Today I wanted to do some ribs low and slow, but I ran out of time. I decided to do them turbo off a recipe from Dr. BBQ (recipe here: http://www.biggreenegg.com/features/championship-ribs/
), and I really liked the rub + just a store bought sauce. I didn't have time to make a sauce, and I haven't found a "winner", so I used Baby Rays Hickory and Brown Sugar. The combination was good, it was a sweet heat that sort of creep up.
Let me preface this by saying the ribs passed the toothpick test, but because my egg is a medium I didn't not do a bend testI cooked the ribs for approx 2.5hours at 325, and the last ten minutes I sauced. The ribs weren't "fall off the bone" which while it isn't how competition ribs are meant to be, it is how my wife likes them. I am looking for help to achieve the "fall off the bone doneness", what do I need to do differently to get that? Longer cook? Any input is appreciated.
Also here are the only pictures I got, ribs standing up ready to cook in the rib rack, in a medium sized egg. The other picture is the final product next to a Sierra Nevada Torpedo IPA.
I was granted the chance to continue doing ribs, lol last time I did ribs I burnt them and my wife threatened to cook ribs from now on in the oven.. GASP. Overall, I was impressed with the turbo method and as long as "fall of the bone" is achievable in turbo time I will be doing ribs this method from now on. Give it a try ladies and gentlemen.