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How many on a large?
RajunCajun
Posts: 1,035
Hello Ladies and Gents,
Doing some 3/1/1.5 ribs and was wondering how many racks I should be able to fit comfortably. I have seen photos of the ribs rolled in a roll....how does that work out? I usually cut my racks in half and stand them up in a stainless rack and lean two half racks on the ends.....followed by wrapping them in foil and stacking them up....and then the magic happens in the last segment when they get basted every 15 or so minutes. More than five during the basting seems crowded. Could I be doing it better and getting more ribs on my large?
Thanks
Doing some 3/1/1.5 ribs and was wondering how many racks I should be able to fit comfortably. I have seen photos of the ribs rolled in a roll....how does that work out? I usually cut my racks in half and stand them up in a stainless rack and lean two half racks on the ends.....followed by wrapping them in foil and stacking them up....and then the magic happens in the last segment when they get basted every 15 or so minutes. More than five during the basting seems crowded. Could I be doing it better and getting more ribs on my large?
Thanks
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Comments
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What type of ribs?XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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St LouisThe problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
How many racks do you need? You can squeeze quite a few with vertical racks etc howevwe flow across the ribs is compromised ....12 ribs per rack +- if just cooking for a couple people why overcrowd it...personally I'd go No more than 4 but you can pack them inVisalia, Ca @lkapigian
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lkapigian said:How many racks do you need? You can squeeze quite a few with vertical racks etc howevwe flow across the ribs is compromised ....12 ribs per rack +- if just cooking for a couple people why overcrowd it...personally I'd go No more than 4 but you can pack them inThe problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Skewer them all together and stand in end for the first part of cook. When you foil you can stack. Then they’ll be smaller for last part, skewer again if needed. I bet you could do 6-8 racks.
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On. Not in. Edit button broken.
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RajunCajun said:lkapigian said:How many racks do you need? You can squeeze quite a few with vertical racks etc howevwe flow across the ribs is compromised ....12 ribs per rack +- if just cooking for a couple people why overcrowd it...personally I'd go No more than 4 but you can pack them inVisalia, Ca @lkapigian
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20 racks
https://eggheadforum.com/discussion/62119/20-racks-of-ribs
Read thru the thread. "Unknown" is Chef Will, the guy who did the cook.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:20 racks
https://eggheadforum.com/discussion/62119/20-racks-of-ribs
Read thru the thread. "Unknown" is Chef Will, the guy who did the cook.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RajunCajun said:Carolina Q said:20 racks
https://eggheadforum.com/discussion/62119/20-racks-of-ribs
Read thru the thread. "Unknown" is Chef Will, the guy who did the cook.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:RajunCajun said:Carolina Q said:20 racks
https://eggheadforum.com/discussion/62119/20-racks-of-ribs
Read thru the thread. "Unknown" is Chef Will, the guy who did the cook.
Geaux Tigers!
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
with a raised setup its pretty easy to have 5 racks standing in a rib rack, two levels, two rib racks, ten racks total. thats where the adjustable rig, spider, and stone comes in handy and you need to move flip more often. i wouldnt have a problem with the chef wil 20 something cook done direct, but i would have done the last 10 minutes on a hot weber gas grill to finish them off to get them crisped up. direct cooks with ribs are done slower around 220 dome, i do ribs direct often. you want to cook babybacks or small st louis with a double grate setup and it does work well
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:with a raised setup its pretty easy to have 5 racks standing in a rib rack, two levels, two rib racks, ten racks total. thats where the adjustable rig, spider, and stone comes in handy and you need to move flip more often. i wouldnt have a problem with the chef wil 20 something cook done direct, but i would have done the last 10 minutes on a hot weber gas grill to finish them off to get them crisped up. direct cooks with ribs are done slower around 220 dome, i do ribs direct often. you want to cook babybacks or small st louis with a double grate setup and it does work well
Geaux Tigers!
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
I have no advice for the ribs but Roll Tide!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Fun thread, and the memory of Chef Will and the picture of 20 racks. haha. That's not good cooking, but that post sure got some mileage
Airflow is the key, and I am pretty comfortable with 5 racks in a rib rack. You could easily stretch 2 more in by laying them on top or propping them up here or there, but you'd have to rotate them every now and again. I rotate anyway, even with 5 in a rib rack. If necessary, cut a couple of the small bones off the small end to make them a little shorter to allow you to close the lid without cramming.
So, my final answer....LOL. Comfortably 5. And with a little extra effort, 7.
Happy cooking brother!
Chris
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