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[ba123]

So doing my first large rib cook and using my GMG rack. It isn't perfect, but works... So much more space to the sides.

Anyone find a rack that works great for the Elite to cook a lot of ribs? Maybe so the racks run sideways or more of an angle or something?

[Bar-B-Lew]

Buy the additional racks for the Elite.  I can fit 13 or so racks of baby backs on mine using all three levels - 2 on top, 4 in middle, and 7-8 on the bottom.

[ba123]

Really? and you can just lay them all out with no rack? If so that would be much better. I didn't even think of trying to fit them that way but they do cook better...maybe I should try to move them. Can I really fit 8 on the bottom?

I'll get the other middle rack, but that'll have to be for next time.

[ba123]

I prob shouldn’t have moved them, but I have plenty of time today…

Could only fit 6 on the bottom, so payed out two on the small rack and put that in the middle grate space.

Hopefully my Apple juice containers don’t mess with anything sitting there, but we’ll see.

Thanks!

[Bar-B-Lew]

I have a pic on here somewhere of 7 or 8 on the bottom.  Not sure why you think you need the apple juice.  If you could at 275° for 3 to 3.5 hours those ribs will be done and plenty moist.

[Bar-B-Lew]

https://pelletfan.com/index.php?topic=3505.msg42254#msg42254

This thread has the pic of the grill almost filled with ribs.  There were 12 racks with 6 on the bottom but could have fit 7.  They were baby backs.  It looks like you have spare ribs which are much larger.

[ba123]

 Thanks for the info! At this point I’m glad I moved them but the top ribs are definitely cooking slower. I put a few probes in and the top is 7-10° behind the bottom ones but it should all work out.

I had pans with apple juice in there for the first 4 hours and was spritzing every hour with water and I’m sure that’s slowed down the cook. Now took the pans out, and spritzing apple juice every 30 minutes. Already 5 hours in… got a while to go.

[Bar-B-Lew]

Next time you make a few racks try no spritzing and don't open your grill for 3 hours for baby backs and probably 4 hours for spare ribs if you cook at 250-275.

[Bar-B-Lew]

btw, we are all anxiously awaiting pics of your finished product.

Did you just get that grill recently?  It looked really clean.

[ba123]

I will post pics when done for sure. Yes, I JUST got it. I’ve only made a few things on it so far and this is the first long smoke on it.

[ba123]

Sooo, do you burn off or cool and clean?

What’s easiest?

[Bar-B-Lew]

Unfortunately, you are asking the wrong guy about cleaning.  I usually scrape down my drip pan 1-2 times a year but I don't cook on high temps so I can get away with it.

How were your ribs compared to whatever you used to cook them on?

[ba123]

They all look beautiful but I’m not sure how happy I am yet. I could only sample a few and seems like some racks are perfect and others, maybe the ones that were on top, are not.

I have to seal them for dinner on Saturday night so maybe I’ll sous vide them all at 200° for 1/2 hr before serving.

[02ebz06]

Sooo, do you burn off or cool and clean?

What’s easiest?

Good looking ribs!

My way is to use a brush immediately and scrub the grates thoroughly while they are still hot.
You get majority off that way.
I also have a metal bar that wraps around individual grate rods and you can get underside as well.
Then give it a quick wipe with a paper towel.