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Why do I burn the bottom of my ribs?

Jhp4180
Jhp4180 Posts: 5
in Pork
I need help. I have been burning the bottom of my ribs. I cook them over indirect heat at 250-300 degrees for 5-5 1/2 hours. 3 hours in a wrap them in foil for a hour. I am not putting rub on the bottom and I pulled the skin off before cooking them. The ribs themselves are tender and taste great but I don't understand why the bottom is getting crispy. Any suggestions would be greatly appreciated. 
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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    When you say "indirect heat" what does that mean? Platesetter? Something else?
    Keepin' It Weird in The ATX FBTX
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  • pgprescott
    pgprescott Posts: 14,544
    Could also be a rub on the bottom which is high in sugar. 5.5 hours at 250-300 is way longer than I cook mine and with an hour in foil to boot if you. Wrap an hour at those temps you are likely done closer to 3 hours. Just my opinion. 
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  • Jhwilkin
    Jhwilkin Posts: 22
    Too close to the platesetter/stone?
    Concord, NC-LBGE
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  • epcotisbest
    epcotisbest Posts: 2,176
    edited August 2017
    Platesetter, legs up, foil balls for air gap on platesetter, drip pan on foil balls, grate on top of platesetter legs with drip pan under grate. Ribs on grate. I don't see how they could burn. Mine have never been more charred on the bottom.
    Here is a picture:




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  • Jhp4180
    Jhp4180 Posts: 5
    What is your all's recommendation for cooking? I have a drip pan with water to help with moisture. 
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  • RRP
    RRP Posts: 26,449
    No drip pan with water needed in a BGE. While being a bit long and a higher temp for ribs I think the culprit might be a out ofwhack dome thermometer! Calibrated it lately? 
    Re-gasketing the USA one yard at a time 
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  • lousubcap
    lousubcap Posts: 36,662
    @Jhp4180 - welcome aboard and enjoy the journey.  Above all, despite the rib frustration, have fun.
    I'm with @RRP here-something doesn't fit with your description.  As long as the ribs are indirect (and heat deflector protected) then you should not see any charring/burn on the ribs at all.  Finish line indicator for me is the tooth-pick test. Don't know how you determine the finish-line however, if you get the flavor and texture profile you want then you are fine in that regard.  
    Keep after it-you will get this sorted out.  
    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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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I cook mine indirect with no foil but I do flip them a few hours in just for a bit then flip them back to finish. Seems to work like a charm for me. 

    Little Rock, AR

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  • Jhp4180
    Jhp4180 Posts: 5
    Thanks guys! I have had my egg for about 4 years now but I can't seem to master the ribs. Next time I will try to cook less time. I have even tried a rib rack and I still get the same result. The bottoms taste like bacon always. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Jhp4180 said:
    Thanks guys! I have had my egg for about 4 years now but I can't seem to master the ribs. Next time I will try to cook less time. I have even tried a rib rack and I still get the same result. The bottoms taste like bacon always. 
    I have had that problem. Flipping them fixed it. 

    Little Rock, AR

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  • RRP
    RRP Posts: 26,449
    Jhp4180 said:
    Thanks guys! I have had my egg for about 4 years now but I can't seem to master the ribs. Next time I will try to cook less time. I have even tried a rib rack and I still get the same result. The bottoms taste like bacon always. 
    Cool...so you are a veteran egger, but just the same when was the last time you calibrated your dome thermometer? It still seems to me like that is your probable problem.
    Re-gasketing the USA one yard at a time 
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  • Shineristhewiser
    Shineristhewiser Posts: 18
    I cook mine at 270 for 2 hr open then wrap in foil for 2 hr with 50/50 BBQ sauce and apple juice mopping sauce. I wrap them membrane side up.
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  • Shineristhewiser
    Shineristhewiser Posts: 18

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  • greg70
    greg70 Posts: 6
    edited August 2017
    I'd like to take a stab at it here. like others have said the temp may be a little to high, i cook my between 230 and no higher than 250.  I've learned that when cooking indirect on the egg that any food on the grate that extends pass the area the platesetter is  going to be exposed to higher heat than the food in the cooking area above the platesetter. if this is the case i would try cutting the rack in half to better place on the cooking area.


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