first babybacks- question on temp

Large Marge

Using redi check for first slabs of baby backs... am I right that the dome temp should be about 40 degrees hotter than grate level? Thanks in advance - will post pics when done

Darnoc

If I am not mistaken there is a 30 degree difference between grate and dome temperature.All of the recipes on this forum on the Egg forum are stated for the dome temperature unless otherwise stated.

Large Marge

thanks - my redi is just a little slow getting to the temp- right now I'm showing 324 on the redi and 350 dome... though I lost my grill clip and just have the probe resting next to the ribs on my grate. Was shooting for 325 (standard grill recipe, not BGE) so I figure 325 indirect at grate level is what I want.

Please let me know if any experienced baby back-ers have issue with indirect 325 sitting on the grate...recipe calls for just 1.5-2hrs cook time this way, guessing they won't be as tender as super-slow cooked ones, but didn't have a ton of time tonight!

usc1321

I am cooking my ribs at 250-270 dome temp. It usually take me about 3 hours for one rack. You seem like you are right on the money as far as not quite as tender as slower cooked ribs. But They should turn out fine. I have used 325 for 1.5-2 hours in the past and has worked out pretty well.