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Mothers Day Turbo Ribs
Today was Turbo Ribs for the GFU, her son and his fiancée. The kidz wanted on the mild side, but Lisa and I like spicy. For the mild one, I went with Dizzy Dust, and sauced with Bone Sucking Sauce. For ours, both had Oakridge BBQ Habanero Death Dust on the bone side. and one had DP Red Eye, and the other had Oakridge Competition Beef and Pork Rub. They were sauced with 50/50 Hot Bone Sucking Sauce/Blues Hog.
Did the standard 375 degree for 1:45, and 15 minutes sauce, Turbo routine. Could not have been easier. I've included a few pics of the setup. XL Woo II with CGS 17.5" round ceramic stone on the lower ring. Sitting on top of the stone are 4 high tech balled up pieces of foil. The 18" SS drip pan, foiled sits on those. Then I used the standard grill - all 3 racks of ribs fit there. I did some corn, and green beans on an oval grid on the AR.
I used peach and cherry wood for smoke, and Fogo lump.
The results were excellent. GFU loved it - said they were the best ribs she'd ever had. The kidz concurred. So 2 hours, or 5? I'm sticking with turbo!!!
Comments
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@tksmoke
Looks great brother. Turbo ribs are awesome indeed. It's the only way my wife eats them now. AgIn the food looks great my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@tksmoke
I re read your post and noticed that you used 375 degrees instead of the more commonly used 300-350 degrees. The last few times I got to cook before I went back to work I had started experimenting with the 375-400 degree range on bb and smallish buttes. It seemed to work just as well on ribs and as long as I limited the size of butts to around seven pounds I saw no difference except for a shorter cook time. Just curious if you were satisfied with the higher temp as well or do you prefer the 300-350 arena? Thanks in advance my friend and again your food looks great.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks like going hot and fast the meat doesn't pull back as much- only the middle rack seems to be showing the toothy grin I am used to seeing. Do those that do turbo see this most of the time? Notice any difference in fat rendering?Greensboro, NC
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Looks like they turned out great. I did the same for Mother's Day, 2 slabs of BB and 2 slabs of STL. Always a great meal
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
No. I don't have any pics of storebought pork ribs cooked turbo but here are pics of beef ribs and wild hog ribs that were cooked at 350 and the pullback appears no different than when I cook at lower temps. However, I've occasionally had ribs that don't pull back much at both high and low temps.Wolfpack said:Looks like going hot and fast the meat doesn't pull back as much- only the middle rack seems to be showing the toothy grin I am used to seeing. Do those that do turbo see this most of the time? Notice any difference in fat rendering?
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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This is how my turbo ribs look. I do 350 dome.
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Welcome to the Swamp.....GO GATORS!!!! -
Hmmmm... Very interesting, looking at other postings, it seems like most use 350 for Turbo ribs. I hate it when I do it wrong!! I just went from memory, and strangely enough, it worked. These ribs were a little strange in the way the pullback occurred - the one rack was more or less normal, but the other 2 were normal if viewed from the bone side, but not so much when looked at from the top. But they were VERY meaty. They weren't labeled Baby Back Ribs - the label said Pork Loin Ribs. I asked the butcher (at the little boutique meat market, Costco), and he said "em r baby back ribs." Who am I to argue?
Anyhow, I can tell you they turned out most excellent!!! The bend test confirmed totally ready, regardless of pullback. They were among the best ribs I've done, however that really has as much to do with the rub and saucing, as the temperature it was cooked at. Again, for my money, cooking ribs for 2 hours beats the heck out of cooking them for 5. I have a theory about our penchant for exactitude with cooking temperature. I think temps should be treated as a guideline, and nothing more. Maybe if I raised my culinary art to the next level, or was on the competition circuit, I would feel differently.
Santa Paula, CA -
What's the setup you have going. I am surprised how small the adjustable rig looks in your pics compared to the grid.
Seattle, WA -
The standard XL SS grid is 24". The AR grid with the veggies on it is the CGS 16X20 oval grid.Santa Paula, CA
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