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Turbo Ribs Help
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Posts: 433
I put six racks of baby backs on my LBGE about 20 minutes ago. The temp was a bit high (about 390°) when I added the water pan and the ribs. Of course adding that much mass dropped the temp and it is still at 185° 20 minutes later. Should I be worried?
Every time my elbow bends my mouth flies open.
Comments
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I would ditch the water pan. Really no need for it on the egg. Water boils at 212 so if you are cooking hotter than that you are just creating a cool spot where you pan is. Your temp would prolly come back up once the water pan is gone.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I hope that didn't sound like a smart a$$. Not my intention at all-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Ditch the water pan...not required.Some spacers to separate drip pan (empty) and indirect piece such as tin foil or plumbing tee's.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Completely agree with @Mattman3969 only time I put a pan with liquid in the egg is when I put a little apple cider vinegar and in my drip pan when doing pulled pork or ribs if I want to get a little tartness on the meat.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Mattman3969 said:I hope that didn't sound like a smart a$$. Not my intention at all
I'm at 225° and climbing but I need to open her up to get the temp up as it would be a REAL pain to get the water pan off with 12 half racks piled into the thing. I'll know better next time.
Every time my elbow bends my mouth flies open. -
Well... it wasn't a fail per se as the ribs were done enough to be safe to eat and were quite tasty, but they could have went another half hour easily. For one thing I don't think I'll try piling in that many ribs until I figure out a better way to do so.
I'm going to heat up the leftovers (two and half racks) at 325° and then glaze them, hopefully they'll be nice and tender the way I like them.
Every time my elbow bends my mouth flies open. -
Glad they turned out for you!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Hopefully the reheated ribs taste as good as you want them to.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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