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Will it rain on my ribs?
jtcBoynton
Posts: 2,814
in Off Topic
Decided to cook up a couple of racks of St. Louis cut ribs for dinner. Put them on right after lunch knowing the thunderstorms were supposed to hit about 6 pm today. Race to finish them in time without getting soaked. Of course, after they were started I checked the latest weather report. Seems that they changed the forecast (is anyone surprised?) for today. Storms are predicted for the 2-3 o'clock hour. Should be nice by dinner time. Took everything off the egg table that shouldn't get wet. It will be interesting how much the egg temp changes due to the storms (assuming they actually materialize).
It is a beautiful day right now.
It is a beautiful day right now.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
Comments
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It won't even bat an eye. I barely have to adjust my settings and where I live, temps fluctuate between -30 to 110 degrees throughout the year.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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The temp should not change at all. Having said that, you might get some rain in through the daisy wheel but, I suspect that it is only opened slightly so should not be much,---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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the only problem with rain and ribs on the BGE, is your discomfort. Get a big umbrella and a chair, enjoy the cook."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Slight ambient temp and rain will have very little effect on your Cook temp.
Only real temp changes will come by increased wind in the direction of your lower vent. Even then, on a low and slow, will be slight because your lower vent is open very little.
Show us the RIBS...
This is also not "Off Topic" to me. Post on main forum page.Thank you,DarianGalveston Texas -
I have one of those portable canopies I use for shade. The problem is that they don't like wind. If the thunderstorms do develop, they will have some strong winds with them.
I do anticipate some temp change inside the egg. Here in south Florida, the solar radiation is intense. It makes a difference in temp if it is a sunny day or a cloudy day. When I do a low and slow overnight cook the egg temp will stay steady all night long and into the morning. About 9 am the temp will start to climb (that is when my egg starts to get direct sun). Easily will get a 50° rise if I don't adjust the vents.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
It always seems to rain on me when I do an overnight cook. It's really not a big deal man.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
As requested here are the ribs. This after an hour - temp was 260° to start and has creeped up to 280°.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Everytime I cook it rains. It just helps your smoke ring.
I would be worried if it wasn't raining.Maybe your purpose in life is only to serve as an example for others? - LPL
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Just got back from running an errand. During the 45 minutes I was gone, it did rain. Checked the egg and the temp had dropped to 160°. There was quite a bit of moisture on the inside of the dome. Ribs are looking good. Opened up the vents, stirred the lump, and hit it with a torch to make sure it would burn. Temp is back up to 250° and ribs are back in the egg. As is well. Just for reference it rained 2" in about 30 minutes. Even with that small opening in the daisy wheel I assume enough water entered the egg to have an impact.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Dinner time!
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Looking good!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Nothing wrong there, looks FAB!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
This was made for over-nighters and those evening cloudbursts: www.perfectbbqtek.com. I wish I could get you one today. I sure don't like my rib crust rinsed off.
Best of luck!- JackBest - Jack -
Great looking ribs..... May want to consider Smokeware cap.... I don't have to worry about this anymore
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
I have been thinking about getting a Smokeware cap. One more thing to get for my egg.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Great looking ribs!Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
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Stop posting to sell. Seriously.EggPerfection said:This was made for over-nighters and those evening cloudbursts: www.perfectbbqtek.com. I wish I could get you one today. I sure don't like my rib crust rinsed off.
Best of luck!- JackLove you bro!
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