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40lbs. of ribs on the XL
Fire Walker
Posts: 241
Used the 3-1-1 method, they came out great. Used Raichens recipe for Princess ribs with some Wild Boar sauce.
FireWalker
FireWalker
Comments
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Now THAT'S loaded !
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WOW! :woohoo:
(I gotta stop lookin at all these kinda pics - I just get hungry) :blink: -
Damm! Only 40#'s :laugh:
If ya had more would you have tried it?aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Hah! Great pic!
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I see you used the Digi Q. What temp did you set the grill on and where did you put your sensor? I find the grid temp is quite lower than the dome especially if I use the plate setter with a drip pan with liquid in it.
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Grilling Away,
As others will note on this forum, transitioning to BGE cooking allows you to trash the water bath. Water takes a great deal of heat energy to come up to the air temp of the egg, energy that could be instead warming up your platesetter or your meat for that matter.
Egg cooking doesn't require water for good smoking nor does it require wet chunks or chips. -
I ran the egg at 225 for the first hour then ramped up to 250 through the foiled phase, the meat probe was in the center area in a thicker part of the rib, just before the foiling I randomly checked the other ribs with a probe thermometer. I then finished them off at 375 without the DigiQ for that barky finished look. ME is right no need for water in the pan. For smoke I used 2/3rds Cherry and a third Hickory unsoaked.
FireWalker -
Wow, that's impressive. Did you have to move the ribs much during the cook?
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Not during the first three hours.
FW -
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Awesome.
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