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Ribs in 45 minutes.

HungryManHungryMan Posts: 3,470
edited 12:29AM in EggHead Forum
And they came out good. Not mush on the bone, but they pulled fine. Used My TBQ seasoning that I have been ordering from Canada since I moved (escaped Detroit) in the mid 70's. Since I bought the egg and have tried many different seasoning, I find the TBQ very salty. Don't know if they changed it or I changed. The sauces are still unique.


  • MickeyMickey Posts: 18,738
    HOW did you do that? Have I been off the planet and we had a time shift?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • CrimsongatorCrimsongator Posts: 5,795
    If you cook anything hot enough, it shortens the cook time. He probably left it on the engine block at work, fell asleep and thought it was only 45 minutes!
  • HungryManHungryMan Posts: 3,470
    It's the people that sell charcoal and gas that tell you 5 hours. I kept it high up and bounced between 350-400.
  • i use less lump at 250 for 5 hours, than i do at 400 for an hour. my perception anyway
    XL   Walled Lake, MI

  • MickeyMickey Posts: 18,738
    Tell a little more on prep, etc.... when added sauce....
    this is ineresting... unless you are just total screwing with us :unsure:
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,738
    Congrats on # 3000 Al ;)
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • eenie meenieeenie meenie Posts: 4,393
    Al, your turbo ribs look so good. :) I would like to see you cook those at a fest.

    P.S. How can you add a small egg? It won't fit on your avatar.
  • mo eggmo egg Posts: 143
    if you have netflix theres a video called big bry's western style bbq and he cooks ribs direct on an open pit and they looked very good. it was very interesting. check it out
  • HungryManHungryMan Posts: 3,470
    Not screwing with you at all. Same as slow. I did raise the grid. Dry rub, flipped more often and sauce at the end. Also it was baby backs not full size spares. I just looked. Not at 3000 2925
  • HungryManHungryMan Posts: 3,470
    That's a good idea. Next fest will be Turbo Ribs. I like that. I will do them again tonight and video the cook.
  • MickeyMickey Posts: 18,738
    Al did you do the mustard. I am going to try this.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • stikestike Posts: 15,597
    heck, i could do 3000 on a sunday afternoon.

    (just kidding, congrats al )
    ed egli avea del cul fatto trombetta -Dante
  • HungryManHungryMan Posts: 3,470
    I didn't. You can. Remember. Keep it high, flip a lot so it does not burn. Can even put a little tin foil under to deflect. It's very simple. It will be a bit more firm so the ribs don't fold and break.
  • That's what I was trying to accomplish a few months back. Everyone was saying it can't be done. AZRP came close when he 'hot-tubbed' the ribs first. Mine were okay but not great by any means.

    I may try your method next time.


    Spring "Hotter And Faster" Chicken
    Spring Texas USA
  • HungryManHungryMan Posts: 3,470
    Give it try. I did it with Babybacks.
  • HungryManHungryMan Posts: 3,470
    One of your post is equal to 25 of mine. Take of grammar and spelling, I'm in trouble!
  • stikestike Posts: 15,597
    aw stoppit.

    hey. i didn't see in the first few replies here how you did these ribs. direct? 325?

    you do know it's against the law here to cook ribs in under 6 hours? you may have to arrest yourself
    ed egli avea del cul fatto trombetta -Dante
  • AZRPAZRP Posts: 10,116
    Leroy, I have experimented several more times, hot and fast works with BBs. -RP
  • I've done spares and BB this way for many years before I even had a smoker. The trick is to flip is many, MANY times to avoid burning. I've even done it recently and ended up winning a small family cook-off. Here's how I do it:

    -get egg to 375*
    -cook direct on a raised grid and turn often to avoid burning the meat
    -turn for 30 min or until you notice it gets tender and juicy (you'll see clear juices running out)
    -in the next 15-20 min, add your sauce and keep turning
    -friends/family like it better when the sauce carmelizes on the meat and gives it a little crispy "skin"
    -let stand 15 min and enjoy.

    Should taste good. My brother likes this better than my slow-cooked ribs
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