Unconventional Spare Rib Technique!

[Keltin]

I was watching a Bobby Flay Throwdown tonight between Bobby and Ed Mitchell in Raleigh, North Carolina. Ed is known for his ribs and baked beans.

Bobby went the traditional approach and smoked his ribs low and slow.

Ed, on the other hand, broke all conventional wisdom and grilled his spare ribs (roughly a St Louis cut…..but a bit thicker and he called it a Carolina cut). He grilled them 20 minutes a side over direct heat. Total cook time was 40 minutes.

The meat pulled back on the bone a good 3/4” inch clean, and during the tasting it was painfully obvious they were fall off the bone tender. They flaked and sheared and came off the bone clean and beautifully.

Anyone EVER heard of grilling spare ribs for 40 minutes with those kind of results???

I’m a bit miffed here?????

[chowhound]

I caught part of that, well it was on TV anyway while I was cooking. When I heard him saying he used a hot grill I was ticked I had missed his method. I've grilled babybacks over direct flame before, but the grill wasn't real hot and they were tasty, but not tender. They were a drier rib. Yeah, I wish I had been paying closer attention.
What I found odd was that BF smoked his ribs in this show, yet on the prior show he cooked his in the oven going up against someone who was smoking then grilling his ribs. I sure don't mind seeing the different techniques, but I don't understand why BF doesn't have a "best" method, or at least use a similar method to what he's competing against. The competitive nature of the show lost a little something for me after seeing that.

[JoeV]

Fred. Check out the website page here for (http://www.foodnetwork.com/throwdown-with-bobby-flay/bbq-ribs/index.html) dates and times of reruns of that show. Then you can program your DVR and save it.

I caught part of that, well it was on TV anyway while I was cooking. When I heard him saying he used a hot grill I was ticked I had missed his method.

[chowhound]

Fred. Check out the website page here for (http://www.foodnetwork.com/throwdown-with-bobby-flay/bbq-ribs/index.html) dates and times of reruns of that show. Then you can program your DVR and save it.

My DVR? :confused: :huh:

:smile:

[GrillinFool]

I caught part of that, well it was on TV anyway while I was cooking. When I heard him saying he used a hot grill I was ticked I had missed his method. I've grilled babybacks over direct flame before, but the grill wasn't real hot and they were tasty, but not tender. They were a drier rib. Yeah, I wish I had been paying closer attention.
What I found odd was that BF smoked his ribs in this show, yet on the prior show he cooked his in the oven going up against someone who was smoking then grilling his ribs. I sure don't mind seeing the different techniques, but I don't understand why BF doesn't have a "best" method, or at least use a similar method to what he's competing against. The competitive nature of the show lost a little something for me after seeing that.

I think the reason for this is Bobby is a master of the grill in the kitchen. He is not a backyard guy. His recipes are usually much more eclectic than the common BBQ'er. Bobby generally prefers a big stainless gas grill over charcoal. What Bobby does is create great meals (and I mean great) outside that he could just as easily do inside - for the most part.

Bobby has some great ideas and is extremely innovative on the grill. But in terms of good ole' boy methods of slow and low on a dirty old charcoal grill, well that's just not him. I love what he does in that he gives me a lot of great ideas but he is not the guy I go to for a beautiful brisket or pulled pork. Now Jerk Chicken or flank steak in a chimichurri sauce is something I am definitely tuning in for....

[chowhound]

I agree GF, but sometimes I think he thinks outside the box just to throw a twist into whatever he's making for himself. Like it's some kind of personal benefit for him instead of a true competition with the other cook. Like when he breaded his deep fried Buffalo wings..... that's just plain absurd (lol).

[joec]

I actually think that ribs done in the oven are often more tender than done in either a smoker or a grill. My habit now is to smoke them about 2 hours then finish them in the oven.

[pugger]

I watched that for the second time - believe a rerun from last summer. If we were all there to actually eat the ribs it would be more meaningful :chef:.

