Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on June 04, 2019, 11:10:48 AM
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I’m doing 3 2 1 on the performer.
3 hour ribs hung
2 hour hot and fast
Low and slow just started a little while ago so I should be done with all around 8-9 tonight. Live action. Now I have to go back to work until it’s time to hang ribs.
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I’m tuned in!
I think the hung ribs will win.
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I’m doing 3 2 1 on the performer.
3 hour ribs hung
2 hour hot and fast
Low and slow just started a little while ago so I should be done with all around 8-9 tonight. Live action. Now I have to go back to work until it’s time to hang ribs.
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I have just enough time to make it to eat
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I’m doing 3 2 1 on the performer.
3 hour ribs hung
2 hour hot and fast
Low and slow just started a little while ago so I should be done with all around 8-9 tonight. Live action. Now I have to go back to work until it’s time to hang ribs.
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I have just enough time to make it to eat
Are you driving back from the West Coast? Are you coming through Indy?
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I’m doing 3 2 1 on the performer.
3 hour ribs hung
2 hour hot and fast
Low and slow just started a little while ago so I should be done with all around 8-9 tonight. Live action. Now I have to go back to work until it’s time to hang ribs.
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I have just enough time to make it to eat
Are you driving back from the West Coast? Are you coming through Indy?
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No we flew, got to bed around midnite, took a nice nap before getting up at 4:45 to get ready for work
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Really looking forward to see how Hot&Fast compares.
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Alright, finally got home from work and got all three cookers rolling. Wrapped the low and slow, hung a rack in the wsm and the 26 is doing hot and fast. It will be 9 tonight before all are done unfortunately but I’m anxious for the results. Or at least which ones my family and I like the best. You really can’t tell until you do side by side comparisons.
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This is awesome!!! Can't wait for the results! Can you also note any differences in texture, flavor, etc?
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A wild man with a Weber...Or several Webers...
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Just sauced the low and slow. They were impossible to move without falling apart. I’m impressed with those right now
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Top is low and slow middle hot and fast bottom is hung
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I’m blown away by the results. They were blind taste tested by a friend, my wife and daughter.
They overwhelmingly picked the low and slow for best flavor and best all around.
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Here is the low and slow. I couldn’t cut it with a sharp knife. Too tender. Almost too tender for serve able ribs.
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Here is the hot and fast. Perfect texture in my opinion and were still incredible. These came in second.
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These were the hung ribs. Almost a tie for second
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I can’t believe I’m admitting this but it’s worth it to do low and slow. The flavor was incredible and so was the texture. The only draw back is I couldn’t handle them or serve them without falling apart. It didn’t seem to bother anyone but me.
However, hot and fast and hung ribs are still incredible.
Kind of like pizza, you might have a favorite but you still have to mix it up once in awhile.
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If I’m serving ribs to a crowd, I’m still doing hot and fast. Super tender but stays together better for serving.
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Good stuff.
Thanks for putting in the work.
I’m sold on Hot&Fast.....comes out just the way I like them. Taste great every time.
However, the other 1/2...she prefers the super tender, falling off the bone low-slow-long cook.
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Very nice...I still like low and slow...
I've been told my best ribs were half fast...
I don't know what that means...
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Nice test. Thanks for sharing!
Most people like them when they fall off the bone, but for me those are a little past where I prefer them.
Im in the hot+fast/hanging camp: haven’t cooked ribs under 275 degrees in over 2 years.
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Hey bud, if you want low and slow but not fall off the bone then try without wrapping. Do a test with two racks low and slow one wrapped and one naked. I never wrap my ribs and they are bite through tender, clean bones but not falling apart. I don’t like them or want them falling apart. Looks like a fun time was had.
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Hey bud, if you want low and slow but not fall off the bone then try without wrapping. Do a test with two racks low and slow one wrapped and one naked. I never wrap my ribs and they are bite through tender, clean bones but not falling apart. I don’t like them or want them falling apart. Looks like a fun time was had.
