Shawn W
TVWBB Emerald Member
Rich Dahl recently asked for a way to cook ribs faster and without foil wrapping in this thread: https://tvwbb.com/threads/need-help...h-heat-with-no-wrap-on-my-pellet-grill.98071/
I came up with a solution, using a method of grilling at a target temp of 400°F with the ribs sitting in a foil mini tub, not submerged but getting steamed from the underside.
I am calling it a 90 minute cook, see notes below.
Done
Tear Test
Slice Test
Details
I picked up a 2.1lb rack of baby backs this morning and warmed it up to room temp in the pacakge in some warm water, about 30 minutes. Then peeled it, and applied my usual rib rub (does contain sugar)
I chose to use a gasser for the first attempt for the quick temp recovery from what will be frequent lid openings. I started preheating my Weber redhead gasser, 3 side to side burners and the crosslight burner, with the front and back on high, middle burner off. After about half an hour it was holding 425°F pretty well.
Using cheap dollar store foil I made up a pouch of JD pellets, and a tub for the ribs. I folded up the edges of the foil to make a tub and made sure there were no holes.
I put the ribs in the tub and added 1/4C cool water. Per my notes this step should instead be to add just enough hot water to cover the bottom of the tub in order to keep the steam rolling and because foil tub sizes will differ. Perhaps keep a kettle simmering nearby or draw from a hot water dispenser.
I put the pellet pouch over the rear left hotspot, over the burner and the crosslight tube. Then I waited until I could smell the pellet smoke, about 10 minutes.
My sauce was regular Bull's Eye 1/2C, with a T of rub and 2 T pineapple juice. Sidepoint, I realized too late this would be a perfect application of fresh pineapple juice. Brush some on before applying rub and add to sauce. It should be enough cook time for the bromelain to do some tenderizing, but it has to be fresh.
Results
I feel the minimum tenderness was achieved. It passed the tear test pulling clean from the bone and the slice test, has a bit of chew but many would probably go longer.
The texture isn't as delicate, refined as low and slow. This result wouldn't win any competitions and it's hard to beat 3-2-1 results IMO. However, this was a first attempt. I am certain this is doable up to a target temp of 500°F, just keep that little bit of water in the foil and don't let the top get too dry without applying some sauce. We will have to see. Who knows, maybe it can done in 60 minutes.
The biggest issue in the results was underwhelming smoke flavor. To do it again on a gasser I would probably use 2 or 3 smoker boxes. One pellet pouch didn't cut it, there was very little smoke flavor. I would expect better results from a pellet grill and it's easily rectified on a charcoal grill.
My target temp was 400°F, I considered this cook started at 375°F which was 9 minutes after I put them on annnnnnd then I lost half an hour due to running out of propane.
I hope you you enjoyed this post, please let me know how it goes for you if you try it!
Notes
11:08 pellet pouch on
11:18 425°F, ribs on with not quite 1/4C water, temp down to 275°F
COOK START
11:27 375°F, start 15 minute timer
11:32 400°F
11:42 415°F water gone, added another 1/4C water
11:52 add 3/4C water, first baste, down to 325°F
11:57 375°F
12:00 I hear sizzling, quick check, water not gone
12:07 quick check, sauce top looks good, still a little wet, liquid simmering away, check again in 10
12:17 looks and smells done, let's go a little longer, added hot water, basted one last time, check in 15 (this step plus two pics dropped the temp to 300°F)
hey, it's not getting back to 400°F......
12:28 NOTICED OUT OF PROPANE 375°F
12:42 back in business, 200°F all burners on full
*between 12:17 and 12:50 went from 400°F down to 200°F and back to 375°F, calling it a half hour delay
12:50 375°F quick peek, water gone, added hot water, they look and smell done, check in 10, middle burner off
1:00pm , water gone, check for done, done, removed and covered with foil tub, rest 15 minutes
1:15 grill and sauce, rest
1:25 cut, tear pics, taste time!
More Pics
Start of first sauce application
Progression of cook pics:
Check for done, bone pulls clean with a little tug, finished!
