Hot and NOT SO Fast Ribs on a Pellet Grill
I Couldn’t Believe How Long These Took to Cook
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Introduction
In a recent cooking adventure, I set out to make hot and fast St. Louis-style ribs on my Yoder Smokers YS640s. Contrary to my plan, the cook didn't turn out as fast as I'd hoped, but the ribs were still absolutely delicious.
Here's How I Did It
I started with some St. Louis style ribs from Costco, trimmed a bit of fat, and removed the end bone for better meat distribution. Notably, I left the membrane on for this cook to retain moisture and fat, which is crucial for the hot and fast method. The ribs were seasoned with Slow and Low Memphis Pit seasoning from Grom, a favorite of mine for its delicious flavor on pork. After seasoning, the ribs marinated in the fridge for about 30 hours.
For the cook, I fired up my Yoder Smokers YS640s using Bear Mountain BBQ Oak pellets and added a smoke tube filled with Oak pellets for extra smoke. To create a more humid cooking environment and temper the direct heat, I placed a water pan in the smoker but off to the side to avoid steaming the ribs directly. The ribs were cooked at 275°F on the top rack to maximize smoke exposure.
Despite aiming for a quicker cook, the ribs took significantly longer than anticipated—nearly five hours. However, they achieved a great pullback, showing off their meatiness, and had a beautiful char, especially the rib closest to the heat source, which I ended up a bit overcooked on one side.
Tips for Hot and Fast Ribs
Keep an Eye on Cooking Time: Even with a plan for a quick cook, be prepared for variability based on the meat's thickness and your smoker's characteristics.
Rotate for Even Cooking: Rotating the ribs can prevent one side from getting too charred, especially when cooking at higher temperatures.
Spritz to Keep Moist: A periodic spritz with apple cider vinegar or water helps keep the surface of the ribs moist, promoting even cooking and smoke adherence.
Probe for Doneness: Temperature is a guideline, but tenderness is the real test. When probed, the meat should feel like warm peanut butter.
Ultimately, while my hot and fast rib cook was longer than expected, the result was a set of juicy, flavorful, and meaty St. Louis-style ribs. The lesson learned? BBQ is as much about adapting to the day's conditions as it is about following a recipe. Despite the unexpected extended cooking time, the ribs were a hit, proving once again that patience in BBQ pays off with delicious rewards.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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