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Cutting ribs into pieces bfore cooking ??


 
J

John Furdyn

TVWBB Pro
Is there any harm done to the finished product, if you cut a rack of ribs into 3 or 4 pieces before smoking them ?

Thinking about doing some chicken and ribs at the same time, starting the ribs sooner, but hopfully finishing at the same time.

Cutting the rack into some pieces might make arranging the food on the cooking grate easier.

Any info appreciated.

Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Is there any harm done to the finished product, if you cut a rack of ribs into 3 or 4 pieces before smoking them ?

Thinking about doing some chicken and ribs at the same time, starting the ribs sooner, but hopfully finishing at the same time.

Cutting the rack into some pieces might make arranging the food on the cooking grate easier.

Any info appreciated.

Thanks </div></BLOCKQUOTE>

If you cut them prior to cooking, I would cut them into 2 bone portions and grill or smoke over high heat versus low and slow.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Larry

What temp would you recommend ?

I was thinkink about 325-350 ?

would you foil at some point as well ?

thanks </div></BLOCKQUOTE>

Temps sound good to me. You could foil if you like, but it's not necessary really. If you want falling off the bone, then put the rib pieces in a pan for 30 minutes or so with a little liquid of your choice. Timing will vary depending on the ribs you are cooking, a little longer than 30 minutes may be needed for spares. Just don't over cook, whether you foil at some point or not.
 
Larry

I was outside starting the charcoal, just came in.

Roughly how long do you think the ribs will take to get tender not falling off the bone with no foiling.At 325-350 temp.


Just an approx. time so i can time the finish with the chicken thighs.

Thanks again
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Larry

I was outside starting the charcoal, just came in.

Roughly how long do you think the ribs will take to get tender not falling off the bone with no foiling.At 325-350 temp.


Just an approx. time so i can time the finish with the chicken thighs.

Thanks again </div></BLOCKQUOTE>

Spares maybe 2-2.5 hours, loin backs maybe 1.5-2 hours...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is there any harm done to the finished product, if you cut a rack of ribs into 3 or 4 pieces before smoking them ? </div></BLOCKQUOTE>

I generally find the ends drier then the middles. Halving or quartering the rack means more dry ends. I usually halve the racks and do fine.
 
Larry

The ribs turned out great, they were done in a little over 2 hrs as you said they would.

They had a nice texture, were tender & juicy, just the way I like them, tender enough to chew eailey yet not fall off the bone, but pull off the bone easily.

Chicken turn out great also i was shooting for nice cripy skin which I got, nothing like higher heat for cripy skin.

Larry and ideas on reheating the thighs and maintaining the crispy skin ??

Also beautiful day to be outside yesterday.

Thanks for all your help.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Larry

The ribs turned out great, they were done in a little over 2 hrs as you said they would.

They had a nice texture, were tender & juicy, just the way I like them, tender enough to chew eailey yet not fall off the bone, but pull off the bone easily.

Chicken turn out great also i was shooting for nice cripy skin which I got, nothing like higher heat for cripy skin.

Larry and ideas on reheating the thighs and maintaining the crispy skin ??

Also beautiful day to be outside yesterday.

Thanks for all your help. </div></BLOCKQUOTE>

Good deal John, glad to hear they turned out the way you wanted them!!

On the thighs...set the cooked thighs out on the counter for 30 minutes or so to knock the chill off, then reheat on a hot grill (375º-400º) over indirect heat just until the chicken is warm and the skin is crisp. You can do this in the oven too on a broiler pan. You won't get the skin as crispy as it was yesterday, especially if it's sauced, but it should be pretty good.
 
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