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Turbo Ribs last night with pics!!

fiver29
fiver29 Posts: 628
in EggHead Forum
I've been enjoying cooking turbo ribs lately.  350 degrees.  Indirect.  I started checking them at 1 hour 40 minutes.  Got the 90 degree bend about an hour after that.  These were some really thick ribs so they took a little while longer.  Used hickory and cherry wood.  Dizzy dust for the rub.  These were great.  Love the bark they made, too.  Just great.








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Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

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Comments

  • johnmitchell
    johnmitchell Posts: 7,355
    Yes those look great, nice and juicy..Congrats..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • HostileHarry
    HostileHarry Posts: 75
    Looks great. It seems your a DizzyPig guy, you should try adding Code Red or Swamp Venom + DizzyDust for your rub (if you like a little heat). My wife and I can't get enough of that mixture (heavier on the Code Red for her) with Turbo Ribs.
    Big Green Egg: Large & Mini Max
    Kamado Joe: Classic

    Chicago, IL
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  • fiver29
    fiver29 Posts: 628
    Yeah, I'm a huge Dizzy Pig fan. Use a bunch of their rubs. Unfortunately, I'm the only one that likes heat. I'd be the only one eating if they were spicy. 
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    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • anton
    anton Posts: 1,813
    Good stuff, just did a rack myself last night.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • KiterTodd
    KiterTodd Posts: 2,466
    Those look awesome!   I have seen some turbo ribs that look a little dry frankly, but those look killer inside and out!

    Do you foil them?
    LBGE/Maryland
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  • fiver29
    fiver29 Posts: 628
    No foil.  Laid them flat indirect.  I put 2 racks on the main grid and 1 rack on an extended grid.  350 degrees and they took 2 hours 40 minutes.  Probably because they were so thick.  Yeah, they were very tender and juicy.  Had the neighbor over and he said I nailed it.  Loved the bark as most ribs don't have that.  
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    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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