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Ribs in a hour and half???

 
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Big Daddy
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Joined: 04 Jun 2005
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Location: Wake County, NC

PostPosted: Sun Aug 22 10 9:47 am    Post subject: Ribs in a hour and half??? Reply with quote

That's what this place told me and I ate um' and they were good but a hour and half ribs over charcoal? I don't know, I'm wondering if somebody ain't par boiling?



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jayskynr



Joined: 20 Jul 2010
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Location: Memphis, TN

PostPosted: Sun Aug 22 10 10:28 am    Post subject: Reply with quote

trust me they are not par boiling.
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SoEzzy
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PostPosted: Sun Aug 22 10 10:42 am    Post subject: Reply with quote

Direct heat you can do ribs on a Weber Kettle in that sort of time!
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Big Daddy
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PostPosted: Mon Aug 23 10 4:37 am    Post subject: Reply with quote

I'll have try it cause I've cooked lots of ribs in my time but never over high heat in a short period of time. All I've cooked were low temp and at least 4 hours anything less and they are tough! We will see.
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Pit Boss
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PostPosted: Mon Aug 23 10 5:17 am    Post subject: Reply with quote

You're in NC, you should understand the fundamentals of direct heat cooking. Look at cooking a hog in NC and cooking one, or just one of it's parts, elsewhere. Most folks smoke a pork butt for 10-14 hours...whereas in North Carolina we can have the whole dang hog done in 6 hours. Direct heat...that's where it's at.
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BBQMAN
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PostPosted: Mon Aug 23 10 9:05 am    Post subject: Reply with quote

Never been there, but that place is definitely on my "bucket list" of joints to try in the BBQ world.
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Big Daddy
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Location: Wake County, NC

PostPosted: Mon Aug 23 10 9:31 am    Post subject: Reply with quote

Pit Boss wrote:
You're in NC, you should understand the fundamentals of direct heat cooking. Look at cooking a hog in NC and cooking one, or just one of it's parts, elsewhere. Most folks smoke a pork butt for 10-14 hours...whereas in North Carolina we can have the whole dang hog done in 6 hours. Direct heat...that's where it's at.


I know Pitt Boss, I was just trying to figure this one out. Smile
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Big Daddy
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PostPosted: Mon Aug 23 10 9:33 am    Post subject: Reply with quote

BBQMAN wrote:
Never been there, but that place is definitely on my "bucket list" of joints to try in the BBQ world.


BBQMAN, you need to try it cause it is sum kinda good. I moved my son there a few weeks back to college and we had to try it after all I had heard.
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Rayzer
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PostPosted: Tue Aug 24 10 5:12 am    Post subject: Reply with quote

So when you're talking direct heat, how close are the ribs to the fire? A UDS is essentially direct heat, correct?
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SoEzzy
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PostPosted: Tue Aug 24 10 10:15 am    Post subject: Reply with quote

Rendezvous ribs are cooked 3 - 6" above the fire, on a UDS you are looking at often 3 times as much 22 -24" both are direct heat, but you can leave th eribs on a UDS for 3 s 4 hours and they will not be burnt, 3 -- 4 hours on a grill will leave you with charcoal!
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Rayzer
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PostPosted: Thu Aug 26 10 1:40 am    Post subject: Reply with quote

thanks SoEzzy.. That's what I thought.
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Jo Jo
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PostPosted: Fri Oct 01 10 2:26 am    Post subject: Reply with quote

My brother and I ate at Rendevouz when we were there 4th of July weekend for a little mancation. To me the ribs were a little dry but the sides were good. Went to the Pig on Beale one night about 11:00 and had some of the best ribs I've ever eaten. Our waitress on the other hand was more suited for a job at the DMV.
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Poppa's PTL Club
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PostPosted: Sat Oct 02 10 12:09 am    Post subject: Reply with quote

You can certainly get them done in that amount of time; the questions is whether or not they are any good. I ate there a couple of years ago and was singularly unimpressed (I thought they were very tough and no noticeable smoke note in the flavor).
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frankenfab



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PostPosted: Thu Mar 23 17 7:48 am    Post subject: Reply with quote

SoEzzy wrote:
Direct heat you can do ribs on a Weber Kettle in that sort of time!


You sure can! I love the charcoal ribs ala Rendezvous. I just got a Webber kettle to compliment my PK (portable kitchen). I timed myself on one batch of ribs, and it was 1.5 hours.

I leave the membrane on. I like the crunch, and it holds in moisture. I know they are really starting to cook when I see juice bubbling under the membrane.

For the 1.5 hour version, I cut the slabs of baby backs in half, and tend them very carefully, cooking a side till it is about to get a burn spot, then flip, rotate, turn to get an even char. Then rest on the off side for 15-20 min.

I just got tired of fall off the bone ribs. Charcoal are my favorite.
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