Cooking ribs faster?

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jonny_comfort

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Messages
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Grill(s) owned
  1. Bullseye
I seem to recall something about cooking ribs at higher temp on the RT for a faster cook. Am I just losing it or is this really a thing?
 
I've recently viewed a few YT videos where they do "party ribs". Essentially, they cut the ribs BEFORE cooking and cook/sauce them in 90 minutes or less. The objective is to not do "fall off the bone" but they're not necessarily tough...but have a little bit of chew. Some videos appeared to be more successful than others. I have not tried this yet.

The primary objective, as I understand it, is to prep everything and be able to spend more time with your friends (party, tailgate, etc.). Makes sense. And in that sort of atmosphere I don't think anyone is going to ding you for a slightly less than perfect rib.

Not sure if that's what you're referring to but I thought I'd at least share what I saw on YT that may be relative to your question.
 
Thanks for that, I want to try those as well, but I'm thinking of someone who cooked ribs on their RT at higher temp and they were done in something like 3 hours....I can't recall now what the specifics were.
 
When I do baby backs nowadays, I don't wrap and they're usually done around 4 hours. But that's not at a high heat...not like 300F or higher. I think I do them at 250-275F.

While I don't want to break my teeth or feel like I'm wrestling a pig when I eat a rib, I don't want it falling off the bone either. I like it to be a little toothsome. :)
 
Thanks for that, I want to try those as well, but I'm thinking of someone who cooked ribs on their RT at higher temp and they were done in something like 3 hours....I can't recall now what the specifics were.

Babybacks and spares cook differently, then you have the size of the ribs to take into account. I did 2 racks of baby's Sunday and they were done in about 4 hours, that was 250F for the entire cook, I did unwrapped for 3 hours then spritz with 50/50 ACV and water, then wrapped in foil for 30 minutes with melted butter and hot honey , then finished unwrapped on the grill until they got that beautiful bark back.
 
Thanks for that, I want to try those as well, but I'm thinking of someone who cooked ribs on their RT at higher temp and they were done in something like 3 hours....I can't recall now what the specifics were.
I find that cooking ribs on the Bullseye they get done faster. I cook ribs on the bullseye at 225 and they get done in 3.4-4 hours. I bet if you cook them at 275 they’d get done in under three hours but you’d better watch them closely. I find it is a completely different cook on the Bullseye as compared to my 700. More of a grilled rib. Really good but different.
 
I've run ribs as high as 350F. But I didn't like the results. No smoke flavor and a mess in the RT.

I used to gas grill ribs by searing them really good, then wrapping them for about 1 1/2 hours or till they were tender to your liking. Since this was a gas grill, the temps were hard to nail down, but 350 ish on the grill gauge was my recollection. Then I'd sear them again to get some bark back, sauce and tighten it up on the grill a bit. The whole process was 3 ish hours.
 
I've run ribs as high as 350F. But I didn't like the results. No smoke flavor and a mess in the RT.

I used to gas grill ribs by searing them really good, then wrapping them for about 1 1/2 hours or till they were tender to your liking. Since this was a gas grill, the temps were hard to nail down, but 350 ish on the grill gauge was my recollection. Then I'd sear them again to get some bark back, sauce and tighten it up on the grill a bit. The whole process was 3 ish hours.
Interesting!
 
I believe Meat Church has a video on something like this. I believe he cuts the ribs raw into individual ribs and cooks in the 300's and takes 90 minutes to 2 hours.
 
OK, I ran a slab on my RT700 1 hr @ 225F, then bump to 250F to finish. I'll finish with some sauce and tighten it up on the RT. Probably be pretty late, because I put them on at 4:30 pm.

The other batch of "fast party ribs" went on my keg at about 350 with cherry wood, but it crept up to 400F. I put them in a covered pan with sauce at 1 hour, and tried to lower the temp a bit by shuddering the fire. I expect I'm going to finish these in about 30 more minutes.

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Pulled the fast party ribs 30 minutes after covering in a tray. Shoulda went 5-10 minutes more. They were "competition" style. We like them more tender. Still, ribs in 1:30 minute cook time.... that's incredible. The wife actually liked my hodge-podge of rub and sauce. I used half and half a savory rub and a sweet sugar bearing pecan commercial rubs. Then I coated with some Kinders mild sauce.

The "traditional" cook of the slab is chuggin away. Doesn't even have decent bark yet.

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Those party ribs look really good!
Yup, good smokey flavor, moist and all. I attribute the smokeyness to the BSK running charcoal and chunks of cherry. I give it a thumbs up. I'll do it again when time is short.

The RT700 slab is still chuggin away. Starting to look good. Bark is forming. Maybe by 11-12 pm they'll be done.
 

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