I know...no pictures MIGHT mean it didn't happen...

RRP

on the other hand if your better half was pissed at you then holding up supper just to take a picture or two might make you understand. Anyway #1 - I was fixing extremely nice and thick baby backs which I had purchased at Fresh Market where I had never bought meat before, but was told of a sale a month ago
Anyway #2 -  instead of the turbo I intended at 300 the next thing I knew after 20 minutes the dome was at 430! Talk about being p*ssed! Anyway #3  - I tried many methods of bringing the temp down AFTER I had already pulled the ribs off and foiled them. 
Anyway #4 - for some reason the Rib Gods spared me and I SWEAR these were the BEST BB ribsI have EVER EVER fixed! Did I say EVER? LOL! 
Anyway #5 - I have to think the kiss of the high heat at the outset really sealed in the taste, but should I try to repeat soon? I don't know, but quite soon I am having 2 dental implants screwed into my lower jaw as a bridge to support 3 "teeth". Bottom line I won't be eating anything as great as these ribs were until late August at best! 

Fred19Flintstone

Treat it like a science experiment used to be treated.  Try the same experiment to see if the results can be replicated.  This may not qualify for a prestigious Nobel, but the results should be interesting and very probably delicious. 

P.S. Sorry to hear about your upcoming bout with Dr. Painless, DDS.

westernbbq

@RRP. Ron, youre one of the wise elders on the bge forum, and the supplier of gaskets so the picture rule is one from which you can be exempted

Can a get a second on this motion?  If so can we get an SGH Seal of Approval?  From @SGH?   I know this is a stretch, but come on guys, it's Ron!

lousubcap

No worries here with the lack of pics since I put such quality into mine    .  For your next go you will have to buy the same quality ribs to at least make sure the it wasn't just the pig.
Don't envy the dental deal one bit.  

Legume

What about them was better?  Taste? Texture? Moisture?  Direct or indirect cook?  Did you put them back on after foiling? 

RRP

Legume said:

What about them was better?  Taste? Texture? Moisture?  Direct or indirect cook?  Did you put them back on after foiling? 

Taste which I think was thanks to the pig, but texture due to the bark which along with the smear of mustard must have sealed in the moisture early on which kept them from drying out. The foiling was during the time after the 430 degree period which I didn't catch until that first half hour and they were foiled resting outside the egg. Not sure why but the whole bed of lump was aglow, not just where I had lit it and stabilized the fire - at least I thought! I suspect also to blame were the 2 fist size apple chunks and 3 fist size cherry chunks. They must have ignited driving up the temperature.
Indirect the whole time.

da87

@RRP, after the time resting in foil while you fought to cool the egg, did you cook them further?  I'd love to try the experiment as they sound wonderful - and I'm sure you have a large base of past rib cooks to compare to!

The beauty of the egg - and cooking in general - lots of paths lead to a good results.  Fun to find new approaches that you enjoy (often accidently)! 

RRP

da87 said:

@RRP, after the time resting in foil while you fought to cool the egg, did you cook them further? 

Yes - all that 300 to 430º happened within the first 30 minutes. They were in foil outside the egg for a good 30 minutes before going back on for another 2 hours of cooking time which included saucing time. So IOW the whole time on the indirect egg was approximately 2.5 hours. Guess I might call it my "super turbo" method, but without further testing I'm not necessarily recommending this as a method to any one! Guess I may have just lucked out as well, huh? 

SaintJohnsEgger

So the new method of choice for ribs is Ron's turbo-turbo method? Or is it super turbo?

 I vote for turbo++

RRP

SaintJohnsEgger said:

So the new method of choice for ribs is Ron's turbo-turbo method? Or is it super turbo?

 I vote for turbo++

Thanks - but like I said above "but without further testing I'm not necessarily recommending this as a method to any one!"

slovelad

Don't believe it..

Focker

SaintJohnsEgger said:

So the new method of choice for ribs is Ron's turbo-turbo method? Or is it super turbo?

 I vote for turbo++

Ron's Twin Turbo rib method

Herky

I had the exact same thing happen to me yesterday.  I wouldn't say they were the best I've ever made but they were good. I think the wind changed directions on me and shot the temp up to 4:20ish. 

JohnInCarolina

RRP said:

on the other hand if your better half was pissed at you then holding up supper just to take a picture or two might make you understand. Anyway #1 - I was fixing extremely nice and thick baby backs which I had purchased at Fresh Market where I had never bought meat before, but was told of a sale a month ago
Anyway #2 -  instead of the turbo I intended at 300 the next thing I knew after 20 minutes the dome was at 430! Talk about being p*ssed! Anyway #3  - I tried many methods of bringing the temp down AFTER I had already pulled the ribs off and foiled them. 
Anyway #4 - for some reason the Rib Gods spared me and I SWEAR these were the BEST BB ribsI have EVER EVER fixed! Did I say EVER? LOL! 
Anyway #5 - I have to think the kiss of the high heat at the outset really sealed in the taste, but should I try to repeat soon? I don't know, but quite soon I am having 2 dental implants screwed into my lower jaw as a bridge to support 3 "teeth". Bottom line I won't be eating anything as great as these ribs were until late August at best! 

This is incredible.