Another take on BBQ ribs is sous vide. Whereas proper BBQ is at 11, I make easy-peasy sous vide ribs that rate around 8.
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
I’m still sous viding prime ribs I bought at great sale prices before Christmas. Have 2-3 more of various sizes.
About 6 hours from frozen at 132F, then about 8 minutes in a 500F convection oven on a rack over a sheet pan. Serve with horseradish.
Yum!
“Another take on BBQ ribs is sous vide”
Since there is only the two of us we just BBQ one rack of Ribs at a time. My go to is a modified 3-2-1 cooking method. I go 2-2-20 min.
2 hours uncovered at 230f. 2 hours in heavy duty foil. Rest the ribs while bring the BBQ up to 400f, then sauce and turn two times. Done
Beef ribs the big kind, Franklin’s rub rock salt & 30 mesh black pepper with Lawry’s season salt that he admits to using. Sous vide for 8 hours at 175. Fire up electric R2D2 30 year old Brinkman at 275 and double 12” pellet tubs one full of post oak chips not pellets and the other with either Apple or Pecan chips. Both tubes will put out ripping smoke for exactly an hour if you pack them right. The ribs are fully cooked after the sous vide so you only need the hard fast blast of smoke to set the crust and get a wicked smoke ring. If the bark is not fully set fire up the handy dandy 1lb bottle and 200,000btu propane torch for 30 seconds per side. I have people swear I smoked them for 12+ hours nope the sous vide is the magic.