rib rack

greendean

I am a new owner and love the egg, but am trying to decide which eggcessories I need and dont need. I have the platesetter and a pizza stone. Do I need the rib rack to do good ribs, or can I just lay them on the grates, or is there a cheaper substitute to the bge brand?

stevesails

check out lowes or Home depot, or walmart for a rib rack. inverted they are vees for chickens and turkeys.

Da Kine Green BBQ

The first thing I bought was the rib rack - because I figure one rack of ribs will take the same amount of time as 2 racks of ribs. Or in this case, like 4 or 6 racks of ribs if you use the vertical rack. I have a Large BGE.

Yes, there are cheaper ones, my first one was the Weber unit from the local Target store, or Wal-Mart, can't recall which. I gave it away, though.

However! I switched to the BGE version because it is bigger, and has a bit more capacity (wider slots) than the Weber version.

Here's a picture - as you can see them ribs are kinda big








You get a pile of ribs, which you and a bunch of people can eat. You can always put any leftovers in the fridge or even the freezer. I wrap them up in single servings, so it's easy to eat BGE'ed stuff later!








I think you have just about all you need.... so the best thing to do is to cook stuff before spending more money! Use the moola to buy meats and stuff to cook and enjoy!

Here's a slice for you:

Da Kine Green BBQ

Yes, Stevesails did add another feature of the BGE rack - you turn it upside down and it turns into a roaster thing. The BGE version is also porcelin coated, just like your standard grate, so it may be easier to clean.

Da Kine Green BBQ

Another thing --- use the platesetter with legs up when making ribs. You can just barely see that in one of my pictures......... Good luck and post pictures of something you made!

stevesails

going to have to get some ribs for Sunday.. those look great!

MemphisQue

Nice pic of your ribs.

No Cal Brian

As a rookie owner myself, I love the maverick temp guage (model 732 I think). That thing takes all the guess work out of using the egg.

GreenLeafBBQ

I don't use a rack as my process requires a spritz throughout the cook. If the ribs are vertical, I cant spritz. Also, I layer the sauce on in several coats which is also easier when the racks are flat.

I trim to a tight St. Louis Style and cut off several of the smaller cartilage bones and the first bone covered in fat. This allows me a competition style rib rack that cooks really evenly and I can fit more on the cooker.

Da Kine Green BBQ

Hi Memphis -
Gosh - thanks!

-wayne

Da Kine Green BBQ

Oh yeah! Soooo much better than what I grew up with, you know - boil them, burn on the brickette grill, and then drown them in sauce from a bottle. I'm grown up now, and getting to know the ways of the BGE!

thirdeye

I prefer to cook ribs flat, I think they stay moister, plus I spray or mop them during the cook. That said, I do own a couple of the Dave Klose racks. They are stainless, angled to conserve headroom and also to slow down any fats or spray that is on the surface. These racks are tall enough so ribs resist curling too. They aren't cheap, but they will last forever.





They come in handy when you cook a lot of ribs... Heheee.

boston_stoker

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Egg Master 3000

Dude, you NEED a thermapen. That is the way to go.

Regarding the BGE rib rack, I have one and like it.