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St Louis cut Ribs going on the BGE - with Pics!

tmackietmackie Posts: 67
edited April 2012 in EggHead Forum
I just put 2 large racks of St Louis Ribs on my LBGE for dinner this evening. On at 1 pm EDT and "hopefully" done around 6pm.

This time next week I'll be cooking my ribs on a new Adjustable Rig R & B Combo from Tom at

Here are some pics for you, with more to come

Humphrey Lump all set with several chunks of apple and cherry

Ribs coated with a mix of Turbinado Sugar, Dizzy Dust, and Swamp Venom

Ribs going on the BGE with a drip pan full of Apple Juice & Cider Vinegar


The Stoker WiFI doing its job - this cook is at 235*

More pics to come as dinner time approaches!


  • Good luck, man. How much did you pay for your rib rack?

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • tmackietmackie Posts: 67
    The rib rack was part of an el cheapo roasting pan combo from Wal-Mart. I think it was less than $20 for the whole rig (large roasting pan & rack)
  • lousubcaplousubcap Posts: 16,499
    Don't be surprised if the ribs take longer than 5 hours if you don't go with the foil-I generally see 6 to 6+ hours for St Louis spares with 250*F (+/-) on the dome.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • xraypat23xraypat23 Posts: 421
    spares I only cook at 275, 4 hours, hasn't failed me yet.
  • xraypat23xraypat23 Posts: 421
    also, you should have your stoker probe clipped to the grate next to the ribs, not above them.
  • xraypat23xraypat23 Posts: 421
    where it's located you're reading almost totally the highest point of the dome, which will likely read higher than the actual grate temp. Putting it at grate level may lead to a higher reading of the dome thermo, but a more accurate actual cooking temp. Whenever you use a temp controller you want it fairly close to the meat at grate level.
  • crmiltcrmilt Posts: 115
    When people quote cooking temperature isn't it generally understood that they are quoting dome temperature as measured by the BGE thermometer; thus the placement in the picture will give the best estimate of the correct temperature.

    I try to attach my probe to the the BGE temperature probe itself.

    Now if people quote cooking temperature by grid level then it is best to put the probe at grid level.
    __________ Chris
  • tmackietmackie Posts: 67
    I moved the probe to grate level and when set to hold 235* the dome temp reads 270* (my BGE thermometer is calibrated).

    It's a good point though because in my old offset smoker, you didn't have the large difference in the chamber you have in a BGE. I always cooked them around 235* grate so I moved the Stoker probe. My best guess is that at 235* dome I was cooking the ribs at 210-215* grate.
  • xraypat23xraypat23 Posts: 421
    that's what I find, with my temp controller running 275 grate i typically see 290-300 on my calibrated dome. Cooking temps are cooking temps. If it says 250 that means you want to be cooking at 250 at the grate level, regardless of what the dome temp is. Always keep your stoker/guru/auber/ique pit probe closest to the meat you want cooked at that specified temp.
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