Turbo Ribs Process. Am I wasting a step?

dmchicago · December 2016

For Turbo ribs, like the rack I've got on the Egg right now, here's my process.

Light Egg
Let temp stabilize at 350.
Add plate setter/grid.
Allow Egg to re-stabilize to 350.
Remove plate setter/grid, add smoke chips, replace plate setter/grid, add ribs.

Could I just go from stabilizing the Egg at 350 the first time, add chips, plate setter/grid, ribs and allow it to stabilize then?

Thanks in advance.

Dennis

theyolksonyou · December 2016

Yes. I usually just mix wood with lump before I light.

theyolksonyou · December 2016

I also put the PS in after I have a good fire, then stabilize the temp.

StillH2OEgger · December 2016

I bring up to temp with the plate setter already installed. I also put wood in with lump prior to lighting.

dmchicago · December 2016

For turbo I'm using chips. I worry that they will burn off in the 10-15 minutes it takes to stabilize.

theyolksonyou · December 2016

They won't. Stir them in so they're not sitting in a pile.

dmchicago · December 2016

thanks

Judy Mayberry · December 2016

I put a hunk of wood in right after lighting the charcoal. When I see the coals have caught, I put in the PSWoo with the legs-up platesetter in it, put a drip pan and the cooking grid on it, and close the lid. Then I wait for the temperature to rise.

Never put an air space under the drip pan, and never saw (or smelled) the need to.

StillH2OEgger · December 2016

Judy Mayberry said:

I put a hunk of wood in right after lighting the charcoal. When I see the coals have caught, I put in the PSWoo with the legs-up platesetter in it, put a drip pan and the cooking grid on it, and close the lid. Then I wait for the temperature to rise.

Never put an air space under the drip pan, and never saw (or smelled) the need to.

Just curious if you put any liquid in the drip pan without an air gap.

JustineCaseyFeldown · December 2016

Everything goes in at once, except the meat. No liquid needed in the drip pan

bgebrent · December 2016

Short answer is yes. While Jason's advice is usually wrong, this time he quoted someone else and got it right.

Judy Mayberry · December 2016

@StillH20Egger: I've never added liquid to the drip pan, which is lined with heavy-duty aluminum foil. It always has fat in it when I take it out the next time I use the Egg.

Mickey · December 2016

StillH2OEgger said:

Judy Mayberry said:

I put a hunk of wood in right after lighting the charcoal. When I see the coals have caught, I put in the PSWoo with the legs-up platesetter in it, put a drip pan and the cooking grid on it, and close the lid. Then I wait for the temperature to rise.

Never put an air space under the drip pan, and never saw (or smelled) the need to.

Just curious if you put any liquid in the drip pan without an air gap.

Judy I always use a layer of salt.

Smokin_Trout · December 2016

StillH2OEgger said:

Judy Mayberry said:

I put a hunk of wood in right after lighting the charcoal. When I see the coals have caught, I put in the PSWoo with the legs-up platesetter in it, put a drip pan and the cooking grid on it, and close the lid. Then I wait for the temperature to rise.

Never put an air space under the drip pan, and never saw (or smelled) the need to.

Just curious if you put any liquid in the drip pan without an air gap.

Here's where we start to find out how many different ways there are to get to the same great tasting food.

I don't use a drip pan. I put foil down for easy cleanup. Never noticed any bad taste from burning the drippings.

Turbo Ribs Process. Am I wasting a step?

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