Pile of ribs to do, turbo or not?

pescadorzih

Looks I'll be doing a pile of ribs for Memorial Day weekend. I volunteered to make the ribs for a coworkers family picnic.
I figured it would be around 20-30#. He just told me his wifes grandmother ordered 3 cases of BB ribs. I don't know how many # are in a case. I figure 40#. Will turbo work for a full load in the XL. I'm hoping I can get it done in 3 cooks.
Any tips appreciated on getting this done. I also have 2 charcoal bullet smokers I can fire up too.

johnmitchell

I am sure you will get lots of great advice coming soon...I know Cazzy or SGH could handle this in their sleep with their big UNITS..  

pescadorzih

Maybe this will convince the wife to let me get a "Unit" like SGH's "Unit #7".

pescadorzih

Weekend bump

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.

 

RRP

Since I switched to turbo I have NEVER gone back! I use that regained time for other things rather than baby sitting ribs for 5 to 6 hours! Of course I'm a retired dude so I have more time than saying a working stiff!  OTOH I have less time on the green side of the grass so using my time efficiently has become more of a priority to me LOL

cazzy

Get a rib rack and cook them like this:

cazzy

With one egg, you're going to have to cook them in bunches.  You also could give them a few hours on the egg to get some smoke, then move them over to an oven to finish.  

Some way or another, you're going to have to get very creative.  Find out how many racks are in the case and let us know.  My guess would be 12-16.

Jeremiah

Or you could buy yourself a pit maker vault and become a turncoat egger...

noregard

Jeremiah said:

Or you could buy yourself a pit maker vault and become a turncoat egger…

ZING!!!! 

Hehe, good one!

cazzy

Jeremiah said:

Or you could buy yourself a pit maker vault and become a turncoat egger...

bboulier

Turbo is definitely the way to go on ribs.  Easier cook and tastes better.

pescadorzih

So, 350 indirect, for 1:45-2:00 hrs for turbo. Is that correct?

fiver29

pescadorzih said:

So, 350 indirect, for 1:45-2:00 hrs for turbo. Is that correct?

Correct.  That mark is when you start to check for doneness.  Mickey's picture above shows you when they are done.  When you pick up the full slab you have to get the 90 degree bend just like in the picture.

When I start to check mine they can take anywhere from another 20 minutes to 40 minutes to get the bend.

@Cazzy does foiling the ends keep them from turning to shoe leather?  Just curious.  Do you put it on at the beginning?  After a certain amount of time has elapsed?

SmokingPiney

Mickey said:

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.

 

Mickey, I used your method last weekend on 2 racks. They were fantastic.

cazzy

fiver29 said:

pescadorzih said:

So, 350 indirect, for 1:45-2:00 hrs for turbo. Is that correct?

Correct.  That mark is when you start to check for doneness.  Mickey's picture above shows you when they are done.  When you pick up the full slab you have to get the 90 degree bend just like in the picture.

When I start to check mine they can take anywhere from another 20 minutes to 40 minutes to get the bend.

@Cazzy does foiling the ends keep them from turning to shoe leather?  Just curious.  Do you put it on at the beginning?  After a certain amount of time has elapsed?

I believe whoever did that foiled the ends because they were overhanging the platesetter. This would give it more heat than the center portion which would make the end pieces very dry and dark.

Due to the end pieces sometimes not being even, overcooking is almost unavoidable.  The best thing to prevent that is to really square up your ribs during trimming.  Cut off those smaller pieces that you know won't make the table.

pescadorzih

Thanks for the tips everybody.  Looks like the cases are 40#. So, looks like around 120# of ribs to do. 

johnmitchell

Wowza..Hope you have enough Beer..Good luck and have fun.Hat's off to you Sir.

cazzy

pescadorzih said:

Thanks for the tips everybody.  Looks like the cases are 40#. So, looks like around 120# of ribs to do. 

On one XL...wow.  Do you know anyone with a pit?  You could rent one.

kdm

Are you saying it is "indirect" because the ribs are elevated??? or do you have a plate between the meat and the fire?? Just getting started as I purchased mine today. Thanks!!!

EggDan

Mickey- with no Daisy Wheel, what lower vent setting do you use to hit 350?  In addition, are you using wood chunks or chips?  Thanks!

pescadorzih

kdm said:

Are you saying it is "indirect" because the ribs are elevated??? or do you have a plate between the meat and the fire?? Just getting started as I purchased mine today. Thanks!!!

Indirect is with the platesetter in place.

DMW

Not sure where you are in SE PA, but if I had 120# of ribs to do I would rent something from Meadow Creek in New Holland. They have very reasonable rates. For example the trailer version of the PR-60 is $95/weekend and that covers cleaning as well. The PR works similarly to the egg, but not as efficient. The heat deflector is a metal drip pan. PM me if you decide to go this route and have questions about Medow Creek.

pescadorzih

@DMW yeah they are about an hour from me. I was debating on looking into renting a pit. I figured they would run around $100 to rent.

DMW

I'm not sure the PR-60 would be the best option for ribs, it's just the only one I've rented from them. If you decide to go that route, call and ask for Jesse. Explain what you are cooking and what you have experience on and he will get you set. 

pescadorzih

Thanks @DMW, I may go that route.  Locally I can only find charcoal grills to rent. I know a guy that rents oil tank pig cookers, but I think only if you're buying a pig from him.