Short Ribs Too Big

Duuane · November 25

I've been given the task of cooking two racks, 11.5 pounds total of beef short ribs for a group of lunch buddies. I pretty much have the prep, temp, and cooking time expected figured out. The ribs won't fit side by side on my large egg, and I'd rather not split them and expose more surface area during the cook. Would the AR, just high enough to clear the lower rack be an option? One rack is noticeably bigger than the other. I have no problem swapping burgers, chicken, etc. from level to level during a cook, but keeping the temp consistent by not opening the lid isn't a concern. I'm just not sure how equally the racks will cook stacked up. Any thoughts? Thanks!

Foghorn · November 25

That should work. It is best if there is some airspace between the racks. They will shrink as they cook. Also, you need more than just the ConvEGGtor beneath the cooking surfaces. Add a drip pan that is sitting above and air gap. Otherwise, you can burn the bottom of the lower rack through radiant heat from the ceramic.

As I think about this, I might try a "hybrid" cook. Cook one rack intact and one rack as individual ribs. Place them all on one layer. Some like the extra rub/bark.

Duuane · November 26

Thanks Foghorn, I never thought of the hybrid idea. I can't disappoint the boys they have high standards.

Short Ribs Too Big

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