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Baby Backs are Black on the bones side?
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I just did some baby backs on the Large BGE last night. They tasted great, but like all the other times I have done ribs on the egg, the bone side of the ribs gets charred/blackened while the top is fine. Any ideas on this? I did clean the egg a couple of cooks ago by going to a really high temp and then basically brushing it off when it cooled down.
Comments
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Did you take off the membrane?
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Yes.
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Can you please post a photo of how you had you Egg set up to show us your indirect/direct and how high your cooking rack was in the Egg?
You are getting to much heat on the bottom of your ribs.Thank you,DarianGalveston Texas -
Do you have a barrier between the ribs and the lump? Sounds like you are grilling, not smoking (indirect).[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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Agree, too much heat. Slow down your cook or put a barrier like foil in for a portion of your cook.LBGE 2014.....
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A hot plate setter (ConvEGGtor) can radiate a lot of heat to the bottom of the ribs even when cooking indirect. Putting a foil pan on top of the plate setter or some other device to block the heat a second time can solve the problem.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thanks for all the feedback. Cooking indirect with plate setter legs up. 225 to 250 degrees. Maybe raise the grid?
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@HitorMiss
Question, is it the entire bottom of the racks turning black or just the ends?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
How long are you cooking them ? And how often do you flip them ?
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I cooked these for about 3 1/2 hours, never flip.
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Something is not right. If you pulled membrane, cooking at that temp, indirect, for that length of time, they should not be burned unless your thermometer is way off.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I was wondering this as well. The ends of my ribs usually turn black if I have them in a rib rack. Doesn't bother me at all though. I don't always eat those...only when I'm really hungry.SGH said:@HitorMiss
Question, is it the entire bottom of the racks turning black or just the ends?
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Does your rub have a lot of sugar in it?Large and Small BGECentral, IL
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Did you use a drip pan between the platesetter and the grid? I'm wondering if platesetter is getting overly hot because temp is off. Ribs close to platersetter may be getting to much heat.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Thanks, I will try with a drip pan
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