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Newbie mistake - no plate setter

Grub BloggerGrub Blogger Posts: 48
edited November -1 in EggHead Forum
So, I made one of those mistakes you only make once. Spare ribs on the egg for 5 hours at 220 - WITH NO PLATE SETTER!!! Just plain forgot about it. It was actually interesting to see how it cooked on direct, low heat. And, a testiment to the Egg, the ribs were still delicious, and the thickest pieces were still tender enough. Rub charred more than normal, but was edible and not pure carbon. Stil, they weren't even close to the ribs I made last week with the plate setter.

Anyway, my guests devoured them all in a few minutes, so I can impress them even more by doing things right the next time.

Followed that up with a hanger steak at 500/550 and various fresh sausages at 400 and asparagus at 350. I love how easy it is change and regulate temperature.
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Comments

  • GrumpaGrumpa Posts: 861
    Been cooking my ribs that way for longer than I care to remember. Enhance your technique by turning/flipping every 45 minutes and keep your fire 225* for about 4-4 1/2 hours and you have some mighty fine eating. Sauce the last 30 minutes if you like sauce.
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  • GrumpaGrumpa Posts: 861
    ~NM~
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  • That's what I like about the Egg. No oxygen = no flare ups.
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