I got my large Egg back in May and have been learning a lot from reading posts here- thanks for that!
So far, I've had some really good success, but I've been just cooking for two - me n' the wife... Something grabbed hold of me and made me offer up my house for a work BBQ, so that's all about to change.
Monday, I've got about 10-15 folks coming over and I was going to do some slow cooked pork ribs. I've made these a couple of times for 2, and they came out great... but I'm a little concerned about upping the ante, and want to make sure I have the best chance of success possible. I'm wondering if my so-far, tried-and-true method will work here or if I'll need to adjust for the larger quantity of ribs I'm going to be doing?
Here's what I've done for just two racks of ribs: Egg set to around 225-250, indirect with plate setter legs up, pan with water and apple cider vinegar under rack to catch drippings and retain moisture. Some apple wood chips for smoke, and cook time - about 10-11 hours. I've gone with the "close the dome, watch the temperature, and just let it cook" approach, no foil, no BBQ sauce (just dry rub). They've been awesome so far, and I'm hoping to repeat that for my co-workers. Gulp...
I picked up a tier rack yesterday, so I have the hardware I need to do about 12 racks now, which should be enough for the group I have coming over. My current plan is to get up a little early, light the egg around 5:30 AM, put the ribs on around 7, go to work, come check 'em mid day, and hopefully be ready to eat around 6 or so.
What do y'all think? Do I need to allot more time for the cook or increase my temp to compensate for the additional quantity?
Thanks in advance for any advice! I'll post some pics and let you know how it turns out!