Circular rib rack?

[Mosca]

Anyone use one? I usually cut my racks in half and arrange them on the 18” BGE, and use a secondary level rack if I need more room. (Hell yes I should have bought the XL.) But I want to do four racks on Memorial Day, maybe five.

I could use linear racks on the Weber Kettle, with a diffuser and the minion method underneath. Or a circular rack in the LBGE. I already have the equipment for the kettle, but I just kinda always like the BGE for ribs. Should I spent the $30? BBQ Guru wants $66, OnlyFire has the same thing for $30. For $66 the ribs go on the Weber, but for $30 that’s an accessory I’d use more than once.

[Donw]

I just use skewers. You can buy a lot of large skewers for $30. Just a thought.

[rlozinak]

I used to do the same thing when I had my WSM

[Santamarina]

Whoh…that blew my mind. I don’t recall seeing this method before, but it seems pretty legit!

[CandySueQ]

I have the BBQ Guru circular rack. With heat from underneath, like BGE, Gateway drum, Weber kettle or OG, it works very well without the catch pan underneath. Doesn't work well on an offset.

[Mosca]

And all the racks get done the same time?

[CandySueQ]

Yes. I've had 4 racks in at a time.

[gboss]

I just ordered the onlyfire one. I can let you know how it goes once I get it. It should allow me to get 6 racks on the Akorn.

[Mosca]

Thanks Greg!

[KimO]

gboss and Mosca , please do let us know how it goes. I have a large BGE and have been struggling with the decision to buy a circular rack as well. Thanks!

[Mosca]

Will do!

[MBMorgan]

Like CandySueQ , I have the BBQ Guru ring for use in my OG. Haven't tried it fully loaded (yet), but so far, so good. Frankly, I'm a little worried about cleanup. I HATE cleaning sticky stuff off of and out of the OG and am therefore reluctant to use the ring without the catch pan.

[LA Pork Butt]

I took a look at a couple of circular rib racks, and they all sit in drip pans. Sitting in a drip pan and being circular makes me wonder about how well they will uniformly attract smoke. I am a fan of the accessories from The Ceramic Grill Store. While it is significantly more expensive, I can cook four racks of ribs flat on my Large BGE. Of course, it has other uses than just cooking ribs. You might want to check it out.

[LA Pork Butt]

KimO The Rig. The diffuser allows for two racks of ribs on each of two levels and make possible numerous
configurations.

[KimO]

Thank you LA Pork Butt! I checked out 'The Rig' and you are right it is very expensive AND very useful. It allows for more racks of ribs to be smoked flat, but not sure it solves my immediate problem. When I lay the ribs flat, it overhangs the the edge of the plate setter and becomes overdone on the ends of the ribs. The only way around it is to cut up the ribs into two pieces and cook them separately. This takes up more room on the grid. Any ideas how to handle this? Thanks again!

[LA Pork Butt]

KimO The shape of the Rig diffuser protects the ends of the ribs because now the flow of the heat only comes from each side. Here are a couple cures for the dried out thin ends. First, you can create an aluminum foil shield for those thin ends. Or, you could trim them off so the ribs fit better and cook them separately. If you can fit them on the grill they will be a snack while you wait for the rack to finish,

[KimO]

Sorry, Mosca I got off topic in my last post. My apologies. I will not continue it! Sorry again.

[Mosca]

Oh, it’s not a problem at all. Usually the further a topic strays, the more interesting it gets!

[Mosca]

I take heavy duty foil and cover the plate setter (I refuse to call anything “EGG-“). But I extend the foil into the gaps around the legs, as well. That diffuses the heat somewhat as it rises, and the foil itself will also heat up and conduct heat into the cooking chamber. And I too cut my racks in halves and arrange them on the cooking grate. Along about the third hour I can tell if there is going to be a problem with edges drying out, and then I’ll rearrange, if needed.

[HawkerXP]

I use this one.

[Mosca]

I took a look at a couple of circular rib racks, and they all sit in drip pans. Sitting in a drip pan and being circular makes me wonder about how well they will uniformly attract smoke. I am a fan of the accessories from The Ceramic Grill Store. While it is significantly more expensive, I can cook four racks of ribs flat on my Large BGE. Of course, it has other uses than just cooking ribs. You might want to check it out.

I was thinking set it up like this, with the grate between the rack and the drip pan.

I got a charcoal basket replacement as well, so I’m doing a test burn to see how much it’s different. I’ll set a probe at the edge and one in the middle.

[Mosca]

LA Pork Butt I also did the test burn. There’s a 5°-10° difference from front to center, and a 10°-15° difference from back to center. That’s the way my BGE has always run, hottest in the back right. It’s never made a difference to ribs laid flat on the grate, so I don’t anticipate a difference here either.

[LA Pork Butt]

Mosca I could be mistaken, but I it looks like you could rotate the ribs 180 degrees at midpoint pretty easily. Or, even even 90 degrees ever 1/4 of the cook.

[Mosca]

LA Pork Butt Great minds think alike!

[Hulagn1971]

I have (2) of the BBQ Guru circular racks. Used them in my WSM 22, one on the top rack and one on the bottom rack. Smoked 12 racks of St. Louis cut ribs with ease. They are pretty neat but not the easiest to clean.