Ribs on a large with PSWOO2 and D grid extender

Powak

Next week I’m planning on doing 4 racks of ribs for a party at work - 2 baby backs, 2 St. Louis. Can I easily fit 4 racks in my large egg with the PSWOO2 and D grid extender? I’m thinking I’ll pribably cut the racks in half for ease of placement. Usually I only cook 2 racks of ribs at a time, cut in half and tilted up in my bge rib/roast rack.

pgprescott

I don’t see why you would even have to cut them. Good luck and enjoy. 

mEGG_My_Day

Yes - and no need to cut them (unless you like them that way) 

Powak

pgprescott said:

I don’t see why you would even have to cut them. Good luck and enjoy. 

I usually cut them to keep the ribs from hanging over passed the plate setter. But if that doesn’t make a big difference (especially at 300°),then I’ll drop that from my process.

pgprescott

Powak said:

pgprescott said:

I don’t see why you would even have to cut them. Good luck and enjoy. 

I usually cut them to keep the ribs from hanging over passed the plate setter. But if that doesn’t make a big difference (especially at 300°),then I’ll drop that from my process.

I’m a 250-275 guy but you might get some minor drying at the edges as you suggest. Many folks just add some foil in the areas in question (front and back) to additionally shield the end bones. Personally I prefer the middle bones after slicing therefore, I would gladly risk the end bones for a better product in the middle of the rack. 

Most importantly, eat and do what you like and are comfortable doing. Enjoy!

mEGG_My_Day

Powak said:

pgprescott said:

I don’t see why you would even have to cut them. Good luck and enjoy. 

I usually cut them to keep the ribs from hanging over passed the plate setter. But if that doesn’t make a big difference (especially at 300°),then I’ll drop that from my process.

Good point.  I purchased this drip pan from CGS and it extends over the gaps left by the plate setter, and eliminates most of the problem of exposed rib ends.  A great accessory IMO.

https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/16-round-stainless-drip-pan-l

Here it is in action with ribs:

SmokeyPitt

I use a foil pan from the dollar store, wrapped in foil so I can reuse it (man I'm cheap). 

Mattman3969

mEGG_My_Day said:

Powak said:

pgprescott said:

I don’t see why you would even have to cut them. Good luck and enjoy. 

I usually cut them to keep the ribs from hanging over passed the plate setter. But if that doesn’t make a big difference (especially at 300°),then I’ll drop that from my process.

Good point.  I purchased this drip pan from CGS and it extends over the gaps left by the plate setter, and eliminates most of the problem of exposed rib ends.  A great accessory IMO.

https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/16-round-stainless-drip-pan-l

Here it is in action with ribs:

This pan is the trick for full coverage but it is also deadly for your dome adjustment if you try to do a 350+ for indirect with this pan. My thoughts are it works great for LnS but directs too much heat to the band area for higher heat cooks   

With all that said I have the 14" and the 16" drip pans from CGS and like both  

UNCHeels08

Four can can be done whole or halved. I typically do halves now bc they are easier to deal with. 

BGEChicago

Wow those are picture book perfect, you HAVE to be proud of those!!!!