I'm in the middle of cooking a standing beef rib roast. I found a recipe on page 70 of the BGE Cookbook, page 70 (copyright 2009, 2012). The book says to sear the roast at 425 for 20-minutes then reduce the temp to 350 and cook for another hour+.
My question: how do you lower the temp? Foolishly, I raised the lid to vent the extra heat, but only succeeded in adding more oxygen to keep it fired up. Won't be doing that again!
I've ended up completely closing the top and bottom vents to starve the charcoal. Even pulled the roast off the Egg until the pit temp was more under control.
I'd love to hear from you Experts on how you manage a reduction in the pit temperature. Thanks in advance!
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