A new member hello from California

[Sweaty Paul]

Salutations from Hays, Kansas! I don’t have a BGE, however, I agree that a good thermometer is a worthy investment and would recommend an instant read one and another that can be inserted into the meat for the duration of the cook. Thermoworks makes excellent thermometers.

[LDimick]

Welcome from Orange County!

I have not had a BGE for many years. I never got very good with it.

But I think that the advice you got from LA Pork Butt and others is really solid.

Goiod luck and let us know how it turns out.

[DavidNorcross]

Welcome from Virginia!

[LA Pork Butt]

Welcome to the Pit from Dallas! I’ve been cooking on a large Big Green Egg for going on ten years. I am assuming you have a platesetter or what they now call a eggconvector to diffuse the heat. Correct me if I am wrong. There are different ways to do this but this is how I learned it.

1. Fill the firebox up to the fire ring beginning with a bottom layer of large lump charcoal, filled in with a medium layer, and completely with small.

2 Bury a lighter square on edge in the center of the charcoal and light each of the two corners. Close the dome and open the bottom vent and top vent wide open letting the lighter square completely burn ( about 10 minutes) when the dome gets to 225 close the bottom vent to about 1/4” and adjust the top vent until the Egg holds steady at 225.

3. Once the Egg is holding steady at 225 put a fist size chunk of wood of your choice of the center fire, place the diffuser in legs up and the grill. Put the ribs on and expect them to take about 5 hours.

4. To test for being done use the bend test or the toothpick test.

[HawkerXP]

Welcome to the Pit! The POP and the DOT from Thermoworks are very good and fairly inexpensive. As Ron said.

[MBMorgan]

Welcome from Colorado, Nathaniel ...

[HotHand]

Awesome- thanks for the info Ron

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[RonB]

Welcome to The Pit Nate. I don't have a BGE, but from what I read, you should not have to add charcoal on a rib cook. I'm sure $$ is tight with two small kids, but you do need at least a digital thermo as mentioned above. Whatever you get, please check it in boiling water for accuracy. It should be very close to the boiling point at your elevation.

Also, you will need a leave in digital thermo when you can afford it. Here are links to two inexpensive but good units:

https://www.thermoworks.com/ThermoPop

https://www.thermoworks.com/DOT?gclid=Cj0KCQjwt5zsBRD8ARIsAJfI4BgDY0toCmPmW2mXXLf28ZgNdaIA3mPMynAWzJc0kpVgIQF89hBZheUaAn5uEALw_wcB

[mountainsmoker]

Welcome from the mountains of NC and enjoy the ride.

[DiverDriver]

Welcome from the Fort... mind you that you are on a wonderfully slippery slope. Enjoy!!!

[ofelles]

Welcome from the Delta.
Strongly suggest you get at least an instant read digital therm soon to check for when your food is ready to take off. And some welders gloves to add coals as needed. Someone knowledgeable of Komado grills will chime in soon I'm sure.

[holehogg]

Greetings from South Africa.
Help will be along shortly.

[HotHand]

Hello,

My name is Nathaniel, 36 married with two kids (newborn boy and 1.5 yr old girl) I live in Los Angeles by way of Tampa Florida.

My wife and I bought a large Big Green Egg (delivering tomorrow morning) I have been eagerly reading the site out of excitement for the pending delivery. I am going to play hooky from work tomorrow and try to make the Last Meal Ribs!

Other than cooking the occasional steak or burger on a basic grill over the years I am fairly new to this world, and don't know a ton about basic cooking (other than PBJ) and even less about smoking & grilling but am very eager to learn!

I was planning on following the Last Meal Ribs recipe tomorrow using baby back ribs. Any common rookie mistakes or things I should do differently since I will be doing it on the Big Green Egg?

A few stupid questions

Will I need to put more charcoal/smoking wood in mid cook on that long of a cook? I didn't buy the grill lifter so wasn't quite sure how I would do that mid cook safely! Maybe it will be clearer once I actually have the Egg

I will only have the thermometer on the BGE - I read that it's easy to make it too hot, any tips for keeping low and slow

How long do you let smoke/flame go before adding the meat so that you don't get the nasty beginning smoke on it?

Thanks in advance!

Best,
Nate