I think a good test would be to shake the bone & see if the meat flies off. My teeth aren't so great so I'd be a good judge to have right there for the for the next show :whistling:

[Keltin]

I actually recorded the episode to DVR, and watched it again. Unfortunately, Ed Mitchell never goes into the details of his cooking method. All that was explained was:

1. He has a custom built grill. It’s “boxy” and reminds me of a front loading Cajun Grill.
2. He cooks the ribs “High and Fast” (instead of Low and Slow) which equates to 20 minutes per side over direct heat.

Also, he doesn’t use a mop, nor a water pan.

I guess I’m just going to have to try grilling some Spare Ribs directly to see what happens. Years of grilling experience tell me I’m going to make charcoal flavored Dog Treats......but I guess I’ll try anyway and take one for the team! :smile:

[High Cheese]

Hot and Fast?!?! Why I NEVER!........

lol j/k Some people might get a hair up their ass if they watched that.



SACRILEGE!

[chowhound]

I actually recorded the episode to DVR, and watched it again. Unfortunately, Ed Mitchell never goes into the details of his cooking method. All that was explained was:

1. He has a custom built grill. It’s “boxy” and reminds me of a front loading Cajun Grill.
2. He cooks the ribs “High and Fast” (instead of Low and Slow) which equates to 20 minutes per side over direct heat.

Also, he doesn’t use a mop, nor a water pan.

I guess I’m just going to have to try grilling some Spare Ribs directly to see what happens. Years of grilling experience tell me I’m going to make charcoal flavored Dog Treats......but I guess I’ll try anyway and take one for the team! :smile:

Not over direct heat, unless you want constant flareups. Maybe the last couple minutes it would be OK to apply a mop/sauce.
Doesn't get into his method... all these people with secret methods and ingredients.... lol

[bowlingshirt]

Not over direct heat, unless you want constant flareups. Maybe the last couple minutes it would be OK to apply a mop/sauce.


I don't add sauce until the very end, but it's mainly because the sugar in the sauce will burn if you leave it on for too long over high heat.

Also, I don't see how those ribs can come out tender unless he's pre-cooking them in an oven or something similar before putting them on the grill.

[Keltin]

Not over direct heat, unless you want constant flareups. Maybe the last couple minutes it would be OK to apply a mop/sauce.
Doesn't get into his method... all these people with secret methods and ingredients.... lol

Unless the mop was a 50/50 mix of Apple Cider Vinegar and Apple Juice. The vinegar would help break down and tenderize the meat, and no fat in it means no flare ups......but he didn’t do that. And the ribs looked dry before he rubbed them, so no brining either.

As HC said, it’s a very curious SACRILEGE!!! :lol:

His grill was deep.....so I’m thinking part of this method may have been increased distance from the coals which allowed direct heat.

[Keltin]

I don't add sauce until the very end, but it's mainly because the sugar in the sauce will burn if you leave it on for too long over high heat.

Also, I don't see how those ribs can come out tender unless he's pre-cooking them in an oven or something similar before putting them on the grill.


No, not pre-cooked. They were raw. He showed all slabs before putting them on.

And they were very tender after cooking. When Bobby tried one, they did a close up shot, and I stepped through it frame by frame. The meat literally shredded & fell off the bone......and the bone was perfectly clean!

I’m stumped.

[chowhound]

Good point. A citrus/vinegar mop would be OK. I don't use citrus mops so it never crossed my mind. I never developed a taste for them, but I'll eat the food if someone else is using that mop. I have no problem eating (lol).

[High Cheese]

http://www.dirtytease.net/resources/images/tees/Pixie%20Dust.png

[chowhound]

Pixie Sticks :D

[GrillinFool]

I still need to see this in person or have one of you testify it over what happens on a TV show....

[BamsBBQ]

I watched that for the second time - believe a rerun from last summer. If we were all there to actually eat the ribs it would be more meaningful :chef:.

I think a good test would be to shake the bone & see if the meat flies off. My teeth aren't so great so I'd be a good judge to have right there for the for the next show :whistling:

if the meat falls off the bone by shaking it a little....ribs are overcooked but thats just my opinion

Hot and Fast?!?! Why I NEVER!........

lol j/k Some people might get a hair up their ass if they watched that.
SACRILEGE!
exactly

I don't add sauce until the very end, but it's mainly because the sugar in the sauce will burn if you leave it on for too long over high heat.

