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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: WMT on December 03, 2017, 05:18:34 PM

Title: Vortex ribs
Post by: WMT on December 03, 2017, 05:18:34 PM
Has anyone tried cutting ribs individually and cooking them vortex style like chicken wings. Being high heat and short cook time would they end up being tough.


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Title: Re: Vortex ribs
Post by: jcnaz on December 04, 2017, 05:15:09 AM
I haven't tried it, but I think that you have answered your own question.
 I believe that the ribs would turn out rather tough with a short, high heat cook.

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Title: Re: Vortex ribs
Post by: Bubblehead on December 04, 2017, 05:19:06 AM
You could always sous vide them and then turn'em a few times over high heat.  I've done it with half racks, it's pretty ok.
Title: Re: Vortex ribs
Post by: SMOKE FREAK on December 04, 2017, 05:01:13 PM
I doubt it would turn out like you want but I like that you are looking at the Vortex as something more than a wing cooker...
Title: Re: Vortex ribs
Post by: hawgheaven on December 06, 2017, 05:20:28 AM
Personally, I would not try that method. Me thinks you'll be disappointed with the outcome. What you could do is invert the Vortex (wide side up), foil the narrow end, and build a snake around the outer perimeter. That I think would be your best bet.
Title: Re: Vortex ribs
Post by: SMOKE FREAK on December 06, 2017, 05:00:54 PM
Personally, I would not try that method. Me thinks you'll be disappointed with the outcome. What you could do is invert the Vortex (wide side up), foil the narrow end, and build a snake around the outer perimeter. That I think would be your best bet.

This! /\/\
Title: Re: Vortex ribs
Post by: vwengguy on December 07, 2017, 02:34:13 AM
I do most of my ribs high heat / fast( no Vortex ) with my S’nS.
I sprinkle with rub and they go on the grill indirect for 1hr with or without smoke wood, then they come off and get packed in alum foil with a good shot of apple juice / or they go into one of my SS restaurant pans with a cover and also apple juice. Then they go back indirect again for another hour.
The ribs come out nice and moist with a good bark, not dry or crispy. If I let it go for 2.25hrs then the meat just falls off of the bones... just over done.
I have tried the old way with low temp and a long time but they always seem to come out dry to me.

By high heat I’m talking... pegged lid thermometer on JJ with S’nS charcoal basket / 22” with full S’nS basket!


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Title: Re: Vortex ribs
Post by: HoosierKettle on December 07, 2017, 02:51:11 AM

I do most of my ribs high heat / fast( no Vortex ) with my S’nS.
I sprinkle with rub and they go on the grill indirect for 1hr with or without smoke wood, then they come off and get packed in alum foil with a good shot of apple juice / or they go into one of my SS restaurant pans with a cover and also apple juice. Then they go back indirect again for another hour.
The ribs come out nice and moist with a good bark, not dry or crispy. If I let it go for 2.25hrs then the meat just falls off of the bones... just over done.
I have tried the old way with low temp and a long time but they always seem to come out dry to me.

By high heat I’m talking... pegged lid thermometer on JJ with S’nS charcoal basket / 22” with full S’nS basket!


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I do them similarly. High heat indirect 2 hours no wrap. For some reason it never occurred to me to try wrapping the last hour. I will definitely try that next time.

I agree with you on the low and slow. I must do it wrong. I prefer hot and fast or at very least moderately hot and fast.


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Title: Re: Vortex ribs
Post by: vwengguy on December 07, 2017, 04:34:44 AM
Just to be clear.. when I say high.. I don’t mean color changing pizza temps!
With the lid thermometer over the coals and vent over the ribs.. my 22” MT runs around 500 deg. and my JJ set up the same way will show 600 deg.   JJ is smaller and thermometer is closer to the coals.
I also think the apple juice gives a nice flavor an steams down to make a glaze like a bbq sauce.
Some times I also mix 10-20% Apple cider vinegar in with the juice.


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Title: Re: Vortex ribs
Post by: addicted-to-smoke on December 07, 2017, 07:13:20 AM
I've gotta try it like you two do. ^^ Mine are often dry as well when doing low and slow. Seems like you're cooking it decisively to begin with, then removing before they can dry out.
Title: Re: Vortex ribs
Post by: Firemunkee on December 07, 2017, 01:47:20 PM
Very interesting @vwengguy @HoosierKettle ! Thanks for sharing. Do you just dump a fully lit chimeny and that is enough to get you through cooking the ribs high and fast?
Title: Re: Vortex ribs
Post by: vwengguy on December 07, 2017, 01:51:59 PM
Yes.. one chimney charge is plenty to do a 2 hour run at full temp.
When the ribs are done I just pull the ribs off and shut down the grill to save the coals for next time.


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Title: Vortex ribs
Post by: HoosierKettle on December 07, 2017, 02:31:51 PM
Inspired by vwengguy, I bought ribs tonight. Just put them on.

Whole spare ribs with tips cut off cooking separate.

(https://uploads.tapatalk-cdn.com/20171207/d0956e7421babca4ecb99ded7ca05b35.jpg)


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Title: Re: Vortex ribs
Post by: HoosierKettle on December 07, 2017, 03:47:10 PM
20 degrees outside and dropping. I’m pretty sure my grill is the only one going in my neighborhood.

One hour in.

(https://uploads.tapatalk-cdn.com/20171208/c4c8be0b3520e15d737d99c47b0808f2.jpg)


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Title: Vortex ribs
Post by: HoosierKettle on December 07, 2017, 04:54:50 PM
@vwengguy best ribs I’ve ever had. I can’t thank you enough. Only salt and pepper rub and no sauce due to a diet so it was really special to be that good without the normal treatment. I couldn’t believe my eyes when I cracked open the foil. I finished them off for a minute over the coals. Just perfect.


