MossyMO Posted March 13 Share Posted March 13 Done in about an hour and the butter pecan flavor was excellent on them! daninpd, KismetKamado, Rob_grill_apprentice and 5 others 8 Quote Link to comment Share on other sites More sharing options...
jark87 Posted March 13 Share Posted March 13 Hot and fast produces the best ribs for me, but I’ve never seen them cut into individual ribs prior to cooking. Pretty interesting and they look great! MossyMO, lnarngr and CentralTexBBQ 3 Quote Link to comment Share on other sites More sharing options...
Paul in AZ Posted March 13 Share Posted March 13 Details?? Quote Link to comment Share on other sites More sharing options...
MossyMO Posted March 13 Author Share Posted March 13 12 minutes ago, Paul in AZ said: Details?? Sliced two racks of ribs between the bones, seasoned and cooked around a hot Vortex of lump. At 70 minutes the meat on the bones was probing tender and called them done. Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted March 14 Share Posted March 14 9 hours ago, jark87 said: Hot and fast produces the best ribs for me, but I’ve never seen them cut into individual ribs prior to cooking. Pretty interesting and they look great! I concur, I've only really seen it with country ribs MossyMO 1 Quote Link to comment Share on other sites More sharing options...
daninpd Posted March 14 Share Posted March 14 10 hours ago, jark87 said: Hot and fast produces the best ribs for me, but I’ve never seen them cut into individual ribs prior to cooking. Pretty interesting and they look great! Individual ribs let them get a bit of crisp all around each rib and even seasoning around each rib. It's like they do ribs in Italy. lnarngr, jark87 and MossyMO 3 Quote Link to comment Share on other sites More sharing options...
lnarngr Posted March 18 Share Posted March 18 On 3/13/2022 at 10:10 PM, daninpd said: Individual ribs let them get a bit of crisp all around each rib and even seasoning around each rib. It's like they do ribs in Italy. Brilliant! But at the same time it frightens me! HeeHee! They look imminently edible!!! MossyMO 1 Quote Link to comment Share on other sites More sharing options...
daninpd Posted March 18 Share Posted March 18 Spuntatura alla Griglia (from 1000 Italian Recipes) 3 garlic cloves finely chopped 1/4 cup olive oil 1 tablespoon finely chopped fresh rosemary 1/4 teaspoon crushed red pepper Salt 4 lbs spareribs, cut int0 individual ribs 1 In a shallow dish combine the garlic, oil, rosemary, red pepper and salt to taste. Add the ribs ans stir to coat. Cover and refrigerate 3 hour or up to overnight. 2 Preheat the grill and grill the ribs about 6" from the coals turning them frequently, until browned, crisped and cooked through, about 25 minutes. Serve hot. jark87, lnarngr and Boater 3 Quote Link to comment Share on other sites More sharing options...
UTVol Posted March 19 Share Posted March 19 What's the difference in grilling vs bbqing the ribs? Just time? Is the taste/texture the same just gets there faster? Did you sauce them or it is just a dry rub? They look great and I'm super intrigued! MossyMO 1 Quote Link to comment Share on other sites More sharing options...
MossyMO Posted March 19 Author Share Posted March 19 9 hours ago, UTVol said: What's the difference in grilling vs bbqing the ribs? Just time? Is the taste/texture the same just gets there faster? Did you sauce them or it is just a dry rub? They look great and I'm super intrigued! BBQ is typically 200º to 250ºF slow cook and grilling normally done at much higher temps. With ribs both methods are tender done right, just a different texture of tender. This was just a dry rub, sure could have tossed them in sauce before serving! TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted March 22 Share Posted March 22 Tasty looking ribs, been awhile since I've done them that way. Going to have to change that. MossyMO 1 Quote Link to comment Share on other sites More sharing options...
lnarngr Posted March 23 Share Posted March 23 9 hours ago, TKOBBQ said: Tasty looking ribs, been awhile since I've done them that way. Going to have to change that. I have never done beef ribs that way unless you count when I have purchased a single short rib cut into half a dozen chunks. Those were pretty good. Of course, no comparison, in my mind, to the full three-bone plate ribs I have done since. TKOBBQ and MossyMO 2 Quote Link to comment Share on other sites More sharing options...
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