Also, I don't see how those ribs can come out tender unless he's pre-cooking them in an oven or something similar before putting them on the grill.

hey may not have been precooking them but they do have a thing called "Camera work"...lol

i personally dont think you can get tender ribs in 40 minutes...i have personally cooked ribs over high heat..i used good old lump charcoal and those ribs were tough as hell

i will research this one futher because i have never heard of a traditional Q'er going from cooking his ribs low and slow to high heat...thats just wrong..thats just a sin..,lmao

[Keltin]

This is really bugging me. I think I may give it a shot tonight. Ed Mitchell added Oak and Hickory wood to his grill before adding the meat. The wood looked like small limbs, about 1” in diameter. He had soaked them in water for hours, and they were dripping wet and looked water logged.

I imagine the wet wood helped control flare-ups and toned down the temp a bit......bit I’m still not understanding tender ribs in 40 minutes. :w00t:

[chowhound]

I was half watching both of Bobby's shows last night, Keltin. Was this the one where the guy raised his own hogs, too. Maybe they were raised like Kobe beef (lol).

[Keltin]

I was half watching both of Bobby's shows last night, Keltin. Was this the one where the guy raised his own hogs, too. Maybe they were raised like Kobe beef (lol).

Yeah, that's the one!

Another cool thing about that episode is Bobby cooked his ribs in a smoker that he hauled in behind his truck, then he finished them over direct heat to set the sauce.

The grill he used was a Weber that some call “Big Bertha”. I’ve only ever seen them on Weber aficionado forums. It’s about the biggest charcoal grill Weber makes, and sports 1,104 square inches of cooking area! :w00t:

When Ed Mitchell saw it, he called it a spaceship! :lol:

I thought it had been discontinued, but they are stilling selling them. It’s called the Weber 60020 The Ranch Charcoal Kettle. Damn thing sells for right at 1100.00!!

[bowlingshirt]

I thought it had been discontinued, but they are stilling selling them. It’s called the Weber 60020 The Ranch Charcoal Kettle (http://www.amazon.com/Weber-60020-Ranch-Charcoal-Kettle/dp/B00004U9LN). Damn thing sells for right at 1100.00!!



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:pig:

[Love2"Q"]

were they marinated?

[Keltin]

were they marinated?

Nope, not marinated. He held them up dry (looked fresh from the pack) and then rubbed them with a pretty standard rub.

[Keltin]

Ok, I couldn’t stand it. I watched the episode again and had to try these “40 minute Ribs”. I took one for the team! :smile:

I’m calling BS!!

I started with a full slab of spare ribs and cut them down to St. Louis style, and then cut them in half as Ed Mitchell did on the Throwdown.

This was painful since the whole time I’m getting ready to do this I kept saying……”I’m about to screw up these ribs, I’m about to screw up these ribs, I’m about to totally screw up these ribs!”. :yum:

To give myself a fighting chance, I simply could NOT grill them directly on a Kettle grill. Instead, I fired up the smoker with a full chimney of coals and removed the water pan. I also left all vents and dampers full open.

This means the meat was 20 inches (1 & 2/3 feet) above the full-on fire. I added wet hickory chunks to the coals. But after 15 minutes, the wood caught fire and burned so hotly, I had to remove it.

So I placed the meat on the grate, 20 inches above this hot fire. I flipped them every 8-10 minutes as I knew 20 minutes per side wouldn’t work. I ran them a full hour, and the last 20 minutes was bone side down since there is no meat on that side, and who cares if the bone side gets charred.

In the end, they were edible. I’ve actually had worse take-out in some spots.

I’d call it a Sophomore effort at ribs. Slightly better than a Freshman stab at making them. The thinner ribs were dry, but the thicker ones near the sternum were juicy. The meat was fairly tender, but a mouthful of meat did require a little chewing. Not tough, but not melt in your mouth tender like low and slow.

These are the kind of ribs that, if your in-laws cooked them, you could easily eat them and not complain. You might even be able to muster a “nice job” and a smile. But you’ll be thinking……….Amateur!

As DW said, “These are edible, but NOT something I expect from you”. I’ll take that as a compliment.

