Flame Boss 200 does babybacks

Plans were to use my new Flame Boss 200 (FB200) for a rib cook today.  Since it was raining – and forecasted to continue on into the early afternoon – I cobbled together a weather shield for the blower.  A 6 inch by 11 inch piece of aluminum sheathing was transformed into a simple rectangular box with a slot in one end.  The slot fit between the blower cage and the blower adapter to hold it in place … looks like I’ll keep it.

Ready to install:


Installed (ignore the duct tape ... it's only there until the RTV cures):

Filled the egg half way up the fire ring with Rockwood and lit it off.  After about ten minutes the PSWoo2, plate setter (with one leg directly under the dome thermometer), drip pan, and FB200 were installed and I headed into the house.  Brought up the web page and noticed that the pit temp setting was set at 200 degrees … simply logged into the web page and bumped the temp up to 225 degrees … nice … didn’t have to get wet resetting the pit temp at the egg.  After about 25 minutes the egg was at temp, so threw in a chunk of hickory and a chunk of pecan.  At the same time, I tweaked the Smokeware cap until it was just barely closed … that’s the setting that this egg is comfortable with when controlled by the DigiQ.   Smoke had cleared after about 20 more minutes and it looked like the FB200 was in good control, so on went the ribs.

The rack of baby back ribs had been prepped a couple of hours before with a very, very thin coating of Dukes and a thick coating of Oakridge Dominator Sweet Rib Rub.  The rack was cut in half to cook half naked and half in foil.

At the two hour mark the to-be-foiled half was coated with honey and brown sugar.  Didn’t have any apple juice, so substituted water in its place and double foiled the half-rack.

The foil was removed at the four hour mark and the pit temp bumped up to 250 degrees in two steps.  The one on the right had been foiled.

The ribs were finished at five hours.  Here's the obligatory fork plated picture.  Fail on the smoke ring, but a success on the taste.  Both of us voted for the non-foiled ribs ... they had a nice pull and a better taste.  The foiled ribs had a little less of a good BBQ taste.

Here's a print screen view of the cook.