Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

3/1/1.5 Rib Question??

RedpigRedpig Posts: 35
edited 6:10PM in EggHead Forum
I bought my first BGE (large) yesterday and I'm smoking some ribs now. When I opened the lid to turn them it looked like some were getting more heat that others. I am flipping/turning. Should I be concerned or is this normal? By the way, I really like my egg. My wife thinks it's weird looking!


  • Tim MTim M Posts: 2,410
    Sounds normal to me. I am also doing ribs and I have flipped and rotated them once. You didn't mention what method you were using but they all benefit from a flip. [p]Tim

  • RedpigRedpig Posts: 35
    Tim M,
    I'm using indirect. I have firebricks under the drip pan, but the pan may be too small (8x8). I hope it will be alright. Maybe should have tried something easier for the 1st time with the BGE. Thanks for the fast response.

  • Tim MTim M Posts: 2,410
    Redpig,[p]You'll be OK. My 1st rack of ribs were not the best I have done, but they sure were better than anything I did on my old gas grill or on a Webber - BY FAR BETTER! Try to get your meat between the bone temp to 180-190 and you will be really happy with the results. Enjoy![p]What temp are you cooking at? Mine are indirect at 300°.[p]Tim
  • RRPRRP Posts: 21,914
    baby backs on here too - same 3/1/1.5 method, however you didn't mention your temp - also did you calibrate your dome thermometer??? I'm locked on 250°. It's a possibility that using fire brick plus a pan with liquid in it you'll need more time to cook - as that's a lot of deflecting. BTW welcome to the BGE cult!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • GfwGfw Posts: 1,598
    RedPig,your ribs will probably be about perfect.[p]Next time for a drip pan, tear off a piece of HD foil - use a piece of 8.5 x 11 inch paper as a guide and merely fold up the sides of the foil - you'll end up with a nice drip pan that you can merely toss when dinner is done and it will fit perfectly on the two HZ fire bricks![p]Life is GOOD! :~}[p]
    [ul][li]Gfw's BBQ[/ul]
  • RedpigRedpig Posts: 35
    Tim M,
    Smoking at 250. I think I'm using GFW's method (3/1/1.5). I got it off the forum. I just finished taking them out of the foil. The aroma is unreal. WOW! They are all looking really good. I hope I'm not disappointed with the results. My family is anxious to try them.

  • RedpigRedpig Posts: 35
    Temp is constant 250. I also checked the therm in boiling water with a polder for reference. I've been told to pull them at 180-190 between the bones. I'm having a blast with my new BGE. I've got a stainless steel one that I made but it doesn't come close to the BGE. I can't believe how fast it came up to temp and it hasn't changed much in over 3 hours. My old one had to be nursed constantly to keep it at temp.I really like this website too. It's reassuring to know if I have a problem help is only a click away!

Sign In or Register to comment.
Click here for Forum Use Guidelines.