Hot and fast bandwagon

TheDude · November 13, 2016, 04:25:50 PM

Sorry @pbe gummi bear Not my favorite rub.

One of my first of many @zavod44 pieces. Got some more on the way.

I don't normally sauce, but we're trying something new.

Not sure I will low and slow ribs again.

zavod44 · November 13, 2016, 06:02:31 PM

Lookin good, especially these days......

TheDude · November 13, 2016, 06:44:26 PM

Quote from: zavod44 on November 13, 2016, 06:02:31 PM
Lookin good, especially these days......

Hell yeah!!!

pbe gummi bear · November 13, 2016, 11:26:01 PM

The ribs look great. Hope the sauce gave you more flavor you like!

Travis · November 14, 2016, 12:14:10 AM

How long did they take? Dig the new handle.

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HoosierKettle · November 14, 2016, 04:18:09 AM

I have always banked a full chimney of lit coal and cooked my ribs for 2 hours. It wasn't til recently I've been doing low and slow. Both methods taste great. I find the low and slow are a little more tender but it's great throwing ribs on after work and eating them for dinner in a couple hours and they are still fantastic.

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TheDude · November 14, 2016, 06:00:47 AM

Quote from: Travis on November 14, 2016, 12:14:10 AM
How long did they take? Dig the new handle.

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About 1:45. Handle is far from new, but thanks. Brian does good work.

SteveZ · November 15, 2016, 05:17:52 AM

Hey Dude, Grate looking Blue MT. Ribs look awesome!

HoosierKettle · November 26, 2016, 12:47:28 PM

Having some good old fashion grilling fun today. Nice day for November.

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HoosierKettle · November 28, 2016, 06:26:33 AM

I agree with @TheDude

I don't think I'll do them any other way again. I always used to do them hot and fast and started slow cooking and wrapping this year. I made these hot and fast and everyone likes these just as well if not better. So simple. I lit a 3/4 full chimney of coal and banked to one side, through the ribs on, rotated them after 1 hour, sauced at 1:45 and pulled them 5min later. Also I left the membrane on and only scored it. Way better with membrane left on imo. It gets nice and crispy.

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HoosierKettle · November 28, 2016, 06:27:05 AM

Ignore the raw chicken breasts. I through those on for lunch the next day.

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Travis · November 28, 2016, 09:31:53 AM

I wish you guys would stop posting this shit. I already have to pick up stuff to make beer can burgers and bacon wrapped potato bombs from @Captjoe06 and @KenMC. Now I got to get ribs!!

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TheDude · November 28, 2016, 12:27:02 PM

@Travis It's a great way to make ribs "fast". They don't get as smokey, but great when time is a factor.

HoosierKettle · November 28, 2016, 01:19:58 PM

Quote from: Travis on November 28, 2016, 09:31:53 AM
I wish you guys would stop posting this shit. I already have to pick up stuff to make beer can burgers and bacon wrapped potato bombs from @Captjoe06 and @KenMC. Now I got to get ribs!!

You and me both. I couldn't believe how great the burgers and potato bombs looked. I've got those on the short list.

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Travis · November 28, 2016, 02:42:56 PM

@TheDude @HoosierKettle
Ok guys, if @bcjustin ran his ribs 3 hours at about 350, what were you guys running at to get them done in under or at 2 hours?

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Hot and fast bandwagon