A Day of Firsts (Pic Heavy)

SaintJohnsEgger · January 2017

Well, today is my first attempt at Ribs,. It is also my first time to use Rockwood lump (some large pieces in that bag)and my first cook using the AR. I got up this morning and put the rub on the ribs. I didn't find any membrane that needed removing. Not sure if it was already removed or if I just didn't recognize it. No big deal. I put the ribs back in the fridge for an hour and started up the Egg. Threw in some Cherry chunks and then some Pecan chips just before the meat went on the grill. I attached the Flameboss pit probe to the lower grate and laid the meat probe on the upper grate. I waited for the pit temp to stabilize at 225 before putting on the meat. I'm not too happy with the temperature control as the pit went up to 310 and I ended up shutting the Smokeware dome to get it to come down. Its now at 177 with the Smokeware cap open to the width of a nickel and the temp is dropping with the fan at 100%. Just opened the top vent to about 1/2" to see if it will bring the temp up.

Pics will follow throughout the day.

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SaintJohnsEgger · January 2017

Temp down to 148 and its looking like the fire may have died. I'll open the top for a few minutes and if it doesn't start up I'll have to rip everything out and relight the fire.

Eggs weren't supposed to be this hard to cook on.

SmokeyPitt · January 2017

Those are some thick and meaty ribs! I imagine those might take a while to finish.

For the fire- do you have a flame boss? You might hook it up and the blower will revive the coals. If not just use a hair dryer or a flat piece of cardboard and fan the bottom vent to try to revive the fire.

nolaegghead · January 2017

Highly likely your fire is out.

nolaegghead · January 2017

If you overshoot your temp, just let the stoker run, it will come down. Never shut the vents, that will snuff out the fire. The mass of ceramics holds a lot of energy and that just takes time to cool down.

GATraveller · January 2017

When I use my pit controller I always keep the top set to exactly where it would be for the desired temp as if the fan wasn't there. That way you avoid any spike in temperature.

SaintJohnsEgger · January 2017

I restarted my fire and the temp is coming up again but still only around 150 at the moment. I was going to use Carwash Mike's recipe but I may end up going turbo instead. All depends on getting my pit temp dialed in.

You can view the cook at this URL - https://myflameboss.com/cooks/65277

HofstraJet · January 2017

Looks like the temp finally settled in. Good luck!

SaintJohnsEgger · January 2017

HofstraJet said:

Looks like the temp finally settled in. Good luck!

Yeah, I think I react too quickly to changes. Need to give the egg some time before I make adjustments.

I wanted to spray the ribs every hour or so like CWM calls for. But' I'm afraid to open the egg to spray.

HofstraJet · January 2017

Don't be afraid (at the same time, don't dilly-dally with the lid open - open, do what you have to do, and close) - if the temp is stable (which it looks like it is), once you close the lid it will once again stabilize at temp. It isn't instant, so be patient.

Out of curiosity, what does the dome thermometer read?

SaintJohnsEgger · January 2017

The dome thermometer is reading 210. I just opened the dome to check the ribs. Looking okay for what they have been through but still a few more hours to go.

The pit probe is on the bottom grate and the meat probe is in a rack on the top grate but it is just for reference since I realize probing ribs isn easy.

StillH2OEgger · January 2017

"I waited for the pit temp to stabilize at 225 before putting on the meat."

Just curious how long the dome temp was stabilized before you threw on the meat? I have no experience with a flameboss, but guessing it played a role. Also, I did my very first ribs at 225, but noticed no difference when doing them at 250, which is an easier temp to maintain. Good luck bringing it home.

SaintJohnsEgger · January 2017

Best that I can figure from looking at the graph from my cook, I am 3 hours in after the fire restarted and rose to the pit temp of 225 (and above). So I just pulled them wrapped them in foil after basting with a 50/50 solution of Sweet Baby Ray's and apple cider vinegar. Pit temp plummeted and has risen back to 250. Just waiting for it to settle in. I'll let it go like this for two hours then pull, baste and let cook unwrapped until done. I'm going to be patient this time and let the pit stabilize without any input from me. But I am wondering if I should raise the pit temp to 250 or 275.

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SmokeyPitt · January 2017

I would guesstimate it will take at least 7 hours for those ribs to get happy cooking at 225. If you are in no hurry then roll with it, but if you get within a couple of hours of dinner and they still don't seem close you may want to bump up the temp.

