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Turbo Ribs - radiated heat?

7smcb7
7smcb7 Posts: 27
in EggHead Forum
I’ve now had two experiments with Mickeys Turbo Ribs in my large BGE. Neither has been flawless, and both times the problem has been, I think, heat radiating from the plate setter and causing the ribs to cook way too fast (one hour, ten min) and causing the underside of the ribs (no flip) to char. 

I had the plate setter there, legs up, no drip tray. I’ve seen advice to raise a drip tray off the plate setter, or to fill a drip tray w salt etc. I’m inclined to use a raised grid next time. 

Any advice, hive mind?
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Yes.  I've done that as well.  It seems it is radiant heat off the platesetter.  Since that time I have placed a few foil balls on the platesetter to create an air gap and then a foil drip pan that covers the entire silhouette of the ribs - and I haven't had that problem since.

    Raising the grid even higher MIGHT solve the problem.  Some foil to block the heat will definitely solve the problem.

    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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  • Cornholio
    Cornholio Posts: 1,048
    I only turbo ribs now since trying that method. Agree that a drip pan spaced between the plate setter and ribs will help.

    I have a CGS AR so I have the stone on the lowest rack, then a drip pan on the next rack propped up with the BGE feet, and the standard rack on top of the AR for the ribs. If I am doing more racks and using multiple levels of the AR I’ll just put the drip pan on the lower stone but making sure it is propped up and not laying flat on the stone.


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  • Mickey
    Mickey Posts: 19,768
    Don’t use a plate-sitter. I use this with foil and salt. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • 7smcb7
    7smcb7 Posts: 27
    Ok, I'm listening - closely. And curious. Is there an "introduction to CGS" thread anyone could point me to? 
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  • Foghorn
    Foghorn Posts: 10,227
    Most will tell you to just call CGS and speak to Tom - the owner;  He's a great guy who can answer any questions you have.  

    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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