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I set out for my third cook this weekend—three rack of baby back ribs on my large egg. I pulled together an assortment of recipes from the forum and settled on the following:
1. Healthy rub down with mustard, pork rib rub and saran wrap—refrigerate for four hours
2. Plate setter in for indirect heat, with a drip pan filled half way with a combo of water and apple juice
3. Apple wood on the four corners of the pit and wood chips sprinkled in the lump coal
4. Dome temperature of 350 degrees for 1.5 hours, bone side down
5. Remove from the grill and wrap in foil, adding honey and apple juice in the foil – back on the grill for 1 hour
6. Remove the foil and baste with bbq sauce and back on the grill for 30 to 40 minutes
Everything went smoothly until the last step. The grill temp had fallen to 200 and I couldn’t get it increased. Both vents open completely with me blowing at times through the ash vent to circulate the air. The drip pan of water / apple juice had also evaporated out and I ended up pouring more water into it—possibly cooling the oven? I left the ribs on for 1 hour but had to pull them as the family was getting restless.
The result—best tasting ribs I’ve ever had, but not the “pull the bone out of the rib” that I usually get from baking them.
So my questions:
1. Should I have not filled the pan back up with water?
2. Would you have pulled everything out of the grill and added more coal?
3. Had I left the ribs on the grill for another hour would they have become more tender?
4. How do you guys “relight” the grill in these instances?