jonny_comfort
Well-known member
- Messages
- 48
- Reaction score
- 67
- Grill(s) owned
- 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?
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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.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.
Interesting!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.
Like this.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.
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.
Great alternative to traditional ribs. I like it. Next rack is cooking this way, with whatever seasoning I can come up with.<-- Meat Church video of party ribs.
Agree, I figure I'll have to try it once and see how it goes.Great alternative to traditional ribs. I like it. Next rack is cooking this way, with whatever seasoning I can come up with.
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.Those party ribs look really good!