This is not "low and slow" but Ed Mitchell cooks some decent ribs at his BBQ joint in Raleigh, "The Pit". He recently shared this recipe on local TV.

Recipe: Ed Mitchell's Ribs at The Pit


What you need:

8 whole racks of spare ribs

2 cups of your favorite rub seasoning

2 cups of your favorite eastern North Carolina-style barbecue sauce (with vinegar)

About 2 quarts of your favorite sweet and spicy barbecue sauce



Prepping Instructions: Remove ribs from packaging and place in a clean bus tub. With a good knife and cutting board, remove “skirt” on the bone side of the rib. Turn rib over and remove about 2 to 2 ½ inches along top of rack. Clean both ends of the rack if they are ragged. With a small paring knife lift up the membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on “meat” side and lightly make several “knife scores” along the rack, parallel with the rib bones. Next, cut the rack into five bone portions. Four bone or six bone portions are OK, but five is ideal. Once all the ribs are portioned, sprinkle with rub on both sides of rib.


Cooking instructions: Once the Pitmaster has his grill pit hot with charcoal and is ready to grill, seasoned spareribs are neatly arranged, meat side down, on grill. Allow this side to cook uninterrupted for about 15 minutes. Using tongs, carefully and quickly turn ribs over (bone side down). Allow to cook for another 15 minutes or so. With a clean kitchen towel blot any blood off the meat side of the rib. Repeat turning over ribs at 10 to 15 minute intervals for about 45 minutes to 1 hour or until just fully cooked. A properly cooked spare rib will have a nice seasoned browned color.



Next, put ribs in a deep hotel pan and baste with eastern North Carolina style BBQ sauce. This step helps keep the ribs moist and impart additional flavor. Cover hotel pan with aluminum foil until ready to serve. When ready to serve, lightly brush ribs with sweet and spicy barbecue sauce just before serving.

Anyone actually try this?

One hour ribs??

Raichlen did an episode with this technique but I have not tried it. I would reckon that your average backyard commando does this and gets an OK but not great product.