Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Temperature Frustration

I've been practicing with both baby backs and St. Louis style ribs and am having a little trouble with the ribs taking too long. I have a BBQ Guru DX2 which is an amazing piece of equipment. and it seemed to be accurate and held 225 perfectly at the grid.

My single rack of ribs I pulled at 7.5 hours and they still didn't seem that tender and juicy. With my Thermopen I was getting temperatures around 175ish down to 165. I know that temp is not as accurate with ribs, but I would expect a lot closer to 190+ with 7.5 hours in on a single rack.

The rack was a Smithfield spare ribs which I cut to St. Louis style. It did say on the package it was previously frozen, not sure if that has any bearing on the final result.

Any suggestions? Should I kick up the heat some more with the Guru? Should I be buying from a different source? Thanks!

Comments

Sign In or Register to comment.