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@Mickey turbo ribs are so good....

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Comments

  • tikigriller
    tikigriller Posts: 1,389
    Any idea how much longer you think @Mickey ?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Mickey
    Mickey Posts: 19,768
    tikigriller said:
    Any idea how much longer you think @Mickey ?
    Sorry. I did it once and can't remember. I would check at 90 mins and then give 10 more. 
    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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  • Hans61
    Hans61 Posts: 3,901
    Luvnlife said:
    tikigriller said:
    I just got home and realized I don't have baby backs, I have St. Louis pork ribs. These will take longer right?  I imagine the idea is still the same.   (Please tell me baby back and St. Louis are different.....I was just beginning to feel smarter)
    Not sure on timing, will let @mickey answer, as this is the only thing he cooks to time. I'd imagine a bit more time due to size and I'd still recommend bend/toothpick test. From what I understand, St Louis style is the 'cut' on spare ribs, the rib tips are removed. Either way they are definitely different from baby back ribs and are more meatier/fatter. @tikigriller
    Save the tips and smoke along with the racks - great addition to baked beans
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Want to try something different? Use a thin layer of mayonnaise slathered on instead of mustard. It's a winner every time for me.
    Judy in San Diego
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  • Stormbringer
    Stormbringer Posts: 2,474
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    Thanks for this. I really have wanted to give ribs a go, so I'll try this method.

    Now for a basic question ... the ribs themselves. What should I ask my butcher for? A rack of pork ribs? Would he need to do anything specific with the cut? Never done this before, so I'm starting right at the basics.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • JohnH12
    JohnH12 Posts: 213
    Has anyone been successful with turbo, no flip, full spares?
    Details would be appreciated.
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  • Mickey
    Mickey Posts: 19,768
    Stormbringer said:
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    Thanks for this. I really have wanted to give ribs a go, so I'll try this method.

    Now for a basic question ... the ribs themselves. What should I ask my butcher for? A rack of pork ribs? Would he need to do anything specific with the cut? Never done this before, so I'm starting right at the basics.
    Ask for baby backs
    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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  • Stormbringer
    Stormbringer Posts: 2,474
    Mickey said:
    Stormbringer said:
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    Thanks for this. I really have wanted to give ribs a go, so I'll try this method.

    Now for a basic question ... the ribs themselves. What should I ask my butcher for? A rack of pork ribs? Would he need to do anything specific with the cut? Never done this before, so I'm starting right at the basics.
    Ask for baby backs
    Thanks. I believe in the UK they are called loin ribs, I'll ask our butcher. He normally can translate between US and UK/Europe names for cuts.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Mickey
    Mickey Posts: 19,768
    Stormbringer said:
    Mickey said:
    Stormbringer said:
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    Thanks for this. I really have wanted to give ribs a go, so I'll try this method.

    Now for a basic question ... the ribs themselves. What should I ask my butcher for? A rack of pork ribs? Would he need to do anything specific with the cut? Never done this before, so I'm starting right at the basics.
    Ask for baby backs
    Thanks. I believe in the UK they are called loin ribs, I'll ask our butcher. He normally can translate between US and UK/Europe names for cuts.
     :s sorry, I should know better. 
    Read the address
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    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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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited November 2016

    I cook a lot of STL cut ribs Mickey's turbo style. They usually take about two hours....sometimes a bit longer and come off when they pass the toothpick test. I start probing at the 2 hour mark.


    @JohnH12, I've also cooked full spares this way. It's just a matter of increased cooking time.

    Living the good life smoking and joking
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    tikigriller said:
    I just got home and realized I don't have baby backs, I have St. Louis pork ribs. These will take longer right?  I imagine the idea is still the same.   (Please tell me baby back and St. Louis are different.....I was just beginning to feel smarter)
    In my experience, St Louis cut cooks about the same, maybe a touch less. Depends on the trim. Baby Backs are usually thicker, IMO. Our house prefers St Lou's and if not in the sous vide, they are turbo'd. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • tikigriller
    tikigriller Posts: 1,389
    Helping out Dad with his first rub!!!

    slowly but surely the boys are starting to want to help with the BBQ so they can spend time with Dad I suppose!!  


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • tikigriller
    tikigriller Posts: 1,389
    And the birthday boy gets to do the rub. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • dstearn
    dstearn Posts: 1,705
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    I will have to try it. Normally I use CWM recipe for BB. Is that 350 Dome temp?
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  • tikigriller
    tikigriller Posts: 1,389
    Ok. This should just be the go to thread for every single new member that asks how to do ribs. 

