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Well we just KILLED our country style ribs
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chill243
Posts: 131
black, hockey pucks, thank goodness it's still early, now 2 spatch cocked chickens, going to watch these a lot closer LOL
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What happened? Did the heat get away from you?Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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no, but I guess our pork rib ends didn't require the 3-4 hr cooking time at 270 :(
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Strange. Seems like you would have been fine at that temp.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Any chance your thermometer is off? You might want to check it in boiling water to see if it needs calibrated.
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Ok, now the chicken is smoking like crazy
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we are having a bad BGE day :(
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we have it at 375 and it's smoking like crazy, with no drip pan. I had it in the fridge for 24 hrs. What are we doing wrong?
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we decided to drop the temp to 350, do you think that's a good idea??
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Chill be Egging While Intoxicated - step away from the egg.
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You got that right dude
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That is some funny stuff. We all have hada bad bge day, out with the bad and in with the good...and I will have another please.
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Chicken will smoke like crazy when cooked direct. It's normal.
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Chill be Egging While Intoxicated - step away from the egg.
i been doing it wrong all these years
) fukahwee maineyou can lead a fish to water but you can not make him drink it -
shut up fihlesman or whatever your name is .....lol
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the chicken was burnt......:(
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Screw u guys, I'm doing it my way next time.....LOL NO PICS bc you don't want to see this @#
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Just Chill,HAHAHAHAHA, With the Spatchcock Chicken ya gotta do it on a raised grill at felt heighth at 350. It works perfect. Here is mineLET'S EAT
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Perfect ribs GUARENTEED been doing it 10 years on egg... AMAZING. Rub with a dry rub I choice
225 degrees direct cooking
30 min one side flip 30 more min, take off grill WRAP IN FOIL back on grill 2 hours . The foil is the key to tender ribs -
Any chance your thermometer is off? You might want to check it in boiling water to see if it needs calibrated.
+1 on the thermo check. Something is not adding up here. Tell us exactly what your setup was.
Geaux Tigers!!! -
theres two types of country ribs, one from the butt and one from the loin. loin cut are cooked more like pork chops, its a hotter shorter cook. butt cut is low and slow.
check your gages in boiling water
chicken on a raised grid
im assuming you dont have a thermapen, its a good investment, bird should have been off the grid around low 160's, loin cut country ribs around low 140's, butt cutt country ribs ive never took temps but up in the 190's would be a guess
never cook sober and never cook with a watch
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I just posted my pork ribs recipe from last night. I have NEVER cooked Pork Ribs more than 3 hours all in, in fact I've done it in 2.5 hours at least three times. At what my dome shows to be 250-260. Im no expert but the one time I did beef ribs, it DID take about 4 hours all in KC Style. Not sure I helped you but that is my experience. Keep On Eggin.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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+2Any chance your thermometer is off? You might want to check it in boiling water to see if it needs calibrated.
+1 on the thermo check. Something is not adding up here. Tell us exactly what your setup was.Sounds like you need to check your BGE thermometer calibrationLBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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