Struggling with temps for BBQ ribs

Get them set for fairly low and then just open them up a few millimeters more and wait 30 minutes for the temp to rise and settle in.  It’s much easier to increase the temp on an Egg than it is to drop it once it gets too high.

I can’t keep my XL below 250 without the Flameboss running.  My old large was easy to stabilize at 250.  My XL loves 300 without a controller and bottom vent barely open.

Stop chasing.  That’s the biggest mistake new folks make.  Set it for 250-275 and leave it alone.  It’s going to move every time you open the dome, but unless you get some restrictions in air flow, it’ll go back given time.  +|- 25* is nothing to worry about on a long cook. 

I cook ribs at 275 now. As others have stated, a 25 deg temp swing is not a cause for concern.

I like 275

I went outside and took a couple of vent pics for an XL. 

Let’s first make some clarifications: 
You have the XL loaded with medium sized chunks (not a bunch of marble sized pieces) 
Your firebox is properly aligned with the base 
Your thermometer has been calibrated using boiling water. 
Your dome is properly seated to the base and you’re not leaking air. 

This is what your bottom vent should look like on the XL when running less than 300F. Maybe one credit card thickness more if you are close to 300F. This is my setup to run 235-300F. 



The top positioned like this should keep the egg in the 250F range +/- 10 degrees. 


Opening the pedals a litttle more will put you in the 270F range. 



This should get you pretty close to where you want to be. All eggs cook a little different. The main point to take away from this is that minor adjustments will make a big difference if you give it a minute. Making “bold moves” to try to control temp is not wise given where you’re at in the learning curve. Remember that all ovens fluctuate (cycle) heat/temp. Close enough is plenty good for most egging. Try to follow your eggs lead and let it settle in where it wants to. Mine Cadillacs all day long at 235F. 

I like 275 for 4 hrs or until they pass the bend test.  But ya same as everybody else adjust very small amounts and give it plenty of time to settle. And easier to raise temp than to lower.  Once you've been Egging a few years, you could do like me and buy a DigiQ or something similar for low and slows.   Set it and forget it.   Mostly use it for long boston butt type cooks, but have gotten lazy and use it on ribs too sometimes.  

DoubleEgger said:

I went outside and took a couple of vent pics for an XL. 

Let’s first make some clarifications: 
You have the XL loaded with medium sized chunks (not a bunch of marble sized pieces) 
Your firebox is properly aligned with the base 
Your thermometer has been calibrated using boiling water. 
Your dome is properly seated to the base and you’re not leaking air. 

This is what your bottom vent should look like on the XL when running less than 300F. Maybe one credit card thickness more if you are close to 300F. This is my setup to run 235-300F. 



The top positioned like this should keep the egg in the 250F range +/- 10 degrees. 


Opening the pedals a litttle more will put you in the 270F range. 



This should get you pretty close to where you want to be. All eggs cook a little different. The main point to take away from this is that minor adjustments will make a big difference if you give it a minute. Making “bold moves” to try to control temp is not wise given where you’re at in the learning curve. Remember that all ovens fluctuate (cycle) heat/temp. Close enough is plenty good for most egging. Try to follow your eggs lead and let it settle in where it wants to. Mine Cadillacs all day long at 235F. 

I guess everyone's different, the only time my bottom vent isn't wide open is when I'm using the FB. I have to old style daisy wheel, never had an issue obtaining the temp I wanted.... 

250f with the new rEGGulator cap.

lousubcap said:

@KennyCJR Here's something to consider:  I always rotate the dome thermo such that the target temp is at 12 o'clock.  That way a casual glance lets me know how the cook is tending.  FWIW-

Take the worthless clip off first or you might recalibrating your thermometer after a future failed cook. 

Alpharetta_EggHead said:

milesvdustin said:

I usually run 300 and leave them alone until they bend test or toothpick test. No wrapping. 

OK that gives me a lot of confidence. Do you monitor temps with a grill probe or the BGE dome thermometer? Grill grate is at 250, while Dome is at 300

Grate and dome temp will not match. I chased this too and then stopped using the probe at the grate. 

Just go with the dome temp.

I find the XL easier to achieve low temps personally. I just assume the extra mass gives you a little grace as you are sneaking up on your target. Take it fwiw. 

I never cook below 275 on my XL  both for indirect or direct  And sometime over 300