Rib Question

Mayberry · September 2012

I'm cooking ribs tomorrow, and have 2 questions: 1) I wanted to save some time for in the morning, so I rubbed with mustard and Dizzy Dust tonight,wrapped the ribs in foil and put in the fridge. Is this okay, or will it dry the ribs out? I seem to remember reading something about mustard applied more than a few hours before going on the grill. 2) I'm going to the UGA football game at noon tomorrow, and I live 15 minutes from the stadium. I want the ribs done by around 7pm or so. Since I'm going to be gone from 10:30am - 4pm, what is the best way to get them done and still end up with good ribs? I'm thinking 3 hrs in the morning, wrap invfoil and put in cool oven while im gone. When I get home, cook for 1.5 hrs in foil and then finish uncovered. Will they tighten up and get tough that way,or will they be okay? If I wait until I get home after the game to start them, it would be 8:30-9:00 before they were finished. Thoughts? Any better way?

Baysidebob · September 2012

Is my math right? 5 1/2 hours sitting in the "cool" oven? Perhaps you might refridgerate them? For spare ribs (not baby-backs) I'm pretty much settled on 3-2-1 which is about what you describe. All that USDA food storage stuff is over-blown. Go to any third world market and almost no one dies from what you intend to do. Let us know how it works out.

Mayberry · September 2012

I thought bout leaving them in a cool oven for around five hours, yes. After three hours on the grill they are really completely cooked to recommended temperature. I've thought about putting them wrapped in foil in the refrigerator, but I think the cold temperature right after coming off the grill will shrink the tissue and make the ribs tough. I'm just trying to find the best way to break up the cook and not sacrifice the quality of the ribs. Maybe put them in the oven in foil on 180-200, and have he babysitter turn off the oven at halftime to not overcook them?

Mayberry · September 2012

That would serve as my "foiled" 2 hr session. Then, when I get home, I could crank up the Egg, Unfoil the ribs and finish on the grill?

Mayberry · September 2012

I've never tried turbo. Are they as good? Do they dry out more?

Mayberry · September 2012

So, turbo is around 350 dome temp, completely uncovered for 2-2.5 hrs? Sounds really easy, but how do they taste? My 3-2-1 ribs have been REALLY good.

Dave in Florida · September 2012

Mayberry said:

I've never tried turbo. Are they as good? Do they dry out more?

I have done turbo ribs many times and they are great. You only need 2 hours of cook time.
Here is what I do. 350 dome, Indirect setup, feet up, drip pan with apple juice, 3 chunks of peach wood. Prep your ribs and make sure you pull the membrane. First hour is bone side down, spray with apple juice at 20- 30 min mark. After one hour, flip bone side up. Spray with apple juice at 20 - 30 min mark. Do a bend test for done-ness. Once they pass the bend test for tenderness, sauce and enjoy some good ribs.

Here are a couple of past turbo ribs cooks I have done.

Spares:

Baby Backs:

Mayberry · September 2012

Damn, I hate to take the advice of a Gator. However, it looks like your way is the way for me tomorrow. Enjoy opening week, and give Coach Muschamp a chance. He's a great guy and a hell of a coach. He was my next hope for Georgia, but his time came before Richt's retirement. Coach Boom is the man, but Gators will always eat boogers and wear jean shorts. Go Dawgs!

Mayberry · September 2012

Oh, and thanks for your help!

Dave in Florida · September 2012

Even though you are a dog fan, so of course I have to question your ability to know good taste,

)

I will be surprised if you do not really like this cook method. I use to do the 5-6 hour rib cooks until I learned about this method. It is the only way I do them and I have not had a single complaint about how good, tender and juicy they are. Good luck.

Baysidebob · September 2012

thanks Dave. I'll give turbo a try.

Baysidebob · September 2012

One question on the turbo. On a raised grid?

Dave in Florida · September 2012

I only use a raised grid if I have to many racks of ribs for them to fit laying flat side by side. Just watch out for any hanging over past your drip pan. At 350 they will burn. Protect the edges with foil if you have to.

Hillbilly-Hightech · September 2012

I've never done "turbo" ribs before - I always thought ribs had to be done "low & slow" in order for the fat & collagen to break down????

How does the "turbo" method affect this process?? Inquiring minds wanna know :-B

Dave in Florida · September 2012

Hillbilly-Hightech said:

I've never done "turbo" ribs before - I always thought ribs had to be done "low & slow" in order for the fat & collagen to break down????

How does the "turbo" method affect this process?? Inquiring minds wanna know :-B

I thought this also until I gave this method a try. I can only speak for the results I get after doing turbo ribs many times. I have done both spares and BB's. The meatier the ribs I may have to adjust for a little longer cook time to compensate. But one hour on each side has always been more of the rule. They are usually have juicy, single bite through tender, I don't like fall off the bone. So I believe the fat has rendered. Not a single complaint from anyone who has tried them, always OMG these are so good. Have been asked several times to do ribs for my wife's work. I only do turbo and all I get is compliments. Give the method a try. If you like it, then you have another option in your cookbook.

Mayberry · September 2012

Ribs were a hit. Thanks for your help! I did 350-ish indirect for about 2.5 hrs, spritzed with apple juice/cider vinegar mix every 30 minutes or so. Didn't cover in foil at all. They turned out great! Tender, juicy, slight pull, but came clean from the bone. Really good! I'm surprised, honestly. Nice been a huge believer in 3-2-1 ribs, but honestly couldn't tell a difference in these, except the bark was slightly less dense, and I has to turn more often because of the heat. The outsides wanted to burn, buti kept turning and rotating. Anyway, they were really good, and as always, I really appreicate the help and input.

fournbrt · September 2012

What type of rub do you use and can you turbo a brisket?

Dave in Florida · September 2012

fournbrt said:

What type of rub do you use and can you turbo a brisket?

Yes you can turbo cook brisket and pork butts also. You will not get a really good hard bark on turbo briskets or pork butts.

Mayberry · September 2012

I've strictly used Dizzy Pig for the past few months. I bought a lot of them and really like them. Bad Byron's Butt Rub is also good. Sometimes, I also tinker and make my own.

Jonnysouth · September 2012

I did the turbo ribs tonight due to this thread...3 racks of babybacks and they were great. I'll never plan on low/slow ribs again. Thanks for the info "DaveinFlorida" and thanks for the update "mayberry".

gte1 · September 2012

Last ones I did 350 indirect never turned them or spritzed them. Best I have ever cooked. 3 extra hours to play golf!!!

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