I decided to make ribs for the Super Bowl and they turned out great. Went with the 3-2-1 on four racks of BBR on the Large Egg. Probably my best rib cook as far as texture and taste. My only issue was that with 4 racks the two racks on the outside got charred on the bottom, as they were outside of the place setter.
I was thinking that by using a rib rack I could prevent that in the future. Any thoughts?
Smoked at 250 Dome and 225 Grate.