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First turbo ribs
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Bjorg
Posts: 241
I didnt have much time so I did my first ribs turbo. Pulled off membrane, Dizzy dust with worchestershire sauce and evo, indirect on raised grill 350F 1h10, 20 more minutes with blue hog. Result: the best ribs I ever had. I am use to fall off the bone boiled ribs, and this is so much better.
Quebec - Canada
Comments
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That seems fast, even for turbo ribs.
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Boiled ribs????? Hmmm, that's almost criminal!
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Tried turbo ribs this weekend too. Mine were just ok. Even after going longer than the recommended time. They were a fairly meaty rack. Tasted great just don't like to work so hard getting the meat. Low and slow for me.Geaux Tigers!!!
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Nice work (got to say work ) ). I will never go back to L&S on ribs or butts.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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One thought. I have started mixing 50/50 Blues Hog and Bone Sucking Sauce.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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How would you have done it Cowdogs?I will try and get me some Bone sucking sauce to try Mickey. I am from Montreal though, have to import it.Are there any great home made rib BBQ sauce recipe out there?Quebec - Canada
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Tried turbo ribs this weekend too. Mine were just ok. Even after going longer than the recommended time. They were a fairly meaty rack. Tasted great just don't like to work so hard getting the meat. Low and slow for me.
+1 for the low&slow-much less effort, much more beer time and I like the texture much better-or I could just be old&slow:)Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
How would you have done it Cowdogs?
Like a lot of people here, I have discovered that a low and slow 225 dome is not the only way to get great BBQ (for my tastes). I now pick a temp somewhere between 250 and 325. I choose the temp unscientifically by what time I start, how much I am cooking, and when I want finish.
Even though my cook temps may vary widely, the one thing that has not changed is how I decide to end the cook. Even at 325 dome, I will cook ribs until the meat pulls back on the bone, and they pass the “bend test”. For butts and brisket, I am looking for 195-205 internal temp, and meat that probes with little resistance.
Any temp you choose within reason will work. I like 300 myself. But regardless of what you choose, it ain’t until it’s done. -
Right on Cowdogs. If I had time to leave them on I'm sure they would have been better. Even with the elevated temp. But at 1:40 minutes. No way for the rack I had. I was well above 1:40 minutes and still needed more time.Geaux Tigers!!!
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Boiled ribs????? Hmmm, that's almost criminal!
No it 'is' criminal ... )Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
I did turbo ribs sunday for lunch. It worked good for me. They weren't the most tender ribs I've made but had a great crust and good flavor. I did 350 dome with a few chunks of apple for 1hr 40min. Removed plate setter tossed a handful of cherry in coals, sauced ribs and gave them a few minutes to get sticky.
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