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Rib Cook??

Simply_SmokinSimply_Smokin Posts: 18
in Pork
I have a Large Big Green Egg and planning to cook 4 rack of ribs this weekend. I dont think all 4 racks will fit on the cooking grid. I have an extended grid i can use. Would I rotate them from higher to lower half way thru or what would anyone advise? Thanks.
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Comments

  • yellowdogbbqyellowdogbbq Posts: 174
    You could use a rib rack and stand them up or do multiple levels, no real need to rotate with an indirect set up.  Have fun and post some pics.
    Zick
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  • BamaEGGBamaEGG Posts: 168
    If your using the raised grid doing 2 high and 2 low I would rotate them during the cook. The high ones will cook faster. You didnt say spares or babybacks but this is how I do spares rotating the racks

    3 hours 250 - rotate at 1.5
    1 hours 250 spritzing every halfway and rotating
    1 hour 275-300 saucing halfway and rotating. 

    Theyre done when the rack bends to a break in the middle and or meat is pulled back from the bone about half an inch. Works with Babybacks but cooked about 4 hours instead of 5

    you could also use a rib rack and you wont have to rotate at all. There are tons of good techniques. This is just how I do them.

    Hope this answers your question
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  • ZickZick Posts: 116
    Rib rack would be a smart, inexpensive and often used accessory.
    When was the last time you did something for the first time? - Zick
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  • henapplehenapple Posts: 3,066
    Packing them on there you're sure to have some hanging over the place setter....place foil, shiny side down underneath the ribs to prevent the ends from burning.
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  • Simply_SmokinSimply_Smokin Posts: 18

    Thanks for all the tips. I wanted to post some before and after pictures. As you can see I used the raised grid and some tin foil on the plate setter, although I need more tin foil to help with burnt ends. 

    Friday night around midnight I rubbed two of the racks with Three Little Pigs Cherry rub, one with and homeade rub and one with Bone Doctors Premium Rub. They went on the Egg around 1:00 pm, cooked at 250 and rotated from upper grid to lower grid after about 1.5 hours, then after another hour they were wrapped in foil and cooked another couple of hours.  I then unwrapped and sauced with Bone Doctors Orginal BBQ Sauce for about 30 min.

    They were tender and delicious, feed 3 couples, and you can see the leftovers in the second picture, "after."

    Thanks again for all the tips and hints.

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