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Turbo Ribs Mix Up
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Dcgriller
Posts: 15
Did turbo bb ribs yesterday. 2 hrs at 350 dome indirect. Meat came out well, but the bottom of the ribs got pretty charred up. The meat was good excluding this obvious problem. Should I have flipped them? Seems strange that that much heat would come off the plate setter. Top of ribs was ok, not burnt, but definitely not as good as low n slow...
Comments
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I always start bone side down and then flip after 1 hour, but for yours to have charred based on what you said I wonder if your dome thermometer is out of calibration.Re-gasketing America one yard at a time.
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RRP said:I wonder if your dome thermometer is out of calibration.
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No drip pan...never used a drip pan before in the egg. Is that recommended for turbo? Asa. Side note, I've done turbo butts without this issue. Guess I need to check my thermometer.
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I'm with @njl, I'll bet at some point you had a small fire on your platsetter.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Above are all good thoughts..I also flip after 1 hour.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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I haven't been using a drip pan much recently...but the amount of charring you have there has me reconsidering. I might to back to putting something in the center of the plate setter (to create a high point) and then foiling it, in the hopes that any drippings will roll off into the fire down below.
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njl said:I haven't been using a drip pan much recently...but the amount of charring you have there has me reconsidering. I might to back to putting something in the center of the plate setter (to create a high point) and then foiling it, in the hopes that any drippings will roll off into the fire down below.Re-gasketing America one yard at a time.
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