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help please?

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Eggercat
Eggercat Posts: 46
edited November -1 in EggHead Forum
I hope everyone is enjoying this beautiful weekend!
I'm in the middle of doing 4 racks of St. Louis ribs using the 'indirect' 3 hour 350 degree method.
I had the Egg stable at 350 before putting on the ribs
Since that time, I haven't been able to get the Egg back over 275. What am I doing wrong?
th_IMG_0963.jpg

th_IMG_0965.jpg

Tried:
Bottom wide open, no daisy wheel
bottom wide open, daisy wheel fully open

Max temp so far (after 45 min. is 290)

Opened up all FG holes, stoked coil, etc..
Using brand new Lump...
Very frustrated...

(did Pizza last week at 575 no problem)

Help a newbie please
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Why you trying to get the temp to 350? Dome should be at 250 for ribs.

    You got a lot of stuff there blocking airflow..
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  • Eggercat
    Eggercat Posts: 46
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    good question!
    I spent half the morning trying to find out why?
    Last night I found a great mustard rub St. Louis rib recipe that said cook them for 3 hours at 350 as opposed to 275 for 6 hours...
    So, being a dumbass...I waited until 3 hours before dinner to put the ribs on and now I can't find the original recipe.
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  • PhilsGrill
    PhilsGrill Posts: 2,256
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    What's with all that foil???? Not needed. I do my ribs at 250 for 5 hours.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Want the number to Dominoes hahahahaha

    Nothing says you can't cook them at 350. Get the foil off the grate you should be able to get the temp up..
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  • Eggercat
    Eggercat Posts: 46
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    Thanks for all the help Wolf....

    The foil was just to protect the couple of areas the platter setter missed...
    The recipe did say "Do NOT open the dome for any reason" for 3 hrs.
    Man, I wish I could find those instructions....
    I think it was J someone who posted it...circa 2006

    Ok, I'm now back up to 345 after 65 minutes. I'm going to let it ride... Be back at 5:45 EST with the results.

    I thought I had this Egg thing down after my AAA pizza last week.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=628540&catid=1#
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  • Eggercat
    Eggercat Posts: 46
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    I found it!!!

    http://www.nakedwhiz.com/WiseOneRecipes.pdf

    Check out page 63

    Has no one ever tried this?

    What ever happened to JSLOT?
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
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    What's with the Foil?
    Are you making Slapshot Ribs?
    You are restricting air flow big time.
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  • Eggercat
    Eggercat Posts: 46
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    Well, let me explain...
    The foil was to protect the areas of the lower grill from the high heat the 'plate setter' missed.

    The results of the JSLOT 350 degree ribs were...

    COMPLETE ASH on the lower rack (don't even want to show pics)
    Dried out beyond belief on the middle rack.
    The litlle piece on the top was almost edible!
    The family is still picking away at the shrapnel due to starvation

    $30 worth of meat down the tube...


    I'll respond shortly when I get back from Burger King King with dinner!

    Don't blame the Egg...blame the EGGHEAD!
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  • Little Chef
    Little Chef Posts: 4,725
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    And what did we learn from this Grasshopper??? :whistle: Sorry about the bad results...trust me, it has happened to all of us!!!

    No need to be concerned about getting the plate setter or grate dirty....anything you dribble/spill/drip on them can be easily burned off with a clean burn! If you're doing a little cook, ok, wrap a bit of foil on the platesetter....I can tell you, we never have, on any cook, and our platesetter looks almost new after a clean burn. That was severe restriction of the air flow. I doubt that Egg was at 350....I would be willing to guess it was a lot higher in the middle!!

    Also, we never cook our ribs ANY higher than 250 dome temp. With the Egg especially, if you're going to use it, use it wisely....and if it should be a low and slow cook, do low and slow. It's an Art....not a race. ;)

    Hope you enjoyed Burger King.... :sick: Sorry!! Next time will be better! ;)
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Ohhh this from the Padawan who toasted a Spatchcock Chicken..

    There is a reason we preach 3-1-1 for ribs :laugh:
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  • Little Chef
    Little Chef Posts: 4,725
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    If I knew I was cooking the Spatchcok direct, I would have cooked it using direct methods. I THOUGHT the placesetter was in the egg! Oh Well!!! :whistle: It was still very delicious, as it was really only the exposed bones that burned... :woohoo: :woohoo: Wolf, Isn't it time for you to go back into hibernation!?? :woohoo: :woohoo: :silly: :whistle: Like I've said before....doo doo happens!! :huh: :whistle:

    At least I admit to, and allow others to learn from my mistakes!! :woohoo: ;) And WHO are YOU calling a Padawan???? :evil: :whistle:
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Wolves don't hibernate
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  • thirdeye
    thirdeye Posts: 7,428
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    Are you thinking of JSlot's ribs?? Do you have a glass of JD? It is an important part of the cook, or maybe that's how you lost the recipe... Heheee.

    Here is the link to The Bill Wise BGE Online Cookbook. Look on page 63.

    http://www.nakedwhiz.com/WiseOneRecipes.pdf
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Little Chef
    Little Chef Posts: 4,725
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    God didn't know there'd be Wolves like you, or He would have made hibernation mandatory for all wolves!! :angry: (Just to give the rest of us a break!!!) :woohoo: :laugh: Like I've said, doo-doo happens!! :woohoo: :whistle: (Lord, forgive me) :whistle:
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  • eggfan
    eggfan Posts: 73
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    Have you cleaned your egg lately?
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