First Turbo rib loin backs, need input.

bgebrent

I tried doing rib loin back turbo style after many low and slow 3:2:1 cooks. SWMBO prefers the fall apart ribs. I cooked the ribs 1.5 hours indirect and then foiled them with OJ for 30 minutes before unfoiling for another 45' and saucing the last 15'. All at 350 degrees. They were tasty but not quite the fall off the bone SWMBO prefers. I liked the soft tug, but anyone have suggestions on how to achieve 3:2:1 results with turbo cook?  Thanks in advance!!
pictures don't want to post!

bgebrent

Wow!  I'm too stupid to ask a question worthy of you. Forgive me of my newbie stupidity and lack of recognition that you all are too tired to answer another old lame question. Guess I should have spent my time on the Devastated thread.

theyolksonyou

Maybe a simple bump would suffice. A 1 am post eastern likely moved down the page quickly with people like myself who have no real input. 

From limited knowledge, I'd say foil longer/earlier. 

@mickey and suggestions for our friend?

Scottborasjr

Please don't be offended that no one picked up on your question. Every now and then it happens, especially on a holiday weekend.

I'd leave hers in the foil stage longer then yours. Maybe another half hour or so in the foil and both of you will get the results you desire. Fall of the bone is kind of like getting pork butt to pull. In reality you are over cooking the meat to get the result you are seeking.

Hope that helps. Best of luck on your next rib journey!

Mickey

I do Turbo ribs in 100 mins at 350. Yes they have a bite and not fall off the bone (not a fan of fall off the bone). You did not do Turbo ribs, sorry. 

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.

 *****Please note that is not water in the pan. It is salt (I use salt to catch grease in ribs, butts, anything like that). 

SmokingPiney

@bgebrent,

I've used Mickey's recipe posted above. The ribs rocked.

bgebrent

Thank you gentlemen for your kind feedback!