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arranging spares on grate/grates

jonboyjonboy Posts: 163
edited 11:40PM in EggHead Forum
What is the best way to arrange 3 racks of spare ribs on a large egg? I plan on cutting st louis cut and will have misc rib tips to consider also.
IF i use multiple layers what is the best way?
I could run to the big box store and buy different size grates or should i get one of the rigs from the ceramic store?
I am thinking about using the 321 method on the ribs at 250 temp.
Thanks for any practical help,


  • 2Fategghead2Fategghead Posts: 9,623
    This is how I do it but I have a 2 inch ring. Maybe you can use some bricks wraped in foil. Tim

  • have you tried the v-rack method? I can do 6 racks of st louis in the rack with a 7th rack laying flat on top, with the tips/skirts (i chuck the brisket bone portion) around and under the vrack. It's challenging but that's the fun part!
  • 2Fategghead2Fategghead Posts: 9,623
    Yes, I have used the vrack and you could most likely get more ribs on that way. I just like laying them flat meat side up no turning. Tim :)
  • jonboyjonboy Posts: 163
    I am not sure what a 2 inch ring is?
    I cut some fire bricks this morning and got some ribs on by noon. I think i will recut the firebricks as they take up a lot of real estate.
    I have not used a v rack, it would be hard to sauce on one i think.
    I am trying a 321 at 250. Outside temps are 21 and snowing.
    The egg is hanging tough.
    Thanks for the help,
  • 2Fategghead2Fategghead Posts: 9,623
    I has this 2 inch food grade stainless 304 ring made. It's 18 inch diameter and I have 6 1/4 inch skewers made to bake potato's as well. If I go indirect I use my plate setter then a grid for one layer of food then the 2 inch ring and the next grid. The skewers are removable. Tim

    This cost me quite a bit to have made. I'm not saying you should make one and I don't make them to sell. I'm just saying. :)


  • jonboyjonboy Posts: 163
    Nice rack.
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