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Sorry another Rib ?

Unknown
Unknown
edited November -0001 in EggHead Forum
Looking for a couple more suggestions. One thing I have not mastered is my timing on the egg. So if I am doing a 5 hour cook, and ribs finish early prior to guest arrivinging. What is the best way to hold them till it is time to eat. Next question is rib management. Doing six racks on v-rack. If I am doing B-backs 3-1-1 at 250. When I get to the point where I add sauce should I do so using rib rack, or go direct on the grill. If I go direct will it matter if the ribs are laying on top of one another? With 6 racks will it be easier to deal with 6 full racks or 12 1/2 rack.[p]
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Comments

  • Unknown
    Unknown
    gdube16,
    If your ribs get done early wrap them in foil and place them on the egg, (no rack) and close both vents 98% of the way. This should be done for the last hour of every cooking.[p]Stick with the rib rack and plate setter when adding suace.
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