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Pit Boss
BBQ Super Pro
Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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 Posted: Mon Oct 07 13 10:42 am Post subject: 2 Hour Ribs |
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No pics...but it DID happen!
Full rack of spares...trimmed only the flap and a small bit of fat that was sitting on top. Pulled off the membrane, but left on the chine bone.
Threw together a quick rub (no sugar) and a fast sauce.
22.5 WSM with nothing between the fire and the grate...direct heat. Kept the temp at or above 325 with a couple of chunks of hickory for smoke.
Ribs hit the grate at 5:30p and came off at 7:30p. Flipped the rack 3-4 times during the cook.
Tenderness was excellent, great smoke ring, good color, and great taste...all in 2 hours...what more could you ask for?
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Mon Oct 07 13 11:32 am Post subject: Re: 2 Hour Ribs |
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| Pit Boss wrote: | No pics...but it DID happen!...
Tenderness was excellent, great smoke ring, good color, and great taste...all in 2 hours...what more could you ask for? |
Pictures! 
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OKBBQEA
BBQ Pro
Joined: 30 Apr 2007
Posts: 809
Location: Moore, Oklahoma
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| Posted: Mon Oct 07 13 8:44 pm Post subject: |
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Yeah... What the bear said.
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BRam03
Newbie
Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas
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| Posted: Mon Oct 07 13 9:54 pm Post subject: |
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pics or it did'nt happen!
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BUGSnBBQ
BBQ Super Pro
Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia
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| Posted: Tue Oct 08 13 6:03 am Post subject: |
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There's a local guy that's been marketing his 'One Hour Rib' marinade/sauce. Can't remember his name for the life of me, but I gotta say they're pretty damn good (for grilled full spares). Bought a bottle and used it a couple of times, but I still much prefer L&S for ribs.
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware
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| Posted: Tue Oct 08 13 6:56 am Post subject: |
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22.5 WSM with nothing between the fire and the grate...direct heat. Kept the temp at or above 325 with a couple of chunks of hickory for smoke.
So...It seems that you grilled your ribs, Eh? 
Best Regards,
Tony  
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