To 'V' or Not to "V" - That is the question

Uncle Phil

Thinking about doing a rack of ribs. (This egg stuff is contagious!) and I have read several comments about doing ribs. Most lean toward the ribs directly on the grill. So, What's this 'V' rack all about?
I guess to do these right it is a long slo process.[p]Uncle Phil

Bordello

Uncle Phil,
LOL When I saw your subject line,
To 'V' or Not to "V" - That is the question.[p]
I thought you were talking about Vodka, and the answer is, ALWAYS.
Hee,Hee,heeee[p]I have never used a "V" rack but others will chime in, you don't have to have one but if you're doing a lot of ribs it can save some room.[p]Cheers and many "V's" to ya,
New Bob

Nature Boy

<p />Uncle Phil,
I vote for flat. The only reason I can see to use a rack is if you have too many to comfortably fit on the grate flat. [p]Have a fun cook! Reebs is good.
Chris

jake42

Uncle Phil,
I used my V-rack for ribs just once when it was new. Now basically I will only use it as a space saver when I am doing more than one or two slabs. I actually bought it because I had run out of gadgets to buy for my Egg. My wife thinks that there may be some therapy in order. Anyway, I do use it in the inverted position for big cuts like pork and brisket. I imagine I will use it the next time I smoke a turkey too.

Nature Boy

That's funny Bob.
I thought of you immediately when I saw the subject line! LOL.
Hope all is well dewd.
Chris

Retired RailRoader

Uncle Phil,
Being a new egger I can not speak about the pros and cons regarding the "V" rack. All I know is I made mine with the V rack and I am doing ribs again the same way. Here is the link for my first batch.[p]http://www.biggreenegg.com/archives/2005/messages/179596.htm

Unknown

Nature Boy,
Hi Chris,
That is way too funny, thanks for the compliment, you have made me proud. LOL
Hope all is going well with you and your's. Hi to Dr. Woo for me "Big Guy"[p]Cheers,Beers& Boobs,[p]New Bob
Thinking like
Old Bordello again.

Unknown

Nature Boy,[p]Do you tend to cook only a small amount of ribs at a time (i.e. 3-4 racks)? I tend to do 9-12 racks and freeze the rest. Is the V rack the only solution out there for that many ribs on the BGE? How about rolling them and standing them up or is the dome in the way near the sides? [p]These questions are more BGE user preferences or solutions to it's size limitations more than cooking style. [p]Howard

Bordello

Howard,
I recall a previous post,hope the link works.[p]Cheers,
New Bob
[ul][li]Ribs by Wil/Posted by The Naked Whiz[/ul]

Nature Boy

Howard,
I don't often do more than a few slabs, so I can't answer your question too well. I have seen people jam unbelievable quantities in there. I think you will find, though, that the more airflow you have around your meat, the more evenly and efficiently they will cook. If I was looking for the best quality ribs I would rather do two batches of 6 slabs than one batch of 12. [p]I'm sure others have some ideas. I know JSolt cooks a boatload at one time.
Cheers!
Chris

Smoked Signals

Nature Boy,
Is that the XL or a large with really small ribs? I did spares on Saturday and could only fit 2 on the first level. They were all the way out to the edge of the grill. [p]What do you do about the pieces on the sides that are really not cooking indirect? The heat tends to be higher nearer the edges. I find they cook too fast and are overdone in competition. Best I've been able to manage is 4 baby backs layed flat on two levels (for best presenation and less arch).[p]Let me know you thoughts or drop me some pictures (if you don't mind).[p]Thanks man,
Doug[p]Mt. Vernon is definitly on the list of competitions this year .. hope you can make it.[p]

HolySmokes

Uncle Phil,[p]Since no-one else has brought it up, there's another option to the v-rack; a rib rack. Holds up to seven racks vertically (though these are halves), provides spacing for airflow, worth about ten bucks at your local home depot...[p]I don't know pros and cons vs flat, but it works for me![p][p]best, HS[p]

Nature Boy

<p />Hey dude. Yeah that is the XL. Works great for ribs. Up til then we used the large in comps and it was just fine. The picture is of the 4 slabs we did in Maryland last year. We took home our first (and only) first place trophy with these ribs. [p]I usually lop off the skinny bones on the end anyways, and end up with a slightly more compact slab. Ya gotta move em around too so they cook evenly, and there was a tad bit of overlapping to work with 4 slabs. We do spares though, not babybacks.[p]Unfortunately, Mt Vernon is out this year :-(
Just found out the dates for the Maryland contest (we need to defend our title :-)) and it is the following week. Mt Vernon (800 miles each way) will have to wait for next year. You might see Qfan and the Dizzy Pig North team out your way though. They are gonna hit a couple in Michigan possibly.[p]Happy cookin, and best of luck this year!
Chris

Smoked Signals

Nature Boy,
Ah ha! the XL .. that explains the vast cooking area. So you have an XL now? Outstanding!! I doubt I will be getting one. I just have to trim off some of the ends ... those ribs sure look good. 1st Place for sure ... nice color too. [p]Too bad we won't be cookin together(against) in Mt. Vernon. I was lookin forward to it. My parents are bringing there RV. Should be a party.[p]Thanks for the picture and tips.
Beers at ya.
Doug

Sundown

Uncle Phil,[p]I've done them flat 5 full racks and I've done 6 racks on the V rack. Had to move the flat cook a lot. the V rack ribs came out quite well. Fat end down and even they requires a little movement for even cooking. Pretty good either way in my book.

Unknown

Howard,[p]The large BGE with a two layer grid setup has the same capacity as your WSM. However, the largest rib cook I have done is 10 slabs of loin backs. I suppose I could figure out a method to get two more slabs on the cooker. It's not how much you can get on any cooker, it's how much that will cook well! Very easy to overload any cooker. [p][p]This picture shows my setup with 6 slabs of ribs about ready to go on the cooker. As I think you can see, I have room for 4 more slabs. [p][p]This picture shows the slabs on the two levels later in the cook and just before I took them off. [p]I sent you a recipe about two weeks ago and got a note back saying that you were out of the office. Did you get the recipe?[p]Dave

Nature Boy

Smoked Signals,
I am bummed about not being able to make Sprinter's contest. But it'll happen.[p]Thanks for the comments, but I sure wish I knew what "1st place for sure" ribs look like! LOL. Our 50 sumthin place ribs at the Jack looked at least this good. Kinda crazy tryin to figure out what works for the table of judges you end up with! [p]Comp life in the RV must be nice. Maybe some day!
Cold ones!
Chris

Eggecutioner

Nature Boy,[p]You say you might do some in Michigan? You talking about the Pig gig in Bay City?
If so, I attend that event every year as a spectator...like it!.

Unknown

Old Dave,
If ya talking about the Pastrami recipoe .........yes, I did get it , thank you. If your talking about something else than the answer is no.[p]Howard