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temp stabalization question

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Jay
Jay Posts: 53
edited November -1 in EggHead Forum
Good morning all,[p]I got the spare ribs on 10:30. I put a hunk of hickory on in the center, placed the cold plate-setter, drip pan with some h2o, grill, rib rack and meat. It is now an 1:10 later and my temp is not quite back to 275 degrees....I've just reached 250 with three itsy bitsy adjustments to the bottom vent and daisy.[p]Is it normal to take so long to get back to the cooking temp or should I start drinking beer now?[p]Jay
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  • Wise One
    Wise One Posts: 2,645
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    Jay, I'd start on the beer and check it in 15 minutes. If still at 250 (and you really want 275) tweak both the top and bottom a bit. Then check in another 15 minutes.

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  • Jay
    Jay Posts: 53
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    Sorry, by 1:10 later I mean 1 hour and 10 minutes later. I sure hope I'm just being paranoid...[p]Jay
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  • Jay
    Jay Posts: 53
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    Wise One,
    Thanks for the reply. I am brand new at this. Can I assume from your post that 275 is not a good choice...that was the temp I saw from some archived post of the 3-1-1.5 method...is it too high?[p]Jay
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  • Wise One
    Wise One Posts: 2,645
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    Jay, you can probably get as many opinions on the proper temperature as there are people. Personally (maybe it's because I'm not worried about competition cooking) I pick ranges (say 250-275) instead of a spot and when I get in that range, I stop fiddling. Sometimes when i get too anal about temps, I wind up screwing it more than if I just relaxed a bit. So if your target range was 260-285, I'd tweak it a bit and see where it goes. If your target was 250-275, I'd start my beer.

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  • Jay
    Jay Posts: 53
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    whoops...I think I had read 225 and I wrote down 275! I will try to bring it down to 220-225[p]Happy Sat.[p]Jay
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  • gdenby
    gdenby Posts: 6,239
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    Jay,[p]If you are going to use a platesetter, I'd suggest loading it in earlier, and stabilizing you temp with it in. Its a big heat absorber, and it changes the air flow. I'd expect your finish time will be a little later, but the result should be good.[p]For myself, I prefer doing ribs on an elevated grill with just an empty drip pan below on the bottom grate. That drops the temps, but they usually come back up in 30 - 45 minutes. If the drippings start burning, I add a little fluid. Otherwise, I just let the Egg's closed environment keep the moisture contained.[p]Even going direct, with nothing between the coals and the meat, a big batch of ribs will drop the temperature for 30 minutes or so. [p][p]gdenby
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  • Jay
    Jay Posts: 53
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    gdenby,
    I thought that might have been the issue...too much cold stuff going in all at once....
    thanks

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