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Tonight's turbo baby backs!
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jmarbs21
Posts: 139
So tonight was my first time cooking ribs turbo style and I have to say I have no clue why I haven't done this before! They turned out great! Got off work, fired the egg up, seasoned the ribs with some DP dust right before I threw them on. When they passed the bend test I sauced them with some blues hog for the first time and well that's good stuff!! Anyway not the best pics in the world, I always seem to forget to "set up" my photos. Probably will never do low and slow again!!
Durham, NC
Comments
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That's a damn good looking plate of food right there!
Deets on the cook. Time, temp, etc, thanks.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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Nice..it's on the listPlumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
@YEMTrey thanks, I cooked them at 375 for about 90 minsDurham, NC
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Looks like a winner to me. Excellent pics as well. Solid all the way around! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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@jmarbs21
You are more than welcome my friend. Question if I may. What temp did you run? I ask as I'm fairly new to turbo myself. However I have been experimenting with higher and higher temps. I have ran as high as 425 with good results. Just curious as to your temp.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
They look amazing!! What temp and for how long?
Shiny side up, rubber side down! PCB, FL
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@SGH I cooked them at 375 indirect for 90 min, sauced them the last 10 minDurham, NC
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Well done. Bravo sirLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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