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,