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Ribs in 45 minutes.
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HungryMan
Posts: 3,470
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.
Comments
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HOW did you do that? Have I been off the planet and we had a time shift?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). Plus a couple Pit Boss Pellet Smokers.
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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!
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It's the people that sell charcoal and gas that tell you 5 hours. I kept it high up and bounced between 350-400.
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i use less lump at 250 for 5 hours, than i do at 400 for an hour. my perception anywayXL Walled Lake, MI
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Tell a little more on prep, etc.... when added sauce....
this is ineresting... unless you are just total screwing with us :unsure: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). Plus a couple Pit Boss Pellet Smokers. -
Congrats on # 3000 AlSalado 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). Plus a couple Pit Boss Pellet Smokers.
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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. -
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
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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
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That's a good idea. Next fest will be Turbo Ribs. I like that. I will do them again tonight and video the cook.
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Al did you do the mustard. I am going to try this.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). Plus a couple Pit Boss Pellet Smokers.
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heck, i could do 3000 on a sunday afternoon.
(just kidding, congrats al )ed egli avea del cul fatto trombetta -Dante -
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.
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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.
Thanks.
Spring "Hotter And Faster" Chicken
Spring Texas USA -
Give it try. I did it with Babybacks.
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One of your post is equal to 25 of mine. Take of grammar and spelling, I'm in trouble!
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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 yourselfed egli avea del cul fatto trombetta -Dante -
Leroy, I have experimented several more times, hot and fast works with BBs. -RP
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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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