I attempted my first turbo rib cook of the year yesterday. Sam's club Baby Backs,350 indirect with drip pan, lump filled to the fire ring. I began tooth pic testing shortly after 90 minutes. I halved the slabs so as to keep them over the plate setter. I checked about every 10 minutes with tooth pic, and as always, they were finishing at different times. My problem was that nearly half of them were too dry when they tested to be done, some beyond 2 hours. Where did I go wrong? I have had success with this method in the past.
Large BGE x2 Now we're cookin' in Dothan Al.
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One challenge with cooking faster in any setting is that there is a shorter window where things are "done" but not "overcooked".
Another challenge is that the heat distribution is sometimes inconsistent - cooking temperatures can be 25 degrees different from the edge of your grate to the center.
To counteract these challenges, I've found that fashioning a drip pan out of foil so that it is a larger silhouette than the ribs, is very helpful. And it is also important that there be an air gap between the plate setter and the drip pan.
On some turbo cooks I have had to rotate the 1/2 racks when the ribs in the periphery were cooking faster than those in the center. I've also had to sometimes cut of 2-3 rib sections that are done and FTC them while leaving the remainder of the rack on the egg to finish the cook.
I hope that helps.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Thinking not done especially if they were dry and tough
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
My best results for turbo has been frequent flips/rotations, which with a ceramic oven cooker, most often defeats the purpose, as well as the preferred smoke profile, at least for me. I have found myself checking with a toothpick much more frequently than I ever would care to do, but it is required because I am OCD about ribs, one of my most favorite meals to cook, and serve.
I think I keep about 5-10 racks in my freezer, I cook for a lot of people, birthdays, medical recoveries, charity, and my house, which never seems to get burnt out on them.
Low and slow; I will typically wrap after 3 hours, let go for about an hour or two depending on the pick test, then if adding sauce do so the last 30-45 minutes.
It works out pretty well.
XL and MM
Louisville, Kentucky
Faster than true low and slow smoking them, and I find that the wrap guarantees a slightly moist and very tender finished product. Not falling apart, but bone slips out easily.