Advice Needed On High Heat Rib Cook
- Thread starter Mike_G
- Start date
Dave Russell
TVWBB Honor Circle
Just go for it! Use all the sugar you want in your rub, use a dry pan, turn your door upside down, or leave it off altogether! I think that's the conventional wisdom around here. For myself though, I'd check 'em sooner than later, and I'd check often. Blackened ribs aren't pretty to your guests.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Just go for it! Use all the sugar you want in your rub, use a dry pan, turn your door upside down, or leave it off altogether! I think that's the conventional wisdom around here. For myself though, I'd check 'em sooner than later, and I'd check often. Blackened ribs aren't pretty to your guests. </div></BLOCKQUOTE>
and oh yeah, have the foil handy in case they look done but aren't near tender yet, especially if you use sugar in your rub.
Just go for it! Use all the sugar you want in your rub, use a dry pan, turn your door upside down, or leave it off altogether! I think that's the conventional wisdom around here. For myself though, I'd check 'em sooner than later, and I'd check often. Blackened ribs aren't pretty to your guests. </div></BLOCKQUOTE>
and oh yeah, have the foil handy in case they look done but aren't near tender yet, especially if you use sugar in your rub.
Kevin's basic principles can be applied to almost any grill, oven, cooker, campfire, or other cooking environment.
1. Cook at almost any heat until nicely colored.
2. Foil till tender. Introduce flavors during this braising stage if desired (sweet, spice, acid, etc)
3. Remove from foil to finish with glaze, sauce, or more rub.
It's fool-proof. Thanks Kevin and good luck Mike. You will love it.
1. Cook at almost any heat until nicely colored.
2. Foil till tender. Introduce flavors during this braising stage if desired (sweet, spice, acid, etc)
3. Remove from foil to finish with glaze, sauce, or more rub.
It's fool-proof. Thanks Kevin and good luck Mike. You will love it.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D:
Kevin's basic principles can be applied to almost any grill, oven, cooker, campfire, or other cooking environment.
1. Cook at almost any heat until nicely colored.
2. Foil till tender. Introduce flavors during this braising stage if desired (sweet, spice, acid, etc)
3. Remove from foil to finish with glaze, sauce, or more rub.
It's fool-proof. Thanks Kevin and good luck Mike. You will love it. </div></BLOCKQUOTE>
Actually, speaking of spares the other day, Kevin said: "I cook at the same temps, 325-350, and I do not always foil." I believe I've read where he said he foils for adding a layer of flavor, not tenderness.
Kevin's basic principles can be applied to almost any grill, oven, cooker, campfire, or other cooking environment.
1. Cook at almost any heat until nicely colored.
2. Foil till tender. Introduce flavors during this braising stage if desired (sweet, spice, acid, etc)
3. Remove from foil to finish with glaze, sauce, or more rub.
It's fool-proof. Thanks Kevin and good luck Mike. You will love it. </div></BLOCKQUOTE>
Actually, speaking of spares the other day, Kevin said: "I cook at the same temps, 325-350, and I do not always foil." I believe I've read where he said he foils for adding a layer of flavor, not tenderness.
K Kruger
TVWBB 1-Star Olympian
That's correct, I don't always foil.
Foiling does speed the cook a bit and it is useful if one wants to use it to add a flavor layer via the process (I use reduced juices and sometimes stock for this).
The 'done window' is narrower when cooking at high heat. Foiling makes the window a bit wider. I think for newer cooks this can be particularly useful as it allows them more time within the window to hit done. A non-cook friend called me the other day (and he really is not a cook at all) because he was having a friend over and very much wanted to do back ribs - in his oven. I talked him through salting the ribs first while making a rub, and then gave him the rundown on oven temp, foiling with a little juice after 90 min (he's comfortable with times, not so much going by appearance), cooking foiled for 30-45 (and checking for tender with a probe after 30), then returning to the oven unfoiled for several minutes to firm. He called my yesterday, amazed at how good the ribs were - and the it was he in fact that cooked them.
New cook or not, foiling can smooth the process. Cooking till tender while in the foil captures the better cooking dynamics that occur due to the enclosed space (more efficient heat transfer because of the trapped moisture). It is not, however, a requirement - and, as noted, I don't always foil.
Foiling does speed the cook a bit and it is useful if one wants to use it to add a flavor layer via the process (I use reduced juices and sometimes stock for this).
The 'done window' is narrower when cooking at high heat. Foiling makes the window a bit wider. I think for newer cooks this can be particularly useful as it allows them more time within the window to hit done. A non-cook friend called me the other day (and he really is not a cook at all) because he was having a friend over and very much wanted to do back ribs - in his oven. I talked him through salting the ribs first while making a rub, and then gave him the rundown on oven temp, foiling with a little juice after 90 min (he's comfortable with times, not so much going by appearance), cooking foiled for 30-45 (and checking for tender with a probe after 30), then returning to the oven unfoiled for several minutes to firm. He called my yesterday, amazed at how good the ribs were - and the it was he in fact that cooked them.
New cook or not, foiling can smooth the process. Cooking till tender while in the foil captures the better cooking dynamics that occur due to the enclosed space (more efficient heat transfer because of the trapped moisture). It is not, however, a requirement - and, as noted, I don't always foil.
Al Silverman
TVWBB Pro
Kevin,
I find that foiling with liquid seems to steam off some of the rub along with its flavor. What do you think? I just add a little rub back on before glazing.
I usually use apple juice concentrate with a little water in the foil...the liquid that ends up in the foil makes a great addition to bbq sauce, beans etc.
Al
I find that foiling with liquid seems to steam off some of the rub along with its flavor. What do you think? I just add a little rub back on before glazing.
I usually use apple juice concentrate with a little water in the foil...the liquid that ends up in the foil makes a great addition to bbq sauce, beans etc.
Al