Hot and Fast Ribs

[flennwagner]

Hey all, Long time lurker, first post. I've got a couple of questions for those of you that have had success with 'Hot and Fast' ribs on a Gateway smoker, WSM, or Barrel smoker. I have a WSM and decided to give this a try the other day, but didn't get the results I had hoped for. I put my dry rub on some spare ribs (mustard binder) and got my smoker to 300F. I put my ribs on the top grate and let the fat drop right onto the coals, no water pan. The temp of the meat hit 140F in about 45 minutes. I've heard at this point meat will typically stop taking smoke, and my rub was basically black, so I decided to go ahead and wrap. I had ribs in the foil for about 45 minutes until they hit around 175 - 180 degrees. When I peel the foil back, all of my rub had fallen off... It doesn't seem like the ribs are on long enough to get a good smoke going and for the bark to set up. I guess I just don't understand this method yet and I'd like to know what I'm missing.

[flennwagner]

Hey all, Long time lurker, first post. I've got a couple of questions for those of you that have had success with 'Hot and Fast' ribs on a Gateway smoker, WSM, or Barrel smoker. I have a WSM and decided to give this a try the other day, but didn't get the results I had hoped for. I put my dry rub on some spare ribs (mustard binder) and got my smoker to 300F. I put my ribs on the top grate and let the fat drop right onto the coals, no water pan. The temp of the meat hit 140F in about 45 minutes. I've heard at this point meat will typically stop taking smoke, and my rub was basically black, so I decided to go ahead and wrap. I had ribs in the foil for about 45 minutes until they hit around 176 - 180 degrees. When I peel the foil back, all of my rub had fallen off... It doesn't seem like the ribs are on long enough to get a good smoke going and for the bark to set up. I guess I just don't understand this method yet and I'd like to know what I'm missing.

Thanks in advance for any help

[SuperDave336]

Not a clue, I don’t have a smoker. I’d still be willing to sample those ribs though…..lol. I’m sure someone will chime in and help.

[Slabprowler]

Never tried to do them hot and fast !
I like to use a little lower and slower method !
I try to get my ribs close to room temp then take off the film on the back and rub down the back side first with mustard then apply my dry rub then flip and repeat . Smoke for 2.5-3 hours at 250 then wrap for 2 hours to finish usually get good results with rub sticking most of the time ! I have read that if you have trouble with rub staying on that they need to be smoked longer!

[BuckeyeCrappie]

I smoke ribs at 220 for about 4 hrs until the meat starts pulling away from the bones. Make sure you remove the silver skin off the backside as well.

[Rojo]

No skin removed for me, I pecan smoke my rubbed and rested for 1 hour ribs for 3 hours at 220-225 degrees. After No Wrapping, I place mine in a full length/depth steam table tray with a wire rack inside. Only 4 cups of water is added. I cover with a steam table tray lid then seal with aluminum foil over the lid. Steamed at 250 degrees in the oven another hour and you can't pick them up. We pull all the meat and eat as pulled pork in Tacos! All Roads lead to Tacos! We vacuum pack the meat in small boiling bags so we can take it with us to Ross Barnett.

[DockShootinJack]

No skin removed for me, I pecan smoke my rubbed and rested for 1 hour ribs for 3 hours at 220-225 degrees. After No Wrapping, I place mine in a full length/depth steam table tray with a wire rack inside. Only 4 cups of water is added. I cover with a steam table tray lid then seal with aluminum foil over the lid. Steamed at 250 degrees in the oven another hour and you can't pick them up. We pull all the meat and eat as pulled pork in Tacos! All Roads lead to Tacos! We vacuum pack the meat in small boiling bags so we can take it with us to Ross Barnett.

Certainly like mine to fall off the bone also. 3,2,1 ribs work out for me also.

[DockShootinJack]

No skin removed for me, I pecan smoke my rubbed and rested for 1 hour ribs for 3 hours at 220-225 degrees. After No Wrapping, I place mine in a full length/depth steam table tray with a wire rack inside. Only 4 cups of water is added. I cover with a steam table tray lid then seal with aluminum foil over the lid. Steamed at 250 degrees in the oven another hour and you can't pick them up. We pull all the meat and eat as pulled pork in Tacos! All Roads lead to Tacos! We vacuum pack the meat in small boiling bags so we can take it with us to Ross Barnett.

Certainly like mine to fall off the bone also. 3,2,1 ribs work out for me also.