good night sleep! Many benefits! lol


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[MikeRocksTheRed]

That's taking the fun out of grilling. I like the low and slow process so that I can kill a 12 pack, it keeps my neighbors face pressed against their window pane for most of the day...gives me an excuse to avoid the honey-do list and it wears you out so that it gives you a good night sleep! Many benefits! lol


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If our honeys would write "Do Honey" at the end of the honey-do list the list would get done so much faster!

[Bustin Butt]

That's taking the fun out of grilling. I like the low and slow process so that I can kill a 12 pack, it keeps my neighbors face pressed against their window pane for most of the day...gives me an excuse to avoid the honey-do list and it wears you out so that it gives you a good night sleep! Many benefits! lol


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If our honeys would write "Do Honey" at the end of the honey-do list the list would get done so much faster!

You got that right! lol


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[JDann24]

That's taking the fun out of grilling. I like the low and slow process so that I can kill a 12 pack, it keeps my neighbors face pressed against their window pane for most of the day...gives me an excuse to avoid the honey-do list and it wears you out so that it gives you a good night sleep! Many benefits! lol


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So true.

[swamprb]

I was always smoking BB's indirect @275* and they were done in 3.5-4 hours. No foil.

When I started cooking them DIRECT over a Hunsaker Smokers Vortex Firebasket in a Drum or 22" WSM @275-300* they started popping at 1.45-2 hours!

So, just to make things clear, here is a Pork Board Cooking Time & Temp Chart:

http://www.porkbeinspired.com/wp-content/uploads/2014/06/2924.pdf

And here is a little Rib cook blog entry from Thermoworks and Meathead.

http://blog2.thermoworks.com/2015/06/ribs/

Monitor you pit/grate temps!

[bigmikey]

I dont know what your post is suppose to mean but the pit temp doesn't matter to me on ribs, they are done when they are done regardless of what temp I'm cooking