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First Time Ribs?

I decided to make ribs for the Super Bowl and they turned out great.  Went with the 3-2-1 on four racks of BBR on the Large Egg.  Probably my best rib cook as far as texture and taste.  My only issue was that with 4 racks the two racks on the outside got charred on the bottom, as they were outside of the place setter.

I was thinking that by using a rib rack I could prevent that in the future.  Any thoughts?

Smoked at 250 Dome and 225 Grate. 

Comments

  • SmokeyPittSmokeyPitt Posts: 4,819
    A rib rack will definitely help keep them over the platesetter.  Another tip is to use foil or a large foil pan to give extra coverage for those that might hang over the plate setter.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
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  • EggcelsiorEggcelsior Posts: 8,540
    A rib rack will definitely help keep them over the platesetter.  Another tip is to use foil or a large foil pan to give extra coverage for those that might hang over the plate setter.  
    What he said. I have a medium so I wrap the edges of the grid where the ribs will over hang the PS in foil. Otherwise I line my drip pan with AF and position it to do the same thing under the grid. It can be a little time consuming to do while the egg continues to increase in temp while the dome is up. I need to get some gloves for this stuff.
  • J_QueJ_Que Posts: 181

    +1 on the foil.

    I have the same problem while cooking my BB's. I actually plug two sides of the platesetter with foil, but next time I think I'll try Eggcelsior's idea of wrapping the grid.

    I knew all the rules, but the rules did not know me.
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