Can Ribs Be Tender and Smoky in 2 Hours?
Hot and fast ribs can still be packed with flavor. You just need to be intentional. In this cook, we talk through how to prep your ribs before they hit the grill to maximize smoke absorption in a shorter time window. Dry brining, surface drying, and resting at room temp all help ribs take on more smoke, more evenly, in less time. The goal isn’t to guess. It’s to control every part of the process.
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Dry brine is never a bad idea for ribs, but honestly, baby backs don't have to be super slow cooked to be tender. Spare ribs are another story. I change my whole technique for those babies. Each to his own.
Good job all around Keith. Looking good on the baby back cook. My friend, you need a drum smoker. I think you would love it with the way you cook. They are pork cooking machines. The flavor that fat dripping down on the coals puts off is just stupid good! I got one about 5 or 6 years ago and I just love it. That’s my go to now. I use the offset when I’m feeling spunky, the pellet when I want to be quick and precise, and the Weber when I’m feeling fast. But the drum, it just works. I’ve been building this arsenal for about 10 years now and as soon as my wife isn’t paying attention, I may have a new addition to the family. lol. Keep doing what you’re doing friend.