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We eat ribs with this dude

SmartyPantz
SmartyPantz Posts: 145
in EggHead Forum
Yo Yo you crazy catz! Cook number 4 going down today. Time for some ribz. Light rub of Dizzy Dust and on she goes. Going to shoot for 4 hours at 300.  Thanks to JohnnyP, I'm cooking with the good stuff. Can already see amd smell a big difference. Gotta couple handfuls of apple wood chips to start things off. Wish me luck!
When do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,706
    Lol - that interview that guy gave was one of the greatest things I've ever seen on the internets.

    Ribs look great!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    You're not gonna need luck with this cook...just let the egg do it's thing. 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • outrageous
    outrageous Posts: 803
    Tin foil is your friend on that pretty white thing.  ribs look good

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • SmartyPantz
    SmartyPantz Posts: 145
    Almost done...Dead Giveaway!
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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  • Foghorn
    Foghorn Posts: 10,226
    Wish I lived nearby.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmartyPantz
    SmartyPantz Posts: 145
    Honestly, I could have pulled them off sooner. Was late getting them on and went at 300 instead of something lower. These were probably "ready" at 3 hours :/  oh well, learning curve with this thing. 
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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  • nolaegghead
    nolaegghead Posts: 42,109
    So they fell apart when you tried taking them off the grill?
    ______________________________________________
    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looking good but, 3 hrs at 300F I'd expect more pullback :confounded:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmartyPantz
    SmartyPantz Posts: 145
    nolaegghead said:
    So they fell apart when you tried taking them off the grill?
    Bottom/underside was... how shall we say.... crispy. :/  still tastey, plenty soft on the top, just not my best work by a long shot. But first go on the egg
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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  • lousubcap
    lousubcap Posts: 36,734
    All I can offer is "tooth-pick test for the win".  Never fails any rib cook; beef, pork or lamb.  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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  • Foghorn
    Foghorn Posts: 10,226
    The crispy bottom can happen at higher temps if you don't put a drip pan or some other heat blocking device above the platesetter (conveggtor).  The ceramic of the platesetter can get quite hot - and give off radiant heat.  

    Next time put some balls of aluminum foil on the platesetter to create an air gap and then put a drip pan or some foil on those balls of foil.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmartyPantz
    SmartyPantz Posts: 145
    Foghorn said:
    The crispy bottom can happen at higher temps if you don't put a drip pan or some other heat blocking device above the platesetter (conveggtor).  The ceramic of the platesetter can get quite hot - and give off radiant heat.  

    Next time put some balls of aluminum foil on the platesetter to create an air gap and then put a drip pan or some foil on those balls of foil.  
    I think this is what happened! BTW: I'm rocking the Woo with a 17.5" pizza stone as the conveggtor, and that being thinner may mean it put off even more heat. I like the drip pan / balls of foil idea.  Would you say this is probably not necessary foe cooks under 300 say between 250 and 275?
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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  • epcotisbest
    epcotisbest Posts: 2,176
    Platesetter, legs up, foil balls for air space, foil lined drip pan, grate then ribs. Never had a crispy underside with this setup. I use the same set up for turbo or low and slow.




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  • JethroVA
    JethroVA Posts: 1,251
    @SmartyPantz, just saying howdy.  We split our time between our house in Richmond and our house just north of Gloucester in Mathews County. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • SmartyPantz
    SmartyPantz Posts: 145
    JethroVA said:
    @SmartyPantz, just saying howdy.  We split our time between our house in Richmond and our house just north of Gloucester in Mathews County. 
    Howdy!
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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  • Foghorn
    Foghorn Posts: 10,226
    SmartyPantz said:
    Foghorn said:
    The crispy bottom can happen at higher temps if you don't put a drip pan or some other heat blocking device above the platesetter (conveggtor).  The ceramic of the platesetter can get quite hot - and give off radiant heat.  

    Next time put some balls of aluminum foil on the platesetter to create an air gap and then put a drip pan or some foil on those balls of foil.  
    I think this is what happened! BTW: I'm rocking the Woo with a 17.5" pizza stone as the conveggtor, and that being thinner may mean it put off even more heat. I like the drip pan / balls of foil idea.  Would you say this is probably not necessary foe cooks under 300 say between 250 and 275?
    At this point I just do it for all cooks. With that said, I previously did some cooks in the 250 range without a drip pan and did not scorch the bottom of the meat. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • thetrim
    thetrim Posts: 11,387
    I prefer crushed down beer cans to foil balls.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • northGAcock
    northGAcock Posts: 15,173
    SmartyPantz said:
    Almost done...Dead Giveaway!
    Did you say Dead giveaway?

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Hans61
    Hans61 Posts: 3,901
    I always do 275ish temp and 3-1.25-1 with (smoke/wrap/firm up) honey butter and brown sugar in the foil, never fails or disappoints always tender with a clean bite off the bone 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
    https://youtu.be/nZcRU0Op5P4
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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