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dried out ribs

Unknown
Unknown
edited November -0001 in EggHead Forum
I just purchased an XL Egg and tried slow cooking a rack of ribs at 230 degrees for 6 hours. They came out charred and dry. I've ordered a plate setter and hope that will help. I know the Egg is supposed to allow moisture retention without using a water pan but does anyone ever use a water pan in addition to the plate setter?
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Comments

  • mojopin
    mojopin Posts: 200
    TiminVT,[p]I always use a drip pan with water/beer/juice or something in it to help flavor and moisten the ribs along with my plate setter. I also wrap them in foil with some liquid on the 4th hour. [p]-mojopin
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  • Squirrelcop
    Squirrelcop Posts: 8
    TiminVT,
    Make sure you are using either a plate setter or firebricks in your egg to create an indirect cook. If you are going direct for 6 hours that could be a proble. Also read up on the 3/1/1.5 method for cooking ribs, it works well.
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  • Essex County
    Essex County Posts: 991
    TiminVT,
    You may want to try an indirect setup as described by the posts below. But my last set of ribs went on direct between 250 and 275 for 6 hours (longer than I intended!) and they were great. Is your thermometer properly calibrated? Good luck with it and keep trying![p]Paul

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  • gdenby
    gdenby Posts: 6,239
    TiminVT,[p]6 hours was probably too long. The only time I've had ribs take that long was when I packed the grill so full the air flow was mostly blocked. I've had some ribs cook in less than 4 hours direct with only a bit of foil to keep the grease from falling into the coals. If you have nothing under what you are cooking, the IR from the burning coals is subjecting the food to a lot more energy than the dome temp is registering. [p]A lot of people put a bit of fluid like apple juice in their drip pans, partially for the added flavor, and partially to keep the dripping from baking onto their pan.[p]gdenby

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  • JSlot
    JSlot Posts: 1,218
    If you want to try them direct again before you get your plate setter, you will need to flip the racks every 20 minutes or so while cooking. Also, rotate the grid 90° every 40 minutes or so. Cooking ribs over direct heat takes a lot more work than indirect, but it is well worth doing for a change of pace, IMHO. Done properly, the rub makes a great crust and the meat stays nice and juicy inside.[p]Jim
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