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Need Turbo Spare Rib advice for a 3-2-1 guy

Ok, I have been one of those low and slow guys when it comes ribs, usually 3-2-1 and they are great. With everyone here talking about the Turbo method and never going back to the other method, I am curious to try Turbo. I have two slabs of St Louis cut spare ribs, dusted with rub and sitting in the fridge. Could someone give me a quick "how to" on Turbo Spare ribs?
If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart


  • CAT SellerCAT Seller Posts: 208
    Looks great, but I did not see a how to in the thread?
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • Dave in FloridaDave in Florida Posts: 1,147
    edited June 2013
    350 dome, indirect, legs up, drip pan with 50/50 mix of apple juice and water.  Placed 4 chunks of peach wood on each side of the egg.  Since I had 3 racks of ribs I had to use my extended grid.  2 racks of ribs went on the bottom and 1 on the top, making certain they did not hang past the drip pan.  Ribs went on bone side down for 1 hour.  Then I flipped them bone side up for 1 hour.  After the hour the top rack was passing the bend test but the bottom racks went for about 20 mins. more before they had a drawback and passed the bend test.  Sauced with 50/50 mix of Blues Hog and Sonny's Sweet sauce.  Let them rest for about 15 mins and enjoyed.

    Usually I spray the ribs with just apple juice every 30 mins. But I could not find my spray bottle so I didn't with this cook. I didn't see any difference.





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  • Richard FlRichard Fl Posts: 8,248
    Looks great, but I did not see a how to in the thread?
    Then some Rocket Ribs:

    Called them rocket ribs 'cause it only took 90 minutes at 375F indirect, notice they were full slabs ripped down the middle. Helps the cooking time and they are just as great as 225-250F for 5-6 hours IMHO. I have also done them being ripped into thirds and cooked 375F they only take 45-50 minutes.:

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