First attempt at ribs using Mickey's turbo method (with pics)

I don't think they looked over cooked you probably needed to cook them a little longer.

Gerhard

Looks pretty darned good from here. 

Cooked too long. Been there done that. 

Stormbringer said:

Mickey said:

Looking a little over cooked. 

They did taste good, but a little dry, I was expecting some juice in them. The dome temp was 350F on the BGE gauge, I have only just calibrated that so I'm confident that's accurate.

After sleeping on it, I think that for the type/size of ribs I had (St. Louis?) the cooking time was too long. The 1h40min seems to be used a lot for baby back ribs, or at least ribs which have more meat on them, so would need a longer cooking time? There wasn't a lot of meat on the ones I cooked. Even though, they were tasty and this was the first attempt, so onwards and upwards.

Also I didn't use a V-rack, is this an essential piece of kit for ribs? I didn't take a picture of the ribs cooking, but I cooked them flat using this setup.



The big revelation of the meal was that chips (fries) and coleslaw are a winning combination. Never tried that before.

Just a thought but if the MM cooks anything like the mini on indirect you need to lower your temps some and flip the protein more often.  It's because the radiant heat coming from the PS is so much closer the bottom side actually cooks quicker.  If I'm cooking indirect on the mini I am usually 40-50° cooler than I would be on the small or large.  

This may or may not been part of the over cooking issue.  

Stormbringer said:

Mickey said:

Looking a little over cooked. 

They did taste good, but a little dry, I was expecting some juice in them. The dome temp was 350F on the BGE gauge, I have only just calibrated that so I'm confident that's accurate.

After sleeping on it, I think that for the type/size of ribs I had (St. Louis?) the cooking time was too long. The 1h40min seems to be used a lot for baby back ribs, or at least ribs which have more meat on them, so would need a longer cooking time? There wasn't a lot of meat on the ones I cooked. Even though, they were tasty and this was the first attempt, so onwards and upwards.

Also I didn't use a V-rack, is this an essential piece of kit for ribs? I didn't take a picture of the ribs cooking, but I cooked them flat using this setup.



The big revelation of the meal was that chips (fries) and coleslaw are a winning combination. Never tried that before.

Just a heads up, spares usually take longer than baby backs. You're overthinking this. If you're doing turbo check them after a little over an hour and see where you are at

Stormbringer said:

 I'll check after an hour next time for sure.

This ^^^^^^^^^^ is always wise when running high cooking temps no matter what you are cooking. You never know when something will need to be moved around or relocated to prevent scorching or burning. Or just to promote even cooking. 
As far as the 1:40 recommendation, it's a guide, not an absolute. Very few ribs are exactly the same size or thickness. Even fewer have the exact same amount of marbling. No two cooking vessels (offset, BGE) cook identical due to their differences in size, shape, air flow, general arrangement and setup. When running 350 degrees, I have seen ribs finish as quick as one hour and fifteen minutes. I have seen others go a full two hours. Big difference there. I'm in the camp of checking and looking at stuff. There is a an old saying that goes; "If you are looking you ain't cooking". I say bull$hit. Every thing that I have ever put in a smoker, on a grill, in an oven or deep fryer has ended up done in the end. Thus it must of have been cooking even though I was looking. 

bhedges1987 said:

I just prefer low and slow for all BBQ. 

If time permits, I do too. However there are times that we all must crank up the heat to meet a deadline. 

A great accessory is a DigiQ. It will monitor your grate temp rather than the dome) and hold the temp rock solid. I use mine for temps up to 350.