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2 hr ribs?

 
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daddywoofdawg
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PostPosted: Mon Dec 10 12 2:17 pm    Post subject: 2 hr ribs? Reply with quote

I was watching one of those BBQ tour different places,I.E memphis.K.C,etc.and the Q joints they when to like rendezvous,etc.where cooking ribs and said they cook them for about two hrs.,not just one place but most of the places they went.most were wood brick pits or aquariums.
My question is can you really cook good ribs in two hrs?are they cooking them super hot,or have I been wasting about four hrs?I'm not cooking for comps but for sale.
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1buckie
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PostPosted: Mon Dec 10 12 5:59 pm    Post subject: Reply with quote

Daddy-O

I've foil baked ribs & then crisped up out of foil in very short order before, but it's just not the same, not the same as good slow smoked.....

Doin' them fast, you always run the risk of the meat comin' out kinda chewy & rubberey...... Twisted Evil Embarassed Twisted Evil
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Jeb'sQ
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PostPosted: Tue Dec 11 12 1:16 am    Post subject: Reply with quote

Rendzevous grills there's over charcoal. I like their ribs, but they're grilled, not smoked.
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Beertooth
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PostPosted: Tue Dec 11 12 2:13 am    Post subject: Reply with quote

A buddy of mine always grills his on his Chargriller.

I had a hankering for some the other day & tried it myself.

Like you said, it took about 2 hours on my CG, putting a
couple rows of charcoal in the main chamber in front and
back. Then the ribs right down the middle. Flipping then a couple times.

They came out great! Good flavor, very juicy!

A nice change once in a while if you always slow smoke 'em like I do.
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BluDawg
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PostPosted: Tue Dec 11 12 3:07 am    Post subject: Reply with quote

I cook em on my Weber indirect at 350 and I'm eatin in 3 hrs or less.
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BBQ Padawan
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PostPosted: Tue Dec 11 12 7:20 am    Post subject: Reply with quote

Had BB Ribs at Wood Ranch here in the OC yesterday and was told they smoke/cook their ribs in 2-1/2 hours. They were good but not fall off the bone good.
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ThePracticalBBQ'r



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PostPosted: Tue Dec 11 12 8:08 am    Post subject: Reply with quote

The aquarium cookers in the spots I've eaten at, cook hot and fast, the results is an, 'al dente' meat but it is totally edible, except any leftovers are tougher after being in the fridge and reheating. Best if all eaten right away.

I typically cook in two hours at home.
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EastTennQcrew
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PostPosted: Wed Dec 12 12 10:05 pm    Post subject: Reply with quote

All you need to do is get the meat temp up to were the fat renders out of the rib.

Most will tell you fall of the bone done is over done. A crock pot will get them fall off the bone. Mos will tell you a gentle tug is what you want for the rib doneness.

RandyE
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G Spot BBQ
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PostPosted: Wed Dec 12 12 10:38 pm    Post subject: Reply with quote

I have a buddy who cooks everything around 375. His briskets are done in 3 to 4 hours ribs in 2, chicken in 90 minutes or so. He says it's all about internal temp and the meat dosen't care how fast it gets there.

For me it's low and slow. Thats my story and I'm sticking too it, I ignore all other methods! I didn't buy a nice wood fired stick burner to flash smoke things Very Happy Just my 2 cents and worth less than that! Very Happy
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ThePracticalBBQ'r



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PostPosted: Wed Dec 12 12 11:09 pm    Post subject: Reply with quote

G Spot BBQ wrote:
I have a buddy who cooks everything around 375. His briskets are done in 3 to 4 hours ribs in 2, chicken in 90 minutes or so. He says it's all about internal temp and the meat dosen't care how fast it gets there.

