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
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
@ATXJane I would suggest pressure cooking and then finishing on the grill with sauce and high heat. The crispy bits come from caramelized sugars.
Or next level is the smoker.
@voltronic
@misslovelymess
With you on the high heat finish, but be careful not to burn sweet sauces by cooking too long. You can get crispy bits without adding sugar. My ribs get a serious bark with a dry rub that has zero sugar.
@voltronic We do as well, but only in the smoker.
@ATXJane I've used the Alton Brown oven-braised/grill finish recipe for 20 years or so and everyone loves them. Bonus: you can reduce the braising fluid to make your sauce. I add OJ concentrate and molasses to it, also once the fluid is reducing on the stove. It does take awhile, though.
https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448
@voltronic
Ooooh, thank you! I’ll check this out. 💛
@voltronic
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. 🍖