Fire went out on L&S Ribs, am I doomed?!?

xiphoid007

Doing low and slow on some St Louis style ribs. No foil, just pure 6-0-0. I flipped the meat on my AR racks for even cooking and the fire got a little hot. I choked back a bit far, and out went the fire. Hopefully the ceramics saved me, as the temp never went below 200. I think I maintained heat well enough, but I'll see.

Fire is relit and rolling at 250 again. I think I had a little airflow problem between the amount of meat (4 racks of ribs with all the flapmeat and ends on for good measure) and its my first low and slow with the AR. I think I may need to relearn my adjustments again.

What say you, oh mighty mass of BGE knowledge, am I gonna eat at 9 tonight?

Here's a pic when I rotated. Looking good. I made a snack on some of the smaller bits of flap meat with the wife!

SmokeyPitt

If it didn't go below 200 you are absolutely fine.  Even if it dropped below 140 for a short time you would be fine.  Keep cooking and enjoy!  Perhaps just bump the temp up a little to make up the time.  

danv23

It's all good

Zmokin

I think you're totally doomed.  I will offer to save you and your family and come take the whole batch off your hands.

xiphoid007

5.5hrs. Sauce applied. Great mahogany color. Think I'm OK. Only the little guys in the first pic have sauce.

anzyegg

Hey they look great to me. Enjoy!!

NPHuskerFL

@xiphoid007‌ you caught it in plenty of time. Looks like ya nailed it. :-)

xiphoid007

Some of the sauced pics. A little smoke ring, but dang, these were great.

I've tried 3-2-1, turbo, and by far 6-0-0 is the best. Ran at 250 except for my hiccup for 5.5 and sauced for the last 30. This is my new go to technique.

Turbo was good, but nothing beats the bark on these with low and slow.

Mattman3969

Looks like you did awesome!!! I am a no foil fan as well.

xiphoid007

I think the kids liked them! That was my 9yo son on the bones there, not my pet piranha.

NPHuskerFL

I've tried w/ & w/out foil. Prefer no foil myself. But, to each their own.

bud812

Lookin good. But I notice your Egg is mighty close to your table in those pics, that might cause some problem IMHO.

xiphoid007

Look closer and you'll see some scorch marks. If I'm cooking hot, I don't go far.

I made the table too removable, so I can replace without much effort. I may replace with granite one day.

bud812

What about when the Egg swells up when hot? Not sure how much they swell up.

xiphoid007

There's a little more room in the back. I've never seen it touch.

I also may put a thicker stone under it to raise the egg a little higher. That will achieve the same goal.

bud812

10-4.