The rib rack holds the ribs higher into the dome and they cook faster (and, they seem to be a smidge less juicy!) I've done a number with the rack and always find that although they are good, they are sooo much more juicy and moist when they are right on the grid.

I want to do 6 racks of ribs on my large tomorrow and I don't have a rib rack. I have a second level grid and can go with that, but was wondering if there is a "V- Rack Hack" Anybody have a good work around to get the ribs upright?

@sancho65, @Mickey, @texaswig, @EggHeadinFlorida: Reason I didn't post the product in my original post is because I bought it many years ago and wasn't sure I'd be able to recall where I bought it and find it for sale.

Rib Rack and Chicken Roaster, BBQ Rib Rings for 18'' Large Big Green Egg, Kamado Joe Classic Grills, Holds 4 Ribs and a Whole Chicken or 5 ribs https://a.co/d/3qCkfoQ Columbus, Ohio 0 · Share on Facebook Share on Twitter

I have a Large and I use a rib rack. Set up is Dry smoking wood, platesetter legs up, drip pan on foil balls, grid , rack w/ ribs. 250 for 5-6 hrs or for 3 hrs then foil for 1hr then finish for half to one hour ,test with toothe pick. Place foil under ribs which are not protected by platesetter.

Mar 1, 2011 · I have even provided photos of the large rack in my medium. As a V rack w/plate setter it will not fit. Inverted as a rib rack it will fit, please see photos. Unless they have changed the size of the large rack recently it will and does fit. I find it a tight fit to get the ribs in the large rack and think a small would be useless. Just my opinion.

Mar 1, 2011 · rib rack. greendean Posts: 50. March 2011 edited November -1 in EggHead Forum. I am a new owner and love ...

The Rib Rack that Big Green Egg puts out is much sturdier and doubles as a V-rack when flipped over. 0 · Share on Facebook Share on Twitter Pharmeggist Posts: 1,191

The cook went well and everyone raved about the fall-off-the-bone ribs. I ended up going 3 hours in the rib rack spritzing with water occasionally, then wrapped in foil and a final spritz before sealing then stacked on top of each other back on the grill, then I pulled them and the insert to make room for the chicken.

May 25, 2015 · Yeah I think that's what I'll do. This way most of the fat will collect in drip pan directly under rib rack. Then will finish flat for 30ish minutes with sauce. Doing 3-2-.30 at about 250. Keep trying different things. By the time I retire I should have this BBQ stuff all perfected.