Pizza, Ribs, and some fish

sprinter

Hey all,[p]This weekend saw a pretty busy time for the egg. I cooked some Pizzas on Friday Evening, they turned out awesome as usual. Then on Saturday evening I had a few friends over and grilled some of the whole snapper. It looks so pretty when you put the whole thing on the grill, that color of red/pink is the prettiest color, you would swear that you couldnt duplicate it if you tried. The fish turned out great.[p]Then, on Sunday I cooked some ribs. Just a nice Q rub and indirect at 325 for 5 hours (so I thought). HOWEVER, they were somewhat disappointing, all due to my own stupidity. I setup my egg for indirect with the firebricks in a U and put on the ribs. After about 2 hours I took a peek into the chimney, still smoking real well with the cherry wood chunks I put in, but I heard alot of sizzling etc. Was a bit too early in the cook for that I thought. Anyway, I looked at the ribs, turned them, and closed the egg back up, temp pegged at 325. In about an hour I got ready to check the ribs, looked on the counter for my juice mister bottle, and right next to it was my drip pan, still full of water, waiting to be put on the egg, WHOOPS. Long story short, the ribs were done in about 3 1/2 hours, kinda dry from the direct radiant heat of the firebrick right under them. I sauced them a couple of times but they still were somewhat overdone. Oh well, live and learn.[p]So, great pizza, great fish, and mediocre ribs. Will just have to get back on that horse soon to put it behind me.[p]Have a great one.[p]Troy

JimW

sprinter,
I occasionally like ribs cooked over direct heat. They are crispier than with indirect. The trick is to keep the dome temp down to 250 to 275 degrees.
JimW