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Going Turbo for the first time

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marineforce10
marineforce10 Posts: 53
in Pork
Ok, after reading tons of info, thank you all, I am going turbo with my ribs today.  I prepped 3 slabs of st Louis style ribs with Famous Daves rib rub and 3 slabs with Dizzy Dust.  Going to load all 6 slabs in my XL with the placesetter, drip pan, indirect cook at 325-350 degrees for a few hours.  Gonna use hickory and pecan wood.  First time using pecan, good choice or not?  I also have cherry and apple.  Suggestions appreciated.  I will post pics soon.  
Thanks and go Patriots!

Alex
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  • maso
    maso Posts: 240
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    I used a single chunk of hickory and a few smaller pieces of Apple with John Henry's honey rib rub. At 300* it took about 3.5 hours. So delicious, I love the STL ribs! One thing I like to do is put a sheet of foil over the drip pan where it is "floating" above the pan, like a hammock. If you us HD foil, it'll catch and support the fat drippings without burning.

    Good luck! They'll be delicious!
    Large BGE in Moore, OK
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  • Mickey
    Mickey Posts: 19,676
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    I use cherry/pecan mix. Cherry for the color and really like pecan.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • marineforce10
    marineforce10 Posts: 53
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    thanks guys!  Happy Super Bowl day!
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  • marineforce10
    marineforce10 Posts: 53
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    Here are the end results.  About 3.5 hours.  Very good, tender, flavorful, not fall off the bone which is what I wanted.  All 5 slabs gone in 20 minutes.  Thanks to this website I finally made decent ribs.
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  • Mickey
    Mickey Posts: 19,676
    edited February 2015
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    Very nice. And Turbo is not going to be "fall off the bone". But it has just that bit that I like in ribs. You did them right.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • marineforce10
    marineforce10 Posts: 53
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    I apologize.  I meant that I did not want fall off the bone and did want the "bite" to them.  Thanks Mickey for, I believe, being the originator of the Turbo Rib cook.
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  • tksmoke
    tksmoke Posts: 776
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    Your ribs look great!!!  I did turbo ribs yesterday also, using cherry, peach and oak.  Most excellent!!!  Did mine at 350 for only 2 hours, with Oakridge BBQ Dominator and Habanero Death Dust.  Sauced the last 30 minutes with 50/50 hot, thick Bone Sucking Sauce and Blues Hog.  Turbo ribs on the BGE are a slam dunk.

    Santa Paula, CA
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  • marineforce10
    marineforce10 Posts: 53
    edited February 2015
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    tksmoke said:

    Your ribs look great!!!  I did turbo ribs yesterday also, using cherry, peach and oak.  Most excellent!!!  Did mine at 350 for only 2 hours, with Oakridge BBQ Dominator and Habanero Death Dust.  Sauced the last 30 minutes with 50/50 hot, thick Bone Sucking Sauce and Blues Hog.  Turbo ribs on the BGE are a slam dunk.

    Very nice!  I used Dizzy Dust on two slabs and then Famous Daves on 3 slabs.  30 minutes before taking them off, I added brown sugar and honey.  I took the ribs off, removed the placesetter, got the charcoal hot and slightly charred them on the meat side.  I am very happy with this technique.  
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  • Mickey
    Mickey Posts: 19,676
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    tksmoke said:

    Your ribs look great!!!  I did turbo ribs yesterday also, using cherry, peach and oak.  Most excellent!!!  Did mine at 350 for only 2 hours, with Oakridge BBQ Dominator and Habanero Death Dust.  Sauced the last 30 minutes with 50/50 hot, thick Bone Sucking Sauce and Blues Hog.  Turbo ribs on the BGE are a slam dunk.



    I mix that combo as well for chicken.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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