Thank you for your input back in August about the grill. I did get the rig you suggested for my partner’s bday & we’ve been working on perfecting our ribs. R side is grill cooked only, L side is pressure cooked & finished on the grill. The R side ones look better, but we’ll see about tenderness as it’s hard to improve on pressure cooked. I’m decent at working w/the psyche, but grilling is still a mystery!
Thanks again for generously sharing information!
@ATXJane
Both look great. Which did you prefer?
So…neither. I really want to figure out how to meld them together. Hubs liked all grilled because the fat was gone (but they were drier). I like the pressure cooked/grilled because the meat literally falls off the bone. Gristle es no bueno & pressure cooking melts it away.
So I’m intending to find a way to create more crispy edges (or even bark!!) on the pressure cooked/grill finished, but haven’t made the intuitive leap to get there.
And I’m seriously open to suggestions. 🍖
@ATXJane
I have zero experience with pressure cooking so I can't really help on that end.
If you want not dried out but with bark, the tried and true method is low and slow smoking. 5-6 hours is what I usually run for a rack of baby backs.
@voltronic @ATXJane
This is the way. And I'd go six to eight. But I'm a big fan of pressure cooking beans. For a rack of ribs. I'm going to guess 30 minutes to 45? Enough to get them broken down, then several hours of 225° while wrapped, then open them up and get some grill marks and bark on the edges over the coals. YMMV