u/thebrieze

New Prestige Phantom owner here. So far I have mixed feelings about the cast SS grates with extremely uneven heating front to back. Chicken completely chars at the back, and barely has any grill marks at the front. So I have a few questions.

1. How long should you preheat for the cast stainless grates
2. should I preheat at full flame strength, if I want to cook at around 350 F? So far I have been preheating and cooking at mid flame
3. Do you use the sizzle zone with the grates at higher level or lower level. Using the higher level, the sizzle zone has much lighter grill marks than the back side on the main grill area

Hi I recently made some 3 2 1 ribs on my large BGE. Cooked indirect at 235-240F with an adjustable rig, on the top shelf and used RFX probes to monitor temps. Al temps mentioned are from the RFX probes. During the wrap (foil) phase, the ribs steadily climbed to about 195, at which point I pulled them out, glazed them and put them back on unwrapped.

I think the temps dropped to about 175 when I put them back on. I checked after about 30-40 minutes and the temps had dropped to about 160F. I then started raising the Egg temp to about 250, but no change in ribs temp. They stayed at 160. After about an hour, I gave up as they were starting to dry out and pulled the ribs out.

Any thoughts on what was preventing them from rising in the final stage? Should I have gone with direct heat for the last stage?