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First baby backs. Wrestling the temp

FloridaPilot
FloridaPilot Posts: 7
in EggHead Forum
Using Carwash Mike's recipe, I'm cooking ribs at 225 for three hours then bumping up to 250. I open it each hour to mist it.

The problem is that the temp keeps creeping up after each opening. After three hours, its already at 275. I've been fighting the gradual temp rise for the past three hours and have had it set at a sliver on the bottom and the top completely closed off. Yet it still creeps and creeps up.

Any ideas? I can't close it any more without killing the fire.
Building an airplane while fueling with BBQ. What a country.
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    Don't think there is much to worry with on 25° difference but I have never done CWM's ribs. Every time you open the egg you let fresh O2 in and it feeds the fire. The only way I have ever been able to hold close to a temp when opening and closing the dome a bunch is to let the fire get really good and stabilized for 1-1 1/2hrs then shut the bottom down to almost nothing Good luck with the ribs.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Chubbs
    Chubbs Posts: 6,929
    Few things. 20 degrees isn't going to hurt much and that is dome temp not grate temp. Or do you have a probe at grate?

    If you are using a ceramic piece as indirect, and let egg get really hot and then tried to choke temp back that stone has absorbed some heat.

    Open it slowly when misting so as not to provide a huge burst of oxygen flinging dome open.

    If you have done all this, post pic of your vent settings. Last option could be your thermometer needs calibrating and you are not cooking as high as you think.

    Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Ladeback69
    Ladeback69 Posts: 4,484
    @FloridaPilot‌, I agree with above and normally cook my ribs at 250-275 for 4-4.5 hours and they are perfect. I don't mist and shouldn't need to with the Egg when cooking ribs. I put them on and will check them by the bend test at 3 hours to see how close they are to being done. If cooked at 275 the whole way they could be done in 3.5 hours. Extra moisture is really not needed when using the egg. IMHO. The ribs below where done in 3.5 hours in a Good one Marshall set at 275. They are very jucie.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • pgprescott
    pgprescott Posts: 14,544
    Nice avatar. Hope the ribs turn out. Don't sweat the small temp issues of the pit. The meat temps are king.
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