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Looking for help...I'm in somewhat of a quandry...'s the dilemma...beginning to plan for my immediate family's Christmas dinner. Most likely will be doing a combination of baby backs & at least 1 butt. There are 11 of us, but 2 are children & will not eat much. I'm thinking 4 or 5 racks of ribs & (1) 7-8 lb butt + sides of course. I have a LBGE and have been trying to figure out an arrangement for said meats on the egg. The butt is not going to fit on the egg with the use of the rib rack that I have which brings me to the forum. I've been living on the ceramic grill store website and salivating over the AR with the spider, but I just can't seem to justify it for the occasional "large" cook. Normally I'm cooking for the wife & kids, not alot of need in that much cooking area, but now I'm needing more room. Does anyone have any other suggestions? I know there is a 3 tiered rack for use with the BGE, but not sure how adjustable it is...again, I WANT the AR w/spider, probably gonna bite the bullet for the spider anyway, but that leads to a whole other debate going on in my head lol (to buy at 1 whack or piece-meal it) Another issue is not being able to monitor dome temp. Looking to buy the thermoworks TW8060, but that means I'm spending $300+ on BGE toys right here at Christmas...somebody stop me or give me some alternative options please!!!!


  • Richard FlRichard Fl Posts: 8,248
    I would buy a small egg.  OR you could cook the butt the day before reheat, and then the ribs day of meal.
  • dlk7dlk7 Posts: 1,053

    You will use the AR and spider not only for the occasional large cook. You can use the different levels to get different temps for multiple entre cooks too.  I use mine at least once per week and it's just me and the wife.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Use a second rack (an old one or they sell them at Lowes) and put them on some fire bricks.  Butt on the bottom tier, ribs on the top.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • gte1gte1 Posts: 376
    edited November 2012
    First of all the AR is great, that being said I'm not so sure that you can do that many racks and a butt at the same time with it. One suggestion for you. Do the butt, wrap and hold in cooler then do the ribs turbo at 350. They will only take about a 2 hours and they come out great.
  • MJQ8MJQ8 Posts: 43
    You and I are in the same essentially in the same boat. Some good ideas I read here like cooking then reheating the butt. I've been told though and have seen that if you drop it in the cooler to use a large beach towel for added insulation. Which website are you referring to by the way?
    Any cook you can walk away from is a good one.
  • fishlessmanfishlessman Posts: 22,993
    my setup before the rig, it would do what you want


    easier with the rig


    old daves home built contraption (scroll way down) Cooking Contraption
  • MJQ8MJQ8 Posts: 43
    Talk about your food porn...Holy shnikies!
    Any cook you can walk away from is a good one.
  • Guys, thank you so much for the great suggestions...I feel a sense of relief haha...was not necessarily wanting to spend that kind of $$ right here @ Christmas. SWVAbeancounter I do have a ? about the use of the fire bricks. If I used the rib rack on the top rack, is that going to get the ribs too high in the dome?


  • fishlessmanfishlessman Posts: 22,993
    the alternative mentioned works too, cook the butt and you can put it in a small cooler for up to 6 hours while the ribs cook, or since you already have enough smoke on a mostly cooked butt, finish it in the oven wrapped in foil while the ribs go on which is what i would probably do nowadays, just tell everyone your keeping it warm while the ribs are getting done
  • SmokeyPittSmokeyPitt Posts: 9,860
    edited November 2012
    I think it is going to be a challenge if you try to include the rib rack (unless you have a really short rib rack).  I think you need to find a way to get the ribs flat.  Something like the setup in @Fishlessman 's pic.  2 "short" levels for the ribs, with the butt on top.  

    ...I suppose you could also try the butt on the bottom, however the slabs of ribs are longer that the butt so it might be hard to fit them higher in the dome.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • If I was going to do this- I would start cooking the butt the night before- planning on it to finish about 6 hours before dinner. Foil towel and cooler with a few bricks that were warmed up in the egg. Put the ribs on and pull everything when ready.

    The butt usually takes me 15 hours- ribs about 4-5.

    Good Luck!

  • nolaeggheadnolaegghead Posts: 26,662
    I would do it like fishlessman and smokin_trout suggested.  Just cook the butt first, FTC, then cook the ribs.  No problem.  I've done the butt, then the ribs, then cooked no-knead bread all for one meal, in that order, and it was all good.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Agree with NOLA, do the butt wrap it and throw it in a cooler with towels while the ribs cook
    You'll be fine.
    Go Dawgs! - Marietta, GA
  • Also agree on doing the butt first. Nothing can hold like a butt in the cooler. Your timing should work out great.
    Clarendon Hills, IL
  • njlnjl Posts: 884
    I think you're planning too much food.  The baby backs I get at Costco are so meaty, half a rack is more than enough for an adult.  3 racks (1 package) would be good for 6 adults.  If you could fit them, 6 full racks would be enough meat for 9 adults + 2 kids and have some left over unless a few of them eat like football players.

    If you're set on doing both, I's blasphemy, but you could start the butt on the egg, give it some smoke flavor there, then move it to the oven and do the ribs on the egg (turbo even) while the butt finishes inside.
  • MJQ8MJQ8 Posts: 43


    Where in the ATL are you, I am in Canton.  I am a dyed in the wool Irish fan since birth. That's how my Dad was raised and that is how he raised me. However, since living in the ATL since 1986, I have also been a dawg fan. I would love nothing more than to throw elephant meat on my BGE this weekend if you get my drift, from than on I'm 100% Irish the rest of the way home; win or tie;)

    GO DAWGS (AT least this weekend)

    Any cook you can walk away from is a good one.
    edited November 2012

    I would do a big brisket and ribs...beef and pork make a nice combo.

    Cook the brisket and hold in cooler, do the ribs last.   Tasty menu for any party.

    Good luck.



    from SANTA CLARA, CA

  • That is a big load of meat for one cook.  It looks like you did a great job.  Maybe you need an XLBGE.

    Simple ingredients, amazing results!
  • Once butts hit the magic 195 internal, wrap em stir your coal, ad some more chips and concentrate on ribs while the butts (as everyone else has said) rest in the cooler for as long as you need them to.  Sounds like some good eats.

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