rib temperature gets too high

msupt

I am new to the big green egg and have a scenario that needs some help.

I have done ribs a couple of time and although they taste great the temperature seems to increase as I am cooking. What the problems seems to be is that I am opening the lid to mop them a few times as well as opening to put the sauce on top. So when I open it up a large volume of air flows in which creates a larger flame and the temperature goes up. After doing this a few times the coals are too well lit to bring them back down other than totally shutting the airflow off.

Does anyone have techniques to help with this type of problem?

I use a DigiQ for the temperature/air flow monitoring. When I put on a pork shoulder it works great and keeps the temp right at 225 for me all day long, but it cannot seem to handle the influx of air when I am doing the ribs.

Thanks for any suggestions that you have.

Terrebandit

Turn the Q off before you open the lid. Turn it back on after the dome temp exceeds your set temp. Also, you don't have to open the lid much or mop the ribs when using a BGE.

bud812

Make sure your open lid detect is turned on.

grege345

Only suggestion is stop mopping. Tho I've never tried it. Prolly never will

td66snrf

It sounds like you figured out your own problem. IMHO there is no need to mop ribs in the BGE they stay moist with the lid closed. You are opening the lid to mop to keep them moist  but letting out all the trapped moisture every time you open it. I would only open it to sauce (if that's your preference) at the last 30 to 45 minutes.

msupt

Thanks for all the responses.

I have some good ideas and a good reason to smoke some ribs real soon.

blind99

After reading a million threads I went with the simplest way I could find.  (3 young kids would rather play than watch me BBQ!)  I remove the silverskin, do a light coating of rub, and cook them indirect for about 4 hours at 250 (for babybacks).  Around 190 they pass the bend test.  If I'm ready to eat I glaze them towards the end of the cook with a mix of 50% water / 50% BBQ sauce.  If not, foil/towel/cooler until I'm ready, then glaze them closer to eating time.  No DigiQ, haven't seen the need for it for a daytime cook, the egg holds a stable temp so well.

Are they championship ribs? No.  Are they far better than any rib I've made on the gasser or weber kettle? Yep.  I think the work to result ratio is optimal.