425 Degree Turbo Ribs

SGH

Due to time constraints I'm going to do these just a little different than usual. Hope it works.

Ribs- Baby Backs.
Smoker- Large BGE.
Lump- OO.
Smoke wood- Pecan.
Seasoning- Salt, pepper, cayenne and a little more cayenne.
Set up- Indirect with plate setter.
Temperature- 425-450 degrees.
Method- I cut the racks in half so I can easily move them around to help prevent scorching due to the very high heat.
Results- Pending.
Info- I did remove the membrane but no trim was performed. I was going to cook these on Unit #1, but in interest of being politically correct, I decided to cook them on the large BGE.

SGH

On the egg at 425 degrees.

anton

 @SGH Will check back for $$ shots. I never did turbo ribs that high temp, and I have a rack of babybacks for later this week in fridge,after work turbo cooks are great, curious how long it takes at 425F. Please let me know how they turn out. Oh, and please don't continue to be politically correct, it's overrated!
>-

anzyegg

I'm sure your money shots will be excellent.....

hapster

Way to get after it... Looking good so far

DMW

I will be watching. Want your honest opinion on the texture vs. low and slow. I like sweet rubs on ribs, so not sure I would be willing to give up that for high temps though...

SGH

@anton‌
I have done them this way a few times before. It usually takes around 50 minutes give or take a little depending on a few factors my friend.

SGH

@anton‌
Here is some I did before my friend.

http://eggheadforum.com/discussion/1171086/turbo-thoracic-cage#latest

http://eggheadforum.com/discussion/1168194/for-mickey-turbo-test-bb-ribs-at-425-degrees#latest

Mickey

So no mustard?

anton

SGH said:

@anton‌ Here is some I did before my friend. http://eggheadforum.com/discussion/1171086/turbo-thoracic-cage#latest http://eggheadforum.com/discussion/1168194/for-mickey-turbo-test-bb-ribs-at-425-degrees#latest

Thanks Brother @SGH, bookmarked em both. That's nice and fast when I need a quick dinneer cook during the workweek.

Eggcelsior

What is supposed to be PC about what smoker you use?

Denigrating, offensive words are a different story...

DMW

Eggcelsior said:

What is supposed to be PC about what smoker you use? Denigrating, offensive words are a different story...

I think he meant FC (Forum Correct)

Eggcelsior

DMW said:

Eggcelsior said:

What is supposed to be PC about what smoker you use?

Denigrating, offensive words are a different story...

I think he meant FC (Forum Correct)

I can dig this @DMW‌! Let's start a trend.

SGH

@Eggcelsior‌ @DMW‌
I think the term "Unit" offends some folks. Hence the BGE. No more vertical or offset cooks will be posted by me.

JohnInCarolina

SGH said:

@Eggcelsior‌ @DMW‌ I think the term "Unit" offends some folks. Hence the BGE. No more vertical or offset cooks will be posted by me.

Please don't do that.  I know this is a BGE forum but I do enjoy seeing the way you cook things in your offsets, and I'm sure I'm not the only one.  At minimum, you have given people a lot of ideas for things/recipes to try out.  

SGH

@Mickey‌
No sir. No mustard. Believe this or not I use well water. Not mustard. Same results and it's free.

SGH

@Mickey‌
And I'm being honest above sir. Well water. That's it.

Mickey

SGH said:

@Mickey‌ No sir. No mustard. Believe this or not I use well water. Not mustard. Same results and it's free.

I think I am going to join your no mustard camp. No more ribs or butts for mustard.

SGH

@Mickey‌
The well water works just as good and it's free. All the pork I served at brisket camp received the well water rub as well. As did the chicken. Ask brother Apple how it was.

Eggcelsior

Why do you add water? The pork is usually wet enough for me to begin with.

SGH

Just my way of doing it^^^^^

SGH

The temp stayed between 425-460 for the duration. Time to eat!!!!

Biggreenpharmacist

So whats the wife and kids gonna eat?

anton

Very nice, enjoy sir!
=D>

SGH

@Biggreenpharmacist‌
I'm not feeling real well today. I'm only eating one of the racks. The other one is for them. I'm real run down and fatigued from the extreme shifts and long hours I have been pulling as of late.

TigerTony

@SGH  

Why don't you use a drip pan or cover your plate-setter instead of dripping all over it? 

Not that there is anything wrong with that. I'm not criticizing, just asking.

SGH

@TigerTony‌
I use a drip pan for low and slow. On the high heat cooks I like the steam and added humidity affect of the drippings hitting the fire. I find that on the high temp cooks that the drippings burn clean and don't give off the sooty taste that it would with a low and slow. Just my way of doing it my friend.

Eggcelsior

Fair enough on the water. I always just tossed the rub on. Saw the mustard thing so I gave it a try but saw no difference, so why waste it? Free is always the best price.

Biggreenpharmacist

SGH said:

@Biggreenpharmacist‌
I'm not feeling real well today. I'm only eating one of the racks. The other one is for them. I'm real run down and fatigued from the extreme shifts and long hours I have been pulling as of late.

Hope you get to feeling better buddy.

findbenjamin

@sgh

Brother, those ribs look mighty fine.  Turbo or not, if they taste as good as they look then you've done the pig proud.

SGH

@Biggreenpharmacist‌
Thank you brother. It's just fatigue. When the ROV's are in the water I have to stay until they come up. A average dive is 16 hours. It's about over though. Thank goodness.