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Just did turbo ribs

MickeyMickey Posts: 18,697
edited March 2012 in EggHead Forum
Super easy. Indirect @ 350 for a little over 1 1/2 hr on baby backs. Butt Rub both and one Blus Hog the last 15 mins. I did pull the membrane. No mustard. Guys this was super easy, super quick and very good. If full size might give full two hours. Sorry, no pics.
Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Comments

  • billyraybillyray Posts: 1,172

    @ Mickey;

    Here's my turbo cook Babybacks. 1 hour cook time.

    I asked a question on a previous post about dome vs. grill temp. on a direct cook. The purpose was to determine what dome temp. to use for direct cooking of BB's. I decided to try 300 dome with my AR oval grill at the felt line. Before we got the large Egg we would do BB's on a Weber gasser. Although we love low and slow ribs, I needed to come up with a way to do them when I didn't get home from work until 6 PM. Since the wife didn't like to mess with the grill, I couldn't start cooking until I got home and I didn't want to wait until 10 or 11 PM to eat, so I came up with a way to have ribs with a 1 hour cook. We've been doing these for the last 10 years or so, when time was a issue.


     

    I'd have the wife take the ribs out of the fridge an hour before I got home and rub them with Worcestershire and season. Then I would cook for 30 minutes bone side down @ 325, flip and cook meat side down for 10 minutes, flip and add sauce and cook for another 20 minutes, pull and tent with alum. foil for 10-15 minutes.


     

    The following pics are my 1st attempt to do a fast cook on the Egg @300 dome at the felt line.


     

    2 racks cut in half to fit on the oval grill, 1 rack seasoned with Dizzy Dust Coarse and 1 seasoned with McCormicks Montreal Steak Seasoningimage


     

    After 30 minutes flipped to meat sideimage


     

    After 10 minutes flipped back to bone side and saucedimage


     

    After 20 minutes, pulled and tented for 15 minutesimage


     

    Sliced up and ready to eatimage


     

    What I will do different next time is start the fire in 4 spots, half way between the center of the lump and fire box. On this cook I started the fire in 1 spot, dead center of the lump. This created some hot spots during the 1st 30 minutes of the cook. I may reduce the dome to 275 and cook at the felt line or add the extender to the AR and cook higher in the dome @ 300. If you want BB's and time is an issue, give this a try and post what you think.


     

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Should we now be calling you 'Turbo Mickey'?
  • Hi54puttyHi54putty Posts: 1,872
    Mickey,
    You are my hero. I bet you use turbo tax too.
    XL,L,S 
    Winston-Salem, NC 
  • MickeyMickey Posts: 18,697
    edited April 2012
    @ billyray the dome was 350.
    @ Steve I want to do turbo brisket.
    @ Hi yep.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • @billyray,
    What is the tenderness of a turbo rib, and taste wise, how do they compare to low and slow. Is the smoke ring is less intense on turbo ribs and butt.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • SteveWPBFLSteveWPBFL Posts: 1,323
    Can't stand just 'watchin', jumpin' on the 'turbo band wagon'! Heading to Costco to get something to 'turbo'!
  • billyraybillyray Posts: 1,172

    @ OLD NORTH STATE BBQ CO.

    I think they are very tender. They aren't fall off the bone, but they have a nice bite and pull to them. The meat is more moist and they taste great. I don't know if you can see the smoke ring in my picture very well, but for an hour cook, I think it's good. It's a great time saver if you decided you wanted ribs in a hurry.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SteveWPBFLSteveWPBFL Posts: 1,323
    They're gone!



    Opened Costco, got 1-1/2 slabs babybacks. Plan was to thread the needle
    between Mickey and Billyray and do them direct at 300F dome for ONE
    hour.



    To address hot spots used chimney firestarter. While that was stoking up
    cut the ribs into 3 half-slabs and sprinkled home spices on them and
    put them into a rack.



    Spread the hot chimney coals into the firebox with some Jack Daniels
    chips, raised the grid with 3 Coors LIght cans and threw on the rack and went and picked peppers and made sauce.



    At 45 minutes brushed on some home-made sauce and pulled the ribs at 62
    minutes and wrapped in HDAF. Ended up giving one half rack to south
    neighbor and one half rack to north neighbor and at most of the other
    half rack, left a few ribs for the wife.



    I'm hooked on turbo! Rib meat was not fall off the bone but was juicy,
    flavorful, and pulled easily off the bone. Plenty of smoke flavor, not
    much bark or fire ring or all that. I sure enjoyed them! And the
    convenience is what this cook was all about. Pics to follow.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Home spices added
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Racked and into the Egg
  • MickeyMickey Posts: 18,697
    Bingo Steve
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SteveWPBFLSteveWPBFL Posts: 1,323
    Direct cooked with JD chips, fire started with chimney.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Start of cook in the Egg.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Peppers from home pepper garden.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    At 45 minutes, presauce.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Finito!
  • billyraybillyray Posts: 1,172

    @ Steve-Way to go, glad you enjoyed them

    @Mickey-Maybe we'll start a new trend

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • billyraybillyray Posts: 1,172
    I'll be doing VI's Dr. Pepper ones this afternoon. Always looking to try something different.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SteveWPBFLSteveWPBFL Posts: 1,323
    The main thing, besides the targeted time savings, was that the meat was not chewy, it was juicy, and the juicy was pork-flavorful. The difference vs. low and slow is not bad. Low and slow, fall off the bone and all that might just be trendy overkill because you can lose some juicy and meat flavor some.
  • MickeyMickey Posts: 18,697
    edited April 2012
    I do not see any reason to go back to 4/5 hour rib cooks. Had two leftover in fridge and very good cold(better). Had not looked yesterday for smokering, it had one and close as I recall to longer cooks. For some reason I seem to recall the smokering all happens in the first hour anyway.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • danv23danv23 Posts: 781
    Thanks for the suggestions all. I hate to make a change without trying them first and I dont have the time to do that either. I did a slight turbo method, indirect, at 325. They were good, but seemed to have lost moisture.

    I promise this though, I will update on how they turned out after the somewhat low and slow and fridge and reheat.

    I do plan on a little apple juice in the foil to maybe "shock" them to stop the cook, keep the moisture, and hopefullt preserve the goodness.

    Thanks again!

    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

  • xraypat23xraypat23 Posts: 421
    Did ribs yesterday, 6 racks st louis, 4 in a rib rack on the bottom level of the adjustable, 2 comp practice racks laying flat on top of the rig. Set the ique for 275, 4 hours later, rib nirvana. Ribs have always been a sticking point for me, but this method nailed it.
  • travisstricktravisstrick Posts: 5,001
    Mickey, I'm glad to see you cooking imaginary (no pics) too. :ar!
    Be careful, man! I've got a beverage here.
  • MickeyMickey Posts: 18,697
    Travis that was a time hunger beat pictures out.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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