lots of ribs on the large

citychicken

lookin to do baby backs for a group of 12 this week. thinkin of 1/2 slab per person. but whould like extra just in case. i guess that would be 6-8 slabs.[p]anyone have any thoughts on how best to do this on the large?

The Naked Whiz

<p />markkal123,
I'll just post this photo without comment, :-) (Photo provided by Chef Wil.)[p]TNW

guava greg

The Naked Whiz, I love that pic! but why use a can to prop up the lid?
% )[p]Greg

SSN686

Morning markkal123:[p]I was able to do six (6) slabs of babybacks on a medium a couple of years ago. It was tight, but they turned out just fine. Click on the link below for more details.[p]You never know what you can do on an Egg until you try it![p]Have a GREAT day!
Jay[p][p]
[ul][li]6 slabs on a medium[/ul]

Ottawa_egger

With a raised grid you could easily pack another 10 on there![p]Ottawa_egger

Biscuit

markkal123,[p]9 Full racks on a large with the V rack and plate setter

thirdeye

<p />markkal123,[p]Rack 'em or roll 'em. [p][p]When racking, I do use foil to protect the ends that hang over the plate setter.[p]~thirdeye~

mikeb6109

<p />markkal123,
here are 8 full baby backs i did in december 06. they were fabulous , my staff all loved them but it does take much longer too cook.if i remember right it was 7 hours to cook them.

tach18k

markkal123,
I have done this several times.
I start out doing the 3,1,1 method but there are changes. I set up a indirect cook, the racks on their edges and use a dome temp of 250, no less no more. I let them go for 3 hours, I then remove them to a 3-4 deep alum pan, I cut the full racks in half at this point. I cover the ribs lightly with the "sauce of the day" or what ever you will use at the end. Not too much as you done want to over do and steam the ribs. I then put the covered alum pans in the a Direct Egg setup and rotate top to bottom every 15 minutes to keep the ribs from burning, for an hour or so. I remove the covered pans and let them rest on the counter for about an hour. Next into the refrigerator they go till the day of grilling. On that day of grilling I set the house oven to 175 and just warm the ribs up for about an hour or less, just enough so the harden fat melts. Transport these to your final grilling spot. Now the ribs are ready for the final grilling and saucing. Just grill and sauce the ribs as needed. Like I said I have done this before and days ahead, the most I did were 18 racks over 3 days.

Unknown

markkal123,[p]6 racks on two layers.[p][p][p]Dave[p]