Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Temperature control

edeloachedeloach Posts: 2
edited January 2012 in EggHead Forum
Cooked my first rack of spare ribs. I thought I had my temperature stabalized at 250 degrees. Temperature stayed at 250 for about 40 minutes. I placed two racks of spare ribs into my large green egg. After placing the ribs on the temperature dropped as expected. However, after an hour and a half the temperature climbed to only 210 degrees. I thought the temperature was supposed to stablize to 250 after about an hour. Am I doing something wrong? I ended up adjusting the bottom and top vents to get it to 250. I'm a newbie, just want to make sure i'm doing things correctly. Any suggestions please??? If I don't figure this temp thing out I will use my Auber temp control device on a permanent basis.


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