Cooking baby backs for the guys at work

ckillian

So I'm working Tuesday afternoon at 3pm.  I'm going to take 6 racks of baby backs to feed the crew.  I'm a shift worker and sleep is very important for me to function.  So I don't really want to have to wake up early to do the whole 3/1/1 thing.

I'm thinking of doing 3/1 (the first two parts of 3/1/1) on Monday.  Then putting them in the refrigerator.  Then I'll put them back on the egg for a couple of hours on Tuesday before work to finish them up.

Does that sound like a good plan to you all?

Mattman3969

What size egg are you workin with?  I would turbo them things @ 350 indirect for bout 1:45 and sauce the last 20-30 mins.  

ckillian

I've got a large.  

I've never done a turbo cook.  I've heard pork butts turn out good that way.  It works well with ribs, too?

Mattman3969

Oh yes!!   I'm guessing if you have a rib rack would be a non issue on the large, just make sure that the ends are protected from the direct flame outside the PS so you don't char the ends

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.

 

leo123

can you cook side ribs the same way or should the time be shorter. What temp should you pull

Mickey

leo123 said:

can you cook side ribs the same way or should the time be shorter. What temp should you pull

Leo note the pic above. Not to temp, go for the bend test as above. They are done. 

RedSkip

IMO don't do turbo.  It's all about preference and I've tried both.  Now some like turbo and some don't.  

For a cook for other folks, stick to what you are used to.  I know the feeling of disappointment when your food doesn't turn out just how you'd like it.

Try turbo don't get me wrong, but they produce a different texture you may not be ready for.  I'd suggest you try them on a single rack for yourself only so you can judge the difference.

My 0.02, you'll get a lot of opinions on this one...I like your plan above for 3/1.  Also, depending on BB or Spares you may need to alter that "3" to a "2"1.  BB take less time than Spares.

Webass

I do 5 slabs for 12 guys each year for a golf trip to Pensacola.  I do them the day before, 5 hours at 240 with some spritzing but no foil.  I let them cool and then double wrap tightly in foil and refrigerate overnight.  Next morning I put them in the cooler with a few ice packs and make the 7 hour drive.  That night we heat them in the oven at the cottage at 350, open the foil and sauce for about 15 minutes, slice, and serve.  The guys all rave about them and I find very little difference from serving them right off the egg.   

THEBuckeye

Mattman3969 said:

What size egg are you workin with?  I would turbo them things @ 350 indirect for bout 1:45 and sauce the last 20-30 mins.  

That's how the chef at BGE cooked ribs for a class. Worked fine.