Ive always done low and slow on my Weber in the past, but after reading all about the turbo technique, I decided to give it a try on the egg. I went indirect
@350 dome temp with AR grid @ felt line. Cooked with a homemade rub and homemade sauce for exactly 2 hours. If they werent a 10, they were a 9.9. I cant believe how juicy the meat was compared to my previous low and slow efforts. The ribs werent fall-off-the-bone, but they were very tender with a great texture and bite-off was near perfect as you can see in the picture. Thanks to all of you who inspired me to try my new way of cooking ribs.
Shucker
Eastern North Carolina
Go Pirates!
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0 • Off Topic Disagree Agree Likeno foil, I used a very thin, vinegar based sauce for basting when I flipped the ribs which was after 30 minutes, and then again after 1 hour. At the 1.5 hour mark, I started applying the thicker, finishing sauce every 10 minutes or so.
Shucker
Eastern North Carolina
Go Pirates!
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0 • Off Topic Disagree Agree Likethey were baby backs. the lid was not opened for more than 20 seconds at a time, so maybe my "turbo" fliipping and saucing had something to do with the lower cook time.
Shucker
Eastern North Carolina
Go Pirates!
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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
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0 • Off Topic Disagree Agree LikeBut.........quicker cook means less drink, music, outdoor time, and "slaving' over the egg. also means more time for honey do's and such.
GEAUX TIGERS!!!!!!!!!
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