Cooking lots of ribs

Jeffersonian · May 2008

I'm planning on having a medium-sized family gathering (18-20) around July 4 and doing some big cooks to feed everyone. Pork butts are on the menu early, and I foresee doing 3-4 for a pulled pork meal with leftovers for grazing and lunches.

I'd also like to smoke some spares, but am concerned that I won't be able to get enough on my Large to feed the whole crew. I have a single inverted V-rack right now that I do my slabs on, cut in half:

I just ordered the adjustable rig from TJV's Egg Accessories, so I'll have more platforms for food soon. My question is: how does everyone else cook a lot of spares at once? Flat? Multiple rib racks?

Any suggestions (and pics) are welcome.

The Naked Whiz · May 2008

Well, Chef Wil used to post this photo:

FlaPoolman · May 2008

Was gonna offer my extra LBGE but with the rig from tjv you wont need it. I prefer a flat cook but wasnt able till I got the rig. You'll love it. Also Quick service you'll have it in time to play with first.

Jeffersonian · May 2008

:laugh: I've seen that one. I'm kinda looking for something...between...my pic and this. :P

Jeffersonian · May 2008

I'm thinking a minimum of 6 slabs for a crew that big. Will I be able to get them on TJV's rig?

Beanie-Bean · May 2008

Here are three racks of spares, trimmed St. Louis style, along with the trimmings:

Here was the setup, from bottom to top:

2" fire ring
plate setter
porcelain grate
inverted v-rack (spare rib slabs were too long for LBGE)
grid extender on top of v-rack
3rd party vertical rib rack

Everything fit!

Jeffersonian · May 2008

Nice idea shortening up those slabs on the bottom with the V-rack, Mike. I did some uncut slabs a couple of days ago and had the same length issue. I'll remember this. I bet you could get a couple more slabs on the top if you left out the tips.

Gettin' close..

Beanie-Bean · May 2008

I learned that trick here on the forum...someone needed to fit a big brisket in a LBGE, and the suggestion was to use a large coffee can. Well, since I didn't have one of those to create the extra lift, I just used the inverted v-rack but laid the ribs flat. They cook better that way, in my opinion.

Jeffersonian · May 2008

I'm starting to get a bright idea. With the adjustable rig, I could do this:

* 2-3 slabs in inverted V-rack on 18.25" grid atop adjustable rig

3" space

* 2 slabs flat on oval grid in center of adjustable rig

3" space

* 2 slabs flat on 18.25" grid set on fire ring

~2" space

Spider with water/juice-filled 14" drip pan
\\_________________________________________________/

Seven slabs on three levels....not TNW's sardinesque pic, but it might work. :laugh:

Beanie-Bean · May 2008

Do you have the grid extender from BGE? If so, you might be able to put that on the very top grid for add'l space. I'll take some pics next week when I get mine, and will show you how much space is available. I do plan on using the 2" vs the standard 4" fire ring just to see if I can get the extender as the top tier.

Jeffersonian · May 2008

I do have the extender, but I've never used it...never had the need. I'd appreciate any pics you'd take. A four level rib cook?

Chef in the Making · May 2008

I think you could add an extender on top of these and almost double the amount.

Jeffersonian · May 2008

Mike and I have done a dorm-room, bong-hit brainstorm and have the level count at four already. :woohoo:

Figger two racks per level, and I'm where I need to be. I'm staying away from that method the Whiz posted, though.

Unknown · May 2008

I did nine racks on a large at 220-250 (i have a kegarator in my bar on deck) took about 4 hours or soo like i said keg.. every hour and 15 mins i roatated them they were in stacks of 3. I had a grill extender on top of the coals with a pizza stone on top of that. A drip tray between the lip of the top ring they had a nice smoke ring excelent doneness.

Cooking lots of ribs

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