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Best Rib Rack for XL BGE

Gloucesterjohn
Gloucesterjohn Posts: 2
in EggHead Forum
Looking to cook 6 racks of St. Louis at once. Steven Raichlen Best of Barbecue will do 5. Others like Manlaw seem to be too short and in my experience that ribs fall over each other.

Any opinions?

Thanks
JOhn
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Can't recommend a rib rack; but, does your rib cook method include wrapping? If so, you can stack (and rotate once or twice) them to cook before wrapping them.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DoubleEgger
    DoubleEgger Posts: 19,170
    Never tried it but could they be arranged vertically like this?  ((()))
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    All you need is an adjustable rig and extender from the Ceramic Grill Store @tjv

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • HoustonEgger
    HoustonEgger Posts: 616
    I use the BGE rib rack, but I also cut all my racks in half so they don't get bent or lean into each other. I can do 3 racks at a time this way, without an extender
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • dldawes1
    dldawes1 Posts: 2,208
    I have an XL and if I use a rack, I have a BGE. Sometimes I just throw them on flat...bone up or down...haven't seen any difference.  I also have a second tier grate and have stacked them up on both levels. Always come out perfect.

    I have had no problems with the racks 'touching' or anything like that...but as you will see different folks have different methods and concerns.  Find what works for you.

    I rarely wrap or anything. I just rub and throw them on. I always foil and towel wrap them afterward for a minimum 1/2 hour.  Don't know if that is necessary...but it works for me. I have FTC'd ribs for several hours before serving and they have always been perfect.


    Ribs are easy for me.  To check doneness, grab with tongs at one end, rack should bend to 45*-60* easily. Mine usually break. That's the way I like them.

    At 260-280* dome, I consistently cook ribs about 5.5 hrs. 

    Will be following and watching for the finale !!!  Remember....no pics=didn't really happen !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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