Baby Backs on the BGE

[BBQPaddy]

Keeping the temp low on the BGE can be a challenge. I'm looking for some temperature ranges for baby backs on the BGE. I've cooked several on the Traeger and WSM but they are easier to keep a low temp. Any ideas?

[SheilaAnn]

While I only have a KJJr, it’s all about the airflow.

[LA Pork Butt]

I’ve been cooking on a BGE since 2010, but rarely cook Baby backs. As to temperature 225, 250, 275 should work fine. I usually use a starter square set on edge in the middle of a full load of lump charcoal. I leave the top and bottom wide open until the dome thermometer approaches my target temp. I usually cook at 225 which is dome 250 temp. For that temp the bottom vent is open about 1/4 inch and the daisy wheel top with the petals open 1/2. That will hold pretty constant unless it is windy. For small temp tweaks adjust the top vent.

[Oak Smoke]

Look into a Smobot. They are the answer to temp control in a kamado. So simple to use.

[Mosca]

I’ve settled on 260°-265° for ribs on my BGE, but I agree with LA Pork Butt; anywhere from 225°-275° is fine. Use the variations to adjust cooking time, to adjust for outdoor temp and wind conditions, etc. Sometimes I’ll knock it down to 240° if they’re going too fast, or just if I feel 240° is right that day.

I use a controller, but only because I like gadgets. On my (L)BGE, 225° is just the tiniest tick open top and bottom. Every one will be different, but one thing that won’t be different is that, once it’s dialed in, a tiny tick on either vent can change the temp by a single degree. Just find that balance, then tick up or down until it’s the temp you want.

A properly set up BGE will hold temp without help until it runs out of fuel. The dome thermometer is accurate, it will differ from the grate thermo until the shell heat-soaks to match the inner cooking temp. I used to test my BGE thermo at the beginning of every spring, but stopped doing that about 5-6 years ago, it was always exactly right.

[jfmorris]

Maybe the question should be - how are you LIGHTING your BGE? That could play into the issue with obtaining low temperatures.

If you start with too big of a fire before you close the lid and dial down the vents on a kamado, it can literally take hours to get it down to the small controlled burn you want for low and slow cooking. For cooking low and slow on my kamado, I light with ONE starter in the center, let it burn for 10-15 minutes, then put the deflector (plate setter for you BGE guys) in place, grates in place, and close the lid, leaving the vents all wide open. Then I start dialing down both top and bottom vents about 50 to 100 degrees before I reach where I want to be. For low and slow (225 to 275), the bottom vent on my grill is open maybe 1/4 of the way, and the top vent just a sliver.

Also, are you checking the temp of the cooker by looking at the dome thermometer, or with a digital wired grate probe? Early in the cook, you can see a big difference between the two, since heat rises, and that thermometer in the dome can be a good 50 to 100 degrees higher than one at the cooking grate level.

[bbqLuv]

Cooking is all about time and temperature, or so I have been led to believe.
Follow the 3-2-1 method as a guide for ribs "rule of thumb". Cook to internal temperature of the meat and tenderness.
Therefore 225-300*F will work, and the cook needs to be tended too.

I watch scores or YT videos.
Baby Back Ribs on the Big Green Egg
Smoked Baby Back Ribs on the Big Green Egg #adventurebuzzed #biggreenegg #ribs
And many, many more.

Happy Cooking on you

[Spinaker]

I cook everything at 275F I think cooking at 225 F, especially on a BGE takes way too long. Do not make big adjustments too the dampers. Make minor adjustments, then make sure to watch it. if you need to change something, give it 30-40 mins to respond and settle in.

Small adjustments. If it gets up over 300 F you are fine. If it dips down to 225 F, you are fine. Just try to shoot for 275.

[Sweaty Paul]

I don't have a BGE, however, I have a Primo XL. I have found mine holds 250-275 very well. I concur that with a Smobot maintaining temps is really easy as the Smobot makes all the little adjustments necessary to stay at the target temperature.