The outer skin charred a bit, and what would have been a “bark” was a rather tough and somewhat crunchy “crust”. DW didn’t like the “crust” at all…….but it sort of reminded me of crispy bacon. I’m not going to complain too much about that part. No, not at all. :lol:

So my verdict is this, either Ed Mitchell is raising Kobe Beef type pigs for his ribs, or he flat out lied about a 40 minute grill just to keep his own secrets.

I ran mine for 1 hour at 20” above the coals, and barely had some pull back of the meat on the bone. No way you can get the 3/4” to 1” pull they showed in that Throwdown with a 40 minute grill. I’m inclined to think some “camera work” was involved!

So, they weren’t inedible, but they were no where near stellar. Some were dry, and too much in your mouth was chewy after about 3-4 chews.

I’ll stick with low and slow thank you. Unless, of course, Ed begins marketing some kind of super Kobe-style pork ribs for us to grill! Until then, low and slow is THE way to go.

I’m calling this one – Myth Busted! :lol:


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Pinch Test! Use Thumb and Forefinger to pinch and pull the meat. Not too bad.

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[BamsBBQ]

Nope, not marinated. He held them up dry (looked fresh from the pack) and then rubbed them with a pretty standard rub.

i just cant see ribs being tender after 40 minutes... i have cooked alot of ribs and it just doesnt seem right to me..

now i know i could be wrong but i am not believing this... i am calling shenanigans i tell you shenanigans.:yum::yum:

[BamsBBQ]

thanks keltin for doing this...

now imagine if you would have left the ribs directly over the coals for a full 40 minutes..

i would think they would look like pieces of lump charcoal..lol

[Keltin]

i just cant see ribs being tender after 40 minutes... i have cooked alot of ribs and it just doesnt seem right to me..

now i know i could be wrong but i am not believing this... i am calling shenanigans i tell you shenanigans.:yum::yum:

Did you say......shenanigans?????

http://www.youtube.com/watch?v=-oWWbAqSHcE&feature=related

[chowhound]

So maybe a viable method for someone who just wants to cook some quick ribs, but not worth it if you are used to better...
I've cooked them before over a low flame (before I knew better) and what you described sounds like exactly like what I've gotten.

Thanks for taking one for the team, Keltin.

[Love2"Q"]

interesting .. i think i will stick with my method ..

[joec]

I cook them in the oven when I want to for 1.5 to 2 hours at 350 degrees. Now about 3 to 4 hours in my smoker at 210 - 230 degrees. Both methods are fall off the bone tender.

[JoeV]

Ed must live in a very competitive area where you have to lie about your method so some other low life doesn't steal it and capitalize on it. There are sweet little old grandmas out there giving out their recipes to anyone asking for them (blood relatives included), but the kicker is that granny is leaving out an ingredient here or changing an amount there so you would never be able to replicate HER recipe. This way when you make it you always have to say "It just doesn't taste like Granny's." Granny will try to bail you out by saying "it must be your water or butter or brand of shortening," when in fact Granny is just a bold faced cheat in a housecoat and apron. Looks like Ed is also, and Bobby is in bed with him on this one. You'll never know....

[JoeV]

I cook them in the oven when I want to for 1.5 to 2 hours at 350 degrees. Now about 3 to 4 hours in my smoker at 210 - 230 degrees. Both methods are fall off the bone tender. Same here. I just finish the oven baked ribs on the grill to get a little warm sauce on them. My MIL did that for 40 years, and everyone raved about her ribs.

[Fisher's Mom]

Ed must live in a very competitive area where you have to lie about your method so some other low life doesn't steal it and capitalize on it. There are sweet little old grandmas out there giving out their recipes to anyone asking for them (blood relatives included), but the kicker is that granny is leaving out an ingredient here or changing an amount there so you would never be able to replicate HER recipe. This way when you make it you always have to say "It just doesn't taste like Granny's." Granny will try to bail you out by saying "it must be your water or butter or brand of shortening," when in fact Granny is just a bold faced cheat in a housecoat and apron. Looks like Ed is also, and Bobby is in bed with him on this one. You'll never know....This has happened to me my whole life. Sweet little old ladies give me their recipes and then when I make them, they taste like crap!!!!! I'm sure it was just as you said, Joe. Granny is just a bold faced cheat in a housecoat and apron.