Overlapping ribs

MW · March 2000

Is it ok to overlap ribs so that you can fit more on the grill than space permits? Or should they just be done in batches?
Ideas and suggestions appreciated.
MW

SLOPPY PIG · March 2000

MW,
I do a lot of ribs.I mainly cook babybacks using a homemade
rack.I stand 4 racks up in the rack and lat 2 across the top of them for a total of 6 per large egg.
A method many people use is stacking.This would be simply stacking the slabs on top of one another(usaually no more than 4 high)with thw bone side donw and let them cook SLOW around 225-250.Check for tenderness after about 3 1/2 hrs.
Then seperate and lay flat for another 45min or so and finish with so sauce in the last 15 min.[p]Just some info.Hope it helps somewhat

MW · March 2000

SloppyPig, thanx for the tips...MW[p]

Nature Boy · March 2000

MW,
You could use a rib rack, or a homemade one like Sloppy Pig.[p]You could also cook with a 2 level setup. Top grate elevated by sideways firebricks, unless you have the new BGE extended grid. That way you get more surface exposure to the heat and smoke. After a couple hours, move the top layer to the bottom, and the bottom to the top.[p]One more idea is to look in the recipe section for JSlots indirect technique. He often cooks large bunches of ribs, and from experience, I know his technique puts out killer juicy ribs.[p]Good luck.
NB

Teslamania · March 2000

MW,[p]A salesperson at BBQ Galore, who had an Egg, told me that he stacked his ribs, and separated them with chunks of wood and then rotated the stack and took them off as they were done and then tossed the wood chunks into the fire to keep the smoke going.

Nature Boy · March 2000

Teslamania,
That sounds very interesting! The guy at Barbecue Galore told me he had an egg, but he cooks steaks on his gas grill. I guess all salesmen have the products they sell "at home"!![p]Sorry, but I find it hard to take what BBQ salesmen tell me without some skepticism. I wonder what the ribs on the bottom look like with the different colored depression from the wood pressing down on it?? And the lack of crust wherever the wood touches the meat.[p]Don't mean to be so skeptical here on Saturday morning!!
Have a great weekend.
NB[p]

Tim M · March 2000

SloppyPig,[p]Hey good to see you post again. This man knows how to cook some ribs!!!!!!!!!!!!!!!!!!!![p]Tim

Teslamania · March 2000

Nature Boy,[p]The guy that told me this did not sell me the egg. I was in getting some rubs and woods. I asked him if he had cooked on one and he said that was the only smoker he used at home. He must have been cooking baby back ribs. I bought my egg at a different place.

Nature Boy · March 2000

Teslamania,
I guess his technique would work. Who knows. Sounds interesting. After what that guy at BBQ Galore told me, it is obvious that some of the folks who claim to cook on eggs at home are either fibbing, or they have not reaped the benefits of learning here on this great forum![p]Cheers
NB

Overlapping ribs

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