I’ve seen a lot of recipes for these and wanted to give them a try.. Ribs in under an hour sounded too good to be true..
I asked my butcher for a rack of Baby Back Ribs, the ones he gave me were a lot bigger than the videos I’ve been watching, but they still came out great.. My 5 year old son ate 4 of them! Here’s what I did in case you want to try:
-opened the package of the ribs and removed the membrane from the back, patted the whole rack dry with paper towels
-cut the rack into individual ribs
-filled up an entire chimney with Kingsford Briquets
-generously rubbed the individual ribs with Kosmos Killer Bee Honey rub
-dumped chimney into my vortex, placed ribs on the grill, closed the lid
-at 20 mins, I flipped them all over, closed the lid
-after 40 mins, they were temping around 190.. I glazed them with Blues Hog Champions’ Blend BBQ, and left them on with the lid closed for another 10 mins
-I took them off and they were a little over 200 degrees..
The pics are from the different times of the cook (first on, after 20 mins, after 40 and right before taking them off)
LMK what you guys think, and please don’t be shy about sharing any tips/ tricks for next time!
by Azzkik1032
7 Comments
Do you find it better than snake method?
I love a good fast rib recipe. I’ve been playing around with direct heat techniques but I think I’ll give this a try this weekend.
I did the exact same thing following the how to bbq right recipes, but I kept them on too long. I only did one rack and it didn’t need to be on as long as I did it.
These look awesome and I’m gonna follow this timeframe next time.
Next time try saucing them at the end. There’s a lot of burnt sugar on those ribs – long past caramelization. I usually sauce on the plate but if I want a little bit of that char I’ll sauce and then put them back on the heat for maybe 5 mins max, rotating frequently.
I also use the minion method by lighting 2 pockets of briquettes (Weber) with a butane torch and it gives me a more consistent temp (can comfortably maintain 200-220C for about 2 hours). Also use a vortex.
I found that lighting a whole chimney of briquettes in the vortex gets it too hot and is more suited to quick grill chicken wings. Have not tried ribs this way.
Just did this the other day. Grey way to have ribs on a time crunch.
I originally got a vortex for wings because my wife likes them crispy. I decided to give party ribs a try and OMG I’m never going back to smoking a full rack again. The individual party ribs with the vortex are so good and they’re done in an hour.