+
Home Cooking

Ribs: Fast or Slow?

MRubenzahl | Aug 10, 200910:03 PM     14

I love making ribs and I am good at it. My way is low and slow, 4-6 hours, with the last couple of hours, covered, to essentially braise. But then I saw Ed Mitchell.

Ed is a real North Carolina rib man, whom Bobby Flay challenged on Food Network. He clearly knows his ribs. But surprise!! He cooks them on high heat (he didn't say how high) for 20 minutes a side!!!

No, that can't be!

So what's the low-down (or maybe the high-up) on high heat ribs? What's your way?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.