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15 slabs of BB ribs on the XLG

eenie meenieeenie meenie Posts: 4,393
edited 10:42PM in EggHead Forum
Just trying to emulate Frank from Houma by smoking 15 slabs of BB ribs on XLG.

My sister asked me to BBQ 15 slabs of BB’s and 200 chicken drumettes for my nephew’s graduation party. I’ve never egged that much food. However, I recalled Frank from Houma’s post of smoking 12 slabs of BB on the XLG.

I thought I would try for 15. I got some firebricks and went to egg. I removed the firering and placed the platesetter legs up un the firebox. I used the grid my XLG BGE came with, and three 22.5 inch grids, and a 17 inch grid in that order, bottom to top.I was able to shut the lid, so it was a go.

I used some mixed sweetwoods for smoke and egged the BB ribs at 225 dome on Thursday for 4 hours. At first some of the layers and adjacent ribs were in contact. After about 2 hours more space among the ribs developed. I rearranged the layers half way through the cook. After 4 hours, I immediately placed them in the fridge. I had spoken with Little Chef and she kindly gave me the necessary logistics and food safety information so that I did not kill my sister’s guests. Thanks Michelle! After they comletely cooled in the fridge, I wrapped each slab in plastic wrap.

The party was from 2 – 6 pm so I had to space my finishing of the slabs. I took out 5 slabs one hour before placing on my sister’s Weber (ya gotta do, what ya gotta do sometimes) so they got to ambient temperature, then I placed them on the grid at about 300 – 350 for about 30 minutes, then added sauce and continued until the sauce carmelized and the ribs bent. I tested the temp for safety precautions and got reading in the 195 – 200 range. I brought out more ribs each hour, letting them come to ambient temperature for an hour before reheating.
Got rave reviews. They were tender and moist with a slight pull off the bone.

Next time I attempt this I will try using bolts instead of bricks which should allow for more space among the rib racks.

One could not emulate a finer egger than Frank!

Test grid set up to make sure I could close the dome, 5 levels:

15 prepped BB slabs with rub:

5 layers of BB ribs, 3 slabs on each layer (you can barely see the bottom layer):

Smoking away:

All 15 slabs of BB’s taken off the egg:

In the fridge for 2 days. I immediately placed them in the fridge after cooking and once they completely cooled, I individually wrapped each slab in plastic wrap, them covered the pan holding them with more plastic wrap:

Finishing off the BB ribs on my sister’s gasp!, Weber:


My nephew was most appreciative. Still can’t understand how a Buckeye got a scholarship to University of Michigan though, lol.
Some gorgeous Buckeyes out flanking a Wolverine:

With great gratitude to Frank from Houma and Little Chef! :)


  • BacchusBacchus Posts: 6,019
    Great Job Rebecca! :)
  • dhuffjrdhuffjr Posts: 3,182
    Looks like you done good and don't need my help after all on those ribs :>)

    Sounds like everyone had a great time too.
  • FlaPoolmanFlaPoolman Posts: 11,675
    They don't count because you finished them on the weber :whistle: :laugh: :laugh: Just kidding Rebecca they look great and thats a ton of food to plan but looks like you pulled it off without a hitch.
    Glad you didn't start them in the middle of the night :huh: :laugh:
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Very nice Rebecca.
  • "Sparky""Sparky" Posts: 6,024
    Dang Rebecca,I think ya could fit a couple more racks in there :whistle: :woohoo: Very nice job,and I hereby nominate you for a Bubba Tim award :) ;) :woohoo: :woohoo:
  • FlaPoolmanFlaPoolman Posts: 11,675
    I'll 2'nd that one Doug ;)
  • MaineggMainegg Posts: 7,787
    I'll third it for sure! how did you even carry all those Rebeca???
  • cookn bikercookn biker Posts: 13,407
    You rock Rebecca!!! Awesome!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Great Cook Rebecca, use Stainless Steel Bolts

  • 2Fategghead2Fategghead Posts: 9,623
    Great post Rebecca. ;) There was a lot of good eating there. Tim
  • thailandjohnthailandjohn Posts: 952
    Is this the old style or new style XL?
  • Capt FrankCapt Frank Posts: 2,578
    Rebeeca, that is just incredible :ohmy: B) :P

    Capt Frank
    Homosassa, FL
  • EGGARYEGGARY Posts: 1,222
    Incredible job ! I would have gone nutso, trying to figure out what to do. w

    How many grids and what was the space between each grid ?

