3-1-1.5 Ribs.....What temp should the egg be?

David

Hi,[p]Just put 12 1/2 racks of baby backs on my LBGE (tight squeeze-even with extender). First time trying the 3-1-1.5 method. Can someone please tell me what the temp should be? ...I'm guessing around 250?[p]Should the temp stay the same all the way through?[p]Thanks,[p]David

Unknown

David,
220 grid temperature (which is roughly 250 dome temperature). I would keep the temp the same for the entire 5 hours as well. I have done the 3-1-1 this way many times, it never, ever fails, Zippy

Unknown

David, Yeah, what Zippy say's 250 dome temp. Peace...

David

Zippy,[p]Thanks!![p]D

tmEGGer

David,[p]I just went to a BBQ restaurant last night and had great ribs. I spoke with the chef about times, temps, etc to compare with my experiences on the egg. They have a large smoker, wood fired with apple and hickory, temp at 215, ribs on for 4 hrs after an overnight rub.[p]He asked what type of smoker I was using and he never heard of the BGE. He said I might need more time on the ribs because I probably need to restoke the fire. I told him I never run out of fuel during a cook. He also said I need to watch temp fluctuations. Of course, with the BBQ guru, I can nail it for as long as I want. In any case, they cooked up a great rack.

tach18k

NutmEGGer, next time when you make ribs take some down the that cook, see what he thinks. I do that with my butcher, he's happy!