Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turbo Rib's First Timer

lantzwrlantzwr Posts: 229
edited January 2014 in EggHead Forum
Cooked some turbo ribs, 350F dome temperature for 2 hours (no smoke, other than the charcoal).  Rubbed with mustard and a memphis rub recipe I found online.  Best ribs I have made so far.  Tried the 3-2-1, and really don't like them to fall off the bone.  These were perfect. Sorry, I hate that the iPhone pictures load upside down.
RobLarge BGE, Merritt Island, (Space Coast of Florida)

Boiler UP

Comments

  • MickeyMickey Posts: 18,186
    Very nice. But why no smoke added?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lantzwrlantzwr Posts: 229
    Wife doesn't care much for any additional smoke, the smokiness of cooking over the lump charcoal is plenty for her.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • MickeyMickey Posts: 18,186
    You can't argue with those ribs
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lantzwrlantzwr Posts: 229
    edited January 2014
    They were pretty darn good.  No more 3-2-1 for me.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • henapplehenapple Posts: 15,624
    Turbo ribs suck @Mickey. ..

    Sorry? I've been dronking.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TackmanTackman Posts: 230
    Plan to turbo some baby backs tomorrow! Never did them. Hoping they look as good as yours. 350 dome with plate setter legs up?
    Cleveland, Ohio
  • Done them 3-2-1, 3-1-1, 5-6 hours smoking on rib rack.  I always come back to turbo ribs with peach wood, Dizzy Pig or Oakridge BBQ.  Always single bite tender and everyone loves them.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • billyraybillyray Posts: 1,144

    I’ve spent the last 2-1/2 years trying every recipe for babybacks that has been posted. From Car Wash Mikes 3-2-1, with every time variation imaginable, foiling sometimes  and not foiling others, to Mickey’s turbo’s @ 350 indirect for 1hour 40 minutes and no looking, unless to sauce. Most all had good results, except the longer cook times in the foil, they were mushy. Decided to go back to my pre-egg days and see if my old gasser method would work on the egg.

     

    Did them at 350 raised DIRECT. 30 minutes bone side down, flip for 10 minutes, then flip back to the bone side down and sauce for 20 minutes. 1 hour total cook time. These were as good as any I’ve done the other ways and a lot faster, cooking raised direct was a key. I’d call them “super turbo”.

     

    The next day I tried it with St. Louis style ribs and went 1 hour 20 minutes to great ribs. The pics are of the babybacks. If you’re in a hurry, or decide at the last minute you want ribs and don’t want to wait 4 to 5 hours, give this a try.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • lantzwrlantzwr Posts: 229
    Tackman said:
    Plan to turbo some baby backs tomorrow! Never did them. Hoping they look as good as yours. 350 dome with plate setter legs up?
    Yes, thats the way I did it.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • lantzwrlantzwr Posts: 229
    billyray said:

    I’ve spent the last 2-1/2 years trying every recipe for babybacks that has been posted. From Car Wash Mikes 3-2-1, with every time variation imaginable, foiling sometimes  and not foiling others, to Mickey’s turbo’s @ 350 indirect for 1hour 40 minutes and no looking, unless to sauce. Most all had good results, except the longer cook times in the foil, they were mushy. Decided to go back to my pre-egg days and see if my old gasser method would work on the egg.

     

    Did them at 350 raised DIRECT. 30 minutes bone side down, flip for 10 minutes, then flip back to the bone side down and sauce for 20 minutes. 1 hour total cook time. These were as good as any I’ve done the other ways and a lot faster, cooking raised direct was a key. I’d call them “super turbo”.

     

    The next day I tried it with St. Louis style ribs and went 1 hour 20 minutes to great ribs. The pics are of the babybacks. If you’re in a hurry, or decide at the last minute you want ribs and don’t want to wait 4 to 5 hours, give this a try.

    Looks good.  Might try that variation next.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • lantzwrlantzwr Posts: 229
    Done them 3-2-1, 3-1-1, 5-6 hours smoking on rib rack.  I always come back to turbo ribs with peach wood, Dizzy Pig or Oakridge BBQ.  Always single bite tender and everyone loves them.
    Thats the way these were.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • SteveWPBFLSteveWPBFL Posts: 1,315
    Wundering when we're going to see something 'turbo' win on BBQ Pitmasters and or some of the competitions. 
  • Did you foil these at any  time?


  • lantzwrlantzwr Posts: 229
    drewmack said:

    Did you foil these at any  time?


    No foil at all.  I don't like the texture foiling gives the ribs.  I tried the 3-2-1 method, and just didn't like it.  I will do this method from now on.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
Sign In or Register to comment.
Click here for Forum Use Guidelines.