Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
12 racks BBs on the XL - LOL
Options
Frank from Houma
Posts: 5,755
Went to Sam's and picked up a few babybacks this morning. Got the XL going while I removed the membranes, coated with yellow mustard. Rubbed 6 with DP Dizzy Dust and the other six with JH Pecan.
Set up
Took out the fire ring, mixed pecan chips throughout and put in a couple large pieces of pecan. Lit using the stikester oiled twisted paper towels - haven't lit the Eggs any other way for several months.
Platesetter legs down
One inch drip pan and grid along with old PS legs from busted PS to support second level
First level of ribs
Second level of ribs
Third level of ribs
Fourth level of ribs
The guru kept the dome dome pretty steady at 235
Sauced them one layer at a time and then pulled them on 15 minute intervals
Tong Test
Sauced 6 with 50/50 Sweet Baby Ray's and honey and 6 with Blues Hog (some are a little shorter than others
) One rack already hit the road when one of my nephews came by.
Hard to pick which were better - all good
Didn't move them around or spritz. All of the racks were independent (not touching anything side to side or top to bottom). Nice to have the extra acreage when you want it.
Feeding da hood like Pat
Set up
Took out the fire ring, mixed pecan chips throughout and put in a couple large pieces of pecan. Lit using the stikester oiled twisted paper towels - haven't lit the Eggs any other way for several months.
Platesetter legs down
One inch drip pan and grid along with old PS legs from busted PS to support second level
First level of ribs
Second level of ribs
Third level of ribs
Fourth level of ribs
The guru kept the dome dome pretty steady at 235
Sauced them one layer at a time and then pulled them on 15 minute intervals
Tong Test
Sauced 6 with 50/50 Sweet Baby Ray's and honey and 6 with Blues Hog (some are a little shorter than others
) One rack already hit the road when one of my nephews came by.Hard to pick which were better - all good
Didn't move them around or spritz. All of the racks were independent (not touching anything side to side or top to bottom). Nice to have the extra acreage when you want it.
Feeding da hood like Pat
Comments
-
Dang Frank, you were packing that meat on like I was this week. They look great. I started to use the bolt set up that you used with the pork butts but they were to big to get a second row on. These pork butts were just huge! :laugh:
-
I'm moving to your hood :woohoo: :woohoo: :laugh: They look great Frank.
So which hood am I moving too Houma or Corpus Cristi :huh: :huh: -
Those look fantastic Frank. Great job!!!
-
It was a load
-
In Houma today - close on our house in Corpus on Monday. Bringing my SBGE and Mini on the company plane
-
Thanks Anne - sorry I'm missing you guys at the Eggfest this year. Just too much going on.
-
Ya got room for a stowaway
I'll even help you find all the good fishing holes 
-
Absolutely. :laugh:
-
I am like Pat, I my need to move to your hood.
Here is the load I did Tuesday.
-
Man!! That is a load of pork my friend!
-
Neat setup Frank. Ribs look awsome.
-
Thanks - have done six several times. Played with the setup last night and decided to give it a try today.
-
:woohoo: Frank, they are going to love ya in CC
-
Remember, they don't cook themselves.
Must have been a chore saucen those babies. -
Maybe I better bring the neighbors a rack the first time around before I smoke em out. :laugh:
-
If they smelt as good as they looked, they will probably knocking on your door, no trip necessary! :laugh:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Wow Frank, that looks amazing. How long did they cook before they're ready for saucing? Without moving was there a significant difference in done-ness or texture between the top and bottom levels? Thanks for sharing.canuckland
-
I couldn't tell any difference but I have only sampled from the very top and the bottom layers - I don't expect to find any difference from the ones in the middle. I put them on around 1:30. It took about an hour for the Egg to stabilize after adding all that mass. Started saucing around 7:30.
-
Yep - just hope they like Q.
-
Thanks Frank, I'm doing 4 racks BB on large tomorrow. Always done them with rib rack, perhaps should try flat on two levels this time.canuckland
-
Works fine. If you have a couple fire bricks you don't have to fool with the nuts and bolts.
Someone recommended wrapping the bricks in foil - been doing that since that recommendation -
Looks great!! well done!!
-
I knew when you were going to be Houma this weekend we were in for some treats and I am sure it is not over
-
Now that's a cook truly worthy of the XL!
-
Man, those look fantastic!
-
Very Nice cook. Glad to see old school cooking without the 3-2-1 foil. I have been out of touch and swamped with work related projects and have not been on the forum of late. However, before I go out this am, I must bestow on to you:
Congrats and well done.
:woohoo: :woohoo: :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
I'll be right over!
:woohoo:
Those look gooooooood! :P -
Holy smokes, that's a beautiful pile of ribs! Hard to beat ribs when it comes to a good ol'fashion BBQ cook.
Amazing what you did, layer on top of layer like that and they turned out great. I had to smile when I saw the BIG chucks of pecan, you don't fool around when it comes to a good smokin, no sir.
That's really somthin, 12 racks at once! I'll be smokin 1 1/2 ribs this afternoon in the rain with some hickory.
Now if I can make my ribs look as nice as yours.... :cheer: -
Frank, those look simply awesome! I am not a fan of ribs but your pics make me want to make some. Good Luck with your move.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
That's just frickin' awesome!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum