Ribs in/over rib rack.

Unknown · December 2007

What is the general consensus of 1) using a rib rack or not, when you are indirectly cooking ribs & have a drip pan, 2) laying them over rib rack or sliding them inside, & 3) do you cook with the boneside up or down??[p][p]Thanks!!

Metalhead · December 2007

EggsAckley,
I guess it would depend on how many racks you are cooking.[p]If I were cooking 5/6 racks I'd slide them through the rack, on the other hand I'd cook 2/3 just laying on the rack. i never have givin' any thought to bone up or down.[p]Good luck[p]P.s. I tend not to over think the bge...I just put the meat on and forget it.[p]Jan

Unknown · December 2007

Metalhead,[p]Thanks for the input!!! [p]On 3 I am not sure they will all fit over the rib rack (3 slabs being too wide). Are you saying to put them directly on the cooking grid?

Car Wash Mike · December 2007

EggsAckley,
How many are you cooking? Bone side down.[p]Mike

Unknown · December 2007

Car Wash Mike,[p]3-4 full slabs. Most times it will be 3, so you can tell me for 3.

TRex · December 2007

If they can fit, I put them directly on the grid (with an indirect setup, of course).

I've got two racks on right now with this exact setup. Pictures will follow later this evening.

Cheers,

TRex

Car Wash Mike · December 2007

Eggs,
Either way with 3.
This was 3 cut in half.
[p]Laying them flat.
[p]Right now, I'm going with the rack.[p]Mike

Unknown · December 2007

Car Wash Mike,[p]That's some rib rack that you have!! So do you have the same luck cooking them directly on the cooking grid as you do in the rack? I have the XL BGE, so I do have the room to do it either way.[p]Eggs

RRP · December 2007

<p />EggsAckley,
the rib rack is meant to place the racks on their side so the racks are perpendicular to the grate. This one of mine for instance will hold 6 racks.

Car Wash Mike · December 2007

Eggs,
Home Depot, $9.99. I have really cooked a lot of ribs. But, give it a shot either way. Play around with it.[p]Mike

DynaGreaseball · December 2007

EggsAckley,[p]As you can see, the rack was designed to take the ribs vertically, between the supports. I think what you've seen, is for those of us who have medium eggs or smaller, some ribs are too long for the diameter of our eggs. Someone discovered a way of shortening them by laying the ribs on their sides across the rack, thereby taking up some slack--a function of "fit" rather than the number of ribs to be cooked[p]Hope this is what you're referring to.[p]Regards

Unknown · December 2007

Car Wash Mike,[p]I know you have a lot of experience with ribs!! That is why I am so glad to get you to address these questions!![p]When you rub your ribs, do you put them back in fridge for an hour or so....or rub them and let them get to room temperature? I would have never thought of letting them sit out, but I read in the BGE cookbook, "Allow to stand at room temperature for 30 minutes before grilling."[p]Will 30 minutes be long enough for the rub to be on before putting on the grill? How long do you let the rub soak in?[p]Eggs

Car Wash Mike · December 2007

Eggs back to you!!,
Here is a link. When you go to cook. E-mail if you need help via the phone.[p]Mike
[ul][li]here you go[/ul]

dhuffjr · December 2007

Eggs back to you!!,
There is a lot of variation in how you can do them. I used to do the mustard slather and then rub like many do. Now I just put the rub right on the meat. I find that after I rinse them off the water on the meat helps the rub stick just fine. I also give them a healthy dose of turbinado sugar to help the crust. I'm a 50/50 guy on the vinegar/apple juice combo. I always seek out 100% juice not from concentrate. It is a chore sometimes. Walmart used to have Indian Summer brand that was the good stuff. Now that brand is from concentrate and the Sams choice is not.[p]I used to do them in a rib rack and have been doing them flat lately. I'm kinda liking them flat better. Like Mike said bone down.[p]H

Unknown · December 2007

Dennis,[p]Tell me about your use of turbinado sugar. Are you doing that in addition to the rub?? How much and how does it change the ribs, other than sweetening them.[p]
Eggs

dhuffjr · December 2007

Eggs,
Helps with the crust on the ribs. I sometimes do it first then the rub. Sometimes the rub and then the sugar.[p]I wouldn't say they sweeten them that much but I've been using Blues Hog lately and who can tell what the sugar is adding with that sauce :>)[p]I'm big on until it looks right so I really can't say how much other than to say when it is enough :>)[p]H

Mike-RR · December 2007

For ribs longer than the diameter of the large, I'll use the v-rack to lay them flat. I don't stand ribs up any more like I used to on the Weber. I'll also use the grate extender if there are a lot of ribs.

I flip the ribs, too.

Ribs in/over rib rack.

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