High temp. ribs

[Doug Dennin Sr]

Anyone tried to cook their ribs hot and fast like a brisket or pork butt?.

 

[JRPfeff]

Yes Doug, that is how I normally cook back ribs. I prefer them cooked at higher temperatures.

I think spares need low & slow to be done right.

Jim

 

[Jay Lopa]

Every thing i cook is low & slow im looking for great taste & fall off the bone rib

, not a fast cook

 

[Paul Kastner]

on this hi temp cook how high and how long?

 

[Craig Castille]

I think many people do baby backs at a higher temp, I do mine in between low and high (250-275 grate).

Spares however gain a lot from low and slow IMO, as there is a better rendering process. Same with a pork butt.

Briskets are often times too lean IMO for low and slow, thus all of my brisket cooks are high heat (325-350 lid).

 

[K Kruger]

This post describes a recent high-heat babyback cook. I Minioned the start (my preference) but cook temps were over 300 (350-375 while foiled). Lid temps.

I'm with Craig on briskets. Butts I do at the same temps as spares, ~265-275 grate; I do foil spares but do not foil butt.

For my own pigs I use lower temps and slower cooking as they're much fattier. The above temps are more supermarket meats.