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How do I cook turbo ribs?

robnybbqrobnybbq Posts: 1,907
in EggHead Forum
I have had NO luck in cooking robs on the egg yet.  Always dry and not tender and that is cooking at 250-275 for 5+ hours.

So in my last attempt at ribs before never cooking them again - I have a few racks of baby backs in the freezer.  Two of the racks are already rubbed from a previous attempt that I did not have time to cook.  I am thinking of cooking these ribs turbo style this weekend.  Are this something that can be cooked in ~ 3 hours? 

How do I do it?

When should I pull then from the freezer for Sunday afternoon cook?

My guess is - 350 Dome - bone side up for an hour than flip over for an hour than foil for an hour?  Will this work?  What should I change?  Will they be dry from being already rubbed sat in the fridge for a few 4-5 hours then vacu-sealed and frozen?  Or do they have to be basted/sprayed constantly or chuck the robs away and cook something else?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY
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Comments

  • SmokeyPittSmokeyPitt Posts: 9,820
    I would go with something like this:


    If you want to make sure they are done, then I don't think it would be a problem to bump the temp up to 350 dome instead of 325.

    Quick summary:
    Egg at 325-350 dome
    1.5 in the egg (bone side down or in a rib rack)
    1 hour in foil with some apple juice
    back on the grill to sauce (15-20 minutes). 

    Just my $.02, but I wouldn't worry about flipping them until the last stage.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 13,959
    Rob, I have no luck cooking myself either.  :D

    350 dome sounds good. The ribs will be fine. Defrost and stick them on for around 90-100 minutes until a toothpick passes "like buttah" between the bones. I typically keep my baby backs rubbed overnight and the only problem was awesome flavor(wait, that's not a problem...)

    Get the egg stabilized with your wood of choice(I use Hickory and/or Apple). I have had success many times. The only time I don't turbo is when I use the Car Wash Mike method.
  • robnybbqrobnybbq Posts: 1,907
    Do you think I should pull them out of the freezer and into the fridge tonight for Sunday or tomorrow sometime?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • Hi54puttyHi54putty Posts: 1,872
    Enter @Mickey...
    XL,L,S 
    Winston-Salem, NC 
  • SWVABeanCounterSWVABeanCounter Posts: 859
    SmokeyPitt has it the way I do them also.  Last rib cook I used cherry wood and really liked the flavor it added.  I'd get the ribs out today for a Sunday PM cook.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • SmokeyPittSmokeyPitt Posts: 9,820
    robnybbq said:
    Do you think I should pull them out of the freezer and into the fridge tonight for Sunday or tomorrow sometime?
    I would pull them out tonight.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • robnybbqrobnybbq Posts: 1,907
    ok - Thanks guys.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • bbqlearnerbbqlearner Posts: 760
    I usually go without foil on my turbo ribs. 350 F dome for approx. 3 hours until temp is around 200 then I do the bend test before taking them off.

    Only if I need to re-heat is when I spray with apple juice and oil.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • jlsmjlsm Posts: 980
    I'm wondering if they are dry because you're cooking them too long. I did my last batch 275* grate for three hours. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • robnybbqrobnybbq Posts: 1,907
    When I cooked them for ~ 5 hours the bones were barely showing.  When I used to cook them on the :gasser" the bones were ~ 1/2 exposed on each end

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • Charlie tunaCharlie tuna Posts: 2,191
    "No pull back" on the bones seems to say you are not getting enough heat on them.  Have you checked your thermometer? 
  • KingtUTKingtUT Posts: 157
    SmokeyPitt said:
    I would go with something like this:


    I can attest that this works like a champ.  Just used this method this weekend and they were the best ribs ive made by far.
    If you want to make sure they are done, then I don't think it would be a problem to bump the temp up to 350 dome instead of 325.

    Quick summary:
    Egg at 325-350 dome
    1.5 in the egg (bone side down or in a rib rack)
    1 hour in foil with some apple juice
    back on the grill to sauce (15-20 minutes). 

    Just my $.02, but I wouldn't worry about flipping them until the last stage.


  • BigGreenHeadBigGreenHead Posts: 60
    when people say dome temp what is that? is that the temp on the thermometer?

