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Finally... Lower Temp held for a whole cook

xfire_ATX
xfire_ATX Posts: 1,184
in EggHead Forum
Finally managed to get and hold a temp ~250 for a long cook.  5 hours and it just sat there perfectly after an early spike.


I emptied the egg of any old lump, using what was in there from last cook, which hardly covered the bottom in the chimney and loaded new lump.  Originally it went up to 300 or so but the 65 degree egg and then the platesetter brought it back to 250 and there it ran. 

For the 1st Time I foiled the ribs.  Mainly I wanted to Sauce the Baby Backs (R) so I went ahead and dry foiled the Spares.


Overall- Most of the family liked the just dry rubbed spares better, they agreed the baby backs were more tender.  I doubt I will foil the spares again I like them firmer, if I do the baby backs again I will foil earlier and throw them back on naked with another coating of sauce to crisp the coating.
XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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Comments

  • Homebrewguy
    Homebrewguy Posts: 158
    I've done spares a few times (I got 2 full slabs for cheap from a local farmer) using the 3-2-1 method and they always turned out a little too chewy (never very tender).  The next time I cook ribs I'll be trying baby backs.
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • saluki2007
    saluki2007 Posts: 6,354
    @Homebrewguy For spares I typically don't foil (I don't typically don't foil BB either) and usually run closer to 6 hours at 250-275 dome temp.  In my experience spares run longer than bb. Your's maybe too chewy because they may not be done yet.
    Large and Small BGE
    Central, IL

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  • Homebrewguy
    Homebrewguy Posts: 158
    The 3-2-1 method takes 6 hours - 3 hours exposed on the rack, 2 hours in foil, and 1 hour back on the smoker not in foil.
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • Homebrewguy
    Homebrewguy Posts: 158
    @saluki2007- I only smoked them in my Masterbuilt Digital Electric smoker around 225-250 if I recall correctly.
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • lousubcap
    lousubcap Posts: 36,806
    @xfire_ATX - A trick I use with the BGE thermo-I rotate it (making sure not to move the calibration nut) so that my target temp is at 12 o'clock.  That way a quick glance lets me know what is happening with the temp.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • xiphoid007
    xiphoid007 Posts: 536
    I've messed around with foiling and find my favorite method is simply skipping the foil all together. I just smoke at 250 until done per the bend test. Usually takes around 5 hrs for baby backs and 6 for spares. 

    After they pass the bend test you can paint with sauce if you like and throw back on the grill for another 30 min to set the sauce. They get even more tender, and perhaps overdone if you're a purist, but my family is ok with falling off the bone. 

    I also find this is easier than foiling as I always end up poking holes in the foil with bones, the egg gets too hot while it's open, etc .
    Pittsburgh, PA - 1 LBGE
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    lousubcap said:
    @xfire_ATX - A trick I use with the BGE thermo-I rotate it (making sure not to move the calibration nut) so that my target temp is at 12 o'clock.  That way a quick glance lets me know what is happening with the temp.  FWIW-
    Yes I picked that trick up already

    xiphoid007 said:
    I've messed around with foiling and find my favorite method is simply skipping the foil all together. I just smoke at 250 until done per the bend test. Usually takes around 5 hrs for baby backs and 6 for spares. 

    After they pass the bend test you can paint with sauce if you like and throw back on the grill for another 30 min to set the sauce. They get even more tender, and perhaps overdone if you're a purist, but my family is ok with falling off the bone. 

    I also find this is easier than foiling as I always end up poking holes in the foil with bones, the egg gets too hot while it's open, etc .
    All the times I did ribs on my Side Smoker I never foiled, my neighbor always foils.  SWMBO likes them mushier than me so.. hence I tried the foil method.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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