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turbo or slow ribs

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laserdoc85
laserdoc85 Posts: 577
in EggHead Forum
Been a while since I have done ribs. I have two slabs of st.louis style. Everyone wants to eat around 3 so I can either do them at 350 and toss them on around noon or I can do 225 and toss them on at 9 in the morning.. ..I see some posts about rubbing them down with mustard and the rub the night before and see some rubbing them down and then onto the egg they go. Which is better or is there a difference. If I do them at 225 I figure about 5 hours. If At 350 maybe two hours.
Jefferson .GA.  
Been egging since 1985 on a medium egg
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  • danv23
    danv23 Posts: 953
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    I've had the best luck at 275, approx 5 hours or until they pass the bend test, which I start doing at 4hrs 30min.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • laserdoc85
    laserdoc85 Posts: 577
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    Do you rub the night before or a hour or so before you place them on the egg?
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • shadowcaster
    shadowcaster Posts: 620
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    Turbo. No other way to go. 1hr and 40 mins at 350 and they are perfect
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    + 1 in turbo!! Way less stressful

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • danv23
    danv23 Posts: 953
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    laserdoc85 said:
    Do you rub the night before or a hour or so before you place them on the egg?
    I don't really notice a difference rubbing and refrigerating overnight or an hour before.  Perhaps because they spend more time cooking.  You might want to see what the turbo guys do if you decide to go that route. 

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • shadowcaster
    shadowcaster Posts: 620
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    I haven't found much benefit to rubbing them the night before, some might argue but thats just me. I pull the membrane, rub with mustard than rub of choice as the egg is heating up. Only time I do anything to prep is when I soak them in cider for a few hours.
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • tksmoke
    tksmoke Posts: 776
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    + another 1 on Turbo!  It's too easy, and very unlikely you can detect any difference between the two methods.  I typically apply the rub less than an hour before putting on the grill, and again, can't tell a difference when I rub it the night before.  Maybe I'm just insensate?  Anyhow, I'm planning on baby back ribs tomorrow night, and I'll be doing it exactly that way - rub within 1 hour of grill time, 350 for 2 hours - sauce at 1:40 or so.  Remove when it passes the bend test.  Eat and enjoy.   Good luck on yours!! 
    Santa Paula, CA
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  • msloan
    msloan Posts: 399
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    DMW said:
    How much do you want to drink? That is the question…
    LOL ^ this!!!
    gettin lucky in kentucky!   2 XL eggs!
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  • laserdoc85
    laserdoc85 Posts: 577
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    OK turbo it is. Mine are spares but all is good.  Going to add a twist to mine by pulling them in about an hour and a half and placing them in the foil drip pan. Saucing them up and adding about 2 cups of chunked watermelon. Cover the pan with tin foil and and place them back on the egg for about another 45 min.
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • tksmoke
    tksmoke Posts: 776
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    Excellent - let us know how they come out.  I typically don't foil - don't like what it does to the bark and the rub.  Watermelon chunks sounds interesting.  When I find something I like, I typically stick with it.  Experimentation is good.  Tomorrow's cook is only for the GFU and me, and so it will be spicy - Oak Ridge Habanero Death Dust and a spicy sauce.
    Santa Paula, CA
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  • Scotbradly725
    Scotbradly725 Posts: 59
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    Ok, what is the "bend test"?
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  • jlsm
    jlsm Posts: 1,011
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    You pick up a rack near one end and it bends in the middle near a bone, cracking the bark. At this point, the ribs are REALLY done. (Not overdone, though.) The meat will fall off the bone. Some folks like a bit more pull, though. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • laserdoc85
    laserdoc85 Posts: 577
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    350 dome temp or 350 grate temp?
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • lousubcap
    lousubcap Posts: 32,375
    edited May 2014
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    I'm with @DMW-and along with the more supervisory adult beverage time, you get more eggscape time from SWMBO while closely supervising the BGE :)>- I find that the tooth-pick test is a great finish-line indicator.  Insert into the thickest part of the rib meat-no resistance either way and you are there.  The only method if you have to cut the racks.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • RRP
    RRP Posts: 25,893
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    laserdoc85 said:
    350 dome temp or 350 grate temp?
    dome
    Re-gasketing America one yard at a time.
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  • qprhooligan
    qprhooligan Posts: 126
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    I have 3 slabs of baby backs on at 225 right now. I never tried the turbo method before.
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  • tksmoke
    tksmoke Posts: 776
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    350 degrees dome temp!!!  Give turbo a try.  In spite of the obvious advantage of having more time to drink with L&S, you will find the results are outstanding.  I always thought that Turbo would not be as good as L&S.  To be honest, it is very hard to distinguish between them.  Except that you have an extra 3-4 hours to play. 

