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please can someone help me !!!!!

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Linda123
Linda123 Posts: 67
edited November -1 in EggHead Forum
i am trying to get my egg at 350 --- it is on 250--how do i get to 350 & have the temp stay on 350 til the ribs are cooked --thanks ---i know i have enough of lump charcoal in the egg ---what am i doing wrong ? thanks for your answers ...
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  • WessB
    WessB Posts: 6,937
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    Several things...is the hole in the firebox aligned with the lower vent..did you fill the lump to the top of the firebox...did you stabalize the egg with all of your indirect setup already in the egg...and WHY do you want to cook ribs at 350° .....
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  • Mark0525
    Mark0525 Posts: 1,235
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    make sure your holes aren't clogged by using something like a coat hanger and wiggle it up to the hot coals
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  • Tennisbum
    Tennisbum Posts: 228
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    temp is controlled by the bottom sliding door, the more it is open the more air is drawn in and the hotter the fire will become.

    open the lower door a bit more but don't over do.
    temp can rise fast and if you over shoot is hard to bring back down
    hope this helps
    gp
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  • Ripnem
    Ripnem Posts: 5,511
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    Hey..it'll be late, but good :laugh:

    250 let'er buck :whistle:
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Probably not enough lump. Why 350 on ribs?
    Mike
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  • Linda123
    Linda123 Posts: 67
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    at what temp should i be cooking the ribs ?---i am so confused ..thanks for the help !
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  • Ripnem
    Ripnem Posts: 5,511
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    Linda,

    250 is what most do them at. 225-275 :)
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  • Linda123
    Linda123 Posts: 67
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    how long should i cook the rack of pork ribs ?
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  • Mark0525
    Mark0525 Posts: 1,235
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    There's a lot of good post on here about ribs 5 - 6 hrs depends on the temp but not 350...lol
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  • WessB
    WessB Posts: 6,937
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    As Adam said below...250° dome is more the temp most use...not sure when you started or wether you have spares or babybacks but at recommended temps you lookin at 4-5 hours minimum....didn't you get a dvd with your egg, it has a wealth of helpful info..as does "searching" this forum.....give us some more details and more advice will follow...
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  • danv23
    danv23 Posts: 953
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    I actually use a thermometer stuck between the bones in the center of the rack closest to the middle. @ 195 you're good to sauce and let them go another 30 min or less.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Linda123
    Linda123 Posts: 67
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    yes i did watch the dvd --it does not tell me how to hold the temp -- example ---how do i hold a temp --lets -- just say 350 ---```it gets to 350 then drops to 250 - but i want it to stay on 350 & not drop down ---i hope you can understand what i am asking -- iwould like the temp to stay & not drop ---not necessary on the ribs but any temp that i would like to reach -- the dvd does not explain this ...lol
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  • Mark0525
    Mark0525 Posts: 1,235
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    I'm fairly new with my eg and that was my hardest thing to. But once you start to get the hang of it it's fairly easy to maintain. Start your egg and let it go for awhile then adjust it but don't keep trying to play with the vents. You'll be chasing it the whole time during your cook. Make very small adjustments and let the egg maintain that temp for awhile, then make another one. Soon you'll get the hang of it and you'll be cooking at a maintained temp within a half hour, no more. :) Good luck. There are more experienced people on here that can explain it better than me.
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  • WessB
    WessB Posts: 6,937
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    When "stabalizing" an egg you want to let the starter cube ( assuming thats what you're using ) burn out...bottom vent wide open, nothing on top of the dome, dome closed....your egg is not really at 350° in 10 minutes..it's merely the temp of the flames from the cube..once the cube has burned out, leave the bottom open and the top open until you get within 50° of your desired temp...( and doing any meat indirect you should have had your platesetter and drip pan in the egg the entire time already ) you should put the daisy wheel on and begin closing the lower vent...you are for the most part trying to creep up on you desired temp..once you get your temp and the egg holds there with no more vent adjustments you are "stabalized" and ready to add some meat...hope this makes sense..
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  • Mark0525
    Mark0525 Posts: 1,235
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    Well said Wess
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  • WessB
    WessB Posts: 6,937
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    Once your egg is in fact stabalized and you do add your meat to the grill..the dome temp IS going to drop...leave the vents alone and it will eventually return to your desired temp..
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  • Ripnem
    Ripnem Posts: 5,511
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    Linda,

    They are done when you grab them with a set of tongs and they bend 90 degrees over the tongs. If they fall off the bone...they are also done. :P
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  • Linda123
    Linda123 Posts: 67
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    thanks ---for all your help --i think we got it now ...
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  • WessB
    WessB Posts: 6,937
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    Relax..it gets easier very fast...good luck and let us know how it turns out..
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    You should find these two links helpful.

    A beginning guide to egg stabilization Visual Guide To Vent Settings

    Clear Smoke posted by Thirdeye

    Discussion about reaching/holding temperatures This link is in the middle of the thread and there are other good ideas posted in the thread.

    And finally..,.

    Some useful links to Tips, Links and Useful for Egg'rs

    GG
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  • Bacchus
    Bacchus Posts: 6,019
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    :pinch:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    pinch emoticon. ???

    GG
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