Spare Rib Cook Time: 70 minutes

[MossyMO]

Membrane removed, injected, sliced, spiced, refrigerator rested while the grill was fired up, then Vortexed hot & fast.
- LC BBQ/Butt Hurt pork injection
- JDQ BBQ/Spicy BBQ rub
- Fergolicious BBQ/SPG Buttery LUV rub


-----

400°F at the kettles lid with apple wood chunks over the Vortex.


-----

About a half hour into cooking on the 26.75" Weber kettle with a medium Vortex.


-----

Hour and 10 minutes later, the spare ribs were probing tender and the lid temp was reading around 435°.


-----



Made for delicious fast ribs, and leftovers for lunch the next day were also very tasty!
Thanks for looking!

 

[Stingerhook]

Finally some fast food I would eat Marty.

 

[ModelMaker]

I was at a UNI Panthers tailgate years ago and my buddy cut up a rack like that I thought
well maybe post game at best, but bang an hour later we were eating tender, tasty ribs.
I've never done it, but next rack will go that route just out of curiosity.
Ed

 

[Mikhail]

Wow..that's record time!

A just happen to have some spares and a vortex...hmmm...

 

[Big George's BBQ]

Nicely Done

 

[SMOKE FREAK]

I just might try this.

Maybe some back ribs, sliced, brined and rubbed.
If a pork chop can handle the vortex than a back rib should do just fine.

 

[thirdeye]

I make char sui marinated spares, I might try this technique so that the edges would get crispy!