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First time turbo ribs

stemc33
stemc33 Posts: 3,567
in Pork
First time trying turbo ribs. Also, first time trying St Louis style. Rubbed with mustard and BGE Kodiak River seasoning. Egged for 2 hours at 350° grate. Basted with a heavy paste of honey, brown sugar, butter, and Tabasco sauce. Wrapped for a half hour and continued to egg at 350°. Rebasted and left open for 20 minutes to let 'em get goopy. Some meat was fall off the bone and some had a little tug. Very tasty, it felt like eating a picnic lunch in July. imageimage
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • shtgunal3
    shtgunal3 Posts: 5,854
    Damn, that's a mighty fine looking plate. =D>

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • grege345
    grege345 Posts: 3,515
    They sound and look amazing! The baste sounds delicious
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Looks nice and goopy!! What was your overall thought on the turbo with foil added into the mix?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • RRP
    RRP Posts: 26,027
    Thanks for trying...they still look good! May I suggest 330 next time, plus not foiling? At least that is what has been knocking my socks off with my turbo spare cooks.
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  • grege345
    grege345 Posts: 3,515
    http://youtu.be/XWe4GpTaO8I
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jeepster47
    Jeepster47 Posts: 3,827
    Those do look great. Wish we were neighbors ... would have loved to had both low-and-slow and turbo on the same table tonight.

    Honey and brown sugar?  At what temp do you get in trouble with the sugars burning? 

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Stem that plated pic is slap yo mamma good!
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  • stemc33
    stemc33 Posts: 3,567
    Thanks all.

    @Jeepster47‌, I have no idea about the sugars. Even the darkest areas of caramelization didn't taste burnt though. You're right, that would of been cool to do a side by side taste.

    @RRP‌, thanks for the tip of 330°. I wrapped for a couple of reasons. My son wanted the meat to fall off the bones(partially met), the ribs seemed to be getting to dark(looked to be with BBQ light anyway), and time. I'm definitely not a rib pro, Once again, thanks for the tips. As far as you saying "Thanks for trying", I look at all my cooks as trying and also try and improve on them.

    @Mattman3969‌, the turbo/foil mix seemed to work well. Everybody in the house enjoyed them. What more can a guy ask for?

    @grege345‌, the video is too funny. =)) before that song hit the charts, I drove my coworkers crazy playing it over and over telling them that it was going to be a #1 song. They were burned out before the song even hit the charts.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • johnmitchell
    johnmitchell Posts: 6,758
    They look like a real home run..Did you use any wood for smoke or just go nekked...I did a similar cook to that a couple of weeks ago with great results, ran the dome temp at about 325..I am enjoying the St Louis style ribs for a change..Great post and have a great Sunday.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • johnmitchell
    johnmitchell Posts: 6,758
    johnmitchell said:
    They look like a real home run..Did you use any wood for smoke or just go nekked...I did a similar cook to that a couple of weeks ago with great results, ran the dome temp at about 325..I am enjoying the St Louis style ribs for a change..Great post and have a great Sunday.
    Sorry Sir my days are all mixed up...Have a great Saturday and oh well Sunday as well... :-c
    Greensboro North Carolina
    When in doubt Accelerate....
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  • stemc33
    stemc33 Posts: 3,567
    Thanks @johnmitchell‌, I used apple and pecan for smoke. I really liked the St. Louis style also. You had me stressed for a moment when you said have a nice Sunday. I work Sunday.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    Looks great. Doing my first turbo butts now. Not my choice. I'm a low and slow guy. We will see
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