Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Eating in 6 hrs - turbo or low & slow Spares?

I've never done turbo ribs before.  I'd like to do them for my 22 YO Daughter's Bday party tonight but hesitate to try a new method for the first time with guests coming over.

Words of advice??







  • Hi54puttyHi54putty Posts: 1,502
    I go 5 hours at 275. Sauce last 30 minutes.
    Winston-Salem, NC 
  • MickeyMickey Posts: 15,847
    This works. Turbo Baby Back Ribs (Sorry but I can't remember who I got this from.) 350 indirect for 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 .. I like Bad Byron's Butt Rub
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Aince you haven't done turbo before... I would go with low and slow. 250, 3 hours with smoke, then wrap it in foil for 2, unwrap them for the last hour to harden the crust. Its the best and most consistent for delicious ribs Imo. 6 hours total
  • Little StevenLittle Steven Posts: 26,952

    If they are spares they usually end up at over 5 hours for me @250*. Never done turbo but I know a lot of experienced folks that swear by them. You could really pick any temp between 275 and 350.

    Mick, I believe it was AL (Hungry Man) that coined the name


    Caledon, ON


Sign In or Register to comment.