Ribs, ribs, ribs

[Dan]

Hello again.

In all cokking recepies I read it is said that ribs shoould be slow roasted, about 2 hours.

Is there away to make it quicker ?

[Chris]

Quicker may be at a restaurant.

Sorry but ribs are taken plenty of time. I know recopies require even 6-8 hours.

Of course, I am talking about low temp cocking.

[mama wings]

I have a friend who made it shorter time by heating ribs in her microwave and then movong it to the grill. I didn't try it and it sounds quiet wrong in my opinion.
Staying near the grill for 8 hours is too much even for me, but maybe when it is a law heat you don't have to be there all the time.

[walterbsc]

Well for the best ribs I advise some prep work the night before if doing them at home. Take off membrane. A nice yellow mustard base , painted on both sides then a good covering of rub(both sides as well) , wrap em in aluminum foil overnight and place in frig. Next morning remove foil let ribs come to room temp. Start smoker I personaly use my 55 gallon drumsmoker with a fire box offset for home use and comps , start fire get temp to rise to 220- 230, add hickory chuncks and watch for smoke. Place ribs on smoker membrane side down to start . Remember this is gonna take at least 6 to 7 hrs so at half way mark spray ribs with apple juice to keep them moist ( both sides minda ya) Flip ribs to other side also at halfway mark. Apply sauce at last 30 mins of cooking I sauce both sides 15 mins each. Remove from smoker and slice em up.

Oh yes I perfer Loin Back ribs for home use and I use Spares/Babyback at comps or whatever they supply.

[MustB21]

If you like falling off the bone ribs and dont mind a 2 1/2 hour cook, try this: rack of ribs, dry rub both sides, put in 8 x 13 pan meat side down. Pour in 2 cans of beer and intermittantly cover with lemons and orange slices. Cover with foil and bake in the oven (tried in a Nesco too) for 325 degrees for 2 1/2 hours. Be very carefull because they will be falling off the bone. Then put them on the grill and add your sauce.
The best part is that you can do all your other food prep and not worry about charring your ribs.