Indirect Rib Temp

Bama Matt

I have been cooking ribs on my large egg without the platesetter and doing just fine, but I just splurged and bought one and would like to give it a shot.

I hear that while using the plate setter the dome thermometer will give a reading drastically different than the temp on the grill.

My question: What temp on the dome thermometer should I sustain for a 7 hour smoking of ribs on my large egg with a platesetter? I will be using the platesetter legs up with the grill on top and my ribs in the V Rack.

Thanks!

DynaGreaseball

You'll find that the temperature at the grate will probably be about 25° cooler than the dome thermometer indicates...at the beginning of the cook. As you reach your target internal meat temp, they will probably be closer. Use the dome thermometer temp for your calculations and settings.

gdenby

Go for the same temperature. Just expect it to take longer to get there because the platesetter has to heat up. Once you are at temperature, the heat will be coming off both the dome and the setter, sort of like an oven.

Bama Matt

Thank you both!

Squeeze

Cook everything at 275 indirect.....

Jeffersonian

That might be a little warm for a seven-hour cook. I'd keep it down to 235 or so.

Bama Chad

Diito that...keep it between 225-250 and you will be just fine for 7 hours..

civil eggineer

Hers's my $.02...
Seven hours seems like you will make shoe leather. I cook ribs at 250 dome temp, indirect, for 3 hours then foil for 2 additional hours then check for doneness. If you pick up the rack in the middle and it droops forming a U on both ends it is done. If not cook unfoiled for another hour and check. Personally my ribs are normally done when I remove the foil for a total cook time of 5 hours.

Squeeze

7 hours is too much for ribs, even at a lower temp IMO, do them at 275 for 2 hours, foil them for 1.5 hours....

Grillin Guy

I've been doing baby backs much hotter and faster. I'm doing them indirect for one hour at 400 and then foil another hour at the same temp. I find the texture of baby backs can take a lot more heat and cook a lot faster then spares.