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Crispy ribs

InksmythInksmyth Posts: 308
edited 8:31AM in EggHead Forum
Anyone else have this problem?
When I do ribs on my XL and use a rib rack, no problem.
When I do just 1 or 2 slabs and lay them flat on the grill, the grill side gets overcooked and crispy. I think this is due to radiant heat from the place setter. On the XL the place setter is less then 1 inch from the grill. Let me know your thoughts / ideas on this.


  • "Sparky""Sparky" Posts: 6,024
    What temp are you cookin them at?My favorite thing about the XL is being able to lay ribs flat on the grill :) .I've never had them come out crispy though :huh: I do mine at 230-250 indirect for up to 7hrs :) Have you calibrated your dome thermo latley?
  • bubba timbubba tim Posts: 3,216
    215 225 tops...check your calibration...what Sparky said.. :whistle:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • Celtic WolfCeltic Wolf Posts: 9,773
    When I do low and slows on my XL I put the Platesetter feet down between the firebox and fire ring.
  • I think you are right about the plate setter being too close. You can do like the Wolf says, or get the new guts and new plate setter with the longer legs.
  • InksmythInksmyth Posts: 308
    I have done that the last 2 rib cooks. It worked great. That is what got me t thinking about the plate setter heat crisping them.
  • InksmythInksmyth Posts: 308
    I was aware of the new design. Does this increase space between the grill and place setter?
  • InksmythInksmyth Posts: 308
    Calibrated tru-tel and remote thermo. Grate temp 200 to 215.
  • I've never seen one, but from what I've gathered, yes, the distance between the setter and the food grid is much greater.
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