    The thing about the EGG and life is you come to challenges and seem to be able to deal with it and everything works out fine, most os the time.

    What's next ? :lol:
  • BENTEBENTE Posts: 8,337
    looks like you had your hands full. and came through with flying colors....

    i am glad there is one smart one in the last picture :whistle:

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Clay QClay Q Posts: 4,435
    That's AMAZING! :woohoo: 5 levels of ribs...that's a tower of baby backs. That's like a ton. Congrats, your effort(huge, really huge) paid off with happy customers.
    Amazing, 15 slabs.
    I like the photo in the kitchen with prepped ribs all lined up. Great job eenie meenie!
  • elzbthelzbth Posts: 2,075
    :cheer: Those ribs and drumettes look delicious! You have a very luck nephew indeed....
  • BeliBeli Posts: 10,751
    Wowwwwwwwwwwww Rebecca you never cease to amaze me... :laugh: beautiful...what a lucky sister.... ;) I agree Frank & LC some of the best!!!
  • CanuggheadCanugghead Posts: 6,174
    Rebecca, Wow, what ever happened to Bubba Tim's prestigious meat dish award?

  • BHE1BHE1 Posts: 205
    WOW!!!! Makes my 3 racks I'm cooking today look like child's play!!!!!!! Great cook
  • Little ChefLittle Chef Posts: 4,725
    LOL...Like a good secretary, I have emailed a link to the elusive Bubba Tim. :S I know he has some catching up to do.... :blush:
  • "Sparky""Sparky" Posts: 6,024
    Hey LC,I emailed it to his hotmail account also :)
  • FlaPoolmanFlaPoolman Posts: 11,675
    so did I :blush: :whistle: :whistle: :whistle:
  • Little ChefLittle Chef Posts: 4,725
    Eenie Meenie....That's just awesome!!!!!! :woohoo: Nicely done to say the least! B) I have emailed a link of your post to Bubba Tim. :) Glad everything was so successful after all that effort!
  • Little ChefLittle Chef Posts: 4,725
    :laugh: :laugh: :laugh: Guess he'll get the point. B)
  • TNmikeTNmike Posts: 643
    WOW!!!! Great innovation! If someone had asked me I'd have said it couldn't be done, I now know better. Great job. Mike
  • HungryManHungryMan Posts: 3,470
    R..E..B..E..C..C..A. You're an animal! Very impressive cook. You need to retire and open a BBQ joint.
  • EggsakleyEggsakley Posts: 1,017
    Amazing. Great post. :)
  • WoodbutcherWoodbutcher Posts: 1,004
    Holy crap Rebecca! Now I know how to get that many racks on th XL. What a great sister you are.
  • Wow Webecca - 15 wacks of wibs on the XL. B)


    An outstanding cook by an outstanding person. :)

    And happy customers to boot. :)
  • bubba timbubba tim Posts: 3,216
    Lets see, 6 emails, 4 text messages, 5 phone calls and a midget in a limo brought this to my attention. :lol: :lol: I could not agree more. Rebecca, this has been long over due. 15 slabs of ribs and 200 wings! It is with great pride and pleasure to bestow Eggdom's highest honor to you. The BTCMD Award! Congrats Doc... :woohoo: :woohoo: :woohoo: :woohoo:


    See you at the Florida Mini Fest... :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
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