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First turbo Ribs

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bigphil
bigphil Posts: 1,390
in EggHead Forum
Well first ribs ever that i've tried to cook . Got 3 large racks of ribs yellow mustard as a binder and bad Byron's butt rub on the XLBGE at a dome temp of 350 with nice chunks of cherry wood for smoke and when close to being done i'll pull them and sauce with tasty licks secret sauce and then back on to finish . and if i fail its family night out for dinner lol 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    you wont fail! they will be great.

    So youve got one egg full of brisket and one egg full of ribs??? nice day!


    _______________________________________________

    XLBGE 
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  • Mickey
    Mickey Posts: 19,674
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    You will enjoy them
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • bigphil
    bigphil Posts: 1,390
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    all cooked and well a bit over cooked really  .Sorry no pics of them sliced it was slice and grab . All in all not bad for my first time .A few thing's i will change next time are not over cooking and not the make the amateur mistake of forgetting to pull the membrane off  =)) =))
    as i was saucing them it accrued to me i forgot to remove it . But i must say being my first try they were the best ribs i ever made and all agreeed 
    :)) :))
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • billyray
    billyray Posts: 1,275
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    Next time try pecan, hickory or peach wood for smoke. Cherry inparts very little flavor and is used mainly for color. Trim those spares up St. Louis style and use the trimmings to flavor beans, chef nibbles etc. If you're cooking @ 350 dome, then 2-1/2 hours indirect raised grid, 1 hour foiled with brown sugar, honey & butter, unwrap, sauce and back on for 15-20 minutes.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • bigphil
    bigphil Posts: 1,390
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    @billyray thanks i'll do that next time 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Grambler
    Grambler Posts: 153
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    Mickey, do you flip when you turbo your ribs?
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Bigphil, I've had great results just cooking them them to IT, once they hit 210F they come off just like butt!
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  • Mickey
    Mickey Posts: 19,674
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    Grambler said:
    Mickey, do you flip when you turbo your ribs?

    Do not open at all for 100 mins. At most 90 mins and sauce to open. But I never flip them.
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    I like a half pecan wood and half cherry.
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    Ribs look good. Keep at it, turbo ribs are the way to go, I get nothing but great comments when I do ribs for family, friends, co-workers.  99% of the time use peach wood.  I also flip them each hour and mist with apple juice every 20-30 mins.  Don't know where I learned it but have been doing it that way and get nice color on both sides and a pretty good smoke ring at times.
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    Welcome to the Swamp.....GO GATORS!!!!
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