Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mini Rib Results

FritzFritz Posts: 179
edited 6:56PM in EggHead Forum
Well, I had a bit of trouble controlling the temp on the mini tonight. It kept shooting up to about 300* on my direct rib cook. I guess you have to close the top to keep the temp below 300* on the mini. Also, I may have had too much lump, I filled it about halfway up the fire ring. Less than half was used on the 3 hour cook.[p]Anyway, the result was ribs that were a bit charred. They were still good though, like I always say, a mistake on the egg is still better than most anything in the house.[p]Fritz


  • JJJJ Posts: 951
    Did you flip them?

  • FritzFritz Posts: 179
    JJ,[p]Yeah, I flipped them, abotu every 45-60 minutes.[p]Fritz
  • JJJJ Posts: 951
    Next time keep the lid on and the bottom vent open that should stabilize the internal EGG temp at about 250*

  • FritzFritz Posts: 179
    JJ,[p]Okay, thanks. Getting the feel of controlling the temp ont he mini is gonna be interesting. Ofcourse, it is a lot of fun experimenting. :-)[p]Fritz
  • JimWJimW Posts: 450
    Whenever I cook ribs direct at 300F (albeit on the large, not a mini), I find that they are ready in about an hour and a half to an hour and 45 minutes. I would imagine that on the mini, you would have to cook at a lower temp due to the proximity of the coals to the ribs.

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Try rolling the ribs up and securing them with bamboo skewers. This actually makes for type of indirect cooking without any ceramic masses. Also, you will not need to flip them because very little meat is exposed to the fire directly. I was able to keep my Mini at 250 for four hours by using the daisy wheel from my small BGE. I had the firebox totally filed and was halfway into the fire ring. I do not think that the amount of lump had anything to do with the issue at hand. [p]Hope this Helps,

  • SpinSpin Posts: 1,375
    Fritz,[p]Thanks for the post. Regulating temps with the cap requires some learning. I cooked a 3 lb canned ham yesterday at 275F and wings are planned tonight. The mini sure is fun.[p]Spin

  • FritzFritz Posts: 179
    Spin,[p]Yeah, I was using the daisy wheel from my small BGE (I forgot to mention that.) It was leaking all over the place.[p]I gotta ask, tell me about smoking that canned hame, what did you do? What kinda ham was it, etc.?[p]Fritz
  • YBYB Posts: 3,861
    <p />Fritz,
    This is the slide top i made for the mini,works great.

  • Nature BoyNature Boy Posts: 8,523
    Hey Yard Boy,
    You continuously amaze me with your handi-work.
    Is there anything you CAN'T build???
    I wish you were my neighbor.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • YBYB Posts: 3,861
    Nature Boy,
    Between the two of us we could really smoke up a neighborhood,making things helps me stay out of trouble.

Sign In or Register to comment.
Click here for Forum Use Guidelines.