    These were just just simply stupid good!!!


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Luvnlife
    Luvnlife Posts: 222
    edited November 2016
    Haha! Love it @tikigriller glad you had the time with the boys and enjoyed the cook. We have lots of other things to cook low and slow that need the time... :) 
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  • Luvnlife
    Luvnlife Posts: 222
    dstearn said:
    Mickey said:
    36onslow said:
    What's the recipe ?
    Baby Back Turbo Ribs (No flip)
    350 indirect for 1hr 40 min. 
    Before cooking: Pull membrane , rub, mustard, rub. 
    Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 
    Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 
    If you want sauce: opened 15 min early and sauce. I like the sauce on the table.
     

    I will have to try it. Normally I use CWM recipe for BB. Is that 350 Dome temp?
    Yes @dstearn it was dome temp. 
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  • Mickey
    Mickey Posts: 19,768
    The Turbo ribs are not for those that want a pure "fall off the bone" rib. They have a little mouth bite that I like. That and damn they are and easy cook. 
    Nice @tikigriller
    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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  • Cashfan
    Cashfan Posts: 416
    I had turbo Babyback Ribs in the style of @Mickey yesterday, they were fantastic!!

    I also had parmesan potato wedges in the style of @WeberWho, and they were fantastic!

    And, made a pecan pie in the style of @dweebs0r, and it was fantastic!!

    Needless to say I slept most of the afternoon away.... :)

    There are some very good cooks on here, and I appreciate all who share their knowledge!!! You all help me cook better food!!!!
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  • tikigriller
    tikigriller Posts: 1,389
    Cashfan said:
    I had turbo Babyback Ribs in the style of @Mickey yesterday, they were fantastic!!

    I also had parmesan potato wedges in the style of @WeberWho, and they were fantastic!

    And, made a pecan pie in the style of @dweebs0r, and it was fantastic!!

    Needless to say I slept most of the afternoon away.... :)

    There are some very good cooks on here, and I appreciate all who share their knowledge!!! You all help me cook better food!!!!
    Could not agree more!!

    these ribs @mickey were actually the perfect fall of the bone. Was able to bite right through them with no resistance where it was starting to fall off the bone, but they were not even slightly mushy. 

    We may have done a tad too much rub, as the did get a little on the crispier side, but I for one prefer that on just about anything I cook. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • rifrench
    rifrench Posts: 469
    edited November 2016
          Fixing to do some turbo ribs this afternoon, I need some meat for lunch next week. I have been doing my ribs dry lately, and it backfired last time my Grandson came to get some of PaPa's ribs. I was eating, and saw him holding up a rib in my direction. He got my attention, and said "These aren't sticky".
          I don't really care one way or the other, so I have decided to sauce them! I was always working or drinking while my daughters grew up. I have decided to do better with my two grands, one of each. Jaylin is 14, Aidan Lee is 10.
         I have a pot of beans baking in the oven that will be a nice side to the ribs!

     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • dweebs0r
    dweebs0r Posts: 539
    Cashfan said:

    And, made a pecan pie in the style of @dweebs0r, and it was fantastic!!

    @Cashfan thanks for the mention!  I don't remember posting about pecan pies on here but I do make a helluva bourbon-laced chocolate pecan pie.  Glad I could be of some help!

       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
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  • Cashfan
    Cashfan Posts: 416
    dweebs0r said:
    Cashfan said:

    And, made a pecan pie in the style of @dweebs0r, and it was fantastic!!

    @Cashfan thanks for the mention!  I don't remember posting about pecan pies on here but I do make a helluva bourbon-laced chocolate pecan pie.  Glad I could be of some help!

    @dweebs0r That's the pie I made, minus the bourbon. They were fantastic!! Thanks for posting the recipe!
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  • znagle28
    znagle28 Posts: 33


    Finally got around to making these this on Saturday. Pulled the membrane, no mustard this time. Just rubbed with Dizzy Pig Red Eye Express. 350 degrees with the FB200 and chunked applewood. Also smoked some chicken breasts at the same time rubbed in Raging River and Tsunami Spin (testing out my new rubs). They passed the bend test around the 2 hour mark. Didn't keep the exact time as I was cleaning out my gutters one last time before the snow storm hit yesterday. I did not sauce them, only added some afterwards. Didn't even need sauce though..

    Outstanding! New go-to recipe for ribs for sure

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