Ribs that came out great

PatrickJ117 · June 2020

Did a rack of ribs for the bride and I yesterday.

I bought the BGE in 9/18--so my third season. FINALLY am able to get the thing lit, and to the 250 range temp---thought I had it at 225 but it rose---as usual. Have had it jump much higher in the past...but chalking that to inexperience.

I used left over coals in a basket at the bottom w/4 chuks of various wood in there, and added hardwood broguettes...got it fired up...(then the smolder of briquettes starting) for 20 mins. Closed down the bottom and petals and tem hovered between 223 and 227 after the deflector put in...also added 3 chunks of wood on top. Got the ribs on.

I spritzed every 20 mins or so w/beer (nice flavor add on). The heat kept rising...Ultimately got up to 265...maybe 270. WHY? I had the bottom screen shut w/door open 1/4 in...petals on top open 1/8 in.

What am I doing wrong that prevents me from maintaining a heat w/in 10 degrees of my target???

Last thought-the fire ring is cracked...could that be letting more air in and raising the temp? Could the number of wood chunks add to the heat (though using fewer has the same issue).

Love my BGE but the constant wrestling is a PITA...is that normal with the temp?

Looking for feedback.

Thanks

Nature Boy · June 2020

Most of us cook with lump, and I suppose using briquettes could have contributed to your spike in temps. Too much air is the other possibility. And finally, spend less time watching your thermometer and more on how the food is cooking. Happy cookin'! Chris

Tom_in_NC · June 2020

Pretty new to this myself but I’ve been messing around with other folks Eggs and cookers in general a long time...my guess is the every 20 min blast of air is bumping your temps as the cook progresses and more lump gets lit. Mine holds rock steady at 230-240 if I set my vents at about 1/8” each and leave it shut. I’m sure some of the old hands will chime in.

PatrickJ117 · June 2020

Nature Boy-the same issue occurs when I use lump---but finding its like golf---can't be perfected. Thanks for the comment

PatrickJ117 · June 2020

Tom in NC...I get what you're saying...but then I need to figure the spritz out...amazes me that little aire at 1/8 each can keep it going...will try next time. Thanks for the comment

fishlessman · June 2020

did ribs this weekend at 235 dome and my top and bottom vents were 1/4 open compared to yours. almost to the point where you couldnt even see them open unless really looking at it carefully. i also dont spritz anymore

Tom_in_NC · June 2020

Patrick, another thing I thought of from back when I used to burn lump in a leaky old sidecar smoker and I’ve carried over to my Egg....start with as small of a lit area as you can get away with. Takes a bit longer to get up to temp but I feel like it helps to keep from overshooting. With the ribs I did this weekend I had probably a softball/small cantaloupe size area lit when I shut the lid to stabilize. Give that a shot too, may buy you some time for spritzing if nothing else.

StillH2OEgger · June 2020

My suggestion is to try doing ribs without spritzing just to see if you think it makes a difference, because I think it is making a difference in your temp fluctuations. Also, let your desired temp stabilize with the heat deflector already in. Adding it later or just before your throw the meat on will have an effect on the temp.

buzd504 · June 2020

Also, the difference between 230 and 275 is pretty much negligible except for cook time. You will probably get slightly better (cleaner) smoke at 275. I wouldn't worry about it too much.

Elijah · June 2020

PatrickJ117 said:

Love my BGE but the constant wrestling is a PITA...is that normal with the temp?

It's probably the wrestling causing the issue. I focused on the same thing for a while.

rockymountaineggster · June 2020

My egg tends to settle about 265. I've learned that it really makes no difference in end result when my target is 250. I just let the egg do its thing. I think the spritzing may have something to do with the temp increase. Opening the lid can really kick up the coals with the rush of oxygen from what I've seen. The eggs tend to cook with a moist environment too so additional moisture isnt really necessary like it is on other style of smokers.

ElkhornHusker · June 2020

Give yourself a temperature range that you are comfortable with. For example shoot for 225-275 degrees. Chasing temperature will only lead to frustration and not enjoying using the egg.

bradleya123 · June 2020

Do you have a Flame Boss or another device used to control temps? I have an old Flame Boss and once I set on a temp it usually stays right there! The only time i'll get a spike is when a piece of smoking wood lites up. Other than that is rock steady. I'd get a temp controller, besides it's like hitting the easy button!!

saluki2007 · June 2020

A bunch of great advice in here. The egg holds more than enough moisture that you do not need to spritz your ribs or any type of protein for that matter. I'm not saying you can't do that, but that is what's causing your temp fluctuations. Whenever oxygen is introduced to a fire, it grows. That's what you are doing every time you open the lid. If you are doing it every 20 minutes, then you are not giving the egg enough time to choke the fire back down to your original temp, so it will just keep getting warmer and warmer.

Webass · June 2020

My large will hold 275 without using my controller. I don't open for at least 3 hours and then I might spritz every 30 minutes or so. After 5 hours I spritz one last time, dust with Rendezvous seasoning, and let them rest in a foil covered pan.

Ribs that came out great

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