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Turbo Baby Back Ribs A+++

tksmoke
tksmoke Posts: 776
edited January 2014 in EggHead Forum

The GFU left me to visit family in Oregon, so I'm home alone (and we all know that can be dangerous).  Since I was off work today, I thought I would do a little egging.  I started by cold smoking some almonds with the A-Maze-n-Smoker.  I also roasted a previously smoked batch using the recipe from Charcuterie.  By then, I was settling in for some serious football, when I noticed that the local butcher shop had baby back ribs on sale.  I figured that I could do a single rack using the Turbo method, and add that to my arsenal for when I needed a (relatively) quick cook.  I've done low and slow many times, and while the ribs are excellent, it takes a good part of the day.  If only the turbo method was anywhere near as good, perhaps I could spend a little more time goofing off.

Well, I almost gave up on the project, because there were some clouds, and I wasn't sure it was safe to use the Green Egg in cloudy conditions.  It seemed to work out ok though.  We aren't used to having clouds in the sky here...

 image

 So, after I cleared that hurdle, everything went dandy.  I painted on a little mustard, then applied copious amounts of Oak Ridge BBQ Habanero Death Dust to the bone side, and their Secret Weapon to the other side.  I brought the egg up to 350, and stuck in some chunks of peach and cherry for a little smoke flavor.  At one hour and 40 minutes I sauced the ribs with some Bone Sucking Sauce (Hot version, of course),  The ribs were just about done, and 15 minutes  later, I pulled it all off (including some Brussel sprouts).  I let it rest for about 90 seconds, and pigged out.  It was great!!!  I'm sold on the turbo method.  The ribs were every bit as good as low and slow that takes twice as long.

 

imageimage
Santa Paula, CA
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Comments

  • tulocay
    tulocay Posts: 1,737
    Good looking ribs. I need to give turbo ribs a try. On the list.
    LBGE, Marietta, GA
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Cool picture of the clouds

    Ball Ground, GA

    ATL Sports Homer

     

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  • RRP
    RRP Posts: 26,451
    ah...another egger has crossed over to being a believer in turbo! Looks GREAT!
    Re-gasketing the USA one yard at a time 
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  • Foghorn
    Foghorn Posts: 10,224
    I assume the 90 second rest period was just so that you could acquire, open, and take a drink of another beer?  Otherwise, I would say that is a little long.  :)

    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

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  • billyray
    billyray Posts: 1,277
    edited January 2014

    I’ve spent the last 2-1/2 years trying every recipe for babybacks that has been posted. From Car Wash Mikes 3-2-1, with every time variation imaginable, foiling sometimes  and not foiling others, to Mickey’s turbo’s @ 350 indirect for 1hour 40 minutes and no looking, unless to sauce. Most all had good results, except the longer cook times in the foil, they were mushy. Decided to go back to my pre-egg days and see if my old gasser method would work on the egg.

     

    Did them at 350 raised DIRECT. 30 minutes bone side down, flip for 10 minutes, then flip back to the bone side down and sauce for 20 minutes. 1 hour total cook time. These were as good as any I’ve done the other ways and a lot faster, cooking raised direct was a key. I’d call them “super turbo”.

     

    The next day I tried it with St. Louis style ribs and went 1 hour 20 minutes to great ribs. The pics are of the babybacks. If you’re in a hurry, or decide at the last minute you want ribs and don’t want to wait 4 to 5 hours, give this a try.

    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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  • dldawes1
    dldawes1 Posts: 2,208

    @BILLYRAY...Looks great and sounds great!!!

    Bookmarked for trying them out.

    I wonder how much egg size influences cook times. I understand we cook by temperature, but air flow/ etc may be another determining factor on cook time....and results.

    Thanks for the post,

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • billyray
    billyray Posts: 1,277
    @ dldawes1 I did these on a large egg
    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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  • Letz4wheel
    Letz4wheel Posts: 236
    The ribs look great. I am concerned though, brussel sprouts? You were home alone dude. :)
    Southern Indiana
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
    I love brussel sprouts.  SWMBO does not like them so I can see where he would choose to make them given the chance.  Wish I would have thought of that while I was home alone this weekend.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • Mickey
    Mickey Posts: 19,768
    Turbos Rule. Several other cooks to do now.
    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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  • tksmoke
    tksmoke Posts: 776

    OK - I'll admit it: I loves me some brussel sprouts.  Throw a little olive oil and some Dizzy Swamp Venom in a bowl, throw in the bs, and mix it all up, grind a little pepper over the top.  Wrap em in foil and throw on the grid for 15-20 minutes.  Oh yeah - everything goes with brussel sprouts!!!

    Santa Paula, CA
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  • dldawes1
    dldawes1 Posts: 2,208
    Try  brussel sprouts with balsamic vinegar and S&P....great if you like balsamic vinegar....

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • pretzelb
    pretzelb Posts: 158
    What is under the grill? It looks like regular foil but not the plate setter or a drip pan. I read in another post how foil can melt with high heat.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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  • tksmoke
    tksmoke Posts: 776
    edited January 2014
    It's the CGS 18" SS drip pan covered with heavy duty foil. It's raised using some very hi tech pieces of balled up hd foil on top of the CGS 17.5" ceramic stone. I haven't seen any signs of the foil melting. Max temp 375 degrees. Aluminum foil melts at about 1220 degrees.
    Santa Paula, CA
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