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6 Racks on the Large...

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KiterTodd
KiterTodd Posts: 2,466
edited May 2018 in EggHead Forum
This is really a continuation of my response to @jlsm over on this thread, but that's an old thread and this is a new cook report...

jlsm said:
These long cooking times for BBs mystify me. They aren’t dry? I tried turbo but ended up with 2.5 hours at 275. Great every time. 

So, after trying many methods, I'm convinced it is really difficult to f*ck up ribs on the egg.  :lol:

I've done low and slow (great) and I've done turbo (good, quick, easy) and I think this 275 for 2.5 hours is a perfect in between.  I like the no-fuss, no-wrap method.  My time is valuable enough and it takes a while if you are cooking a lot of ribs if you have to take them all off, wrap them, then unwrap them later and put them back on when you sauce.  I don't need it.

I put 6 racks on my large this weekend and let it go for 2.5 hours at 275.  One chunk of cherry, but mostly Apple.  After 2.5 hours I put sauce on the tops of them that were exposed (didn't fuss getting to the lower two racks) and let it go another 20 minutes at 250.  I just set my FlameBoss to 250, I didn't wait for it to reduce temp but I didn't want the fan coming on full blast to try to get the temp back up to 275 and burning my sauce in the process.

Ribs were fall off the bone delicious.  Probably the best I've made.  Very much a set it and forget it cook.  The guests raved about them. 

The night before I rubbed the ribs with DP Pineapple Head, then rubbed with mustard, then put some DP DD on top.  It was great.  You can taste the sweet heat of the Pineapple Head underneath on the cooked rib.  It was probably the first time I have been able to specifically taste a particular rub after smoking meat.  It wasn't too spicy for people that don't like the heat, though.

Anyway, some pics.  I don't do 6 racks often enough that I remember how funny it looks when you load it all up...


After 2.5 hours.  Could've taken 'em off.  I'd say most racks were passing the toothpick test, but a few bones were a little firm still. 


Sauced and ready to come off...

Sliced for service!  I know some of those on top look a little dry, but trust me, they were mostly all fall off the bone tender as I was slicing them.  Just firm enough to keep the meat on the bone but otherwise came off with an easy pull.  It was a nice cook!


Now, if I would just write this down somewhere at home, I wouldn't have to search the forum the next time I make ribs.  :)



LBGE/Maryland
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  • lousubcap
    lousubcap Posts: 32,378
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    That is a masterful undertaking and result right there.  Way to bring it home and document.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Awesome. Going to try the double rub approach you have there.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • JohnH12
    JohnH12 Posts: 213
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    Looks great.
    How do you put them on the rack? Which side goes up.. The big bone?
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited May 2018
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    I like your approach. And your double rub. I kind of like Pineapple Head and I kind of don't, but I will definitely give it a roll on ribs. Probably add a little more heat. Thanks for the post.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    JohnH12 said:
    Looks great.
    How do you put them on the rack? Which side goes up.. The big bone?

    Good questions...
    My intent was to put the fat end in the back and the thick part on top...  and I tried to do that, but in the end I was building a puzzle and had to defer to what fit best to touch the ceramic as little as possible, not overhang the stone and to have the top 4 racks touching as little as possible. 
    LBGE/Maryland
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited May 2018
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    GrillSgt said:
    I like your approach. And your double rub. I kind of like Pineapple Head and I kind of don't, but I will definitely give it a roll on ribs. Probably add a little more heat. Thanks for the post.

    Thanks!  This is my 2nd time trying the double rub. It’s not my idea, someone mentioned it in that thread I linked.  It really does work, though.  The lower rub really gets into the meat, and the outer rub is more of forming that bark shell with the mustard.  I’m going to use this method on pork shoulders going forward as well. If using two different rubs, I’d say whichever has a more unique or delicate flavor put under. 
    LBGE/Maryland
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  • Stormbringer
    Stormbringer Posts: 2,082
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    @KiterTodd going to try this at the weekend, which mustard did you use?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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