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My Turbo Ribs tonight

Dave in FloridaDave in Florida Posts: 523
in EggHead Forum
Did a rack with the samples I got from Oakridge BBQ.  Used the Beef and Rib rub.  Man, that stuff is GOOD!

Anyways did turbo method and they turn out great as usual.

Look how moist and juicy they are, plus a nice smoke ring.

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This is how tender they are.  This truly is a single bite from the first rib I picked up.  Every one of them were as tender.

image

Had Camp Bread, Ribs, and football.  Life is good but it's back to work tomorrow.
Welcome to the Swamp.....GO GATORS!!!!
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Comments

  • SmokingOzarksBBQSmokingOzarksBBQ Posts: 63
    Looking good! Can you describe the time and temp you used?
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  • Dave in FloridaDave in Florida Posts: 523
    SmokingOzarksBBQ said:
    Looking good! Can you describe the time and temp you used?
    This is exactly what I did.  Trimmed the spares to St. Louis, removed membrane, slathered with mustard and applied the rub.  Placed back in the fridge until LBGE was up to temp.

    LBGE at 350 dome, indirect, legs up, drip pan with 50/50 mix of apple juice and water.  Placed 4 chunks of peach wood on each side of the egg.  Since I had 3 racks of ribs I had to use my extended grid.  2 racks of ribs went on the bottom and 1 on the top, making certain they did not hang past the drip pan.  Ribs went on bone side down for 1 hour.  Then I flipped them bone side up for 1 hour.  After the hour the top rack was passing the bend test but the bottom racks went for about 20 mins. more before they had a drawback and passed the bend test.  Sauced with 50/50 mix of Blues Hog and Sonny's Sweet sauce.  Let them rest for about 15 mins and enjoyed.

    Usually I spray the ribs with just apple juice every 30 mins. But I could not find my spray bottle so I didn't with this cook. I didn't see any difference.
    Welcome to the Swamp.....GO GATORS!!!!
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  • SmokingOzarksBBQSmokingOzarksBBQ Posts: 63
    Great detail. Thanks for sharing. Ill be doing a pork butt on Saturday and hopefully ribs soon. 
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  • Dave in FloridaDave in Florida Posts: 523
    SmokingOzarksBBQ said:
    Great detail. Thanks for sharing. Ill be doing a pork butt on Saturday and hopefully ribs soon. 
    The meatiness of the ribs will determine the + or - in cook time.  I have had some that took only 50 mins for a decent pull back and passing the bend test.  Some took longer than a hour because they were so meaty.  I watch the pull back and the bend test tells me they are done.  But the hour mark each side is pretty standard for the ribs I get at Sam's Club. 
    Welcome to the Swamp.....GO GATORS!!!!
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  • robnybbqrobnybbq Posts: 519
    Wow - Only 2+ hours for ribs.  I got to try the higher heat next time.

    Ive been doing 225 for 5 hours and they have not been that great.
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
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  • BoilereggerBoileregger Posts: 112
    robnybbq said:

    Wow - Only 2+ hours for ribs.  I got to try the higher heat next time.

    Ive been doing 225 for 5 hours and they have not been that great.

    Probably not cooking them long enough. 225 dome is a little low, IMO. Try 275 dome for 5 or 6 hours and you may get better results - works great for me.

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  • Ragtop99Ragtop99 Posts: 610
    Boileregger said:
    Probably not cooking them long enough. 225 dome is a little low, IMO. Try 275 dome for 5 or 6 hours and you may get better results - works great for me.
    5 hrs is plenty at  275* dome.  That's what I generally target (min 250* and max 290*).  I'll start to sauce at the 4.5hr to 5 hr mark depending upon how the temps were running and how cold the ribs were when they hit the grill.
    Just an XL and a few other grills...
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  • gte1gte1 Posts: 368

    Just curious about the flipping part.  Is there a reason for this?  I started doing the turbo method about 5 rib cooks ago, and have never done slow cook since.

    George

    George
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