First ribs on BGE=terrible

GulfCoastBBQ · February 2009

snoqualmiesmoker wrote:

I highly doubt there was enough water to create the type of steam needed to wash off the rub.

Maybe not so much 'wash off' the rub as water it down while quickly steaming the meat causing it to tighten up and not absorb much flavor from the rub and smoke. I know that steaming is one of the fastest ways to cook anything and fast and BBQ are polar opposites.

Pork Butt Mike · February 2009

I don't know who is insecure about there eggs, but tell me this who are the bunch of pissy school girls your talking about.

GulfCoastBBQ wrote:

Pork Butt Mike wrote:

I've gotta say, some people here sure are insecure about their Eggs.

snoqualmiesmoker · February 2009

"Sparky" wrote:

It must be BGE's fault Nobody else here can make edible ribs either :( It sounds like you're not new to smokin,but love to complain Just a guess

Uh, the purpose of this type reply

? The guy is a newbie. Give him a break.

I'm sure you've never asked for help on the forum

? Did anyone write a response like you did

?

snoqualmiesmoker · February 2009

Fidel wrote:

If you foiled them then how are they going to pick up any additional smoke flavor?

I do believe the foil is used to steam the ribs. They cook in their own juices, much like a crock pot.

Fidel · February 2009

I understand that. He said he was going to put the trimmings back on, wrapped in foil. His major complaint is lack of smoke flavor. Thus my reply.

Little Steven · February 2009

GulfCoastBBQ,

Temper, temper, some folks don't really want help they want to get pissy :laugh:

Steve

Celtic Wolf · February 2009

Well actually we did!!!

GulfCoastBBQ · February 2009

Pork Butt Mike wrote:

I don't know who is insecure about there eggs, but tell me this who are the bunch of pissy school girls your talking about.

GulfCoastBBQ wrote:

Pork Butt Mike wrote:

I've gotta say, some people here sure are insecure about their Eggs.

You and Sparky so far...

Mike in Abita · February 2009

I have had quite a bit of success with ribs in the egg. Never experienced what you described. Your explanation sounds plausible and I have learned a great bit from it. Thanks for sharing your situation.

Might I suggest not using the water filled drip pan. I know others have and they swear by it. I don't and have never had an issue either. The benefits of using a ceramic cooker is not to have a liquid filled drip pan. Other smokers need them to overcome the drying effect of their design. All the air entering the egg is converted to heat in the conbustion process. This is why a ceramic cooker is so efficient. No wasted air to dry your food or heat the cooking chamber.

Just a few thoughts I had. Don't give up or be discouraged by others, remember they are only expressing their opinions.

PhilsGrill · February 2009

>Once the egg reached 250 at the dome therm I put on the ribs in a rib rack and laid the trimmed pieces across the top and placed them in the egg.

Should have waited at least 30 mins before putting the ribs on. Bad smoke was still present....

snoqualmiesmoker · February 2009

Ahh, i getcha.

GulfCoastBBQ · February 2009

PhilsGrill wrote:

>Once the egg reached 250 at the dome therm I put on the ribs in a rib rack and laid the trimmed pieces across the top and placed them in the egg.

Should have waited at least 30 mins before putting the ribs on. Bad smoke was still present....

I brought the temp up slowly from about 190 to 250, probably about 30 minutes.

That being said I don't much believe in 'bad smoke'. I have cooked many pounds of meat while throwing unburned chunks of hickory and mesquite into the coals and letting them burn start to finish while the meat cooked and had tremendous results. Like I said, I don't really buy in to the 'bad smoke' concept.

Pork Butt Mike · February 2009

For someone that has a whole what 18 post in here and most of them are complaining about one thing or another and now calling members little childish names is not to bright. So that explains to me why your cooks come out the way they do. As for Sparky he is one of the most respected members here and a friend of mine also. So if you don't have nothing nice to say then don't say it.

Semolina Pilchard · February 2009

I can not speak for PhilsGrill, I am not sure exactly what he meant, but LUMP gives off a nasty tasting smoke when first lit. It is a heavy white smoke that usually is gone in 30 minutes. I don't think the same is the case with wood chunks because chunks are often spread throughout the lump so you have new chunks lighting throughout the cook. Plus, I think most of the V.O.C.'s (the bad stuff) is in the lump dust, and chunks have no -or very little- dust.

Car Wash Mike · February 2009

If the water had anything to do with steaming off your rub. Apply mustard to the ribs and it will help hold the rub on. It sounds like they were done. But I usually cook spares 5-6+ hours. I also use only fruit woods, apple and cherry. I liks the temp range you started them out. Good luck next time.

Mike

GulfCoastBBQ · February 2009

Pork Butt Mike wrote:

For someone that has a whole what 18 post in here and most of them are complaining about one thing or another and now calling members little childish names is not to bright. So that explains to me why your cooks come out the way they do. As for Sparky he is one of the most respected members here and a friend of mine also. So if you don't have nothing nice to say then don't say it.

You should take your own advice about having nothing nice to say, remember it wasn't me who made the smart azz comments in the first place.

Oh by the way, the words to and too have completely different meanings, you may want to learn them considering you have the word used incorrectly in your signature. For instance in your previous post it would be "not TOO bright". If you are going to accuse somebody of being ignorant you should try not to sound so ignorant.

