Crispy ribs

Inksmyth · October 2009

Anyone else have this problem?
When I do ribs on my XL and use a rib rack, no problem.
When I do just 1 or 2 slabs and lay them flat on the grill, the grill side gets overcooked and crispy. I think this is due to radiant heat from the place setter. On the XL the place setter is less then 1 inch from the grill. Let me know your thoughts / ideas on this.

"Sparky" · October 2009

What temp are you cookin them at?My favorite thing about the XL is being able to lay ribs flat on the grill

.I've never had them come out crispy though :huh: I do mine at 230-250 indirect for up to 7hrs

Have you calibrated your dome thermo latley?

bubba tim · October 2009

215 225 tops...check your calibration...what Sparky said..

Celtic Wolf · October 2009

When I do low and slows on my XL I put the Platesetter feet down between the firebox and fire ring.

Semolina Pilchard · October 2009

I think you are right about the plate setter being too close. You can do like the Wolf says, or get the new guts and new plate setter with the longer legs.

Inksmyth · October 2009

I have done that the last 2 rib cooks. It worked great. That is what got me t thinking about the plate setter heat crisping them.

Inksmyth · October 2009

I was aware of the new design. Does this increase space between the grill and place setter?

Inksmyth · October 2009

Calibrated tru-tel and remote thermo. Grate temp 200 to 215.

Semolina Pilchard · October 2009

I've never seen one, but from what I've gathered, yes, the distance between the setter and the food grid is much greater.

Crispy ribs

Comments

Categories