It looks like you're new here. If you want to get involved, click one of these buttons!
Big Lake, Minnesota
Large BGE, Stokers, Adjustable Rig
I have a 3 pack from sam's & the rib rack i'm using is from my old grill, not a v-rack. i usually cut the ribs in half to fit them all, but i noticed it doesn't look like many folks do this.... is that a mistake?
I normally just throw the three racks, bone side down without cutting them. Sauce 30 minutes before pulling.
Don't forget the photos.
If you have done a search here (weak) or thru google you will get many options (like opinions-and we all know what those are worth:)) The predominant method revoloves around some sort of X-X-X method. Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes the second X mentioned above. The sealed ribs are then returned to the cooker. At the end of the second X time-frame, the ribs are removed from the foil and then put back on the BGE for the final "X" time-frame. This is when sauce is added if your desire. X-X-X defines the cook cycle. There are those of us who run X-0-0 without any of the above extras. It's all in what you like-experiment and enjoy the journey. For a good first shot out of the gate - check out "Car-Wash Mike's method". You could do a whole lot worse. FWIW-