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First turbo ribs

BjorgBjorg Posts: 241
edited April 2012 in EggHead Forum
I didnt have much time so I did my first ribs turbo. Pulled off membrane, Dizzy dust with worchestershire sauce and evo, indirect on raised grill 350F 1h10, 20 more minutes with blue hog. Result: the best ribs I ever had. I am use to fall off the bone boiled ribs, and this is so much better. 
Quebec - Canada

Comments

  • CowdogsCowdogs Posts: 491
    That seems fast, even for turbo ribs.
  • psalzerpsalzer Posts: 108
    Boiled ribs????? Hmmm, that's almost criminal!
  • GatoGato Posts: 766
    Tried turbo ribs this weekend too. Mine were just ok. Even after going longer than the recommended time. They were a fairly meaty rack. Tasted great just don't like to work so hard getting the meat. Low and slow for me.
    Geaux Tigers!!!
  • MickeyMickey Posts: 18,480
    edited April 2012
    Nice work (got to say work =)) ). I will never go back to L&S on ribs or butts.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,480
    One thought. I have started mixing 50/50 Blues Hog and Bone Sucking Sauce.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BjorgBjorg Posts: 241
    How would you have done it Cowdogs? 

    I will try and get me some Bone sucking sauce to try Mickey. I am from Montreal though, have to import it. 

    Are there any great home made rib BBQ sauce recipe out there?
    Quebec - Canada
  • lousubcaplousubcap Posts: 13,713
    Tried turbo ribs this weekend too. Mine were just ok. Even after going longer than the recommended time. They were a fairly meaty rack. Tasted great just don't like to work so hard getting the meat. Low and slow for me.
    +1 for the low&slow-much less effort, much more beer time and I like the texture much better-or I could just be old&slow:)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • CowdogsCowdogs Posts: 491
    edited April 2012
    How would you have done it Cowdogs? 
     

    Like a lot of people here, I have discovered that a low and slow 225 dome is not the only way to get great BBQ (for my tastes).  I now pick a temp somewhere between 250 and 325.  I choose the temp unscientifically by what time I start, how much I am cooking, and when I want finish.
     
    Even though my cook temps may vary widely, the one thing that has not changed is how I decide to end the cook.  Even at 325 dome, I will cook ribs until the meat pulls back on the bone, and they pass the “bend test”.  For butts and brisket, I am looking for 195-205 internal temp, and meat that probes with little resistance.
     
    Any temp you choose within reason will work.  I like 300 myself.  But regardless of what you choose, it ain’t until it’s done.

  • GatoGato Posts: 766
    Right on Cowdogs. If I had time to leave them on I'm sure they would have been better. Even with the elevated temp. But at 1:40 minutes. No way for the rack I had. I was well above 1:40 minutes and still needed more time.
    Geaux Tigers!!!
  • SqueezySqueezy Posts: 1,102
    Boiled ribs????? Hmmm, that's almost criminal!

    No it 'is' criminal ... :))
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • BrownieBrownie Posts: 1,023
    I did turbo ribs sunday for lunch. It worked good for me. They weren't the most tender ribs I've made but had a great crust and good flavor. I did 350 dome with a few chunks of apple for 1hr 40min. Removed plate setter tossed a handful of cherry in coals, sauced ribs and gave them a few minutes to get sticky.
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