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Ribs, Freezer to Table; Can I do it in 5 hours?

KiterToddKiterTodd Posts: 2,120

Working from home today and just remembered I have a couple racks of baby backs in the freezer, which I always forget to take out.

I've only done ribs low and slow on the egg.  I like the meat to fall off the bone.

Think I have time to do a good cook in the short time?   
I figure 1 hour for you guys to reply :smile:
1 hour to thaw under water in the sink while I prep the egg,
3.5 hours to cook,
and 30 minutes to rest/cut/serve. 

What say your EggGods?  Can I do ribs in 3.5?

:confused:
LBGE/Maryland

Comments

  • posterposter Posts: 564
    yes, turbo. You might never go back
  • Photo EggPhoto Egg Posts: 8,287
    Cryo packed ribs thaw fast. And if they are still a little cold, so be it. I have put them on frozen.
    Go for it. You can always bump your temp a little and foil them since you are going for fall off the bone. 
    Thank you,
    Darian

    Galveston Texas
  • KiterToddKiterTodd Posts: 2,120
    Yes, they are cryo packed.  I'll start running those bad boys under water...


    There are a lot of Turbo variations.

    First one I found said indirect at 350 for 1:15, wrapped for an hour, unwrapped for another 15 to finish.

    I'm open to suggestions.  Simpler the better.  I still have to work from home a little bit to get through the day.  :)


    LBGE/Maryland
  • KiterToddKiterTodd Posts: 2,120
    oh, scratch that.  The mickey method calls for no wrapping.  Step saved...

    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....
    LBGE/Maryland
  • Kent8621Kent8621 Posts: 495
    curious to see how this turns out I have never done turbo ribs. @jupiterjim sold me on turbo butts and I have never looked back.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • Photo EggPhoto Egg Posts: 8,287
    KiterTodd said:
    oh, scratch that.  The mickey method calls for no wrapping.  Step saved...

    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 method I'm sure is great, but I doubt it will give you the falling off the bone you are looking for. That is easiest achieved by foiling/braising step.
    Thank you,
    Darian

    Galveston Texas
  • KiterToddKiterTodd Posts: 2,120
    Photo Egg said:
    KiterTodd said:
    oh, scratch that.  The mickey method calls for no wrapping.  Step saved...

    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 method I'm sure is great, but I doubt it will give you the falling off the bone you are looking for. That is easiest achieved by foiling/braising step.
    Good to hear all votes.

    I'll see how busy I am an hour into the cook and, time permitting, will do a wrap in the middle.  And you were correct on how quick the cryo vac ribs thaw.  Wow, I didn't know that... I put them in a sink of warm water and I swear in 10 minutes they were pliable.

    In the meantime; grill temp stabilizing, ribs rubbed and ready...


    LBGE/Maryland
  • calikingcaliking Posts: 11,667
    Mickey’s method is unlikely to yield “fall of the bone “ ribs as already mentioned above, but I dare you to not like them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 8,287
    caliking said:
    Mickey’s method is unlikely to yield “fall of the bone “ ribs as already mentioned above, but I dare you to not like them. 
    Past photos show Mickey likes his food char off the bone, not fall off the bone.lol
    Thank you,
    Darian

    Galveston Texas
  • Killit_and_GrillitKillit_and_Grillit Posts: 3,925
    Photo Egg said:
    caliking said:
    Mickey’s method is unlikely to yield “fall of the bone “ ribs as already mentioned above, but I dare you to not like them. 
    Past photos show Mickey likes his food char off the bone, not fall off the bone.lol
    No breaks with y’all  ;)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Photo EggPhoto Egg Posts: 8,287
    Photo Egg said:
    caliking said:
    Mickey’s method is unlikely to yield “fall of the bone “ ribs as already mentioned above, but I dare you to not like them. 
    Past photos show Mickey likes his food char off the bone, not fall off the bone.lol
    No breaks with y’all  ;)
    Mickey is such a great friend of ours. If I thought he would take this any other way than a joke I never would have posted. 
    Thank you,
    Darian

    Galveston Texas
  • smokeybreezesmokeybreeze Posts: 210
    You can thaw a package of 3 baby back Sams Club ribs in a water bath in less than 30 minutes. In the time it takes to prep the ribs and fire up the BGE, you're golden. Totally possible (as you have found out), since I'm posting this after-the -fact.

    My go-to recipe for baby backs is 4-5 hours on the BGE indirect at 225*, no foil and widely adjustable rest, depending on the "schedule" I need to serve by.

    Looks like yummy results you had there!
  • thetrimthetrim Posts: 6,651
    Very nice work!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • YukonRonYukonRon Posts: 13,048
    You can thaw a package of 3 baby back Sams Club ribs in a water bath in less than 30 minutes. In the time it takes to prep the ribs and fire up the BGE, you're golden. Totally possible (as you have found out), since I'm posting this after-the -fact.

    My go-to recipe for baby backs is 4-5 hours on the BGE indirect at 225*, no foil and widely adjustable rest, depending on the "schedule" I need to serve by.

    Looks like yummy results you had there!
    This^^^^^^^
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jlsmjlsm Posts: 985
    These long cooking times for BBs mystify me. They aren’t dry? I tried turbo but ended up with 2.5 hours at 275. Great every time. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • I know it’s old post but I have been in the same situation. Eating lunch thinking “ribs would be nice for dinner”. 

    I have taken them them out of the freezer and filled the sink with COLD water. Set them in the water and thawed in an hour. Don’t use hot water as it will start cooking the meat and attract nasties that might make you sick. 

    I usually do a 3-2-1 method (3 hours in smoke, 2 hours wrapped in foil, 1 hour unwrapped and saucing. I have cut the time by an hour shaving off all three stages. But my method is one of a thousand to make ribs. That’s what works for me. In a perfect world I would thaw them in the fridge for a few days and rub them the night before the cook but I don’t always live in that perfect world. 
  • KiterToddKiterTodd Posts: 2,120
    jlsm said:
    These long cooking times for BBs mystify me. They aren’t dry? I tried turbo but ended up with 2.5 hours at 275. Great every time. 
    I'm going to make ribs tomorrow.  Will try to cram 6 racks on my large.  I think I've done it before, I forget.

    I'm going to go with your 275 temp. 
    I've done low and slow (they're great, not dry) and now I've done turbo.
    275 seems right in the middle and a reasonable cook time.  Plus, less chance of flare-ups as I'll surely have some ribs overhanging the stones.


    LBGE/Maryland
  • DoubleEggerDoubleEgger Posts: 13,225
    I missed this earlier. Great cook. Thanks for posting. 
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