How many slabs on large egg?

Unknown

Hi,[p]We want to have a dinner party of eight and serve ribs. We have always used Tim's method, but not with that many people. Have any of you made ribs for that many and if so, how did you do it? How many slabs did you grill and how did you arrange them?[p]Thanks!

BlueSmoke

C Robinson,[p]The "rule of thumb" is one rack serves two, depending on appetites, side dishes, etc. In my experience, two people will eat a rack and a half, 4 will eat three racks etc. On that basis, you'd want six racks to serve 8 people, and my inclination is to kick it up to eight racks. Eight racks is child's play with a rib rack and a large Egg.[p]If you don't have a rib rack, you can also roll and tie each individual rack, and stand them up on the grill.[p]Ken

Unknown

BlueSmoke,[p]I thought that I had replied, but didn't see it my response....so I will try again. How do you cook the ribs? We do have a rack that will hold six slabs, but we have never used it. We typically just put them on a rack flat and then do the foil thing, etc. Do they need to cook longer standing up of do you just use the same procedure? Would appreciate hearing your steps![p]Thanks!
C[p]

Unknown

C Robinson,[p]I've always used a rack. 3-1-1 method. The cooking time won't change much at all just because they are standing them up. I don't know if the volume of meat will change things. I usually cook three full racks and never tried 6 or 8. I imagine that much meat can pull down your dome temp for a while. Maybe you should take your ribs out of the fridge a little early so they aren't too cold when you put them in. Someone with more experience may know.

BlueSmoke

C Robinson,
My rack will hold 6 racks, to I prop the remaining 2 against the outside. (I start cut ends - rib tips - down.) After an hour I flip top for bottom and run for another hour. Continue checking for doneness and flipping on the hour. When you can twist the tips, baste with your finishing sauce and run another 10 to 15 minutes.[p]Ken

Buck Shot

C Robinson,[p]eight slabs of ribs sound like a good number. you might get leftovers and i guess the leftovers would be good. can't say i have ever had leftovers of ribs so i wouldn't know. [p]A rack over a drip pan easily handles eight slabs. Dome temp at 250ish with hickory smoke on the coals. Rotate every hour is good also gives you a chance to add more smoke if you like. i generally smoke for five hours and love the smell. Sauce on 10 - 15 mins before taking them off.[p]Oh yea beer if a very important ingredient in ribs though it never goes on the ribs themselves.

tach18k

C Robinson,
I do mine semi-indirect, I put 4 fire bricks on the lower grid and place the ribs in a rack on the top grid. I cook for 4 hours and then wrap in foil for 1 hour, I remove from egg and then sauce on delivery. You can also keep them in the foil till serving time up to 4 hours in a insulated cooler.

Unknown

Thanks for all the great answers...we typically uise 3-1-1- method where we wrap the ribs in foil. Can you still do that using the rib rack?