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Bottom of ribs burning
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jimi1234
Posts: 101
When I make ribs, I find that the bottom of the rack often ends up burned. I normally cook them for about 2 - 2.5 hours at 275 dome before foiling for 45 minutes or so. I use a plate setter with the grid on top of that.
Does anybody else have this problem? Should I flip them once or twice?
Comments
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@jimi1234 make sure your dome thermometer is accurate, calibrate with boiling water and wrench if needed. Also, use foil to protect the bottom of ends that overhang the plate-setter.
canuckland -
I use a 16" cake pan I found when doing los and slows. It allows enough air flow and I don't have any overhang beyond the pan.
I used to have this problem but not anymore.
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Anything that hangs over the plate setter will often burn. You can cut the racks in half and in addition use foil or pans (or foil pans) to increase the coverage. Rib rack also helps to fit them all and keep them out of the direct heat.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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My favorite racks come in twos
)Green egg, dead animal and alcohol. The "Boro".. TN -
When I wrap, (in butcher paper only) I put the ribs in the wrap meat siide down. Then back in for 45 minutes. Then unwrap bone side down. For 30 to 45 minutes. When I wrap I do put some liquids in it.
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hondabbq said:
I use a 16" cake pan I found when doing los and slows. It allows enough air flow and I don't have any overhang beyond the pan.
I used to have this problem but not anymore.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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