When you think of barbecue, you probably think about dishes that require you to watch over the pit all day long. With pork ribs for instance, most people follow the 3-2-1 method, which takes a good 6 hours.
There is an alternative. It’s called the hot and fast method. Instead of smoking slow and low, you’ll crank the heat to 300F degrees and smoke them for about 2 hours and 15 minutes.
This is a method that a lot of pitmasters use on the competition circuit, especially when they cook in drum smokers, because it shaves hours off the cook, so they can focus on other meats like hot and fast brisket, competition pork butt and competition chicken.
5 Methods to Cook Ribs Faster Without Sacrificing QualityGrilling over direct heat. You wouldn’t think this would be effective, but they do it all the time in Japan, Mexico, Argentina and Korea. … Grilling over indirect heat. … Grilling over direct/indirect heat. … Smoke roasting. … Roasting on a spit.
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Grilling over direct heat. You wouldn’t think this would be effective, but they do it all the time in Japan, Mexico, Argentina and Korea. …
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Grilling over indirect heat. …
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Grilling over direct/indirect heat. …
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Smoke roasting. …
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Roasting on a spit.
How to know when the hot and fast ribs are done
Rib doneness is in the eye of the beholder. Some prefer fall-off-the-bone, while others like a little tug with their bite.
If you like a little tug, using a pair of tongs, grab the ribs in the center and pick them up. You want them to bend, and when you bounce them, they should just start to crack, but not break. The internal temp will be around 210F.
If you like them to fall off the bone, cook them a little longer so that when you pick them up, they almost break in half. The internal temp will be about 215F.
Trimming ribs for competition
If you’re using the hot and fast method for competition, there are a few more trimming steps you’ll want to follow.
First, square off the bones by removing the end bones. Then, take a large knife and cut down the top side of the ribs where the cartilage lies, until the ribs are 4 1/2 to 5 inches long.
There is also a flap of meat on the backside that I trim away. Watch the video for more detail.
As with most barbecue, I start by cooking to color. What that means is that I’m looking for that moment when the barbecue rub begins to caramelize with the meat proteins and the fat to form a mahogany outer shell.
For 3-2-1 ribs, that will take around 3 hours. For hot and fast ribs, it’ll take just over an hour.
One Hour BBQ Ribs! | Chuds BBQ
FAQ
How to make ribs faster?
Will ribs cook faster in foil?
Is it faster to cook ribs in oven or grill?
Can I cook ribs in 1 hour?
How do you cook ribs in a slow cooker?
After removing the membrane and coating with your dry rub, place your ribs into the bottom of a slow cooker and lather your ribs with barbecue sauce. Cook on low for 8-10 hours, then remove your ribs and place onto an aluminum foil lined baking sheet.
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
Can you cook ribs in the oven?
The oven is actually an ideal environment for this kind of slow and steady cooking. Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is nearly falling off the bone and you’ll be licking your fingers in no time.
How do you rub ribs?
Slathered in rub and BBQ sauce. Rinse the rack of ribs, pat dry, and pull the thin membrane off the back of the ribs. This is optional, but highly recommended, and easy to do. It makes the ribs easier to eat and allows the rub to sink in. It usually pulls off in one big sheet. Blend the rub seasoning mix in a small bowl, if using.