Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rack of St Louis style on the mini

LitLit Posts: 6,412
edited July 2013 in EggHead Forum

There was a posting about this last week and I realized I had no photos to post even though we do ribs on the mini frequently so here is my setup. Platesetter legs up, CI grate, woo on that, then grate on top. We had both minis going so we got 2 full racks done out by the pool. You have to rotate the bottom to the top and flip because the side closest to the plate setter on the bottom will burn if not careful. I am going to try wadding up alot of aluminum foil next time to put on the platesetter and see if that will help deflect some of the heat. No finished pics cause I was drunk by then but they came out good. 300 or so for about 4 hours and temps were around 190.

 Edit: That was my buddies mini he used some ceramic pieces to raise the 2nd grate. I used the woo but no pics.

Sign In or Register to comment.
Click here for Forum Use Guidelines.