How many racks of ribs can I get on a large?

Gym

I've got 4 racks of ribs (each about 18-20") long. How can I get them all on my egg at once? I was hoping to do a big cook tomorrow afternoon.

Carolina Q

20

Carolina Q

The Chef Wil 20 rack thing was apparently legit. Done years before my time here, but here is a thread about it... http://eggheadforum.com/discussion/819570/20-racks-at-one-time
Click the links within in the thread too for more info.

Chef Wil is showing up as "Unknown" username. 

Gym

Holy Cr@p! I thought you were kidding!!!!

Brisket_Fanatic

Depends on what you have for a setup. 4 racks should be no problem even with just a platesetter and rib rack

Gym

Rib rack?

Carolina Q

As I recall, Wil's rib cook was direct, no platesetter. I forget, but I think it's in the link I posted. No one's gonna do 20 racks, but the point is - you can do WAY more than you thought you could!

Theophan

Gym said:

I've got 4 racks of ribs (each about 18-20") long. How can I get them all on my egg at once? I was hoping to do a big cook tomorrow afternoon.

Use a rib rack, or an upside down V-rack that will hold them on their side.  Do 2 of them whole in the center, and cut the other 2 in halves, and put 2 halves on either side of the two whole racks.

gmac

4 should be no problem. If you don't have a rib rack I've done balled up tinfoil to keep them apart and on their edges. 

jeponline

gmac said:

4 should be no problem. If you don't have a rib rack I've done balled up tinfoil to keep them apart and on their edges. 

Good idea on the foil. I've done 6 on a rib rack, but had to add extra time for them being so close together. I've found 4 to be a comfortable number, whether on a rack or if you have to levels. 

tenpenny_05

I did one rack on a mini... I have faith that you can get 4 on a large
Cutting them in half will help you better use the space.

gmac

I know it may seem blasphemous but I've also just doubled them up and rotated who was on top every hour or two. 

lousubcap

Toothpick test for the win.  Enjoy the cook and eats.

Jeepster47

Bamboo skewers also work to space the ribs apart and hold them upright on their sides.  @Theophan had a good idea with the outside two cut in half ... if you're OCD about optimizing space, you might cut the outside two in a 2/3 - 1/3 pattern. 

Gym

So I just went out and picked up a v rack, then I remembered on the way home that I have a second level for my grate that I could use. Although the upper level would be cooking at a different temperature. Which would I be better to use?

RRP

I've never understood the aversion to cutting a rack - or all your racks in half when cooking them on an egg. I find mine cook more uniformly due to better placement capabilities. Surely you don't serve every person a full rack on an oblong platter do you? 

Theophan

Gym said:

So I just went out and picked up a v rack, then I remembered on the way home that I have a second level for my grate that I could use. Although the upper level would be cooking at a different temperature. Which would I be better to use?

I don't have an Adjustable Rig, yet, but in the video for it, they guy switches the ribs in the upper and lower levels about half-way through the cook.  Sounds like a good idea to me!

Gym

Excellent points. Thank you.

GrateEggspectations

I've done 4 racks on a Mini Max, so am farily confident you can far eclipse that number on your Large. 

TN_Sister_State

I use the v rack. And cut the third rack in half. I've only done three at once on my large. 

Gym

For those who use the v rack...Do you Texas crutch? Just curious how the tin foil works when ribs are on their side?

Theophan

Gym said:

For those who use the v rack...Do you Texas crutch? Just curious how the tin foil works when ribs are on their side?

I've never foiled, and love my ribs so much without it that I've just never had much incentive to try it.  I've also heard a lot of folks say that when they compare it, the foiled ones seem mushy by comparison.  Some people love it, though.  I'd guess that if you don't add any liquid to the foil, it wouldn't make a huge difference having them on their sides.

blind99

I think this was 6, using a rib rack. If you don't have one, skewers work well as jeepster says

fold em, bend em, stack em. Whatever it takes. It's gonna work!

Gym

That's alot of meat. Looks great! Usually by the end of the cook (using 221) I can barely flip them without them falling apart. I would guess that's because of the tin foil. Hopefully they'll stay in place if I don't foil. 

Gym

Can I FTC ribs?

blind99

I just cook them until done, no foiling. I like them tender but not falling off the bone. You can definitely FTC them. 

Gym

Good to know. Thanks. Last cook I had some problems... The good folks here helped me. Turns out I was cooking at too low temp. I will try 275 today and put them on at 12. Hoping to eat at 6. This way I can FTC for an hour if necessary.

westernbbq

If you can swing it, get the cgs adj rig, two oval grids two slide guides amd two crossbars and rig extender with crossbars.   This was a cook i did three years ago for a grieving family that lost a dad/husband unexpectedly so i really put forth the effort to produce the best ribs i knew how to make....they loved the food but this easily could have been done with one  more rack on each level, although id have to foil the edges in the path of direct rising heat....so this was six racks spead among three levels but could have been nine and maybe twelve if i could figure out the setup for one more level....

I think another level could be added at bottom as there is plenty of space between each level for air and smoke circulation so that the final product has that deep dark red maroon look that is so appealing on ribs....

blind99

Sounds good. If you are running 275 at the dome, it may be as low as 225 at the grate for quite some time before temps really equalize. So the ribs may take quite awhile. If things aren't moving along by 3 I would bump up the temps to 325-350 to finish them off. If you do bump temps just keep an eye on things - if your rub or sauce is high in sugar you can burn it if the temps get away from you. Good luck, post results!

Gym

Westernbbq - did you rotate throughout the cook?

Foghorn

You can definitely FTC ribs. Their bark tolerates it better than a brisket.