BGE Turbo Ribs

[Smoking Piney]

Hot as Hades here in NJ - 96 degrees, and hard to keep the bourbon cool. Time for turbo ribs on the BGE! :-D

A rack of baby backs, rubbed with SuckleBuster's Hog Waller, cooked indirect at 350 degrees with some pecan chunks for smoke for and hour and 45 minutes to done, and sauced with Sweet Baby Rays original.

I'm waiting for my bride to arrive to decide on sides. Looking like a good dinner :-D

 

[smoke ninja]

those look great. I miss having a kamodo style cooker

 

[4ever3]

Those look KILLER!

 

[cowgirl]

Looks like a great dinner from here, John!

 

[Moose]

Haven't seen a hot and fast rib cook for a while, looks like you nailed it!

 

[Stingerhook]

Perfection John!

 

[1911Ron]

Looking good!

 

[Maylar]

Final report please?

 

[Big George's BBQ]

Looks fantastic John. May have to try that method next time I do ribs. How were the ribs. Did you notice any difference from the low and slow method

 

[rwalters]

Warp speed to perfection!

 

[Smoking Piney]

Final report please?

My wife and I were too hungry to pause for pics. The ribs rocked. :-D

 

[Smoking Piney]

Looks fantastic John. May have to try that method next time I do ribs. How were the ribs. Did you notice any difference from the low and slow method

Thanks! :-D

The ribs don't pick up as much smoke hot and fast on the BGE, but it's enough. Texture and taste are the same as a low and slow.