Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.


gte1gte1 Posts: 376
edited August 2011 in Forum List
I decided to calibrate my thermometer. I have been going along nicely learning to cook on the egg. I did some ribs last night temp was hovering around 260 the whole time. After close to 3 hours they were way behind where they should have been. Before calibration I was cooking at higher temps, but not sure of the actual amount. I had to crank up over 300 to finish the ribs.

2 questions, how much lower is the grill temp in an indirect setup than the dome temp, and did I screw up the calibration?


  • EdemitchEdemitch Posts: 196
    How did you calibrate it?
  • gte1gte1 Posts: 376
    Boiling water
  • EdemitchEdemitch Posts: 196
    I usually do my ribs at 250 dome and use the 3-1-1 method with no problems. At 260 and 3 hours I would expect to see the meat starting to pull back from the tips at least a little bit. That's when I usually will foil for an hour before putting them back on for 30-60 min to firm them back up and sauce if desired.
Sign In or Register to comment.