how many slabs can you fit?

Large Marge

On a LBGE, now that I'm hooked on ribs I have to make a bunch for people- suppose I need a grid extender? Any pics from y'all on how many slabs are possible in a large egg?

Muchisimas gracias...la marge grande

Crimsongator

The most I've done is 12 racks at one time. There is a pic floating around (that someone will post) of 24 racks on a large.

Rick's Tropical Delight

what was your setup for 12?

here's six on two grids

RU Eggsperienced

I have done 6 on a large, unfort no pic though I used the same rib rack as in the pic below. I did cover the ends w/some foil too..

NJ-GrEGG

I actually did 20 racks about 3 years ago based on this peron's 24 rack setup. It was for fathers day and we had the whole family over.

You basically stand them up side by side across your entire grid. Rotate them from time to time, and wiggle them from side to side to allow airflow between them.

I was a newbee egger then, and I had them on for about 4 1/2 hours. They were ok, but I should have kept them on much longer. All that meat simply needs more time to pull back.

Fidel

I've done 8 using a vertical rack. Six in the rack and 2 laid across the top.

There is a picture out there floating around where someone did 24 (I think) slabs - all vertical and stuffed into a large.

citychicken

lots of pics and setups for different rib cooks including the pic of 20 racks on the large

http://www.eggheadforum.com/archives//2007/messages/371882.htm

Crimsongator

I had the 2" fire ring in the large egg. With the platesetter and grid, I had enough room to place them like they were in a rack. Because there were 12 racks, they fit just fine and leaned against each other slightly. After they firmed up due to cooking, I turned and rotated them a bit so the ones in the middle would not be a bit behind the outside racks.

Crimsongator

Yeah, just like he said

Rick's Tropical Delight

nice. did you foil any of the ends that were sticking out in the airflow?

Crimsongator

I did put one long sheet of foil on each end in the beginning, for about the first hour. After that, I rotated the middles to the outside and everything moved in one slab. That seemed to help. BTW they were BB's and not spares. I agree with NJ, I think this increases the cooking time for them. I even think I tried to foil them for a while. When I got done, I had 3 stacks of 4 that I would sauce and the stack another slab on. I probably would not do that again due to time issues. The egg got really hot at that point because I had it open so much at the end.

I would try it again if I had to feed that many again. It might actually be eaiser with an extra 2-4 more slabs. They were almost afalling all over at the start when they were raw. After the first hour and some tightening, it was pretty easy to move them around.

Crimsongator

I think this is the link to the picture. The set up was just like this, with much less on the egg.


http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=356473&catid=1

Beanie-Bean

Three full rack of spares, trimmed St. Louis-style:





Configuration for the LBGE:

firebox
2" fire ring
plate setter (inverted)
porcelain grate
v-rack (inverted) for longer racks
grate extender
vertical rib rack

That's my standard configuration now for low-and-slow cooks. The only thing different for the pork butt cooks is not having the vrack or vertical rib racks.

Rick's Tropical Delight

hahaha!

ahhhh, memories.

tjv

six slabs is my limit, 3 grids with two slabs per grid. I prefer to lay them flat and foil. T