Ribs in a hurry?

[mikelindner]

So I'm watching Food Network the other night and I caught an episode of Throwndown that caught my eye.

Long story short Bobby Flay challenged a guy to a rib throwdown in North Carolina and the guy was Ed Mitchell owner of The Pit (www.thepit-raleigh.com/)

Now what caught my attention to this is that while Bobby Slow Smoked his ribs for about 4 hours, Ed Mitchell's were supposedly done in 40 minutes (20 Each side) at about 500F

HOW IN THE......?!?!? ???


So I was curious if anyone had ever heard of something like this before? because this violates almost every BBQ Dogma I know

I'm almost tempted to fire up the smokenator and give it a go since I noticed his smoker looked pretty big and deep and I'm wondering if maybe he had some high indirect action going or something. All I know is that I've made pork chops on the grill like that before but never ribs


Any thoughts, comments, or otherwise?

[jerkylips]

did he pre-boil them?

[bbqbubs]

More then likely he did boil them before the bbq. Which is (IMO) the wrong way. Please tell me Bobby won. His food is outstanding

[jerkylips]

Jul 31, 2009 1:11:52 GMT -5 bbqbubs said:

More then likely he did boil them before the bbq. Which is (IMO) the wrong way. Please tell me Bobby won. His food is outstanding

no, he lost as usual. i think that's part of the show--let "normal" people beat him in a competition & feel good about themselves.

[bbqbubs]

He has won a few but not many. They wouldnt stand a chance if they tried cooking what he cooks, i went to his restaurant Mesa Grill and the way he cooked the pork tenderloin is something a few of us can execute. Even his d**n spinach was unbelievable, thats prolly why it cost $8 for a side

[mikelindner]

Looking back on the episode I didn't see or hear of any boiling them... it looked like he took the meat right out of the package from the butcher, laid down the rub, and put them on the grill....that was it

[durhamsmoker]

The ribs he used were not really the ribs most people use. They were a portion of the rib attached to the loin.

He called them Carolina Style.

He basicaly grilled a tenderloin attached to a rib which is why it only took 20 minutes. He didn't have to break down all the connective tissue like a true rib.

[edallsails]

I reviewed the show again. He took the ribs out of an oven, put them into a pan, took them out to his cooker. They had to be pre-cooked. Many meat packers offer Ribs pre cooked from the factory. Ever go to any of the National chain places that have ribs on menu? How can they have them ready for you in less than 10 minutes? They come pre-cooked from meat packer, wraped in plastic and flash frozen. All the resturant has to do is thaw them out, brush some sauce on them and flip them onto a grill for a few minutes. So many places offer "baby Backs" and for comerical use it is called "Boxed Meat" (or BOXed Beef or boxed Pork).

[paulw]

"Ever go to any of the National chain places that have ribs on menu? How can they have them ready for you in less than 10 minutes? They come pre-cooked from meat packer, wraped in plastic and flash frozen. All the resturant has to do is thaw them out, brush some sauce on them and flip them onto a grill for a few minutes."

If you're going to tell us things like this, first tell us to cover our keyboards and monitors so we don't hurl all over expensive electronics!

[chippawajoe1]

I've boiled them and then BBQ; I've braised under foil in the oven and then BBQ; I've done the 2-1-1 method in the Weber with Smokenator; but none of the above beats 6 hr at 225 with the Weber and Smokenator, sauce in the last hour or so.

[flbuckeye]

Aug 28, 2012 13:28:47 GMT -5 chippawajoe1 said:

I've boiled them and then BBQ; I've braised under foil in the oven and then BBQ; I've done the 2-1-1 method in the Weber with Smokenator; but none of the above beats 6 hr at 225 with the Weber and Smokenator, sauce in the last hour or so.

This