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40lbs. of ribs on the XL

Fire WalkerFire Walker Posts: 241
edited 7:03PM in EggHead Forum
Used the 3-1-1 method, they came out great. Used Raichens recipe for Princess ribs with some Wild Boar sauce.


  • Misippi EggerMisippi Egger Posts: 5,095
    Now THAT'S loaded !
  • OttawaEggOttawaEgg Posts: 283
    WOW! :woohoo:

    (I gotta stop lookin at all these kinda pics - I just get hungry) :blink:
  • loco_engrloco_engr Posts: 3,673
    Damm! Only 40#'s :laugh:

    If ya had more would you have tried it? :whistle:
  • HamiltonHamilton Posts: 115
    Hah! Great pic!
  • I see you used the Digi Q. What temp did you set the grill on and where did you put your sensor? I find the grid temp is quite lower than the dome especially if I use the plate setter with a drip pan with liquid in it.
  • Misippi EggerMisippi Egger Posts: 5,095
    Grilling Away,

    As others will note on this forum, transitioning to BGE cooking allows you to trash the water bath. Water takes a great deal of heat energy to come up to the air temp of the egg, energy that could be instead warming up your platesetter or your meat for that matter.

    Egg cooking doesn't require water for good smoking nor does it require wet chunks or chips.
  • Fire WalkerFire Walker Posts: 241
    I ran the egg at 225 for the first hour then ramped up to 250 through the foiled phase, the meat probe was in the center area in a thicker part of the rib, just before the foiling I randomly checked the other ribs with a probe thermometer. I then finished them off at 375 without the DigiQ for that barky finished look. ME is right no need for water in the pan. For smoke I used 2/3rds Cherry and a third Hickory unsoaked.
  • fsmithfsmith Posts: 43
    Wow, that's impressive. Did you have to move the ribs much during the cook?
  • Fire WalkerFire Walker Posts: 241
    Not during the first three hours.
  • Wow...
  • EGCEGC Posts: 448
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