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I was bad; left ribs on egg at too high temp.

500
500 Posts: 3,188
edited November -0001 in EggHead Forum
I had it all setup and started Car Wash Mike's ribs. I stabilized temp at 225* at 2pm, set the ribs on, and had to leave for an hour. Come back at 3 and the Egg rose to 325*. I shut down vents a little more to slow it down again. Am I over stressing my first rib cook? Will it still be tender? How can I recover? Thanks.
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • RRP
    RRP Posts: 26,481
    actually you may not be hurt yet. While the low and slow is preferred by most people I have had good luck with the JSlot method of 300° indirect for 3 hours no peek no flip.
    Re-gasketing the USA one yard at a time 
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  • gdenby
    gdenby Posts: 6,239
    You are probably O.K. I don't know how much CWW's method will continue in this situation. However, my guess is that your ribs were not in the 325 zone too long, but may be a little drier on the outside than is good.

    There are fast cook methods for ribs, butts, etc, that go at 350. They require cooking most of the time in a pan with some fluid (beer) till near the end. Then they go direct to crisp.

    I'd guess your ribs are now in between. You may need to mop them, or plan to foil. I'd suppose that at worst the outside will be a little too chewy.
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  • Ripnem
    Ripnem Posts: 5,511
    Stabilize that baby next time. Finishem and see what ya got. :S
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  • stike
    stike Posts: 15,597
    325 i still fairly low. no problem. just let it ride
    ed egli avea del cul fatto trombetta -Dante
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  • 500
    500 Posts: 3,188
    At the 3hr45min mark; misting every hour, still looking good
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,188
    Final outcome: 3 slabs; 1 good, 1 OK, 1 dry. Should have rotated. Slab at the rear of the Egg turned out best. Slab in middle; also the largest, turned out the driest. Foiled it at the end with apple juice to no avail. Next time I don't leave in the first hour after ribs go on. And I rotate. and I don't plan on eating until 5 1/2 hours after ribs go on. A learning process to say the least.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • RRP
    RRP Posts: 26,481
    yeah...and you might want to also learn that if you are going to stick with some recipe that is time regimented then you need to adhere to the time and temp or adjust the length of the cook. BTW there are also telltale visual points regarding doneness, including bending tests, let alone using a Thermapen to test the rib meat temp between the bone. Live and learn - we've all been there!
    Re-gasketing the USA one yard at a time 
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