Remove ribs, use the foil to cover and rest 15
Grill it up, underside before saucing
Both sides Sauced and Grilled
I came up with a solution, using a method of grilling at a target temp of 400°F with the ribs sitting in a foil mini tub, not submerged but getting steamed from the underside.
I am calling it a 90 minute cook, see notes below.
Done
Tear Test
Slice Test
Details
I picked up a 2.1lb rack of baby backs this morning and warmed it up to room temp in the pacakge in some warm water, about 30 minutes. Then peeled it, and applied my usual rib rub (does contain sugar)
I chose to use a gasser for the first attempt for the quick temp recovery from what will be frequent lid openings. I started preheating my Weber redhead gasser, 3 side to side burners and the crosslight burner, with the front and back on high, middle burner off. After about half an hour it was holding 425°F pretty well.
Using cheap dollar store foil I made up a pouch of JD pellets, and a tub for the ribs. I folded up the edges of the foil to make a tub and made sure there were no holes.
I put the ribs in the tub and added 1/4C cool water. Per my notes this step should instead be to add just enough hot water to cover the bottom of the tub in order to keep the steam rolling and because foil tub sizes will differ. Perhaps keep a kettle simmering nearby or draw from a hot water dispenser.
I put the pellet pouch over the rear left hotspot, over the burner and the crosslight tube. Then I waited until I could smell the pellet smoke, about 10 minutes.
My sauce was regular Bull's Eye 1/2C, with a T of rub and 2 T pineapple juice. Sidepoint, I realized too late this would be a perfect application of fresh pineapple juice. Brush some on before applying rub and add to sauce. It should be enough cook time for the bromelain to do some tenderizing, but it has to be fresh.
Results
I feel the minimum tenderness was achieved. It passed the tear test pulling clean from the bone and the slice test, has a bit of chew but many would probably go longer.
The texture isn't as delicate, refined as low and slow. This result wouldn't win any competitions and it's hard to beat 3-2-1 results IMO. However, this was a first attempt. I am certain this is doable up to a target temp of 500°F, just keep that little bit of water in the foil and don't let the top get too dry without applying some sauce. We will have to see. Who knows, maybe it can done in 60 minutes.
The biggest issue in the results was underwhelming smoke flavor. To do it again on a gasser I would probably use 2 or 3 smoker boxes. One pellet pouch didn't cut it, there was very little smoke flavor. I would expect better results from a pellet grill and it's easily rectified on a charcoal grill.
My target temp was 400°F, I considered this cook started at 375°F which was 9 minutes after I put them on annnnnnd then I lost half an hour due to running out of propane.
I hope you you enjoyed this post, please let me know how it goes for you if you try it!
Notes
11:08 pellet pouch on
11:18 425°F, ribs on with not quite 1/4C water, temp down to 275°F
COOK START
11:27 375°F, start 15 minute timer
11:32 400°F
11:42 415°F water gone, added another 1/4C water
11:52 add 3/4C water, first baste, down to 325°F
11:57 375°F
12:00 I hear sizzling, quick check, water not gone
12:07 quick check, sauce top looks good, still a little wet, liquid simmering away, check again in 10
12:17 looks and smells done, let's go a little longer, added hot water, basted one last time, check in 15 (this step plus two pics dropped the temp to 300°F)
hey, it's not getting back to 400°F......
12:28 NOTICED OUT OF PROPANE 375°F
12:42 back in business, 200°F all burners on full
*between 12:17 and 12:50 went from 400°F down to 200°F and back to 375°F, calling it a half hour delay
12:50 375°F quick peek, water gone, added hot water, they look and smell done, check in 10, middle burner off
1:00pm , water gone, check for done, done, removed and covered with foil tub, rest 15 minutes
1:15 grill and sauce, rest
1:25 cut, tear pics, taste time!
More Pics
Start of first sauce application
Progression of cook pics:
Check for done, bone pulls clean with a little tug, finished!
Remove ribs, use the foil to cover and rest 15
Grill it up, underside before saucing
Both sides Sauced and Grilled
Attachments
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