SaintJohnsEgger · January 2017

Thanks @SmokeyPitt. I just bumped the pit temp to 250. AS I would like to eat around 5-6 tonight.

JRWhitee · January 2017

I always cook my ribs at 250 - 275, seems to work a lot better. 225 never worked for me they took too long and were tougher than at the higher temps. At 250-275 those ribs would take me 4-4.1/2 hours no foil.

SaintJohnsEgger · January 2017

I'm fickle.

I just decided to bump the pit temp to 275. I've learned that with the Flameboss 200 (as with the egg) its easier to take it higher than to take it lower.

SaintJohnsEgger · January 2017

Just unwrapped the ribs and basted with Sweet Baby Ray's then put back on the egg for another hour. They are pulling back from the end of the bone but didn't quite pass the bend test. Internal temp on the big end of one of the racks is 182. I figure another hour which will give me enough time to go to Publix for some potato salad and milk.

lousubcap · January 2017

I find the toothpick test to be an easier and more accurate finish-line test for rib cooks for me. FWIW-

northGAcock · January 2017

lousubcap said:

I find the toothpick test to be an easier and more accurate finish-line test for rib cooks for me. FWIW-

Dang Lou.....I generally use a tooth pick after I eat mine....who knew?

SaintJohnsEgger · January 2017

Finally pulled them at 4:30 which made for a total cook time of just over 5 hours. The top racks were falling off the bone but the bottom rack was not. The bottom rack tasted fine but you had to apply a light pull to get it off the bone.

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SaintJohnsEgger · January 2017

Wrap Up: Lessons learned or need to be learned.

Don't overreact. Give the egg time to settle and adjust. I was too quick to make adjustments as the temp rose and that is what caused my fire to go out 30 minutes into the cook.
The bottom rack was not as "done" as the top wracks. Got to find a way to even those out. I rotated them when I wrapped them and then again when I unwrapped them but that wasn't enough.
The Cherry and Pecan were a good combination but I may use Apple instead of Pecan next time.
The FlameBoss 200 does its job well. I just need to trust it.
I love the Rockwood Lump. Good stuff.
I don't think I'll do 3 racks again. That is just too much for my family and encourages the boys to pig out. But its nice to know I can do it.

My Rub:

1/4 cup course salt (KOSHER OR SEA)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

That is all. Thanks for playing along.

StillH2OEgger · January 2017

Boy, they sure look good. There's definitely a learning curve, but now at least you're miles ahead of where you were yesterday. After a few more variations, you'll figure out the exact method and texture you prefer soon enough.

SmokeyPitt · January 2017

They look great- nice work!

StillH2OEgger · January 2017

That rub sounds good, too. Will have to give that a try.

Hans61 · January 2017

Very good for so many firsts!

SaintJohnsEgger · January 2017

Hans61 said:

Very good for so many firsts!

Thanks.

I forgot to mention it was also the first time I used the KAB. I'll know more about how that turned out and what lump is left tomorrow when I finish my cleanup.

RedSkip · January 2017

@SaintJohnsEgger Trust the Flame Boss, that's why you bought it. Give it a few more cooks to build your confidence.

Side note: Upon startup, I assume you put the FB on immediately and you over shot your temps. My guess is because the fan is blowing 100% while trying to get the Pit probe up to temp. However, the Pit probe is being protected by cold ceramic platesetter, thus by the time the probe gets hot, your temp is too high.

Start your egg. Let it come up to temp without the Platesetter and no controller. About 50 degrees shy of your target temp, put in your ceramics, temperature WILL DROP but that's ok, you know it's just the ceramics sucking the heat out of the system (don't move your vents). Let the temp again creep back up to around 50 degree la shy of target, then install the FB to get you lined out the last 50 degrees.

Just my 0.02...

SaintJohnsEgger · January 2017

Thanks @RedSkip. Yes I put the FB in pretty early so I'm thinking you are right in your diagnosis.

Dobie · January 2017

Here's a tip, the controller (any controller) cannot lower temps. If vents are too open or dome alignment is less than optimal it can overshoot. Better to have too little vent (natural air flow) than too much. The controller only adds air flow, doesn't restrict. I only cook baby backs these days and run about 275 for three hours or so, bone side down, indirect the whole cook, never flip. They're leaner than other ribs and can overcook. I don't foil, can make the meat mushy. Ribs are not supposed to fall off the bone. Keep at it, your just getting started.

thetrim · January 2017

Very nice cook, and I like the lessons learned analysis.

A Day of Firsts (Pic Heavy)

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