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12 racks BBs on the XL - LOL

Frank from HoumaFrank from Houma Posts: 5,755
edited 4:38AM in EggHead Forum
Went to Sam's and picked up a few babybacks this morning. Got the XL going while I removed the membranes, coated with yellow mustard. Rubbed 6 with DP Dizzy Dust and the other six with JH Pecan.

Set up
Took out the fire ring, mixed pecan chips throughout and put in a couple large pieces of pecan. Lit using the stikester oiled twisted paper towels - haven't lit the Eggs any other way for several months.

Platesetter legs down

One inch drip pan and grid along with old PS legs from busted PS to support second level

First level of ribs

Second level of ribs

Third level of ribs

Fourth level of ribs

The guru kept the dome dome pretty steady at 235

Sauced them one layer at a time and then pulled them on 15 minute intervals

Tong Test

Sauced 6 with 50/50 Sweet Baby Ray's and honey and 6 with Blues Hog (some are a little shorter than others B)) One rack already hit the road when one of my nephews came by.

Hard to pick which were better - all good


Didn't move them around or spritz. All of the racks were independent (not touching anything side to side or top to bottom). Nice to have the extra acreage when you want it. :lol:

Feeding da hood like Pat :lol:


  • Dang Frank, you were packing that meat on like I was this week. They look great. I started to use the bolt set up that you used with the pork butts but they were to big to get a second row on. These pork butts were just huge! :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,670
    I'm moving to your hood :woohoo: :woohoo: :laugh: They look great Frank.
    So which hood am I moving too Houma or Corpus Cristi :huh: :huh:
  • reelgemreelgem Posts: 4,256
    Those look fantastic Frank. Great job!!!
  • It was a load B)
  • In Houma today - close on our house in Corpus on Monday. Bringing my SBGE and Mini on the company plane :lol: :lol:
  • Thanks Anne - sorry I'm missing you guys at the Eggfest this year. Just too much going on.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Ya got room for a stowaway :blush: :whistle: I'll even help you find all the good fishing holes ;)
  • Absolutely. :laugh:
  • I am like Pat, I my need to move to your hood.
    Here is the load I did Tuesday.

  • Man!! That is a load of pork my friend!
  • RipnemRipnem Posts: 5,511
    Neat setup Frank. Ribs look awsome.
  • Thanks - have done six several times. Played with the setup last night and decided to give it a try today.
  • :woohoo: Frank, they are going to love ya in CC B)
  • RipnemRipnem Posts: 5,511
    Remember, they don't cook themselves.

    Must have been a chore saucen those babies.
  • Maybe I better bring the neighbors a rack the first time around before I smoke em out. :laugh:
  • loco_engrloco_engr Posts: 3,673
    If they smelt as good as they looked, they will probably knocking on your door, no trip necessary! :laugh:
  • CanuggheadCanugghead Posts: 4,848
    Wow Frank, that looks amazing. How long did they cook before they're ready for saucing? Without moving was there a significant difference in done-ness or texture between the top and bottom levels? Thanks for sharing.
  • I couldn't tell any difference but I have only sampled from the very top and the bottom layers - I don't expect to find any difference from the ones in the middle. I put them on around 1:30. It took about an hour for the Egg to stabilize after adding all that mass. Started saucing around 7:30.
  • Yep - just hope they like Q.
  • CanuggheadCanugghead Posts: 4,848
    Thanks Frank, I'm doing 4 racks BB on large tomorrow. Always done them with rib rack, perhaps should try flat on two levels this time.
  • Works fine. If you have a couple fire bricks you don't have to fool with the nuts and bolts.


    Someone recommended wrapping the bricks in foil - been doing that since that recommendation
  • usc1321usc1321 Posts: 627
    Looks great!! well done!! ;) B)
  • Susan EgglaineSusan Egglaine Posts: 2,435
    I knew when you were going to be Houma this weekend we were in for some treats and I am sure it is not over :)
  • bitslammerbitslammer Posts: 818
    Now that's a cook truly worthy of the XL!
  • Misippi EggerMisippi Egger Posts: 5,095
    Man, those look fantastic!
  • bubba timbubba tim Posts: 3,216
    Very Nice cook. Glad to see old school cooking without the 3-2-1 foil. I have been out of touch and swamped with work related projects and have not been on the forum of late. However, before I go out this am, I must bestow on to you:


    Congrats and well done.
    :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • OttawaEggOttawaEgg Posts: 283
    I'll be right over!


    Those look gooooooood! :P
  • Clay QClay Q Posts: 4,418
    Holy smokes, that's a beautiful pile of ribs! Hard to beat ribs when it comes to a good ol'fashion BBQ cook.
    Amazing what you did, layer on top of layer like that and they turned out great. I had to smile when I saw the BIG chucks of pecan, you don't fool around when it comes to a good smokin, no sir.
    That's really somthin, 12 racks at once! I'll be smokin 1 1/2 ribs this afternoon in the rain with some hickory.
    Now if I can make my ribs look as nice as yours.... :cheer:
  • Frank, those look simply awesome! I am not a fan of ribs but your pics make me want to make some. Good Luck with your move.

    Tampa, FL
  • PhilsGrillPhilsGrill Posts: 2,256
    That's just frickin' awesome!
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