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Temp issues with spare rib cook

MN-Egger
MN-Egger Posts: 135
in EggHead Forum
Threw some pork spare ribs on Saturday using the 3-2-1 method. After 3 hours I pulled the ribs off and immediately closed the egg. Foiled the ribs and returned to the egg. The temp then began to rise but I told myself it will stabilize, just be patient. (not good at patience) anyway it climbed 23° and I then got nervous and began to close down the vents and when I got back to around 230° and tried to stabilize, I had snuffed out the fire. Luckily I had just that day bought a new Benzomatic Mapp gas torch so relighting took only 2 minutes. Unlike the baby back ribs I had previously done, I had problems with temperature all day.  

Here is what changed. I took out the bottom ash grate and put in my new Kick Ash Basket.  Also this cook used more lump than last time. Is my egg getting too much air now?  I am thinking of putting that bottom grate back in with the kick ash basket.

Finally, pics of the spare ribs. I continue to be blown away on the outcome! These ribs were perfectly done for our tastes. to slight bite off the bone but you could pull the bones out from the meat with little effort. If you took a rib and bent it, you saw moisture at the center. Great flavor this time, used 70/30 mix of cherry/oak chunks. And the finish pics.



--
Jeff
Near Twin Cities, MN
Large BGE
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Don't fight 23 degrees. That's where the problem started. If it was stable for three hours, it's going to come back to that ball park. You introduced a ton of fresh air opening the dome. It's only going as high as the air available allows. 
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  • mahenryak
    mahenryak Posts: 1,324
    What yolk said...  A typical non-convection style oven in your kitchen can vary +/- 20 degrees during it's cooking cycle.  I've pasted a link to an article below.  Maybe a bit of an overreaction caused this problem.  In terms of your question regarding too much air, remember, you do still have control over the airflow and even slight adjustments to your vent opening can go a long way.  There is a delay after making a tweak to the vent setting, as I'm fairly certain you already know, so you would be well-served by working even just a little on that patience thing.  :wink:   (not my strongest suit, either)

    http://ovens.reviewed.com/features/don-t-ignore-your-oven-dial-just-take-it-with-a-grain-of-salt



    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I've done that before. I simply lifted the woo with the platsetter, grate, inverted rack and ribs out of the Egg , set it down and re-fired her up. Bit of a pain but no a cook killer. 

    GREAT color on those babies. 
    New Albany, Ohio 

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  • MN-Egger
    MN-Egger Posts: 135
    I'm getting impatient just waiting for this page to load! ;)  I shudda waited longer I guess. Didn't happen to me with the baby backs and panicked a little.
    Still undecided on whether to leave that bottom grate in or not. 

    On color, I really like the cherry wood!
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • minniemoh
    minniemoh Posts: 2,145
    Those are some great looking ribs. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Ladeback69
    Ladeback69 Posts: 4,484
    MN-Egger said:
    Threw some pork spare ribs on Saturday using the 3-2-1 method. After 3 hours I pulled the ribs off and immediately closed the egg. Foiled the ribs and returned to the egg. The temp then began to rise but I told myself it will stabilize, just be patient. (not good at patience) anyway it climbed 23° and I then got nervous and began to close down the vents and when I got back to around 230° and tried to stabilize, I had snuffed out the fire. Luckily I had just that day bought a new Benzomatic Mapp gas torch so relighting took only 2 minutes. Unlike the baby back ribs I had previously done, I had problems with temperature all day.  

    Here is what changed. I took out the bottom ash grate and put in my new Kick Ash Basket.  Also this cook used more lump than last time. Is my egg getting too much air now?  I am thinking of putting that bottom grate back in with the kick ash basket.

    Finally, pics of the spare ribs. I continue to be blown away on the outcome! These ribs were perfectly done for our tastes. to slight bite off the bone but you could pull the bones out from the meat with little effort. If you took a rib and bent it, you saw moisture at the center. Great flavor this time, used 70/30 mix of cherry/oak chunks. And the finish pics.



    They look good, but I now cook my spares in 3 to 4 hours at 275.  No need for foil for me.  I have used foil for different flavor, but it's more work.  @theyolksonyou is right about a lot of fresh air coming in.  Try not to leave the lid open to long and 23 degrees isn't that bad..  Did you leave it open while you foiled?  If so, next time, take them off, close lid, foil them then put them back on.  You are making me hungry for ribs.  I have a couple slabs in the freeze,  but I don't have enough time after work to cook them.  I will have to wait tell this weekend.

    Here is some ribs from a rib class I took where they were cooked at 275 for just a little over 3 hours.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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