    Santa Paula, CA
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  • laserdoc85
    laserdoc85 Posts: 577
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    well I may have screwed them up. I was at about 325 grate temp for a hour and a half. Just pulled them and sauced them up with chunks of watermelon and bbq sauce. They are in my tin pan covered with foil and are in the oven at 300. Been in about 15 min.
    Hopefully the oven trick with the watermelon will fix them
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • tksmoke
    tksmoke Posts: 776
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    There is no screwing them up.  They will be fine.  Why would they need fixing?  Just go in the egg until they pass the bend test.  All this temperature crap is overrated.  I did mine at 375 last week - they came out fine.  Don't overthink this.
    Santa Paula, CA
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  • laserdoc85
    laserdoc85 Posts: 577
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    Did the bend test and had a sample. Seemed a bit dry over cooked. Will report back in about 30 min.
    :)
     I know next time if they are to well done this round. Ribs are cheap so not a big deal. I just try them again in a day or two
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • laserdoc85
    laserdoc85 Posts: 577
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    All was good. The wife and I ate one slab and the other one is for tomorrow night,
    Like you said it is hard to mess them up. The watermelon was great. Did not add much to the ribs but to eat the chunks alone with the sauce was killer.
    Worried for nothing. Started at noon and just fished eating now at 3.
    Three hours from egg to bottom of the stomach.Now it is nap time then golf at 5:30
    :)
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • KenfromMI
    KenfromMI Posts: 742
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    I did Turbos yesterday for the first time. Didn't change anything except temperature from my normal L&S cooks. Mine were no where as good as my L&S cooks. Wish I had luck like you guys did. Not sure I'll try it again due to the disappointment. As far as rubbing in advance I do an hour at room temperature. Always did overnight until I read a cook book from Karen Putnam. Taste just as good and your fridge doesn't stink every time you open it until cook time LOL. 
    Dearborn MI
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  • cmkratt
    cmkratt Posts: 54
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    I've done turbo (Dave in FL method) and slow (Car Wash Mike). Both turn out great every time. For me, it's always a question of how much time I have or want to spend. Went slow on Memorial Day and they were real and spectacular!


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  • thailandjohn
    thailandjohn Posts: 952
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    Just curious, how many that do Turbo method, sauce during the cook?......


    http://jvp.smugmug.com/Barbeque




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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I've always done mine L&S. But, I'll try a turbo at some point.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • KenfromMI
    KenfromMI Posts: 742
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    I sauced mine for the last few minutes (usually I do 30 minutes on L&S) I then double wrapped them in foil and rested in a cooler until I ramped up the heat and made my pizzas.
    Dearborn MI
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  • CAT Seller
    CAT Seller Posts: 208
    edited May 2014
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    I use to be a L&S guy with ribs until I tried turbo. I have been doing that ever since. I cannot tell a difference, but my 15 yo son says he can tell a difference, but I think he just being a pain in my a$$. I did a butt turbo once and it was a fail, I think I had a bad piece of meat, but on ribs, it is Turbo from here on out.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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  • KenfromMI
    KenfromMI Posts: 742
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    To each there own. That's what's great about doing it yourself. You can cater to your own tastes. I felt the depth of flavor wasn't there on the turbo or maybe my WSM is just a better smoker than the egg. These were my first ribs on the egg and I've been making them for 9 years on my WSM. I did everything the same except temperature an dog course used the egg. I may use my Weber for smoking and my egg for grilling and pizza which the WSM does not do, its only a smoker. 
    Dearborn MI
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  • tksmoke
    tksmoke Posts: 776
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    I am a Turbo Convert!!!  For the last 3 months or so, all my Rib cooks have been Turbo.  Add butts to that too.  And why yes, I sauce the ribs - comes out great!!!
    Santa Paula, CA
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