Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef ribs on the new extender and weber grate

njlnjl Posts: 886
Here they are as they went on.


And 1:15 later, about to be foiled.



  • Yes.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • grege345grege345 Posts: 3,515
    What's the size of the top grate?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • jaydub58jaydub58 Posts: 2,130
    Do you plan on rotating them top to bottom to aid in even cooking or not?
    John in the Willamette Valley of Oregon
  • calikingcaliking Posts: 11,132
    Beautiful. Did you you have to swap the racks midway or did they cook the same?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • njlnjl Posts: 886
    This is an experiment.  I didn't rotate during phase 1.  My expectation/hope is that setup indirect, there really shouldn't be a huge difference in temp between the top and bottom grids.  I did rotate after foiled, what was on top is now on the bottom.

    The Webber grid is the 17" charcoal grate for a 22.5" Webber grill.  In this configuration, it just barely fits (without the extender's spacer sleeve). 

    I had some old lump in the egg from previous cooks and really wanted to do the ribs with fresh stuff, so I lit what was left over last night, sprayed the extender and Webber grate with Pam, and baked them indirect for a couple hours at 400-500F.  I'm hoping that might give it a bit of rust preventative?

  • njlnjl Posts: 886
    One step closer to dinner.  Here they are, after about 1.5 hours foiled, about to get sauced and finished.

  • calikingcaliking Posts: 11,132
    Pull-back on the bones looks good. I wonder if i could just eat em now :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
Sign In or Register to comment.
Click here for Forum Use Guidelines.