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I will definitely try that. One wrapped and one not. I could also hang then wrap. Lots more testing possible.
How long do your unwrapped take?
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Here's my preference for ribs. Favorite to least favorite.
1- Hot & fast direct/semi-direct.
2- Low & slow indirect.
3- Hot & fast indirect.
4- Low & slow direct.
By far low & slow direct is my least favorite. Maybe it has to do with the charcoal being not hot enough to properly burn off the drippings, which in turn produces and add an undesirable smoke flavor to the meat.
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Hey bud, if you want low and slow but not fall off the bone then try without wrapping. Do a test with two racks low and slow one wrapped and one naked. I never wrap my ribs and they are bite through tender, clean bones but not falling apart. I don’t like them or want them falling apart. Looks like a fun time was had.
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I will definitely try that. One wrapped and one not. I could also hang then wrap. Lots more testing possible.
How long do your unwrapped take?
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I changed over to St. Louis cut and they've been going at least 5 hours but it varies depending on the rack. I do the toothpick test and when I get it in nice and easy with a little tug pulling out I put them on a cookie sheet and let them rest for about 20 minutes. One time I forgot and they went longer and were more tender than I liked but my wife was super happy. Ribs are so fun to cook.
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This is an awesome post. Thanks for taking the time to share the results! Looking forward to the next test! For the record I also like to do my ribs low and slow unwrapped the entire time and they come out as @kettlebb said
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I just want to be a taste tester
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This is an awesome post. Thanks for taking the time to share the results! Looking forward to the next test! For the record I also like to do my ribs low and slow unwrapped the entire time and they come out as @kettlebb said
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Your welcome. I really enjoy side by side comparisons. Looking forward to trying the unwrapped low and slow next.
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I just want to be a taste tester
My buddy who happened to be close by when he called couldn’t get there fast enough when he heard I had three racks cooking. He was glad to be a participant.
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I just want to be a taste tester
I also want to be a taste tester... lol
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All three look good. I tried a similar experiment last summer and included some sous vide ribs. My wife prefers falling off the bone, I prefer bite off the bone. We settled with a compromise of a 3-hour hang, 2-hour crutch, and a final sear with a glaze.
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So they were all good....low and slow won out...yummy dude!
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Those look great and it's cool that you did the side x side x side comparisson. thanks. Ribs are by far the most of what I cook on the weber. I used to do the 3-2-1 method untill you guys on here schooled me on the hot and fast method. Now thats all I do. When I did the low and slow they would be fall off the bone tender but IMHO thats too tender. Now I cook indirect at 350-400 until I get the color I like (usually around 60-75 min +-) wrap in foil with some apple juice and continue to cook another hour. Remove from foil and sauce. cook till the sauce is carmelized and serve. They are tender and still hold together when bitten into. I don't think they have the same smoke taste as the low and slow but thats probably because of the shorter cook time being naked. The ribs that is, not me.
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Those look great and it's cool that you did the side x side x side comparisson. thanks. Ribs are by far the most of what I cook on the weber. I used to do the 3-2-1 method untill you guys on here schooled me on the hot and fast method. Now thats all I do. When I did the low and slow they would be fall off the bone tender but IMHO thats too tender. Now I cook indirect at 350-400 until I get the color I like (usually around 60-75 min +-) wrap in foil with some apple juice and continue to cook another hour. Remove from foil and sauce. cook till the sauce is carmelized and serve. They are tender and still hold together when bitten into. I don't think they have the same smoke taste as the low and slow but thats probably because of the shorter cook time being naked. The ribs that is, not me.
That sounds exactly right. Hot and fast are incredible. I will still cook all variations for variety. These methods are all solid.
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Maybe I missed it but what temp and time on the hot and fast?
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I recommend the Weber rib rack. I never cook ribs without it.
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Maybe I missed it but what temp and time on the hot and fast?
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Anywhere from 300 to 375F.