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Turbo Ribs?

Little StevenLittle Steven Posts: 27,878
edited April 2013 in Pork
Seen a lot of turbo rib posts but always liked my ribs low and slow so never paid attention to the time and foil bit. Just went to get ribs out for dinner and somebody froze them. If I can't get them thawed in an hour I'll have to go turbo. Can anyone help out a fellow American with the time and temp please?

Steve 

Caledon, ON

 

Comments

  • FoghornFoghorn Posts: 3,082

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Seen a lot of turbo rib posts but always liked my ribs low and slow so never paid attention to the time and foil bit. Just went to get ribs out for dinner and somebody froze them. If I can't get them thawed in an hour I'll have to go turbo. Can anyone help out a fellow American with the time and temp please?
    warm water will thaw those in 30 minutes. Will they fit in your sous vide?



  • MickeyMickey Posts: 16,882
    Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.)
    350 indirect 1hr 40 min.
    Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced my half rack. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
    Note: with or w/o mustard works
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Little StevenLittle Steven Posts: 27,878
    Thanks Mick. Got them on about half an hour ago. I'll slow smoke this batch and eat late. I'll try next time

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,878
    Seen a lot of turbo rib posts but always liked my ribs low and slow so never paid attention to the time and foil bit. Just went to get ribs out for dinner and somebody froze them. If I can't get them thawed in an hour I'll have to go turbo. Can anyone help out a fellow American with the time and temp please?
    warm water will thaw those in 30 minutes. Will they fit in your sous vide?


    No, I thought of that but I use a big stock pot. I thought they took longer sous vide

    Steve 

    Caledon, ON

     

  • Seen a lot of turbo rib posts but always liked my ribs low and slow so never paid attention to the time and foil bit. Just went to get ribs out for dinner and somebody froze them. If I can't get them thawed in an hour I'll have to go turbo. Can anyone help out a fellow American with the time and temp please?
    warm water will thaw those in 30 minutes. Will they fit in your sous vide?


    No, I thought of that but I use a big stock pot. I thought they took longer sous vide
    I was just talking for the thaw. I use it all the time. i just set it at 135 and stuff thaws in minutes

  • Little StevenLittle Steven Posts: 27,878
    Yeah, I thought that after I replied. I just nuked them

    Steve 

    Caledon, ON

     

  • Yeah, I thought that after I replied. I just nuked them
    or you could do that



  • JWBurnsJWBurns Posts: 334
    I'm used to low and slow as well, but yesterday I went 300 temp at grate, with three racks high in the dome. Pulled them after 3 hours, and they were just the way I like them.
  • Greeno55Greeno55 Posts: 621
    Ran into a similar issue to LS, wanted to do a low and slow, but ran short on time. Tried to dial it in to 300° grate, but I lost it a bit and it hovered between 310-315°. Am I still looking for the same doneness signs? Like the bend test?
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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