Need rib advice from those smarter than I am

Kyle

I have slabs of ribs totalling 12 1/2 lbs over the weekend.
My intent was to cook them all at one time on Saturday, but if I do, I think the (large) BGE will certainly be at capacity.[p]My thoughts are that they will be touching each other as it will be necessary to sort of pack them into the rib-rack.[p]I am wondering if "packing" them in will diminish the taste of the end result.[p]Should I make 2 cooks out of it, and then warm the first batch up at near time to consume them? [p]Which would be better, crowded - or - warmed ?[p]I will really appreciate any thoughts.

katman

Kyle,[p]Pack them up and they will be fine.

fishlessman

Kyle,
i think the flavor will be fine, the coloration may be off. if they dont look right but are cooked, you could put them to the side in a tin foil pan covered, crank the temp up and give them a quick cook with a little sauce on them to darken them up a bit.put a few on the grill flat while your slicing up the others and they should be fine. i would do this direct and cook this last stage just for color if its needed. how many slabs is 12.5 pounds, ive only done 2 slabs at a time and never looked at the weight

SSN686

Morning Kyle:[p]Here is a link to when I stuffed 6 slabs of babybacks on my medium and they came out as some of the best ribs I have ever done. HTH[p]Have a GREAT day!
Jay

[ul][li]Ribs[/ul]