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Bunch o' Ribs

Mike-RRMike-RR Posts: 181
edited 5:25PM in EggHead Forum
Got a Sam's pack of spares (Costco's are packaged in pairs...) to test out the low-and-slow performance of the Turbo Grate, along with the first cook on the Large utilizing the 2" fire ring.

Right now, I'd recommend both if you can. The 2" fire ring gets you some added depth when you start stacking things up on the LBGE:


The current setup (from the bottom) for this cook is:

2" fire ring
Inverted plate setter
Aluminum half-tray drip pan
Porcelain grate
Grate extender
Another brand of vertical rib rack

Here is another shot:


It's about 71 degrees here in Central TX right now, too.

More photos after the food is done.


  • nice... i knew i shoulda went and got some ribs this mornin!
  • I have to think that 2 inch ring is a great idea with all the added space it can create as well as folks stacking the two rings and raiseing everything up for direct raised cooks. Just thinkin' out loud I guess, but I think it will be on my wish list after reading about it's versatility.
  • JeffersonianJeffersonian Posts: 4,244
    I did the same thing today, with ribs from the same place. 3-1-1 with John Henry's Brisket Rub...yeah, I know it's the wrong stuff, but it's all I had on-hand when my wife announced she wanted ribs for dinner. They were still outstanding.
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