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Ribs flat or racked

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cul-de-sac-er
cul-de-sac-er Posts: 218
in EggHead Forum
Happy Independence Day to all I have a LBGE plate setter legs up, dome temp 225 I'm cooking 2 slabs of spare ribs cut in half Question is, cook em flat stacked or in racks? I appreciate any feedback Shane
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  • Mickey
    Mickey Posts: 19,674
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    Flat. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    I don't have the raised grid ok to lay them on top of each other?
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  • lousubcap
    lousubcap Posts: 32,375
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    I'm all in for flat (bone side down) if you can get it-but if quantity rules then racked works-I would flip the racks at around 2 hours in.  BTW-225*F on the dome is quite low for any cook.  Initially the dome to cooking grid off-set can run 20-40*F with the dome hotter than the cooking surface (indirect set-up).  
    You may want to dial it up to around 250-260*F (on the calibrated (key word)) dome as the BGE seems to settle in quite well at that temp.  Just an opinion and we all know what those are worth.  Happy Birthday USA!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mickey
    Mickey Posts: 19,674
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    cul-de-sac-er said:
    I don't have the raised grid ok to lay them on top of each other?

    Beside each other
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    Got it thanks so much and enjoy your holiday my friend
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  • Mickey
    Mickey Posts: 19,674
    edited July 2014
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    Did very stupid error. Lit fire and got a beer. Then forgot fire and now trying to bring down from 900. Doing turbo Ribs myself.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • lousubcap
    lousubcap Posts: 32,375
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    @Mickey-Lesson relearned-always have sufficient quantities of adult supervisory beverages in-hand before approaching or messing with a BGE.  Then manage the restock effort to ensure you never hit the "low-level alarm".   Happy Birthday USA!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @Mickey‌ 900℉ should be mega turbo. Lol
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • BYS1981
    BYS1981 Posts: 2,533
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    NPHuskerFL said:

    @Mickey‌ 900℉ should be mega turbo. Lol

    About 30 minutes.. lol
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  • danv23
    danv23 Posts: 953
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    raised and flat

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • tksmoke
    tksmoke Posts: 776
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    @SGH - didn't you do some Ultra-Turbo ribs a couple weeks ago at 600?  Starting a new trend here... 
    Santa Paula, CA
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  • SGH
    SGH Posts: 28,791
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    @tksmoke‌
    I did my friend. But they were small loin cut country style ribs. I wouldn't attempt that temp with baby backs or spares.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Coach292
    Coach292 Posts: 39
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    I got a medium egg so I rack em. Here is a pic of 5 full slabs of St. Louis style ribs I got on my medium egg. Have to get creative some times.
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  • td66snrf
    td66snrf Posts: 1,822
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    Mickey said:
    Did very stupid error. Lit fire and got a beer. Then forgot fire and now trying to bring down from 900. Doing turbo Ribs myself.
    Mickey when I've found myself in your situation I throw on more lump. It brings the temp right down.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Grillmagic
    Grillmagic Posts: 1,600
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    There are many ways to cook ribs and here is my method on my XL, My wife likes Baby Backs so guess which one I cook, yep I buy the biggest 3 pack from Sams and lay them Flat meat side up doing 3-2-1 HOWEVER when I can I do the 3-2 method the day before and leave them in the foil and put them in the fridge over night and finish them the next day or when ever I plan on eating them then put them on a stable 350/375 dome for a half hour than un wrap them and finish/flip until I'm a hero, dry or wet they always come out GREAT. Just my 2 cents!

    Chuck

    Dimondale Michigan

    www.chuckkingcomedy.com

    Charlotte, Michigan XL BGE
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  • Redskull
    Redskull Posts: 55
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    either way, will result in fall off da bone perfection.....
    MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    Ribs came out money thanks for all the great advice
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  • DMW
    DMW Posts: 13,832
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    @Coach292 I never considered stacking vertically in a rack like that, great idea!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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