Making pork ribs in batches on medium egg

Mary Queen of Kitchen Gadgets · July 2011

I want to make several racks of ribs to take to a party tomorrow but my rib rack and medium egg don't hold enough to cook them all at one time. Does anyone have a suggestion for cooking them in batches? I was thinking maybe putting the first batch on the egg for several hours to get the smokey flavor followed by several hours low and slow on the weber gas grill while the second batch smokes on the egg? Or would it be better to cook the first batch completely on the egg, refrigerate while the second is cooking and then heat them up just before serving.
Its at times like this I wish we had just sprung for the Large in the first place.

Desert Oasis Woman · July 2011

cut the racks in half
fit what you can in the rack, then lean some on the rack
rotate as/if needed during cook
when finished, wrap in foil and cool, then place in fridge

you can start the second round when you take off the first

Mary Queen of Kitchen Gadgets · July 2011

Thanks for the quick response. What would be the best way to heat the refrigerated ones up before serving? I love the crust of a good dry rub. I tend to serve the sauce on the side.

Desert Oasis Woman · July 2011

that's how we do it, too
if the place you are serving from has a grill (any kind), you could reheat wrapped then finish direct for a refresh -- won't be quite the same as fresh from the EGG, but still good...
I reheat leftovers in the microwave

Mary Queen of Kitchen Gadgets · July 2011

They do have a gas grill but will probably be using it for the chicken they are making. I think I'll just wrap them in foil and warm them on my gas grill or in the oven before we leave for their house. The way I figure it, the second batch will be perfect and the first will still be better than anything that would have come out of an oven or cooked completely on a gas grill.
Thanks for your help. Have a great holiday.

Making pork ribs in batches on medium egg

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