When you think of barbecue, you probably think about dishes that require you to watch over the pit all day long. With pork ribs for instance, most people follow the 3-2-1 method, which takes a good 6 hours.
There is an alternative. It’s called the hot and fast method. Instead of smoking slow and low, you’ll crank the heat to 300F degrees and smoke them for about 2 hours and 15 minutes.
This is a method that a lot of pitmasters use on the competition circuit, especially when they cook in drum smokers, because it shaves hours off the cook, so they can focus on other competition meats like brisket, pork butt and chicken.
Prepping hot and fast ribs
The prep for hot and fast ribs is the same as it is for virtually all other St. Louis Style pork ribs methods. You’ll start by removing the silver skin off of the back and trimming away any excess fat.
Then, season your ribs. I like to use mustard as a binder followed by my award-winning Pork Rub. Be sure to rub both sides.
If you’re preparing these ribs for a BBQ competition where the judges will only take 1-2 bites, you may want to consider injecting the ribs. There are a lot of injection recipes out there. Most use a bottle of water, a couple tablespoons of an injection powder like Kosmos Q Moisture Magic or Blue’s Hog Pork Marinade along with a 1/4 cup of maple syrup or apple juice. Combine those ingredients and inject the meat right between the bones and let them rest overnight.
Trimming ribs for competition
If you’re using the hot and fast method for competition, there are a few more trimming steps you’ll want to follow.
First, square off the bones by removing the end bones. Then, take a large knife and cut down the top side of the ribs where the cartilage lies, until the ribs are 4 1/2 to 5 inches long.
There is also a flap of meat on the backside that I trim away. Watch the video for more detail.