Stacking Ribs on Large Egg - 6 racks???

RU Eggsperienced

<p />Hi everybody,[p]In the pic above I only put 4 baby back racks and it seemed like a tight fit. [p]Anybody ever cooked six racks of baby back ribs in a Large BGE. If so wondering how you stacked them?[p]Any help would be great, wife invited a few more people than I initially planned. Having small party on the 4th.[p]Happy Birthday USA![p]Cheers, [p]Jerry D
[ul][li]My personal rib page[/ul]

RJH

<p />JerryD, this show 4, the top one has only OO salt and pepper, hense the pale look. The middle one is a rack of beef ribs, and the bottom has two racks of baby backs. The rig will hold at least two baby back racks per level.

mikeb6109

<p />JerryD,
did 8 full baby backs and they turned out great!! only thing is it did take longer to cook!!!
mike

Fidel

mikeb6109,[p]I did 8 exactly the same way. The problem I had was that they got done more to the ends than in the center. The ends had dried out by the time the centers of the slabs were done.[p]I haven't tried it since, and really don't know how I could prevent this problem.

RU Eggsperienced

Fidel,[p]Thanks[p]I wrapped the ends in foil before. helped a little.[p]Cheers,[p]JerryD
[ul][li]My little website[/ul]

Dimple's Mom

JerryD,[p]I've done six. It was very crowded. Got better as they shrank. The first time I laid them on the grill. I just squeezed them on there across the grill and maybe had one laying across the top as well.[p]The second time I went and got a rib rack thingie and it had spaces for six. Or maybe five and one was leaning at the end. I can't remember. I gave up cramming them on there and have only done 3 or less since. If I have a crowd, I go for the pulled pork now.[p]Both times I did the 6, I used Dr. BBQ's recipe where you foil them in the middle of the cook. When I foiled them, I stack 3 in each of 2 foil packs.[p]Gwen

RJH

Fidel, were the ends overhanging the opening between the legs of the platesetter? If so you could try putting a piece of extra heavy duty foil covering that part of the opening where the slab overhangs. That would eliminate the direct heat effect.

RJH

dimplesmom, did having multiple racks stacked in one foil pack affect the bark/crust any? I've been wondering about that ever since I first read his technique, but I haven't tried it yet. When I've done the foil step I wrap each rack separately bone side down so as the grease puddles in the foil it doesn't wash off the rub. Maybe I don't need to do that.

Dimple's Mom

RJH,
I don't think it did. I did place them bone side down. I think. I can't remember. If it wasn't specified in the recipe, then I would have done bone down. If it was, I would have done what the good doc suggested.[p]The first time I made them, they were hands down the best ribs I've ever had. And I'll tell you, I've eaten my share of ribs. Ribs are like our family food. I've been eating them and cooking them my whole life. And I've had some darn good ribs. These were amazing. I have never made any that came up to that standard since. (Altho I've come close.) And I've made the same recipe a number of times. I think I just got great ribs that time, plus all the stars were aligned or something. I truly think the meat makes a difference.[p]I do think I get better 'bark' without the foil. I personally like ribs a little chewey. I also like them falling off the bone, but I can cook so many other great meats til they're falling off the bone, I don't need ribs to do that.[p]I also like experimenting and don't often make things the same way more than once. Unless I happen upon a killer recipe, which is why I will go back to Dr. BBQ's recipe from time to time just for fun. Same with his meatloaf for Lisa Marie. Meatloaf is our #2 family food. I never made it the same way twice until I did meatloaf for LM. I still experiment, but every other meatloaf we go for the sure thing.[p]Gwen

Car Wash Mike

<p />JerryD,
I use the inverted V-rack. The 2 slabs in the front and the 2 slabs in the back. I trim off the thick ends, so they don't burn or dry out and put them on top. They might get done faster but your not losing any ribs.[p]Mike

Unknown

RJH,
That is what I am Talking about!!! How long have you had the Adjutable rig? My order is in with Tom and I am just waitign patiently as I will be cooking for 60 and 85 people on 8-4 and 8-12 respectively with the request of Ribs.[p]Great Pic! Thanks![p]
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