Rib Rack vs. Flat on the Grill

GibbsEsq

I have a L BGE and want to cook more than three racks at a time. Whenever I use the RibRack, the Rub comes off and the ribs cook unevenly. Any suggestions on either how to expand the number of ribs I can lay flat on the Egg or how to perfect using a Rack. 

Thanks in advance. 

ksmyrl

Hmmm. I'll be interested in the answers on this one too. I usually curl, bend, and twist to fit more on. I like the rack and sometimes I'll lay a rack or two on top of the 2 or 3 racks in the "rack". None of these work well and I'm constantly moving them around. If I cook more than 3 racks I usually just fire up the second egg and use them both. 

The last time I cooked 6 racks I cheated. I did 3 on the egg for 2 hours w heavy smoke then wrapped and put in the oven (gasp) at 200*. Repeated the process with the other 3 racks. No one complained. 

CGS

can do four full racks flat, babyback or st. louis style ribs, on our adjustable rig R&B combo.

It's possible to do six full racks on the large rig but we do not recommend it unless you do this cook often......3 levels, 2 racks per level.

t

Foghorn

I don't know specifically about "how many will fit on a large", but I do know about ribs cooking unevenly.  You can overload any smoker/grill and have uneven cooking.  On a BGE it tends to be the ribs in the periphery (in the rising hot air spots that are not in the silhouette of the ConvEGGtor) that cook faster than the ribs in the center of your grate.  

There are 2 things to do to mitigate this.

1) Use a large layer of aluminum foil - on the ConvEGGtor - as an additional heat blocker to create a more favorable silhouette and put your ribs in the areas that will not have rising heat.  It doesn't take much space for airflow in the periphery to keep an egg at a good temp to cook ribs.

2) If that doesn't solve the problem, you can always rotate the ribs part way through the cook.  On occasion I've had to cut the racks in half and spin them around to get the sections that are less cooked in the hotter areas and vice versa.  In the worst case scenario, I've had to just cut ribs off the rack in 1-3 rib sections to as they get to where they are done and hold them in a cooler while the rest of the ribs finish cooking.

I hope that helps.  It's more work than "set it and forget it" but it does justify checking on the egg every 20-30 minutes during the cook - which means you shouldn't get tied up in yardwork or other chores.  

Edit: With all of that said, getting a multilayer rig from CGS like Tom suggested above can solve all of your problems.

dmourati

+1 to CGS R&B combo.

I'd be flipping/swapping positions vertically to help balance things out temp wise.

YukonRon

I did this cook a few times before getting turned on to CGS. I must say, without a doubt, the adjustable rig has been THE MOST beneficial accessory I have bought for my BGEs. I just will not do low and slow, which makes up 99% of my cooks on the XL, without the adjustable rig. 

Mark_B_Good

Toothpics between the pieces of ribs to hold them up without even needing a rack?

StillH2OEgger

Mark_B_Good said:

Toothpics between the pieces of ribs to hold them up without even needing a rack?

This was my thought, or skewers running through all of them.

GrateEggspectations

Not negating the value of the CGS (great product), but just presenting another option for racks laying flat. The Smokeware two-tiered grate is pretty good for expanding real estate and providing an elevated cooking level. A few of us are rocking them, including the venerable @ozzie_isaac, if I’m recalling correctly. 

Ozzie_Isaac

GrateEggspectations said:

Not negating the value of the CGS (great product), but just presenting another option for racks laying flat. The Smokeware two-tiered grate is pretty good for expanding real estate and providing an elevated cooking level. A few of us are rocking them, including the venerable @ozzie_isaac, if I’m recalling correctly. 

You are correct.  I use the smokeware two tier rack.  I really like it.  Simple and effective.  It also creates a convenient handle for the grate when not using the second tier.  I use the upright post to pick up the grate, and also to quickly spin it to better position my proteins without having to actually move them around the grate.  Just spin the whole thing.

And I've never been called venerable before!

GrateEggspectations

Ozzie_Isaac said:

GrateEggspectations said:

Not negating the value of the CGS (great product), but just presenting another option for racks laying flat. The Smokeware two-tiered grate is pretty good for expanding real estate and providing an elevated cooking level. A few of us are rocking them, including the venerable @ozzie_isaac, if I’m recalling correctly. 

You are correct.  I use the smokeware two tier rack.  I really like it.  Simple and effective.  It also creates a convenient handle for the grate when not using the second tier.  I use the upright post to pick up the grate, and also to quickly spin it to better position my proteins without having to actually move them around the grate.  Just spin the whole thing.

And I've never been called venerable before!

I meant “venerial”. Damn autocorrect. 

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

GrateEggspectations said:

Not negating the value of the CGS (great product), but just presenting another option for racks laying flat. The Smokeware two-tiered grate is pretty good for expanding real estate and providing an elevated cooking level. A few of us are rocking them, including the venerable @ozzie_isaac, if I’m recalling correctly. 

You are correct.  I use the smokeware two tier rack.  I really like it.  Simple and effective.  It also creates a convenient handle for the grate when not using the second tier.  I use the upright post to pick up the grate, and also to quickly spin it to better position my proteins without having to actually move them around the grate.  Just spin the whole thing.

And I've never been called venerable before!

I meant “venerial”. Damn autocorrect. 

That is much closer to the usual epithets hurled my way.

Mark_B_Good

StillH2OEgger said:

Mark_B_Good said:

Toothpics between the pieces of ribs to hold them up without even needing a rack?

This was my thought, or skewers running through all of them.

yup, I was thinking maybe the wood would burn ... so steel ... so skewers would make total sense.

jdMyers

Rib Rack and Chicken Roaster, BBQ Rib Rings for 18'' Large Big Green Egg, Kamado Joe Classic Grills, Holds 4 Ribs and a Whole Chicken or 5 ribs

 https://a.co/d/3qCkfoQ

Money_Hillbilly

@GibbsEsq I had the same problem and eventually added multiple eggs finally reaching 5, 4 Larges and an XL.  Sounds like the classic problem of outgrowing your egg.  We entertain quite a bit and I often cook for 50 or more people.  After searching for the perfect smoke profile I have landed on multiple smokers for different uses and quantities.  I realize that I am obsessed with smoking/grilling but I have finally added the perfect tools for the job.  I have 2 large eggs now that I use for everyday grilling and small smoking jobs.  I have recently added a Shirley Fabrication 24x36 reverse flow cooker that I am still experimenting with.  It is a cabinet smoker and has a huge capacity with a very small footprint.  It is a very easy stickburner to operate.  I use a Rockin W gravity smoker for briskets and butts.  It runs on a flame boss 500 so it runs overnight just like an egg.  I use a KBQ for ribs (holds 8 racks flat).  I also have a Lang 36” hybrid that I am selling since I finally got a Shirley.