First cook under way - questions! (and pics)

[Pinny]

Went on about 1:00pm. Aiming for post supper snack. (Supper is gonna be pastrami-burgers.) Used 1/2 ring of lump with two large chunks of hickory on top. Added fully lit 15-20 pieces of lump and spread them out. Foiled the bottom of the water pan, as per Chris's video, put the middle section on, added 2/3 pan of water.

Here's my question. At 205 degrees I closed the bottom 3 vents half way. Now 45 minutes into the cook it's holding steady at 280 degrees. Is there anything I can do to bring it down? Maybe close the bottom grates?

Thanks!
Pinny

 

[Pinny]

Ok I searched the forums and found the troubleshooting guide. Just closed the bottom grates. Hopefully all is not lost.

My plan is to let these go till about 7. Then glaze them with a thin homemade sauce. How do you tell when beef ribs are ready? Also, do you sear these for a couple seconds like you might with steaks? Maybe fire up the gasser and let them cook at 450 for 5 seconds on each side? Good idea or terrible idea?

 

[K Kruger]

280 for a short period is a non-issue. Beef ribs tend to do better when cooked slowly because of their fattier nature but a high temp for a short time isn't going to affect them negatively.

Shutting your lower vents all the way can starve your fire of oxygen and cause it to extinguish (unless there's a leak). Slightly open at least one vent as you near your target. Wait 15-20 to get a complete sense of the results of this.

You tell when beef ribs are ready the same way as other Q'd meats: when they are tender.

Searing is not necessary but if your sauce hasn't set the way you'd like you certainly can sear (briefly if there's sugars in the sauce or rub) to set the sauce better.

 

[Pinny]

Ok, so with all the vents shut it's been about 50 minutes and it's come down to 260. At what point should I open one of the vents slightly - my target temp is 225.

Kevin - that's so interested that you say sear to set the sauce. I never sear after saucing - that always seems to burn my sauces.

 

[K Kruger]

If they have sugar in them, yes, they'll burn unless over the heat very briefly.Sugar burns at >350.

If your temp is dropping slowly but steadily, then crack a vent as you get a bit nearer your target, say 230/235 and see if you continue to drop then stabilize, rise, or stabilize there.

Depending on average cook temp and fattiness of your beef, you could be looking at a longer cook than your plan. The meat will be ready when it's tender, not when X amount of time has elapsed.