First Attempt at Turbo Baby Backs Today

dstearn

Today I take the plunge cooking BB Ribs using the Turbo method this afternoon. Plan is to cook one slab on the XL at 350 indirect for around 90 minutes and sauce for 15 once they pass the bend test. Any tips or tricks are appreciated.

TigerTony

Good luck! I hope they turn out nice for you. All I know is that the only time we were disappointed with BB ribs cooked on my egg was when I tried turbo. I'm not a fan of that method.

I know some people love and promote it but I didn't have luck with it. If I don't have  six hours to give to a rib cook I just cook something else. 

I'm anxious to see how yours turn out.

anton

I only cook ribs turbo now, after what I consider to be many wasted hours waiting for low and slow ribs, I did the comparison test, and could find little difference between the two methods. Turbo still produces moist, smoky delicious flavor, and in less than two hours.

Your plan sounds solid, use a toothpick , or thermapen for probe testing as well as your bend test, I am sure you will be satisfied. Good luck!
:-bd

dstearn

This slab took about 2 1/2 hours till it past the bend test. It was good but if I have the time I prefer low and slow.

RRP

dstearn said:

This slab took about 2 1/2 hours till it past the bend test. It was good but if I have the time I prefer low and slow.

Sorry man, but baby backs for 2.5 hours at 350 was risky city to me! Even my fat spare ribs at 330 are done closer to 2 hours. 

UrbanForestTurnings

I have never done a turbo. Might try one when I'm low on beer

Mikee

Just did pork ribs tonight. Low and slow for 6 hours. Could have gone a few more hours but it was getting late. Pulled the ribs and put them in the oven to keep them warm. Got the Small Egg up to 350 to grill some asparagus.  

I like to use a rub and cook the ribs on low heat. Once they are basically done I put my homemade BBQ sauce on them and cook them a little longer, an hour or so.

SMITTYtheSMOKER

Our best Ribs do take 4 hrs.  But if you struggle to make delicious ribs using low and slow ...why not do turbo?  Saves time with same results? 

Mickey

Mine are always done in 100 mins at 350. I see no reason to go back to low&slow.

TCT

Mickey, Obviously raised, but direct or indirect? Might have to try these tonight!!

matt121966

Dang Mickey - that is one well used Egg.

Obviously raised direct for your ribs !!!!!!!! Looks great.

TCT

This is the 1st post I have seen where time is listed but not IT. Is 160 about right?? Getting ready to fire up the Egg for my first batch!!

RRP

TCT said:

This is the 1st post I have seen where time is listed but not IT. Is 160 about right?? Getting ready to fire up the Egg for my first batch!!

No 160 for ribs will not be done! If you have a Thermapen the reading between the bones should be around 196 to 200, but test several spots. Gin luck!

GATraveller

I can't ever get turbo ribs right.  @Mickey must have a magic egg.

tksmoke

In Mickey's picture, it looks like he's doing them direct, however he has a large cast iron grid beneath the cooking grid.  I've always done them indirect, and they turn out most excellent at 350 for about 90 minutes to 2hrs max.  With a straight direct cook at 350, burning might be an issue.  I just did a couple racks Saturday for just myself and the GFU.  We like spicy - Oakridge Dominator and Habanero Death Dust - they were excellent.  No need to cook to temp - look up the "bend test" (or look at Mickey's picture above).  Also, look at how the meat pulls back from the bones.  You can't go wrong...

Lit

Not a fan of turbo at all. Never comes out as good as low and slow for me.

TCT

Thanks Ron! Going on in 10 minutes. Pix to follow.

revolver1

RRP said:

dstearn said:

This slab took about 2 1/2 hours till it past the bend test. It was good but if I have the time I prefer low and slow.

Sorry man, but baby backs for 2.5 hours at 350 was risky city to me! Even my fat spare ribs at 330 are done closer to 2 hours. 

Mine take less than 2 hours and they are what they call extra meaty.  If they are real thick, I pull them by desired temp.  

Mikee

I prefer slow. Just like a butt, most of the fat cooks out. All I'm left with is meat, bones, and cartalidge.

Mickey

matt121966 said:

Dang Mickey - that is one well used Egg.

Obviously raised direct for your ribs !!!!!!!! Looks great.

Indirect as @tksmoke said. That is a hybrid Steel mass but still indirect.

Jerald

I like a smokey taste in the ribs with a dry rub, so the lower temperatures work better for me.  The meat is exposed to the smoke longer.  That said, I have cooked them at 350 and I think the texture of the crust is a little better at the higher temperature.

(I suspect if you set them side by side blind taste test, most people wouldn't be able to pick one over the other.)