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1.75 hour Turbo Ribs -- pix

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Dyal_SC
Dyal_SC Posts: 6,487
in EggHead Forum
Did these St Louis Style Ribs raised direct in the following order:

1)  300 deg f dome temp, unfoiled with just the dry rub, meat side up for one hour

2)  Painted with sauce, foiled, raised the temp to 325 deg f and placed meat side down for 30 minutes

3)  Unfoiled the ribs and placed back on the egg, meat side up, painting both sides of the rack again with sauce.  Raised the dome temp to 350 deg f and finished them up in just 15 additional minutes, until the sauce caramelized.  





Sounds crazy, but they were probably my best ribs to date.  Perfectly bite through and the juices ran down our arms as we ate them.  



The setup was the standard SS grate on top of the AR with no stone in place, with a handful of Apple chips.  I may have found my new favorite method.  :flushed:  
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    Very nice & innovative Dyal!! You have been on fire lately!

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lousubcap
    lousubcap Posts: 35,588
    @Dyal_SC- you are a BGE grillmaster and the above just reinforces that.  Most eggcellent and you always have great documentation and pics.  Friggin great!  Thanks for sharing.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dyal_SC
    Dyal_SC Posts: 6,487
    Aww shucks... :blush:  Thx guys.  I just "practice" a lot is all.  :). 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Man are you sure you work outside of your "practicing"? Holy hell that looks fantastic. I definitely think you are getting my vote for MVP this year. Nicely Done!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • saluki2007
    saluki2007 Posts: 6,354
    Holy sheet.  :o. Those are some great looking ribs. Never would have thought 2 hour ribs would have looked so good. 
    Large and Small BGE
    Central, IL

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  • Theophan
    Theophan Posts: 2,654
    Those look AMAZING!  How did you test for done-ness at that speed -- bend test?

    Did they seem any different texture-wise or smoke-wise than ribs smoked longer and slower?

    Amazing -- way cool!
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  • Dyal_SC
    Dyal_SC Posts: 6,487
    Lol thx guys.  Basically my life is working and egging @Scottborasjr .   ;)  I need to get my butt back to the gym to add to that though.  ;)  I egg about 5 or 6 times a week, but most everything I do are quick cooks.  My wife and I plan all our meals on Sunday so we aren't tempted to eat out.  
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  • Dyal_SC
    Dyal_SC Posts: 6,487
    @Theophan , thx!!  :)  After getting a nice color from the smoke and after a tad bit of bone protrusion, I foiled them up with sauce.  After the 30 minutes in the foil, I picked up the rack with a pair of tongs and the bend felt nice, without too much give.  After unfoiling at this point, I looked at the bones and they were sticking out just right. So I gave them a little more sauce and 15 more min to caramelize.  All in all, it was more "feel" than anything, but the times mentioned above should get you pretty dang close.  For the taste, they were perfectly smoky and the bite through was spot on.  They also seemed more rich and the juice flowed and dripped down our hands as we ate them.  They were probably the best ribs I've ever made... And I've probably made hundreds of racks.  
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Very nice documented cook with killer pix!  Nice job.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • SGH
    SGH Posts: 28,948
    Looks like a winner to me. Great job brother :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    You are the wind beneath my....ribs. 
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  • stemc33
    stemc33 Posts: 3,567
    Very nice :plus_one: 
    Thanks for sharing. 
    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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  • blind99
    blind99 Posts: 4,974
    Very impressive! Most of us would burn the heck out of ribs trying this way. This is master-level egging :bow: 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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