(https://uploads.tapatalk-cdn.com/20171208/fa5d21895fa0a77e99aa7bfc6c7a0219.jpg)
(https://uploads.tapatalk-cdn.com/20171208/7e8dd95fa42a9842a9042fb2181f584c.jpg)
(https://uploads.tapatalk-cdn.com/20171208/73d81b131d1e5131277d18abe543a402.jpg)
(https://uploads.tapatalk-cdn.com/20171208/22ec8b2323517a8bcd3ecb7fb8603799.jpg)


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Title: Re: Vortex ribs
Post by: SMOKE FREAK on December 07, 2017, 05:05:28 PM
I think the original post was about "individual cut ribs" around the vortex...As much as I love the vortex I doubt this plan will produce good ribs...BUT I could be wrong...

As for high heat ribs on the grill...Well that is a proven technique...It makes some great ribs...I still like mine low and slow...It works for me...
Title: Vortex ribs
Post by: HoosierKettle on December 07, 2017, 05:17:18 PM
I think the original post was about "individual cut ribs" around the vortex...As much as I love the vortex I doubt this plan will produce good ribs...BUT I could be wrong...

As for high heat ribs on the grill...Well that is a proven technique...It makes some great ribs...I still like mine low and slow...It works for me...

You are correct. My apologies to the op for the thread drift. I got a little carried away.

I had done hot and fast but not with a wrap involved.


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Title: Re: Vortex ribs
Post by: mhiszem on December 07, 2017, 05:26:28 PM
They still turned out amazing!


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Title: Re: Vortex ribs
Post by: kettlebb on December 07, 2017, 06:13:50 PM
Damn look how clean that bone is. Nicely done brother.


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Title: Re: Vortex ribs
Post by: WMT on December 11, 2017, 05:58:18 PM
No worries at all guys on the drifting away from the original post. This is great. I will definitely be trying you hot and fast method out this weekend with my homemade sns. The whole point of this post was to try and find a way to cook ribs that are moist and tender in a shorter period of time and it looks like I found it. My family loves my low and slow ribs but lots of times I don’t have 6 hours to babysit the weber so this sounds real interesting. Thanks


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Title: Re: Vortex ribs
Post by: WMT on December 14, 2017, 03:26:31 PM
Tried the hot and fast as described above and I gotta say that it worked beautifully. Loaded a full chimney of lit kingsford in the SnS and left the vents wide open, tossed the ribs on indirect, after an hour I foiled and added apple juice and apple cider vinegar for another hour and fifteen minutes, then removed from foil and sauced and cooked another fifteen minutes. They were tender, moist. I actually like them better this way than the 3-2-1 method I have been doing. They held together better but were really tender. I could pull the bones right out of the meat.

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Title: Re: Vortex ribs
Post by: HoosierKettle on December 14, 2017, 03:45:08 PM
Beautiful!  It is a fantastic method.  Those look perfect.


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Title: Re: Vortex ribs
Post by: WMT on December 14, 2017, 03:55:13 PM
The lid thermometer right above the coals was pretty much a constant 525* except for brief moment when it jumped to over 600* but a small adjustment on the air inlet and it settled right back down to 500ish. I was concerned that I was going to burn them at those temps but never did. I was under the false impression that ribs had to be cooked low and slow for 6 hours to become tender. I learn something new every day
Title: Re: Vortex ribs
Post by: vwengguy on December 15, 2017, 09:11:59 AM
First I would like to extend my apologies to @WMT for drifting off of the original question...Sorry! I should have said this earlier... I have never done ribs cut apart like chicken wings, but I would be scared that they would turn out dry, and this would also make them chewy. For that reason I don't know if I would try making rib jerky just because I want to try it. ;-) seems like a waste of ribs just to say I tried it.
I did another batch of ribs today... nom nom.. and your temps are right on the mark with mine. I'm happy that you tried this and after seeing the photos, they look great!
Trading cooking ideas and learning new Tips & Tricks is a Super Plus I get from everyone here at WKC !!
 
Title: Re: Vortex ribs
Post by: Big Dawg on December 15, 2017, 11:55:34 AM
Those look really, really good @WMT ! ! !  Going to have to give that method a try next time.





BD
Title: Re: Vortex ribs
Post by: Jon on December 15, 2017, 10:58:30 PM
I've completely lost track of where this thread is going - ribs, high heat, vortex, SnS...

But the ribs on page one looked real good.
Title: Re: Vortex ribs
Post by: WMT on December 17, 2017, 10:25:50 PM
First I would like to extend my apologies to @WMT for drifting off of the original question...Sorry! I should have said this earlier... I have never done ribs cut apart like chicken wings, but I would be scared that they would turn out dry, and this would also make them chewy. For that reason I don't know if I would try making rib jerky just because I want to try it. ;-) seems like a waste of ribs just to say I tried it.
I did another batch of ribs today... nom nom.. and your temps are right on the mark with mine. I'm happy that you tried this and after seeing the photos, they look great!
Trading cooking ideas and learning new Tips & Tricks is a Super Plus I get from everyone here at WKC !!

No apologies nessesary, but you are right on the cooking of the individual ribs, that was the main topic, but maybe not explained that well on my part. I agree that they would probably dry out quite bad. Either way, any tips and tricks on grilling is a huge bonus and because of it, I have found a great way to cook ribs. This is a great site, and because of the cooking tips from the guys here, I have become a much better griller.
Title: Re: Vortex ribs
Post by: WMT on December 17, 2017, 10:26:43 PM
Those look really, really good @WMT ! ! !  Going to have to give that method a try next time.





BD

Thanks