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Turbo Ribs Question
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hoofaloos
Posts: 242
Thinking about trying these this weekend for our son's bday party. Starting a butt friday afternoon, brisket friday evening and I can either put ribs on at 6am saturday or try out turbo and wait until about 10. I'm leaning heavily toward the 10 because 1) whenever I lean, it's usually heavily since i like to eat and 2) i'd rather not be up at 0530.
Anyway, has anyone tried Mickey's turbo method with st louis style ribs? All of the posts I see him comment on, he references BB. Just wondering how closely I might be able to stick to that 1:40 timeframe.
Anyway, has anyone tried Mickey's turbo method with st louis style ribs? All of the posts I see him comment on, he references BB. Just wondering how closely I might be able to stick to that 1:40 timeframe.
XLBGE- Napa, CA by way of ATX
Comments
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You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs. Use the tear or bend test to determine when they're done.Packerland, Wisconsin
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ChokeOnSmoke said:You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs. Use the tear or bend test to determine when they're done.XLBGE- Napa, CA by way of ATX
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Re preference: baby backs are crowd pleasers. Spares are for those who like ribs
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@hoofaloos
You can turbo spares with great results. Without getting to long winded, I would like to share a couple of things that I have noticed when turboing spares. Due to their size difference and more connective tissue, they don't lend themselves as well to as high of temps as BB's. I have ran BB's as high as 425 with great luck. However spares turn out better when limited to about 325. Not saying that they won't be good if you cook them higher than 325, but their exterior will usually be tighter than what you want. Also I'm speaking of cooking them on the BGE. Their proximity to the ceramics makes it harder to cook them at super high temps. If you were cooking on a large vertical or horizontal pit with plenty of space between the ribs and cooking chamber walls, then you could certainly push the temp higher. I have ran them at 375 on my vertical with stellar results. However when I try it in the BGE, I always end up with scorched ends and over tightening of the exterior. As such, I now limit them to 325 when using my large BGE. Depending on their size and how well you maintain temp during the cook, spares usually take around 2 hours and 15 minutes at 325. Give or take a little either way depending on their size and temp control. It's just my opinion and preference, but I prefer to cook spares between 265-285. Especially if time is not a concern. If time is a factor, I have no qualm with blasting them out at 325. But to each their own my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:@hoofaloos
You can turbo spares with great results. Without getting to long winded, I would like to share a couple of things that I have noticed when turboing spares. Due to their size difference and more connective tissue, they don't lend themselves as well to as high of temps as BB's. I have ran BB's as high as 425 with great luck. However spares turn out better when limited to about 325. Not saying that they won't be good if you cook them higher than 325, but their exterior will usually be tighter than what you want. Also I'm speaking of cooking them on the BGE. Their proximity to the ceramics makes it harder to cook them at super high temps. If you were cooking on a large vertical or horizontal pit with plenty of space between the ribs and cooking chamber walls, then you could certainly push the temp higher. I have ran them at 375 on my vertical with stellar results. However when I try it in the BGE, I always end up with scorched ends and over tightening of the exterior. As such, I now limit them to 325 when using my large BGE. Depending on their size and how well you maintain temp during the cook, spares usually take around 2 hours and 15 minutes at 325. Give or take a little either way depending on their size and temp control. It's just my opinion and preference, but I prefer to cook spares between 265-285. Especially if time is not a concern. If time is a factor, I have no qualm with blasting them out at 325. But to each their own my friend.XLBGE- Napa, CA by way of ATX -
I will bow to SGH and all things BBQ, but depending on how concerned you are about who you're serving I might hesitate to do turbo for guests without doing a test run first. I think I'm in the minority here, but I have not particularly cared for the turbo ribs (baby backs) both times I tried them (turbo meaning 325-335). I was so convinced that I screwed something up the first time that I tried turbo a second time, but found similar unsatisfactory results. I've just had noticeably better results at 250 degrees. Not trying to talk you out of it and I value my sleep, too, but just want to give you my minority opinion on turbo ribs. Whatever you do, please share. I'm sure it will all turn out great.Stillwater, MN
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Just curious- what was it that you didn't like about em?XLBGE- Napa, CA by way of ATX
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@StillH2OEgger
I have to agree with you. As good as turbo ribs are, I much prefer their texture when cooked between 265-285. But here is a kicker. My wife prefers the texture of the turbo ribs. Just goes to show that we all have different tastes and preferences. About the only things I prefer cooked at the higher temps are fish, seafood and poultry.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm with you guys. I've done a turbo butt and while great, I prefer low & slow. I love everything about spares at around 5-6 hours at 250 so maybe I'll just get up early.XLBGE- Napa, CA by way of ATX
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hoofaloos said:Just curious- what was it that you didn't like about em?Stillwater, MN
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StillH2OEgger said:hoofaloos said:Just curious- what was it that you didn't like about em?XLBGE- Napa, CA by way of ATX
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hoofaloos said:ChokeOnSmoke said:You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs. Use the tear or bend test to determine when they're done.Packerland, Wisconsin
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ChokeOnSmoke said:hoofaloos said:ChokeOnSmoke said:You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs. Use the tear or bend test to determine when they're done.Stillwater, MN
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I prefer spares bc I'm lazy and want more food with less hassle. Not a wings fan for that same reasonXLBGE- Napa, CA by way of ATX
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