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full racks of ribs on a large?

how best to fit 3 or 4?


2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
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Comments

  • nolaeggheadnolaegghead Posts: 37,380
    If you don't have a rack to hold them vertically, you can roll them up and tie with twine or use skewers.
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  • danhoodanhoo Posts: 53
    edited July 22
    So, ribs on edge? vs flat on more than one grate? 

    I have a rack, but only one grate. 
    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • nolaeggheadnolaegghead Posts: 37,380
    On edge.  Yep. But if you have a rack you should be able to get 4 in it.you can cut them in half if that helps
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  • danhoodanhoo Posts: 53
    Thanks. 
    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • DavidCrumptonDavidCrumpton Posts: 46
    edited July 22
    danhoo said:
    how best to fit 3 or 4?


    I get 6.  All standing veritable, 4 in the tub rack and two standing outside the rack and curved around it. All baby backs. 
    St Louis style I’m comfortable with 4. 
  • Carolina QCarolina Q Posts: 14,783

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 14,783

    If you search the forum for 20 racks, there are quite a few threads on this.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • FoghornFoghorn Posts: 8,778
    With 4 racks, I would use a vertical rack and cut one rack in half.  Put the 3 whole racks in the center of the grate and a 1/2 rack on each side.  I don't have a picture of it, but hopefully that makes sense.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • ThrasherIIIThrasherIII Posts: 187

    That is the standard rack 
  • ThrasherIIIThrasherIII Posts: 187
    I have since purchased the CG set up and can easily do six on it 
  • jdMyersjdMyers Posts: 647
    edited July 22


    Rib ring.  I do 5 full racks on a large.  Comes with drip pan.
    Columbus, Ohio
  • lousubcaplousubcap Posts: 23,815
    However you get there-toothpick test for the win.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • fishlessmanfishlessman Posts: 27,671
    extra cheap weber grid at homedepot and some firebricks for two level cooking. makes for a better presentation. this was 2 butts over 2 briskets

    2005012055jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Langner91Langner91 Posts: 492
    I did a full rack on my MiniMax, recently using the roll method.







    Sorta fun way to fit it.
    Clinton, Iowa
  • PigBeanUsPigBeanUs Posts: 776

    Love this pic. From about twenty years ago maybe? Pretty funny. 

    Drives me crazy though. Pretty sure them’s slabs. Cut em up and they’s racks. 

    slab=whole
    rack=four or so ribs together

    or no?


  • Langner91Langner91 Posts: 492
    I guess maybe it's regional?  Where I come from it's a full rack, or a half rack.  No one here calls them slabs that I have ever heard.
    Clinton, Iowa
  • Mark_B_GoodMark_B_Good Posts: 773
    danhoo said:
    So, ribs on edge? vs flat on more than one grate? 

    I have a rack, but only one grate. 
    You want them on the edge ... smoke/heat rises and cooks both sides more evenly. It's worse to lay them flat ... that's why guys use racks.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • ThrasherIIIThrasherIII Posts: 187
    danhoo said:
    So, ribs on edge? vs flat on more than one grate? 

    I have a rack, but only one grate. 
    You want them on the edge ... smoke/heat rises and cooks both sides more evenly. It's worse to lay them flat ... that's why guys use racks.
    Why would laying them bone-side down utilizing the natural rack. Especially if using the 3-2-1 method. 
  • 4TheGrillOfIt4TheGrillOfIt Posts: 280
    🍿
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • danhoodanhoo Posts: 53
    edited July 22
    Foghorn said:
    With 4 racks, I would use a vertical rack and cut one rack in half.  Put the 3 whole racks in the center of the grate and a 1/2 rack on each side.  I don't have a picture of it, but hopefully that makes sense.
    Thanks, makes a lot of sense. I often cook 3 full slab-racks of St. Louis, and occasionally do 4.  My current metal rack was originally a roasting rack so I might look for one that holds the ribs a little better.

    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • Carolina QCarolina Q Posts: 14,783
    PigBeanUs said:

    Love this pic. From about twenty years ago maybe? Pretty funny. 

    Drives me crazy though. Pretty sure them’s slabs. Cut em up and they’s racks. 

    slab=whole
    rack=four or so ribs together

    or no?


    @PigBeanUs

    To me, racks are the whole thing. So are slabs, just don't hear slabs much.

    As for "pretty funny" pics, I like this one...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • nolaeggheadnolaegghead Posts: 37,380
    There's not a current colloquial difference in USA bbq country in pork ribs between calling them or asking for racks vs slabs.  They're effectively the same thing.  If you want to find a difference I'm sure there's a context that fits the bill.  I've heard a rack is a collection of ribs connected together and a slab is all the ribs connected together.  Who really counts them when they're sold by weight? 

    With lamb, a rack has the loin meat attached.  But then again, I don't recall just the ribs without the loin being very common (the "slab", I suppose).
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • PigBeanUsPigBeanUs Posts: 776
    “ There's not a current colloquial difference in USA bbq country”

    Get a load of Daniel Webster over here. 


  • danhoodanhoo Posts: 53
    Slab vs rack  Let's see... 

    WOW, check out the slab on the new neighbor. 

    Doesn't quite seem the same 😎



    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • danhoo said:
    Slab vs rack  Let's see... 

    WOW, check out the slab on the new neighbor. 

    Doesn't quite seem the same 😎



    “Check out that rack on that sow/pig”

    Now that sounds perverted! 
  • Mark_B_GoodMark_B_Good Posts: 773
    edited July 23
    danhoo said:
    So, ribs on edge? vs flat on more than one grate? 

    I have a rack, but only one grate. 
    You want them on the edge ... smoke/heat rises and cooks both sides more evenly. It's worse to lay them flat ... that's why guys use racks.
    Why would laying them bone-side down utilizing the natural rack. Especially if using the 3-2-1 method. 
    So would you say heat is even top and bottom? Are you getting equal smoke penetration top and bottom? I think if you have smoke running through them, edge side down, equally across both sides of the ribs ... you're smoke penetration and heat is gonna be the same.  Plus you can get A LOT more racks/slabs (lol) on the grid if you stand them up.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Bellavista52Bellavista52 Posts: 46
    I have heard of slab crappies, though.
  • ThrasherIIIThrasherIII Posts: 187
    danhoo said:
    So, ribs on edge? vs flat on more than one grate? 

    I have a rack, but only one grate. 
    You want them on the edge ... smoke/heat rises and cooks both sides more evenly. It's worse to lay them flat ... that's why guys use racks.
    Why would laying them bone-side down utilizing the natural rack. Especially if using the 3-2-1 method. 
    So would you say heat is even top and bottom? Are you getting equal smoke penetration top and bottom? I think if you have smoke running through them, edge side down, equally across both sides of the ribs ... you're smoke penetration and heat is gonna be the same.  Plus you can get A LOT more racks/slabs (lol) on the grid if you stand them up.
    The same questions could be asked in regards to stacking that many racks on an egg. The ribs that are stacked out past your place setter do they cook as evenly as the ones in the middle? Do you have the same equal smoke penetration with them stacked so close? I have always liked quality vs Quantity. Do you do this many and use the 3-2-1 method?
  • saluki2007saluki2007 Posts: 5,510
    Butt or shoulder…
    Large and Small BGE
    Central, IL

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