For me it's low and slow. Thats my story and I'm sticking too it, I ignore all other methods! I didn't buy a nice wood fired stick burner to flash smoke things Very Happy Just my 2 cents and worth less than that! Very Happy


I hear ya, and I try both ways, had a whole hog at a cook out in McBee, SC and it was Roasted and done in 5 hours. Best dang hog, the roasting seems to concentrate the flavor by reducing water content, that was a mighty fine hog indeed. You just have to watch and make sure the outside doesn't lose all it's water!
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Jarhead
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PostPosted: Thu Dec 13 12 12:25 am    Post subject: Reply with quote

Mickey D can do em in 2 minutes. Laughing


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ThePracticalBBQ'r



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PostPosted: Thu Dec 13 12 1:13 am    Post subject: Reply with quote

G Spot BBQ wrote:
I have a buddy who cooks everything around 375. His briskets are done in 3 to 4 hours ribs in 2, chicken in 90 minutes or so. He says it's all about internal temp and the meat dosen't care how fast it gets there.

For me it's low and slow. Thats my story and I'm sticking too it, I ignore all other methods! I didn't buy a nice wood fired stick burner to flash smoke things Very Happy Just my 2 cents and worth less than that! Very Happy


I hear ya, and I try both ways, had a whole hog at a cook out in McBee, SC and it was Roasted and done in 5 hours. Best dang hog, the roasting seems to concentrate the flavor by reducing water content, that was a mighty fine hog indeed. You just have to watch and make sure the outside doesn't lose all it's water!
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Alien BBQ
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PostPosted: Thu Dec 13 12 9:36 am    Post subject: Reply with quote

They may be par cooked.
I visited the Rendezvous and Interstate BBQ on my last BBQ tour. Let me say that both are leaning heavily on their past reputation. I could have done better on a hibachi in the ally and BBQ spaghetti that tasted like spaghetti O's with Kraft BBQ sauce. I knew I was in trouble when they served me pulled pork with an ice cream scoop and it stayed round on my plate! Mad
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Dockman



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PostPosted: Sat Dec 15 12 9:39 am    Post subject: Reply with quote

I have smoked a lot of ribs and I must say I still struggle getting them done in under 5 hours. I try to keep my smoker between 225/250!
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1MoreFord
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PostPosted: Sat Dec 15 12 11:05 am    Post subject: Reply with quote

Alien BBQ wrote:
They may be par cooked.
I visited the Rendezvous and Interstate BBQ on my last BBQ tour. Let me say that both are leaning heavily on their past reputation. I could have done better on a hibachi in the ally and BBQ spaghetti that tasted like spaghetti O's with Kraft BBQ sauce. I knew I was in trouble when they served me pulled pork with an ice cream scoop and it stayed round on my plate! Mad


It isn't past reputation - nothing's changed. It's Hype.
Mad
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BluDawg
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PostPosted: Sat Dec 15 12 11:44 am    Post subject: Reply with quote

Dockman wrote:
I have smoked a lot of ribs and I must say I still struggle getting them done in under 5 hours. I try to keep my smoker between 225/250!
Bump it to 275Deg Smile Come to the dark side it's nice over here Twisted Evil

Quote:
Alien BBQ wrote:
They may be par cooked.
I visited the Rendezvous and Interstate BBQ on my last BBQ tour. Let me say that both are leaning heavily on their past reputation. I could have done better on a hibachi in the ally and BBQ spaghetti that tasted like spaghetti O's with Kraft BBQ sauce. I knew I was in trouble when they served me pulled pork with an ice cream scoop and it stayed round on my plate!


That is why I don't eat BBQ at tourist traps Cool
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jess
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PostPosted: Sat Dec 15 12 6:58 pm    Post subject: Reply with quote

1MoreFord wrote:
Alien BBQ wrote:
They may be par cooked.
I visited the Rendezvous and Interstate BBQ on my last BBQ tour. Let me say that both are leaning heavily on their past reputation. I could have done better on a hibachi in the ally and BBQ spaghetti that tasted like spaghetti O's with Kraft BBQ sauce. I knew I was in trouble when they served me pulled pork with an ice cream scoop and it stayed round on my plate! Mad


It isn't past reputation - nothing's changed. It's Hype.
Mad
plus 1 When was the last time anyone thought that a "burger" from McD's, or BK tasted like a real burger? But they sell millions....
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