Ribs turbo method

martinhd28

Can someone please explain turbo back ribs to me like I'm 5?  I need to do a bunch after work Friday. 

I believe what I'm going to do is rub overnight, then 350 dome for about 2 hours - all unfoiled.  Sauce half for last 20 minutes, the other half dry.   Wondering whether I should do that direct, indirect, or raised direct? 

Any corrections to this, please let me know!

Thanks

fljoemon

You are good to go. After about 2 hours make sure it passes the bend test (lifting the ribs with tongs and it should bend). I always do them indirect at 350 no foil and sauce in the last 15 minutes.

Richard Fl

I agree with the above comment, however sometimes I will sauce after 2 hours, wrap in foil and toss back on for 20-30 min @ 350F.  This is also a great way to take them somewhere else.  they will stay warm for a few hours.

grege345

What size egg and how many racks?

jdhender

wrap them in a towel in a cooler and they will stay warm for two or three hours and still be too hot to pick up with ur bare hands, its amazing how long they stay warm like this

bbqlearner

Agree. 350 indirect no foil is what I usually do.

Mickey

Baby Back Turbo Ribs (No flip) 350 indirect for 1hr 40 min. Before cooking: Pull membrane , rub, mustard, rub. Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

SGH

You have been given sound advice above. I would like to offer one thing as well. If you run 350 or higher start checking for doneness around the 85 minute mark. No 2 racks will cook the same. There is a huge difference in the thermal mass of slab of ribs. I have had the smaller racks complete in as little as 1 hour and 15 minutes while on the other hand I have had the very large racks approach and some exceed 2 hours in the cooking chamber when running at 350 degrees. No meat relies on time for completion. Time is merely a broad and ambiguous guide. Nothing more. Just thought I would share. Good luck my friend.

bboulier

I have tried many methods for cooking ribs (foiled, not foiled, slow, fast, etc.), but now think turbo ribs is the best technique.  I like St. Louis-style cut ribs smoked with apple and hickory.  The night before I coat the ribs lightly with a mix of dried mustard and water and then sprinkle with a little bit of Dizzy Pig's Swamp Venom and Dizzy Dust and leave on a rack in the refrigerator.   My wife and children prefer the ribs sweet.  When the ribs are about done (or done), I brush on some light brown sugar (made with sugar and molasses) that has been heated with a small amount of water on the stove, dab with a  bit of butter to provide some sheen, and let cook for about 10 minutes or so.  Let rest 10 minutes or so.  Very tasty.

martinhd28

After trying these turbo back ribs on Friday I am a true convert - I'm not going to stress out about 3+2+1 long rib smokes ever again (well, maybe not EVER again...). 

Threw a chicken in the party for good measure.   All of this was in for just under 2 hours at about 325-350.   Sorry no cut pics - but it was all delicious. 

yzzi

I was going to do turbo yesterday (which I never got any pics of), but the 5 hour cook fit my schedule better actually. Next time!