    "Ask not what your Egg can do for you, but what you can do for your egg" 1LBG 1XLBG , Grilling, JimBeam, and Life....What else is there??!!!!!
  • bbqlearnerbbqlearner Posts: 760
    It's the temp on the dome thermometer.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • tazcrashtazcrash Posts: 1,852
    BigGreenHead said:
    when people say dome temp what is that? is that the temp on the thermometer?

    yep.  
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • bbqlearnerbbqlearner Posts: 760
    Now, it sounds like its dry because its not cooked enough before you took it off. I left some of my ribs one time (fall asleep mid-cook) for 5 hours at 350 dome temp and its not very dry (granted I spray with apple juice after I took it off) but it should apply to your situation as well.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • robnybbqrobnybbq Posts: 1,907
    Will try on Sunday.  Hoping for a 3 hour cook or take out will be ordered again.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • tazcrashtazcrash Posts: 1,852
    Rob, first you didn't specify what type you failed on. 
    You really should have meat pulled back, and get a toothpick\bamboo skewer. Stick it between the bones. Should go in and out with no resistance, Just like with a butt. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • robnybbqrobnybbq Posts: 1,907
    All baby back ribs I have tried on the Egg.  The bones pulled out when I bent the ribs but they were dry. Tried 3 times already.  I even used the maverick twice to verify temp was 250-275.

    I can cook pork buts/brisket - no problem - Ribs are my nemesis.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • MontanaBBQMontanaBBQ Posts: 8
    Something else to consider is the size of the babybacks themselves. I've seen racks of babybacks ranging from one pound (too small) to just shy of four pounds (just about right). I cook mine exclusively turbo method and have never once had a dry rib. Don't give up on the quest for the perfect rack of ribs! Once you get it dialed in to your preference, you will scold yourself for ever thinking about swearing them off! 
  • BigGreenHeadBigGreenHead Posts: 60
    @smokeypitt....let me get this straight..turbo style...dome temp 300-350 for 1.5 hrs bone side down..then foil wit apple juice for one hour...then back on the grill at same temp for 20min..thats turbo style? ..
    "Ask not what your Egg can do for you, but what you can do for your egg" 1LBG 1XLBG , Grilling, JimBeam, and Life....What else is there??!!!!!
  • KingtUTKingtUT Posts: 157
    I tried to maintain 325 , went 1.5 hours then foiled for an hour, then basted twice in 40 minutes.  Best baby backs yet.
  • SmokeyPittSmokeyPitt Posts: 9,820
    edited May 2013
    BigGreenHead said:
    @smokeypitt....let me get this straight..turbo style...dome temp 300-350 for 1.5 hrs bone side down..then foil wit apple juice for one hour...then back on the grill at same temp for 20min..thats turbo style? ..
    I guess "turbo" is relative:).  It's turbo compared a 250 degree egg for 5-6 hours. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MickeyMickey Posts: 18,644
    This is the way I do them: 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, added a Mini Max (I'm good for now). 

  • EggcelsiorEggcelsior Posts: 13,959
    Mickey said:

    This is the way I do them:

    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

    Mickey, I don't know where I got it from either. I believe it was a guy named Mickey. ;)
  • robnybbqrobnybbq Posts: 1,907
    Getting ready to cook these in the pouring rain today. Thu shouldn't be dry then as I won't be.

    Which is it? 1hr 40 min @ 350 or 1hr 40 min then foil for 1 hour?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • EggcelsiorEggcelsior Posts: 13,959
    I put them on for that time until they pass the aforementioned tests. No foil. Sauce at the end if you would like (last 15 min).
  • GQuizGQuiz Posts: 701
    Direct or indirect?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • EggcelsiorEggcelsior Posts: 13,959
    GQuiz said:

    Direct or indirect?

    Indirect
  • robnybbqrobnybbq Posts: 1,907
    Well I tried them yesterday and I am done with pork Ribs.  Cooked them at 350 for 2 hours - bones we showing a little - thermopen was showing 200 on the rib meat.  bend test and some bones pulled out.  But still dry.  I do not get it.  I am guessing getting lucky in the past on the gasser with mopping every 20 minutes makes that much of a difference.

    I can cook steaks, pork butts, brisket, pork loins, spatchcock chicken, chilli no problem. 

    Ribs and chicken breasts are the enemy.  Done with them.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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