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I always thought that beef ribs needed to go for a long time.... like 24-48 hours...
I'm not sure you will get enough collagen conversion and fat rendering in a few hours.
Let me know.
@kevlah Welcome to the forum. Lots of people will chime in to help.
In addition to checking your dome thermo, you might want to check how tightly the lid is sealed when closed. You can take a dollar bill and put it on the gasket at various places when you close the lid. It should take a firm pull to remove it all the way around. If not, you might need to loosen your bands and re-seat the dome.
Second, what Darby said is very true. If you let the ceramic get hotter than your desired cook temp it will take a looonnnnngggg time to come down. Try and get your vents set as the temp climbs. What I do is get the fire going with the dome open and before a real good coal bed is going I close the lid with the vents mostly open still. When I'm 50 degrees or so from desired temp I start closing them down. Then I put in the indirect piece and work on hitting the final temp. I give myself almost 45 minutes before I want to put meat on to dial in the temp.
Third - it is surprising how little the vents need to be open to keep it going at low temps but 275 dome is a good temp and will render fat nicely on most low & slow cooks.
Good luck and keep at it. I don't think there is anything critically wrong with your egg - you just need to rule out a couple things and then learn to dial in the lower temps.