The egg works to fricken good and becomes a hassle!

WeberWho

My wife and I went and checked out the Joe Diffie concert that was a few miles down the road from us Saturday night. We arrived 15 minutes into his set and we were able to walk up 30 feet from the stage. I thought that was pretty sweet! Very personable with the crowd and was cracking jokes along the way. Good show.  

Came home and prepped ribs at 1am. Tossed them in the fridge for my Sunday night softball party. It would have been nice to use the XL egg but too much work to haul it up to my friends house.  So I took the large and made a 2nd additional rack to fit the 6 racks of ribs. After getting the egg fired up and tossing the ribs on my buddy and I ran to the grocery store to pick up odds and ends. After getting back from the grocery store the egg climbed up to 325 degrees! $@&#!!! So I snuff out the egg to get the temperature to drop. You all know how well the temperature drops when in a hurry. (It doesn't) I have 25 minutes before I need to be at the field for the softball game. The egg is not going to drop 75 degrees in 20 minutes after being snuffed out. So I did exactly what your not supposed to do.....took a spray bottle of water and went to town on the egg.  I figured it was a long shot that the egg would crack when misting the eggs inside to cool it down.  Hell, Stike use to dump a bucket of water in his small to put it out after tailgating. BGE stress tests eggs in water after coming out of the oven. So after misting the egg I showed my friends wife how to adjust the lower vent and upper daisy wheel once the temperature dropped to 250 degrees.  After an awesome softball game (we beat the other team who had only lost once all season) we jumped in the truck to go check on the egg and ribs.  His wife rocked it!  240 degrees exactly.  Took the ribs off the egg about an hour later.  For how much I was stressing before the game and leaving the egg in shambles it all worked out in the end!  I forgot a plate shot but who hasn't seen ribs a billion other times!

BigJonMoo73

Those looks like they turned out great! 

Thatgrimguy

Very nice. I would have just skipped the game to stay home and cook. Glad you got to go to your game and eat your ribs too!

WeberWho

Thanks! @BigJonMoo73

No leftovers so they must have been edible or something to wash the beer down with!

byrne092

Fantastic looking ribs!

EagleIII

I would definitely eat a large qty of those!

WeberWho

Thatgrimguy said:

Very nice. I would have just skipped the game to stay home and cook. Glad you got to go to your game and eat your ribs too!

Thanks! @Thatgrimguy I was scrambling to figure out an alternative.  Missing the game definitely crossed my mind but we would have been short if I stayed back.  I'd almost scrap the ribs if I had to choose between the two.  I do enjoy softball and prayed to the rib gods that I could do both. I was very appreciative that my friends wife was home to help dial in the egg.  Fortunately everything ended up working out for the better.  A little stressful though

Brisket_Fanatic

Looks great, your becoming the rib guru...... 

gdenby

Early on, before I learned vent temperature control, I often misted the inside of the Egg to bring the temp down. Then It occurred to me that was probably not the best idea. But ,,,   as i was taking out a drip pan full of apple juice and meat drippings, the pan buckled. Huge cloud of steam erupted. No ceramic damage.

I don't make it a practice, but sometimes I do spray the lump w. water to bring the temp down.

I'm more worried about letting water in during cold weather, and finding the ceramic cracked from ice expansion.

WeberWho

byrne092 said:

Fantastic looking ribs!

@byrne092 Thank you sir! Lots of luck yesterday

WeberWho

EagleIII said:

I would definitely eat a large qty of those!

@EagleIII Haha thanks!

WeberWho

Brisket_Fanatic said:

Looks great, your becoming the rib guru...... 

@Brisket_Fanatic Far from!!!  It was a sheet
show starting out.  I would have done pulled pork or something simple but my buddy has requested ribs since the beginning of softball. He also helped pitch in for cost. Plus he said he'd keep the cold beers coming when doing the ribs before the game.  How could I say no? We ran to the store and left Kayla to watch the egg.  I never tossed on the daisy wheel since we had a bunch of ceramic to warm up and get to 250 before the game.  Kayla saw the temp rising and shut down the lower vent correctly but didn't realize I never put the daisy wheel on top. (My fault).  I actually brought the Auber controller over so I didn't have to bs around and babysit before the game. The cord that leads to the pid controller to the fan ended up getting ripped. So the pid controller kept showing error until I finally found the issue. (Ugh) It was a mess from the start.  All good in the end. I just compensated the extra heat for overall time. I thought baby backs were going to be an absolute treat as I end up doing St. Louis style otherwise.  Too be completely honest I missed the St. Louies! Crazy cook!

WeberWho

gdenby said:

Early on, before I learned vent temperature control, I often misted the inside of the Egg to bring the temp down. Then It occurred to me that was probably not the best idea. But ,,,   as i was taking out a drip pan full of apple juice and meat drippings, the pan buckled. Huge cloud of steam erupted. No ceramic damage.

I don't make it a practice, but sometimes I do spray the lump w. water to bring the temp down.

I'm more worried about letting water in during cold weather, and finding the ceramic cracked from ice expansion.

@gdenby
When looking at my first egg I talked to a BGE rep and he explained to me how they shock the hot ceramic with a cold bath to check the durability and strength of the egg. I couldn't imagine it was going to hurt anything when spraying.  I just hated to be in that position where I didn't give myself enough time to correctly get the egg to temp. Knock on wood but I'm completely shocked that I haven't had to make a claim on any ceramic parts. My ceramic is chipping in small places but no cracks in the 5 years of my large.  I probably just jinxed myslef!!!

Brisket_Fanatic

Wow, at least it came out positive. I enjoy a baby back now and again but like you much prefer the spares.

MeTed

Awesome post, Thanks!

Sonny3

Thanks for posting this story.  I learn something new every time I read through things like this.  As a new egger things like this are very valuable to me. I appreciate it.

WeberWho

MeTed said:

Awesome post, Thanks!

Thanks for reading! @MeTed Lot's of rambling. Like I tell my wife, "Can I just get the cliff notes of the story?" I'm sure I could have explained my story in a couple sentencesI

WeberWho

@Sonny3 I'm glad you were able to take something from the story. I'm the same way looking through posts. 5 years ago I stumbled across a smoker named Big Green Egg online when I was looking to upgrade my imitation Weber Smokey Mountain.  I had to go track one down locally since limited stores even carried them this far north.  I jumped on a BGE forum and asked a few questions before purchasing my egg. Here I am 5 years later with 2,000 posts.  Still constantly learning something with a cook or seeing something in a different point of view.  The egg is one thing but people here and in the egg community are priceless!

Focker

Ribs look on point V.

Dig Diffie, cracked up when I saw him and D-Thrash of the Jawga Boyz team up

https://www.youtube.com/watch?v=Haf6OqeiLU8

WeberWho

@Focker Thanks man!

Diffie ended up playing that song during his set. He also played Joe Dee Messina - My Give a Damn's Busted (He originally wrote the song) Small crowd which made it super cool and personal.  Best of all it was a free show that the casino put on in their parking lot during a rib fest.  No complaints here!