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Rib Rack vs. Flat on the grid

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DoofusOfTheDay
DoofusOfTheDay Posts: 401
in EggHead Forum
Was considering getting a rib rack to cook ribs vertical(fit more in the egg at one time).  Are there any negatives to cooking the ribs vertically with a rib rack vs. flat on the grid?  I guess basting with BBQ sauce later in the cook would be tougher in the rib rack, but other than that are there negatives or positives to cooking in rib rack?
Gregg
Large BGE Owner since December of 2013!
Marietta, GA
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Nope

    If you want to sauce to finish, remove ribs, remove rack, sauce and place ribs flat on grate. 
    New Albany, Ohio 

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  • MJG
    MJG Posts: 598
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    I prefer a rack.  The only time I open the lid when cooking ribs is 1/2 way thru to turn them.  Seems to help with the coloring/visual appeal. I don't sauce until after I remove them FWIW.  
    Large Big Green Egg in a nest. North Shore of Boston.
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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    Both methods work well, however the flat method provides better flavor when the rub and basting sauce seep into the meat. The best way I have found is to stack them three high and rotate top to bottom. Hope this helps.
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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    I just seem to always go back to flat on the grate.  Just seems natural to me. But either way works.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
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    THEBuckeye said:
    Nope

    If you want to sauce to finish, remove ribs, remove rack, sauce and place ribs flat on grate. 
    Yeah I think that's what I'll do.  This way most of the fat will collect in drip pan directly under rib rack.  Then will finish flat for 30ish minutes  with sauce.  Doing 3-2-.30 at about 250.  Keep trying different things.  By the time I retire I should have this BBQ stuff all perfected.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • RRP
    RRP Posts: 25,897
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    Honest - the rib rack was the very first eggcessory I bought. I used it once - that was 15 years ago. It's somewhere in the garage.
    Re-gasketing America one yard at a time.
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    I use the rib rack more than the 13 CI grate. 
    New Albany, Ohio 

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  • saluki2007
    saluki2007 Posts: 6,354
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    The only time I use mine is if I'm doing more than 2 racks or to "shorten" up a brisket. 
    Large and Small BGE
    Central, IL

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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
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    RRP said:
    Honest - the rib rack was the very first eggcessory I bought. I used it once - that was 15 years ago. It's somewhere in the garage.

    Well shoot you could have sent it to me!
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    edited May 2015
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    Looks like it will be more of a 3hour-30 minute-30 minute since the temp got away from me.  I have had dicey results with my IQ-110.  It just seems to let the temp get away from me quite often.  Just can't seem to maintain lower temps.  I do better just messing with upper and lower vents.

    Thank goodness for FTC.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
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    Well that worked out pretty well.  I guess it was about 3 hours at 250-300, not sure when temp jumped.  Then an hour foiled with parkay, and some brown sugar.  And finally some sweet baby rays BBQ sauce for about 30 minutes to finish.



    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • Legume
    Legume Posts: 14,627
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    Those look fantastic, great color
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
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    I think this indeed turned out good.  It cooked a little too quickly at higher temp than what I was planning, but seeing that I didn't foil for 2 hours only 1 hour.  Had I foiled 2 hours, I am sure it would have been way overcooked.  Wow, surprised myself in being able to adjust on the fly, seeing as my BBQ experience is pretty limited prior to getting the egg last year.

    Here is some reheated for lunch.


    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • Foghorn
    Foghorn Posts: 9,846
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    If you have any more left, I'd be happy to swing by and take them off your hands.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • jaydub58
    jaydub58 Posts: 2,167
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    Perfect looking.......very clean bone and great smoke ring.
    John in the Willamette Valley of Oregon
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  • d16lee
    d16lee Posts: 46
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    Nice looking ribs!!!
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Those look good. Nice recovery after letting the temps go for a bit. I lost a rack I was doing for mothers day after the temp got away from me while I was doing other things.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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