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.

1st disaster

dls2122dls2122 Posts: 66
edited 6:21PM in EggHead Forum
I blew it this weekend. I was making ribs. Everything was going well. I checked for doneness about 4 hours into it and saw they needed more time, but were getting close. Went away for half hour and came back to recheck. I had made a rookie mistake. I had always been so careful and I guess since things were going so well, I got careless. I didn't check the daisy wheel when I put the lid back down and it was open full. You can imagine the condition ribs (that were almost done anyway) were after receiving 600 degree temps for prob 15 mins. If anyone wants a recipe for CRUNCHY ribs - I've got one for you!



  • PhilsGrillPhilsGrill Posts: 2,256
  • dls2122dls2122 Posts: 66
    This will make my ribs moist again?

    Just kidding, thanks for the info!

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Are you making your major temp changes with the DFMT.

    With ribs my lower vent is about 1/8" open (on my large) and DFMT slider closed and pedals 1/3 open.

    I haven't checked but I don't think with the DTMF completely off the egg would get to that high of temp.

  • BrocBroc Posts: 1,398
    We've all done that -- Welcome to the Krunch-Klub

    ~ Broc

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