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Turbo Beef Ribs

I was going to low-n-slow some beef chuck ribs yesterday, but I wasn't able to start them in the egg until 3.5 hours before our guests were going to arrive. This was a big piece of meat, a little more than 6 pounds, but I decided to go ahead and turbo-style the ribs. 2 hours indirect at 300*, about 45 minutes in foil, and then 35 minutes raised direct at 350*, flipping every 10 minutes. They turned out really good. Really nice bark and a beautiful bright red smoke ring. Beef ribs may be my favorite smoked meat.

I enthusiastically recommend turbo-style on beef ribs.

Unfortunately no plated shots, guests tore into the ribs as soon as they were cut. It is tough to see from the pics, but the finished ribs were about 3.5 inches thick.

-Thanks for looking!




  • Hi54puttyHi54putty Posts: 1,872
    Looks great. I love beef ribs. 
    Winston-Salem, NC 
  • FoghornFoghorn Posts: 6,492
    Those look excellent.  Better than any beef ribs I've done.  Thanks for posting this.  I'll do something similar in the future.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • MickeyMickey Posts: 18,742
    Looks like you  nailed them.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • thetrimthetrim Posts: 5,693
    They look great but you shouldn't be so angry. Take a chill pill. You're among friends here!
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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