Turbo Ribs - First Ever

iPaddler

First ever rib cook. Cooked a couple of racks of baby back ribs today, membrane removed, rubbed with the "Basic Rub" from the BGE cookbook, overnight in the fridge and then on the BGE with the Platesetter in, legs up. 105 min at 350. With 20 min to go basted them with:

BBQ Sauce

1 cup ketchup

1 tablespoon worcestershire sauce

1 teaspoon hot pepper sauce

1 cup water

1/4 cup vinegar

2 tablespoon brown sugar

1 teaspoon salt

1 teaspoon celery seed

Combine all ingredients in saucepan. Bring to a boil, reduce heat and let simmer 30 minutes. 

Essentially, Mickey's Turbo method. He is either a deity or the an agent of the Devil. The family pronouncement was "do these again next weekend" & " cook these with some chicken breasts next time we have people over". Either way, these ribs may help my cardiologist put his kids through school, great ribs.

Score another win for the BGE.

fusionhq

Look good from over here!

anzyegg

Awesome ribs...I like turbo also. Usually I lay them flat but they cook great either way.

DoofusOfTheDay

So 105 minutes total cooking time and you basted them about 85 minutes in?  Or 105 minutes then you basted?

iPaddler

85 in I basted them and removed them at 105, let them stand for 15 minutes and then tucked in. Next time, I think I'll let them go another 15 minutes becuase the largest one was not as tender as the rest.

Dawnl

Looks delish!  Turbo is the only way to go with ribs, did 2 racks this past weekend and they were pretty darn good. Not fall off the bone but with a little tug to them which is what we like, they had a nice flavour from the cherry wood I used.

DaEggPirate

Thanks to all.  I am now a turbo rib convert.  It is upsetting how many hours I have wasted doing low temp rib cooks.  My new method, thanks to you all:

Babybacks, removed membrane, rubbed in a little yellow mustard then applied alot of Bobby Flay's rib rub (on the meat side only).  BTW, the mustard did not impart any flavor, just provided cling for the rub.

Set up in the fridge for 2 hours.

Moved ribs to the counter and lit da Egg.

350 indirect, drip pan with 50/50 apple juice and water.  Ribs on, bone side down.

No peek for 1.5 hours...  Then took temp.  At that point, they were 190+ along the whole rack.

I left them on for 15 more mins to get all points between 198-203.

Let them rest (covered) for 30 mins.

Thats right, no sauce, no flip.  I suppose I could have sauced at the 1.5hr mark, but they really didn't need it.  100% delicious.

DaEggPirate

DaEggPirate said:

Thanks to all.  I am now a turbo rib convert.  It is upsetting how many hours I have wasted doing low temp rib cooks.  My new method, thanks to you all:

Babybacks, removed membrane, rubbed in a little yellow mustard then applied alot of Bobby Flay's rib rub (on the meat side only).  BTW, the mustard did not impart any flavor, just provided cling for the rub.

Set up in the fridge for 2 hours.

Moved ribs to the counter and lit da Egg.

350 indirect, drip pan with 50/50 apple juice and water.  Ribs on, bone side down.

No peek for 1.5 hours...  Then took temp.  At that point, they were 190+ along the whole rack.

I left them on for 15 more mins to get all points between 198-203.

Let them rest (covered) for 30 mins.

Thats right, no sauce, no flip.  I suppose I could have sauced at the 1.5hr mark, but they really didn't need it.  100% delicious.

Oh, forgot to say.  I used apple wood, some chips, some chunks.

chainsaw19

Couldn't agree more