Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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

Does 275 burn rib ends?

rahimlee54rahimlee54 Posts: 4
edited December 2011 in Forum List
The last time I made ribs the cooker got up to 275 for an hour or so, the rib ends where it gets thin on BB or STL style chars to much when this happens.  Could my thermometer need to be calibrated or does this usually happen.  I usually like my ribs at 225.  I did the 2-2-2 and 2-2-1.  The middle of the ribs were fine and there was only one slab each time as that is enough for my wife and myself.



  • stikestike Posts: 15,597
    sure.  they are 'burnt', but not by high heat.  no oxygen, plus extended heat, will cause your meats to carbonize.  that's what's really happening.  it happens with burning, sure, just faster and with flame.

    next day you'll often find unused chips have turned to charcoal. sorta the same thing.
    ed egli avea del cul fatto trombetta -Dante
  • So is there anyway I can keep the ends from doing this or is it just part of the process?  I usually use the chips as fuel for the next cook, so I am aware of what you are talking about.
  • The ribs taste awesome, I am just trying to get my technique as good as I can.  My wife and I both eat the carbonized portion, I just want to make sure I am doing all I can.

  • Little StevenLittle Steven Posts: 27,258
    edited December 2011
    You can wrap the thin ends in foil after they pull back


    Caledon, ON


  • ribmasterribmaster Posts: 209
    If you are using a plate setter try to make sure the small end of rib is over a leg near the front. it seems most eggs run a little hotter near the back and between the legs. I place my platesetter with one leg at the rear and put the small end of ribs over a leg on the front. The foil will help also.
    I grill therefore I am.....not hungy.
Sign In or Register to comment.