Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

Rookie cook needs help Ribs FIRE

Bear02Bear02 Posts: 23
edited September 2012 in EggHead Forum
Guys, I got my egg about 2 weeks ago. Since then I read every post and I am hooked! I have cooked steaks and fajitas to perfection most high heat stuff.  This weekend will be my first try at ribs. Family coming over and trying to impress, I have the electric starter place setter rib rack even bought a thermapen. and other cool stuff.

But how do I get to 250 for 5 hours or 6

Do i light my fire get real hot then close down till I get to 250 trying to figure out how to get number and stay constant over time.

Any insight would help.  

The rookie 
·

Comments

  • KingtUTKingtUT Posts: 131
    Just let it get to about 275 then start closing the vents litlle by little.  The first few adjustments will make a big difference.  I havent had any problems doing it this way.  I keep a close eye on it for the 1st hour or so while it stabilizes.
    ·
  • KingtUT said:
    Just let it get to about 275 then start closing the vents litlle by little.  The first few adjustments will make a big difference.  I havent had any problems doing it this way.  I keep a close eye on it for the 1st hour or so while it stabilizes.

    King....do i get the fire going good first lots of lump red?


    ·
  • I put my electric starter in for about 10 minutes.  I just put it in the middle and let the middle light when I am doing a slow cook.  

    Then I close the lid with no daisy wheel on it and the bottom vent all of the way open until the egg reaches temp.

    Then I close the vent to where it is open 2 finger widths, and put the daisy wheel on to where the vents are open half way.

    Then I wood, plate setter, and grate in it.

    After the smoke clears out some I put the meat on with the vents in the same position as above.

    That seems to keep it around 250 dome temp for me every time.
    Large BGE Decatur, AL
    ·
  • Hi54puttyHi54putty Posts: 1,562
    Doesn't matter. I think the key to low and slow is give the Egg/plate setter plenty of time to warm up and stabilize. I do ribs for about 5 hours at about 250-275. I don't open the dome once I put them on for at least 4 hours.

    Good luck.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • My advice. Don't let it overshoot too much. Just watch it and stabilize it at the start. Once you get it there, keeping a temp is not much of a problem. And the rib-class is a good way to go.
    LBGE
    ·
  • thanks all will start fire let it heat up for 10 or 15 minutes then go down to a controlled 250 ish 

    ·
  • DuganboyDuganboy Posts: 1,118
    @Bear02 when you put the ribs in the temp will drop.  Don't change anything, and the egg will come back to the temp that it was before.
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,736
    edited September 2012

    1.) Electric starter for 8 minutes
    2.) Gently stir coals, put in the plate setter and close lid (leave top off and bottom vent open).
    3.) In about 10 minutes, start closing bottom vent and put metal top on to steadily bring temp up to 250.
    4.)  Should be ready to cook in no longer than 30 minutes from when you first put your electric starter in.

    Packerland, Wisconsin

    ·
  • You've got the right recipe. Getting the heat right won't be hard, but I might let the coals go about 30 minutes before adding the wood, plate setter, drip pan and grate as others have suggested.
    ·
  • Started cook got to 250 added chips thermometer not rising at 0 been 5 minutes. What now
    ·
  • Opened back up at 200 still ton of smoke maybe to much chips I used half a bag. Roooookie
    ·
  • You need to let the harsh smoke clear before adding meat.  I did that on my first rib cook. When the temp settles at the right temp and smoke smells good throw on the ribs.

    Cheers

    ·
  • So how did it go?
    ·
  • They were great, got done late but great flavor, need to figure out pics here 

    ·
Sign In or Register to comment.