Sscottfitz
Well-known member
One of our favorite easy prep, fall off the bones "quick" ribs recipe, only nuance to this occasion is the use of the Trailblazer to smoke and caramelize the BBQ sauce over the ribs (instead of the oven or BGE). Instant bath (Apple juice, Apple cider, & Apple Vinegar) simply speeds up the process to tenderize the rib meat.
Misc Grill Observations - all times are CDT
General Comments:
- Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W
- Weather at time of Grill: Mid July Late Summer Sunny afternoon. Temp ~93F, Humidity ~62%
- Total Grill Time: ~38 Min (start 17:01, end 17:39)
- Total Event Time: ~78 Min (Meat Prep, Grill, Plated)
- Grill Start to Target Temp 400F: 94 to 400 ~15 min
- Pellets Used: Rec Tec Ultimate Blend
- Meat & Meat Prep
- Meat: Small rack of Pork Loin Back Ribs (Grocery Store [Brookshires] Purchase)
- Total Meat Prep Time: ~35 min, (Instapot Apple Juice Bath, ~30 min, BBQ coating before going onto the grill)
- Meat on at 17:29 CDT, at ~400F - Total meat Grill Time ~10 min
- Sides:
- Kale and Cabbage Salad & Risotto
Misc Grill Observations - all times are CDT
- Grill started at 17:01with a target of 400, Up to temp by 17:20 (~18 min)
- Temp probes NOT used or really required for this cook (no value added)
- Similar to the Griddle, when introducing a baking sheet with the ribs at room temp, it significantly drops the internal grill temp ~50 deg, but eventually it builds back up. In this instance that really isn’t a deal since the primary role of the grill is simply to caramelize the BBQ sauce on the ribs.
General Comments:
- Total level of effort compared to similar cook on BGE, ~15% (quick cook, plug in the grill, up to temp, etc.)
- Used the Rec Tec Competition BBQ sauce thickened with a little ketchup as the rib sauce.
- Great smoke taste with the meal and good job caramelizing the BBQ sauce, might increase the temps to 425 next time to see if it makes a difference.
