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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
(a) Things did not go as planned so I need some advice. I managed to get the temperature down to 300F, but I could not get my temperature below 300F. At first I had the bottom vent open to the thickness of a quarter and the top cast iron cap and daisey wheel completely closed, Then I closed the bottom vent as well. The temperature stayed right on 300F for 3.5 hours. Question - Should I have put the green ceramic cap on it for a short period of time along with the closed bottom vent, to bring the temp down??? Is there a trick I could have used.
(b) After the BGE stabilizing at 300 (the lowest temp I could get) I put on two slabs of ribs indirect, platesetter legs up.
At 30 minutes the probe showed an internal temp of 167F. Dome temp 300f. I did not foil because I thought the ribs only had 30 minutes of smoke. Should I have done something at this point?
At 1 hour, dome temp 300 and IT is 190F.
At 2nd hour, dome temp is still 300 with vent and CI cap completely closed, and IT is stalled a little at 206F.
At 2 hours 30 minutes, dome 300F and IT is 206F
At 2 hours 45 minutes dome is 300F and IT 208F. I basted it a little and left on egg for about the last 10 minutes.
I pulled them 3 hours
The Beef Back Ribs were moist and good. The rack of Pork Side Ribs were good, but a little too firm.
What could I have done better under the minimum 300F I had to deal with? Foil? take out of egg and shut down until temp came down? Taken ribs out of egg earlier? Etc?
BTW, I took the time to takes pics from start to finish, but I get a message that the file (from my i-phone) is not compatible, so I'll have to sort that out
People say that Television is bad for you. It's that bloody Fridge, that's killing me.