I've got a crowd coming over for the 4th and I have 6 racks of ribs and preferably 2 beer can chickens on the menu. I've got a large egg and a small egg to work with but I need some input on a cooking strategy to get the food done around the same time. I prefer to cook the ribs 3/1.5/1 but I am open to suggestions. I usually cook steaks on the small so I have the full setup for indirect cooking on the lil' egg.
Any help would be appreciated.