Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Rib question

kramerdogkramerdog Posts: 18
edited 1:55PM in EggHead Forum
Quick question about ribs. I'm cooking babybacks right now with the 3-1-1 method. Temps have been steady at 250 dome and 212 or so on the grid through the first 3 hours. After I foiled the ribs, the grid temp jumped to 245 within about 10 minutes.
Is there any reason for this? Is it maybe some hot apple juice leaking down onto the probe?
If the temps don't come back down, I'm planning on shortening this phase to avoid overcooking.
Any other thoughts?


  • kramerdog,
    If you had the dome open for a few minutes while you took the ribs off, the lump probably got a healthy dose of fresh air. When you closed the dome the temp went up because more lump was burning hotter that before, and the fire probably spread. Just a guess, damp down the opening a wee bit and it should level out in 20 min or so.

Sign In or Register to comment.