It looks like you're new here. If you want to get involved, click one of these buttons!
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.
I think they are all in Congress )GrannyX4 said:Thanks. Where are all the hind ends? I can't find one in our area. I call the meat markets and grocery stores. ;;)