Multiple racks of ribs in the same foil on the 3-2-1 method

Cooper

Hi all,  I need some advice

I have 6 racks of ribs and can't fit them all in the egg in their own foil pack for the 2-hour stage.  My question is can I put 2 racks in 1 foil wrap or will it go wrong?!

Canugghead

I would wrap each rack individually then stack them. That allows each rack to baste in its own juice. Start meat side down, then flip half way so meat side can firm/dry up a bit.

edit: btw, welcome to the forum!

lkapigian

I have done them both ways including pans, Individually works better IMO although if only 2 I think the difference would be negligible more tan 2 the middle ribs will take longer..........all that said If time permits,i prefer them naked the whole way

nolaegghead

A braise is a "half in, half out" of liquid steaming.  The steam has more energy than the liquid phase, I don't see why it would make a difference putting them all in one wad of foil, other than less surface area, maybe less steam.  So might take a tad longer.

fishlessman

have done them in a tin pan piled up with a tinfoil cover, no problems other than you need to watch them more carefully and not worry to much about the clock timing. would move them up in down in the pan halfway thru the cook. have never found the foil stage to be consistant, i just cook them standing direct with a cook like this

Botch

Obviously you need a second, larger Egg.  
We're helpful like that.    And Welcome!  

pgprescott

I would also do them individually and stack, but I don’t flip until I take them out. The point for me is to tenderize but also steep/saturate the meat side in the delicious concoction I create within the foil packet. $ .02 given. 

td66snrf

I used to wrap individually until I got a Myron Mixon cookbook. He points out that the meat has absorbed all the smoke it's going to when you foil. Now I just put them all in  a foil pan. Same results. 

pgprescott

td66snrf said:

I used to wrap individually until I got a Myron Mixon cookbook. He points out that the meat has absorbed all the smoke it's going to when you foil. Now I just put them all in  a foil pan. Same results. 

Smoke is not in the equation at all whether you wrap individual racks or a bunch. I would also add that just like every other meat category in BBQ the ribs will finish at different times. This is another reason to wrap separately. Imo