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Super Turbo Reebs...

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Dyal_SC

Dyal_SC Posts: 6,052

April 2016 in EggHead Forum

Some last minute ribs, smoked up raised direct with JD whiskey barrel wood, spritzed periodically with an apple cider vinegar/bourbon combo, and finished with a good ol fashioned SC mustard based BBQ sauce. At about a 300 deg f done temp. Flipped occasionally and foiled for a little while in the middle of the process.

image.jpeg 1.3M

image.jpeg 1.4M

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Jeremiah Posts: 6,412

April 2016
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Awesome.

Slumming it in Aiken, SC.
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bud812 Posts: 1,869

April 2016
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Lookin good.

Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE

Stockton Ca.
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RedSkip Posts: 1,400

April 2016
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I typically cook 300 Dome, I find my grate to be between 265-275. Nice cook and dig that sauce!

Large BGE - McDonald, PA
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northGAcock Posts: 15,164

April 2016
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On fire again I see.

Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
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Mattman3969 Posts: 10,457

April 2016
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Looks good Dyal!! How long we talking @ 300 raised direct?

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Dyal_SC Posts: 6,052

April 2016
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Mattman3969 said:

Looks good Dyal!! How long we talking @ 300 raised direct?

Maybe 2 - 2.5 hours??

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bhedges1987 Posts: 3,201

April 2016
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Lookin real good from here.

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf

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SteveWPBFL Posts: 1,327

April 2016
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Nice. This has become my go to and today's the next time for doing them. Life is good!

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theyolksonyou Posts: 18,458

April 2016
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Think I may follow suit. Won't be home in time for L&S. Turbo it is!

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bluebird66 Posts: 2,727

April 2016
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Very nice!

Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va

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