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

Turbo St. Louis ribs

jscarfo
jscarfo Posts: 405
in EggHead Forum
I have a rack ready but don't have a lot of time. Question is do they come out as good as low an slow and if so how do you cook them.
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,457
    edited January 2014
    Personally I prefer turbo on spares! I even think they taste better as they develop a better bark. I just egged a rack last Sunday and due to high winds the temp fought me to stay at 370 the whole time and they were done in 90 minutes! I do prefer 330 to 350 though and indirect, no foil ever and no water in a pan and no spritizing either. I do turn 180 after 30 minutes, flip at the 1 hour mark and at 90 turn 180 again. Sauce optional!
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • cjham9985
    cjham9985 Posts: 17
    RRP said:
    Personally I prefer turbo on spares! I even think they taste better as they develop a better bark. I just egged a rack last Sunday and due to high winds the temp fought me to stay at 370 the whole time and they were done in 90 minutes! I do prefer 330 to 350 though and indirect, no foil ever and no water in a pan and no spritizing either. I do turn 180 after 30 minutes, flip at the 1 hour mark and at 90 turn 180 again. Sauce optional!

    Sounds like it would get some nice bark that way. 

    RRP-how do I get one of those gaskets from you that everyone is talking about?  Burnt my stock one off last weekend after a bacon grease fire torched the gasket.

    · Share on FacebookShare on Twitter
  • jscarfo
    jscarfo Posts: 405
    So about 2 hrs total
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,457
    cjham9985 said:

    RRP-how do I get one of those gaskets from you that everyone is talking about?  Burnt my stock one off last weekend after a bacon grease fire torched the gasket.

    I just sent you a PM
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,457
    edited January 2014
    jscarfo said:
    So about 2 hrs total
    sometimes at 330 to 340 it might take 2 hr 20 minutes. Do the bend test or if you have a Thermapen the meat between the bones (test several) should be 198 to 205 - at least that's my personal preference!
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • jscarfo
    jscarfo Posts: 405
    I'm gonna try them tonight thanks. I have thermapen
    · Share on FacebookShare on Twitter
  • billyray
    billyray Posts: 1,277
    Did some Sunday @ 350 raised direct. 40 minutes bone side down, flipped for 20 minutes, then back to bone side down and sauced for 20 more minutes. 1 hour 20 minutes total. Moist with a nice tug on the bite. Direct was the key to having them finish faster.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
    · Share on FacebookShare on Twitter
  • jscarfo
    jscarfo Posts: 405
    That also sounds good thanks
    · Share on FacebookShare on Twitter

Categories