GulfCoastBBQ · February 2009

Semolina Pilchard wrote:

I can not speak for PhilsGrill, I am not sure exactly what he meant, but LUMP gives off a nasty tasting smoke when first lit. It is a heavy white smoke that usually is gone in 30 minutes. I don't think the same is the case with wood chunks because chunks are often spread throughout the lump so you have new chunks lighting throughout the cook. Plus, I think most of the V.O.C.'s (the bad stuff) is in the lump dust, and chunks have no -or very little- dust.

So do you light all of the lump completely before beginning a cook to prevent this nasty tasting smoke from contacting your food? I would think this would use a tremendous amount of coal. I have been dumping lit coal on top of unlit and letting it slowly burn through. I would think this is the only way to get long cooks without refueling, no?

Unknown · February 2009

GulfCoastBBQ, you are way out of line and you owe Pork Butt an apology. Typing to when it should be too may have simply been a typo. If you are going to give him grief do so for his typing "So if you don't have nothing nice to say then don't say it." Of course, everything is spelled correctly, and I wonder if he knows what I mean.

Basscat · February 2009

Nah, I start all cooks with a couple little pieces of parrafin/sawdust starter sticks, and my Medium has gone for 20+ hours on a load of lump. I never worry about what is lit, just get the temp where I want it, and wait for the smoke to turn from white to bluish-clear. I mix the wood chunks with the lump at different levels on long cooks.

GulfCoastBBQ · February 2009

Pork Butt Mike wrote:

For someone that has a whole what 18 post in here and most of them are complaining about one thing or another and now calling members little childish names is not to bright. So that explains to me why your cooks come out the way they do. As for Sparky he is one of the most respected members here and a friend of mine also. So if you don't have nothing nice to say then don't say it.

On a lighter note, I just checked out your website and it appears I have the same camper as you. Fleetwood Sequoia? I have a 2004.

GulfCoastBBQ · February 2009

Pork Butt Mike · February 2009

Sorry about my spelling, I have dyslexia. That means I see letters out of order. You can jab at my posts, but try to stay away from the spelling, I can't help that. If you still like making fun my problem then you can go some where. No my camper is a 07. Not good to make fun of people.... I don't like it. At me or anyone.

GulfCoastBBQ · February 2009

Basscat wrote:

Nah, I start all cooks with a couple little pieces of parrafin/sawdust starter sticks, and my Medium has gone for 20+ hours on a load of lump. I never worry about what is lit, just get the temp where I want it, and wait for the smoke to turn from white to bluish-clear. I mix the wood chunks with the lump at different levels on long cooks.

f

So you have unlit pieces of lump lighting at different times throughout the cook. Wouldn't this produce the nasty white smoke you were talking about pretty much continuously?

Pork Butt Mike · February 2009

Thanks SDS but I just take if from the source. Thanks Guy.

GulfCoastBBQ · February 2009

Pork Butt Mike wrote:

Sorry about my spelling, I have dyslexia. That means I see letters out of order. You can jab at my posts, but try to stay away from the spelling, I can't help that. If you still like making fun my problem then you can go some where. No my camper is a 07. Not good to make fun of people.... I don't like it. At me or anyone.

I wasn't making fun of your spelling, as far as I could tell you spelled every word correctly, I was making fun of your grammar. Completely unrelated to dyslexia.

GulfCoastBBQ · February 2009

This thread has more than run its course. :P

It has been fun and I really do appreciate all of the well meaning responses. I am sure the egg cooks fantastic ribs and I think I have an idea of what went wrong, I will try to do better next time and let you know how it goes.

Peace!

Basscat · February 2009

I don't know how it works, just that it works for me. And the simpler I keep it, the better it seems to work. I don't know if the white smoke is the dust burning off, as someone mentioned earlier, or not, but once it's gone, it doesn't come back. And once the temp is settled in, it usually stays there. Sometimes not, for whatever reason, but once you learn the settings that work for your Egg, it usually is pretty consistent. Give it time, and learn from your experiences.

Unknown · February 2009

...I can stop anytime I want. Dyslexia is no laughing matter, and if you were trying to spell the number 2 and it came out tow, that would be seeing letters out of order. Typing to when meaning too is simply not knowing how to spell.

Semolina Pilchard · February 2009

You are lighting the lump correctly. It would seem that new lump being lit all the time would keep releasing more nasty stuff. Somehow when one spot is burning it must burn off all or most of the nasty stuff. How? I don't know. Notice when you light fresh lump you will get a heavy white smoke, but after 30-45 minutes that goes away.

Misippi Egger · February 2009

GCBBQ,

It seems you have a lot of good experience with cooks on your Chargrill, so I have no doubt you know how to cook ribs on THAT cooker. That being said, I believe you can tell from all the responses here that there is a learning curve associated with converting to a ceramic cooker. I went from a gasser to the BGE and I had to change some of the concepts I had, but will NEVER, repeat, never go back to the old gasser!

Be patient, listen to the excellent advice here, be open minded and before long you will be one of the cult - giving the newbies advice!

For example - believe people when they tell you there is bad smoke at the beginning of the lump burning. The smoke goes away and does not return. Maybe there is a scientific explanation, but who gives a s**t? It just happens.

I learned about it here, and my cooks have improved with waiting for the bad smoke to burn off AND letting the ceramic, the platesetter, the drip pan, any liquid (not really needed), and the grid all stabilize at temp, before putting the load of cold meat into the egg. It just works!

Good luck. Post your future results and some pics soon !

First ribs on BGE=terrible

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