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 to Experience our World of Flavor™ at:

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

Want to see how the EGG is made? Click to Watch

Incredibly moist, tender and juicy turbo ribs. I am proud of these.

Options

epcotisbest

epcotisbest Posts: 2,171

July 2017 in EggHead Forum

Don't know why these came out so good, but am glad they did. Very moist and tender, nice bite off the bone. 300 - 325 for about 2.5 hours. Last 15 minutes I topped them with some apple butter bbq sauce. Served with some fresh from the garden sauteed zukes, squash and onion sprinkled with paprika, garlic powder and red pepper flakes in some olive oil.

Image: https://us.v-cdn.net/5017260/uploads/editor/hu/jlehlqhsvhco.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/4u/qod0gilrndzw.jpg

3 ·

Comments

epcotisbest Posts: 2,171

July 2017
Options
2 · Share on Facebook Share on Twitter
epcotisbest Posts: 2,171

July 2017
Options
3 · Share on Facebook Share on Twitter
SmokingPiney Posts: 2,282

July 2017 edited July 2017
Options
Excellent looking bones!

I like turbo, even in my smoker.

Well done!

South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
1 · Share on Facebook Share on Twitter
EggNorth Posts: 1,535

July 2017
Options
Great looking ribs, you must have pulled them off at the perfect time.

Dave
Cambridge, Ontario - Canada
Large (2010), Mini Max (2015), Large garden pot (2018)
1 · Share on Facebook Share on Twitter
bgebrent Posts: 19,636

July 2017
Options
Nice brother.

Sandy Springs & Dawsonville Ga
1 · Share on Facebook Share on Twitter
SBGonzo Posts: 137

July 2017
Options
Well done, they look great!

1 · Share on Facebook Share on Twitter
JustOneOfTheGuys Posts: 142

July 2017
Options
Now them are some bones to admire! Any left overs? Were did you say you were again?

Southwestern CT
1 · Share on Facebook Share on Twitter
YukonRon Posts: 16,989

July 2017
Options
I gotta do ribs soon. My favorites.
Yours look awesome brother, Thank you for sharing.

"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
1 · Share on Facebook Share on Twitter
JohnnyTarheel Posts: 6,540

July 2017
Options
You nailed them!!

Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
1 · Share on Facebook Share on Twitter
Theophan Posts: 2,654

July 2017
Options
They look great!!!

1 · Share on Facebook Share on Twitter
Central_Bama_Egger Posts: 886

July 2017
Options
Bravo. Looks great.

Huntsville, Al LBGE
1 · Share on Facebook Share on Twitter
epcotisbest Posts: 2,171

July 2017
Options
Thank you everyone for the encouraging comments. These tasted great.

0 · Share on Facebook Share on Twitter
LindenEmry Posts: 48

July 2017
Options
@epcotisbest They look wonderful! Great Job!

In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure. ~Julia Child

LBGE, 22" Traeger, and a FireDisc deep in the heart of Texas

1 · Share on Facebook Share on Twitter
epcotisbest Posts: 2,171

July 2017
Options
LindenEmry said:

@epcotisbest They look wonderful! Great Job!

Thank you.

0 · Share on Facebook Share on Twitter
Tspud1 Posts: 1,486

July 2017
Options
Curious what temp did your meat thermometer say when you pulled?

0 · Share on Facebook Share on Twitter
epcotisbest Posts: 2,171

July 2017
Options
Tspud1 said:

Curious what temp did your meat thermometer say when you pulled?

201, but the smaller bones on the other end were a bit over done. Still edible though.

0 · Share on Facebook Share on Twitter
gbvinla Posts: 96

July 2017
Options
Those ribs look GREAT!. I did a MICKEY 90 minute turbo Monday. Like yours, the small end got a little bit too done, but still a good rack.

Large BGE x2 Now we're cookin' in Dothan Al.
1 · Share on Facebook Share on Twitter