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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Baby Backs acting funny -- any thoughts?
Options
EGC
Posts: 448
Ok, 2 racks of bb ribs and a 3.25 lb chuck roast have been on for 5 hours at 220ish, indirect. The internal temp on the chuck is 147. The meat hasn't pulled back at all on the ribs.
Any thoughts?
Any thoughts?
Comments
-
Bump your temp up to 275 and keep and eye on them. 45 minutes or so.
Mike -
And remember, sometimes you get stubborn ribs, and the meat never decides to pull back. It's still good, but just doesn't look the same.
BOB -
Thanks, Mike. All worked out great.
-
Thanks, Bob. No leftovers, so I must not have screwed things up too badly.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum