Turbo Ribs on the BGE

[Smoking Piney]

It's a little rainy here, but It's almost 60 degrees outside and all of the snow has melted off. It's time for ribs. :-D

Slathered with Bear and Burton's W Sauce and rubbed with Oakridge Competition.

On the BGE indirect at 350 with some pecan chunks for smoke.

Sauced with a mix of Sweet Baby Rays Original and TJ's Carolina Gold.

An hour and 45 minutes later they were done. I actually got a smoke ring out of the BGE this time. That's always hit or miss on it.

It was great to be outside in the smoke again and these turned out to be the best ribs I've cooked in a while. :-D

 

[Stingerhook]

Mighty fine John.

 

[cowgirl]

Looks delicious, John! Wish I had 4 or 5 of those right now! :grin:

 

[4ever3]

DANG!!!

I honestly prefer turbos over smoked and those look AWESOME!

 

[Smoking Piney]

Right now, I'm pretty sold on turbo. These ribs rocked. :-D

 

[Big George's BBQ]

That looks amazing. Will have to try that method with my Egg. I need to use a rib rack as when I do them my son and his family will be there too :grin:

 

[Headgear]

Right now, I'm pretty sold on turbo. These ribs rocked. :-D

It's 4:00 PM here and after seeing them, I'm ready to eat!

John, could you possibly learn me somethin? :smile: What are turbo ribs? I never heard that before.

 

[Smoking Piney]

John, could you possibly learn me somethin? :smile: What are turbo ribs? I never heard that before.

Just a term for cooking hot and fast. At 350 degrees, I'll usually finish a St Louis cut rack within 2 hours.

 

[bowhnter]

I’m in for the hot n fast. Nice ribs.

 

[Headgear]

Just a term for cooking hot and fast. At 350 degrees, I'll usually finish a St Louis cut rack within 2 hours.

Thanks! I was scratching my head when I saw how quickly they were done. I'll be trying that for sure. That's a good cold-day cook too!