Stackin' Those Ribs

JimW

A week ago, I was planning to do NB's Ginger Mahogany ribs using St Louis style pork ribs for my inlaws coming down for a week at the beach to celebrate Grandma's 80th. I had three slabs cut in half and just in the marinade when one of my kids announced he was coming to town too. I needed another slab of ribs. I've seen Cat do 6 slabs of baby backs on their sides in a rib rack but they weren't cut in half. How was I going to get all those racks, now 8, into the Egg?[p]So I set a water-filled drip pan on 3 thin fire bricks on the bottom grate. I raised the BGE grate up with 3 more fire bricks around the edges of the bottom grate. I took the grill extender and set that on top of the second grate. Three of the racks went on the middle grate and 5 on the top. I had to pull the thermometer out about an inch and a half to accommodate the ribs. I rotated and turned the racks after 2 hours and shuffled the racks between the top and the middle grates. After another hour I started saucing them and doing the rotating, turning and shuffling every 30 minutes until done, about 4.5 hours or a little more into the cook. They were GREAT...falling off the bone and real juicy with a fine smoke ring.[p]It was a tight fit but the Egg turned them out just like it has when there was a lot more space to play with. So load your large up with bunches of stuff. The Egg can cut it.
JimW