Taking my first run at Hot n' Fast ribs. It's also the first time I've cooked babybacks in a long time.
Here they after about an hour. I've got a pit probe on the lower grate and also one in the vent so that I can, hopefully, track the temps for both cooking levels. I just hit them with apple juice spritz and swapped the upper rack with one of the ones on the lower grate.
(http://pics.weberkettleclub.com/images/2018/01/14/Babyback-01.md.jpg) (http://pics.weberkettleclub.com/images/2018/01/14/Babyback-02.md.jpg)
Right now I'm hitting about 350º on the upper and 280º on the lower.
I'll let you know how it turns out.
BD
Okay, so this is how it went:
After giving all three racks some time on the "upper deck" I pulled them off, gave them another spritz, hit them with a little Big Dick's Rib Rub, and wrapped them in foil. the upper deck was running between 350º to 375º. The main grate stayed between 280º and 300º.
Then I packed them in cooler because these were for dinner at my parents' house (I cook dinner every weekend for them).
At 7:30 I put them (still foiled) in a 350º oven. At 8:00, I pulled them so I could bring the oven up to 450º for tater tots. While the tots were doing their thing, I glazed the ribs with that Big Red Glaze (http://www.letstalkbbq.com/index.php?topic=17463.0). A little before 9:00, the ribs went back in for 10 minute so that I could set the glaze.
So, not "true" Hot n' Fast, but still, it was 2½ hours in the Weber and then 30 minutes foiled in the oven. I'm sure there was some carryover while they "rested" but I guess the most it would've taken in the oven was an hour. So, maybe a total time of 3½ hours, and here's the result:
(http://pics.weberkettleclub.com/images/2018/01/15/Babyback-03.md.jpg) (http://pics.weberkettleclub.com/images/2018/01/15/Babyback-04.md.jpg)
They came out very tender with the meant pulling cleanly off the bone . . . not fall of the bone. They were a big hit with everyone.
I will being doing this again ! ! !
BD