Vortex ribs

[bowhnter]

I had seen this elsewhere and had to give it a try. Simply mustard slather and rub while the Weber heated up.

They went for an hour but I was trying to beat the rain, and as it was had seconds to spare.
They were right around 200* when I removed them and probe tender. But not quite as bite through tender as I would have liked.
I think I could have shut the vents and let ‘em sit for another 30 mins.

It was just an experiment that I will be doing again. Definitely liked the all around grilled ribs, and the time savings.
Has anyone done it, have any thoughts on a bit more tender for the next time?



After 30 minutes at the flip.



Pulled em off here.





Thanks fer lookin.

[OldUsedParts]

I've thought about doing something similar but with 2 or possibly 3 ribs per "piece" - - those certainly look good color wise - - ??maybe bundle them up and wrap in BBQ Foil or Butcher Paper and let them sit over the coals for another 30 minutes to improve the bite texture??

[Rambo]

I’d eat that

[Sailor Kenshin]

Oooo YEAH! We wanted to do that too.

Thanks for the reminder!

[Professor Bunky]

We're definitely going to try this soon, probably on our Kamander (kamado-style). We have ribs in the freezer.
We'll let y'all know how it goes.

[bowhnter]

- ??maybe bundle them up and wrap in BBQ Foil or Butcher Paper and let them sit over the coals for another 30 minutes to improve the bite texture??

Some of my thoughts for the next time

Throw ‘‘em in a foil pan covered for 30 mins
Marinate for a few hours
Baste with a vinegar based mop
Shut the Weber down and let ‘em sit for 30-45 mins.

[Rambo]

- ??maybe bundle them up and wrap in BBQ Foil or Butcher Paper and let them sit over the coals for another 30 minutes to improve the bite texture??

Some of my thoughts for the next time

Throw ‘‘em in a foil pan covered for 30 mins
Marinate for a few hours
Baste with a vinegar based mop
Shut the Weber down and let ‘em sit for 30-45 mins.

That sounds like a good plan. I just noticed the “bite” in one of those pictures, perfect

[spacetrucker]

those look great and probably taste great as well...
as for your question I have a Webber and prior to recent times cooked all the ribs in the pellet smoker.
a few weeks ago, I dumped the lit charcoal on one side of the Webber and placed a whole slab on the other side. I cooked them at medium heat (about 300 or so) about an hour per pound so three hours then began testing with a toothpick for tenderness, the wife said this method is the best yet, better than the 321 on the pellet pit. I do not have the vortex and have never tried cooking the ribs on an individual basis but probably a great idea.

[bowhnter]

those look great and probably taste great as well...
as for your question I have a Webber and prior to recent times cooked all the ribs in the pellet smoker.
a few weeks ago, I dumped the lit charcoal on one side of the Webber and placed a whole slab on the other side. I cooked them at medium heat (about 300 or so) about an hour per pound so three hours then began testing with a toothpick for tenderness, the wife said this method is the best yet, better than the 321 on the pellet pit. I do not have the vortex and have never tried cooking the ribs on an individual basis but probably a great idea.

We really liked cutting them up into individual bones and getting more grilled/bark area.

The good thing about ribs is, we like em and I can experiment time and again until it’s right.

[k.a.m.]

Those look fantastic bowhnter!!!
I like the single cut idea here it lets the rib cook on all sides.
I bet those would be awesome deep fried after the grill.

[Smoking Piney]

I n need to try these. My worry with ribs is getting them done right without burning them. The Vortex gets HOT.

[bowhnter]

I bet those would be awesome deep fried after the grill.

great idea

[bowhnter]

I n need to try these. My worry with ribs is getting them done right without burning them. The Vortex gets HOT.

I was worried about that too, so I didn’t let it get as hot as I should have. My lid said 420, I am going a bit hotter next time, and a little longer.