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Turbo Ribs?

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Comments

  • Mickey
    Mickey Posts: 19,768

    I did this from Grumpa on the other forum and worked fine.

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    Old habits are very hard to break..... with old timers especially. I have always smoked my ribs directly over the coals of a 200*-225* fire for 5+ hours and never experienced anything but excellent results. This method was taught to me by an old forum friend who has since passed this life.

    After reading several posts about a faster, easier way with the same results, I finally broke down and gave it a try with a single rack of St. Louis ribs today. I cut the rack in half for ease of handling and put a Memphis style dry rub on them. Stabilized the egg at 350* and placed the 2 halves in the rib rack indirect over the coals. Closed the lid and left the egg alone completely for 2 hours (that was the hard part, leaving things alone without flipping or messing with things).

    I returned 2 hours later and retrieved our meal. I think the pictures that follow will attest how well things turned out. Keep in mind that these ribs are dry rub only so don't look for the normal shine as seen in most shots that are sauced. They were absolutely moist, tender and pulled clean from the bone... just like my old style ribs. I will say this.... I see no reason to ever return to the old way with all the time and being tied down watching and flipping. This will be my new method from here on.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Dave in Florida
    Dave in Florida Posts: 1,157
    I have done lo and slo and I have done turbo spares and baby backs.  I just do them 1 hour bone side down, 1 hour bone side up.  After having done both methods I have yet to go back to lo and slo.  My turbo ribs are very moist, single bite though tender, usually has a nice smoke ring and I have yet to have one single complaint from anyone who has eaten them.  I also see no reason to go back to lo and slo if I can get these results in 2 hours.
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    Welcome to the Swamp.....GO GATORS!!!!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Now that I've done St. Louis or spare ribs... I want to try baby backs.  What do I need to do differently for those?

    nothing other than B-backs are all trimmed up and ready to go.
    Keepin' It Weird in The ATX FBTX
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