More dome vs. grate temp findings

sdbelt

Today I'm trying to make baby back ribs. I pretty much suck at making ribs. I always tend to burn them, though I think that's because I'm so stubborn and I've been trying to do them direct.[p]The weather today is damn near perfect. High should be 82 degrees in an hour, and it's overcast, with very high clouds. Bright and cool: What more could you ask for? My setup today is a full load of lump (Hasty-Bake), some apple smoking wood, an inverted plate setter, and the grill grate on that. The ribs are curled, with a skewer through them, and are directly on the grate, bone end down.[p]Anyway, here's the first 2 hours worth of findings for grill vs. dome temps.[p]After 60 minutes of cooking time (and about 20 minutes pre-heat time), dome temp was 250, grill grate temp was 230. 30 minutes later, dome temp was 275, grill grate temp was 265. 30 minutes later (now), dome temp was 270, grill grate temp was 270.[p]So the temps seem to be equalizing toward each other. I've done some vent setting changes, of course, and to check grill grate temp, I am opening the lid, ever so briefly to peak in at my grill grate therm.[p]I must say, I'm surprised by the result, though these are the findings that others have noted, so I suppose I shouldn't be surprised.[p]Enjoy![p]--sdb

sdbelt

<p />Here's a picture of my dome therm vs. my grill therm, after 3+ hours cooking ribs...just for fun.[p]And here's a picture of my ribs, just before I unrolled them to sauce 'em...they look tastey:[p][p]--sdb

Unknown

sdbelt,[p]I have duplicated your findings on several tests. You and I tend to take grid temps from the outter area while a lot of others go more to the center where convection currents would be less and so a larger difference might be noticed. There are many variables in dealing with grid temps, but it is something that needs to be delt with. A couple years ago the setter and firebricks came along and we started using higher temps without burning or drying out the food, plus it cut down the cooking times. Then everyone went to low temps on indirect cooking and......... [p]History repeats itself, they say. [p]

LasVegasMac

sdbelt,
I'm curious - why do roll up the rack like that?[p]LVM

sdbelt

LasVegasMac,[p]It keeps the whole rib indirect. If I lay them flat, there will be a portion near the ends, that the plate setter doesn't buffer from the fire, and those 2 ribs on each end will over-cook. That's why I had been trying to cook direct, so I wouldn't have to roll them, but I just wasn't ever able to do so effectively.[p]By the way, these were definitely the best ribs I've cooked in a very long time...possibly forever.[p]--sdb

AZGator

sdbelt,[p]Indirect is like cheating, but it works consistently for me. I need to learn direct since I've never even tried that (except for steaks).

WessB

sdbelt,
I do my ribs with the plate sitter as you have it but I put a drip pan on it with apple juice in it and I cook em at 350° I did 6 racks this past Sunday. If you turn them very hour or so they wont burn where they hang over..haven`t had a complaint yet, and very many compliments...I have never rolled em, but then again I just never felt the need..could be something to that trick...you could do them direct at 250° if you turn them every 20-30 minutes and you shouldn`t have a problem with burning also..HTH[p]Wess

LasVegasMac

sdbelt,
Thanks for the reply. The first time I toasted the ends, I started cutting them in half. Never thought about rolling them up. And I think you could get more on the grill with your method to boot![p]Off to Sams Club for more ribs....[p]LVM

sdbelt

LasVegasMac,[p]For the record, I got this idea from AZGator. He's been doing it this way for a long time, and reminded me of it earlier in this week. I had been doing them this way, but then was trying with no success to go direct. It feels good to go back to the "dark side" and the safety buffer of indirect.[p]--sdb

AZGator

For the record, I got the method from Cat or Elizabeth on Basso's about 5 years ago.[p]It was given to me as a way to get the most volume on a smaller smoker. It lets you easily share space with a butt if you desire.

Gandolf

sdbelt,
I don't know why, but I can't view the picture. I'd like to see how you do the roll up for ribs. Any secret to opening the photo? Thanks

Wise One

Gandolf, it shows up fine on my IE5.5 but if you cannot see it, hopefully you do get some type of icon instead. put your mouse on the icon, right click on it and then select "properties". Look for the picture URL in the properties page, copy it and paster it into your address bar at the top of the page and it will take you to the picture.

[ul][li]Here's the rolled up ribs[/ul]

Gandolf

Wise One,
Thanks for the help!