They’re huge lol. Any issues cutting them in half or should I just leave it? I think they’ll just fit
by shedgehog
26 Comments
jfbincostarica
I would at least take them out of the bag!
But up to you, if you can’t handle meat that big…
sfmerv
I would, to keep the ends from getting burned. These look big. Are they trimmed? St Louis cut looks different.
BetterOffCooking
I wouldn’t cut in half, but you can trim the flap and last couple smaller bones off the narrow end for a better fit and either discard or throw on next to the big rack.
crabby_old_dude
How is that plate setter so clean
Brillian-Sky7929
You can curl it. I have rib stand and mine can fit.
lukeott17
Wrap them around a pineapple with some wooden skewers.
Alarmed-Goat1
I always cut ribs in half because they fit better, I’ll do full racks if I’m doing 4 or more racks at the same time.
Archibald_Barasol
I usually cut mine in half and they taste great all the same.
I usually use 2-2-1 method and for the 2 hours wrapped just use an aluminum pan covered with foil and add some apple juice to the bottom. So the halved ribs fit better in the pan that way.
tyeflyQ
This looks like a perfect opportunity to go and purchase a XL. lol
Top-Psychology1987
I’d cut them. You can’t eat them whole either.
Scheerhorn462
Cut in half. The part hanging over the edge of the place setter will burn, BGE works best for smoking in the middle area where the place setter creates indirect heat. (Side note: I wish they’d make a place setter that has less open area around the edges to create more usable indirect heat space; doesn’t seem like you need so much open space on the edges to let the smoke and heat through.)
SeaworthyGlad
Is the packaging a little inflated? I always thought that meant don’t eat them.
LGNorcal
Yes
ketoLifestyleRecipes
Flop them over a chicken stand bone side down, they’ll fit.
Hopeful_Frame937
I have a medium egg. I used to hate cutting ribs. But now I use the rib holder and can cook up to 3 racks in the medium if I cut them. They are still delicious and look great. I guess in general I hate cutting meat before it is served but I don’t think it matters in this case. If you are only cooking one rack the trim the edges technique works well. You can put those little pieces beside the rack and cook them anyway.
H20FOSHO
Love Wildfork!! I badly want to spit roast their baby pig on my BGE!!!
whtevn
I always cut mine in half but I have a stand to cook them in. If I didn’t I’d still cut them. Just easier to handle
Relevant-Bath-7109
I usually just square them up the have the ends as a chef snack for all my hard work
Broad-Theme-8507
I usually cut ribs in half to fit on my medium egg. Tastes great to me!
Is there a reason not to???
Hotsaucejimmy
Roll and tie.
Redbullrolling
Take them out of the bag first.
Lady_Thingers
I usually grab 3-4 racks and cut them in 3-bone sections. Starting in the middle of Egg, you can lean them against each other, on-end, and work your way out. They smoke equally well on-end as laying flat, and you can do a lot more ribs in one smoke.
valetudo025
Place foil at the ends
HelicopterWorldly215
I always cut my racks in half and use a stand
Big_Green_Grill_Bro
Don’t cut it, just curve them a little. You could stand them on their side in the shape of a C, or use a rib rack to do this, or you could lay them across the top of a rib rack like /. That will shorten the length so it fits the grate, without losing any of the meat.
TST77
Is this a large egg? If so. I use a roasting rack. Flip it upside down. In between the slots I put the ribs in wrap then like a u shape. I can fit 3-4 racking that way.
26 Comments
I would at least take them out of the bag!
But up to you, if you can’t handle meat that big…
I would, to keep the ends from getting burned. These look big. Are they trimmed? St Louis cut looks different.
I wouldn’t cut in half, but you can trim the flap and last couple smaller bones off the narrow end for a better fit and either discard or throw on next to the big rack.
How is that plate setter so clean
You can curl it. I have rib stand and mine can fit.
Wrap them around a pineapple with some wooden skewers.
I always cut ribs in half because they fit better, I’ll do full racks if I’m doing 4 or more racks at the same time.
I usually cut mine in half and they taste great all the same.
I usually use 2-2-1 method and for the 2 hours wrapped just use an aluminum pan covered with foil and add some apple juice to the bottom. So the halved ribs fit better in the pan that way.
This looks like a perfect opportunity to go and purchase a XL. lol
I’d cut them. You can’t eat them whole either.
Cut in half. The part hanging over the edge of the place setter will burn, BGE works best for smoking in the middle area where the place setter creates indirect heat. (Side note: I wish they’d make a place setter that has less open area around the edges to create more usable indirect heat space; doesn’t seem like you need so much open space on the edges to let the smoke and heat through.)
Is the packaging a little inflated? I always thought that meant don’t eat them.
Yes
Flop them over a chicken stand bone side down, they’ll fit.
I have a medium egg. I used to hate cutting ribs. But now I use the rib holder and can cook up to 3 racks in the medium if I cut them. They are still delicious and look great. I guess in general I hate cutting meat before it is served but I don’t think it matters in this case. If you are only cooking one rack the trim the edges technique works well. You can put those little pieces beside the rack and cook them anyway.
Love Wildfork!! I badly want to spit roast their baby pig on my BGE!!!
I always cut mine in half but I have a stand to cook them in. If I didn’t I’d still cut them. Just easier to handle
I usually just square them up the have the ends as a chef snack for all my hard work
I usually cut ribs in half to fit on my medium egg. Tastes great to me!
Is there a reason not to???
Roll and tie.
Take them out of the bag first.
I usually grab 3-4 racks and cut them in 3-bone sections. Starting in the middle of Egg, you can lean them against each other, on-end, and work your way out. They smoke equally well on-end as laying flat, and you can do a lot more ribs in one smoke.
Place foil at the ends
I always cut my racks in half and use a stand
Don’t cut it, just curve them a little. You could stand them on their side in the shape of a C, or use a rib rack to do this, or you could lay them across the top of a rib rack like /. That will shorten the length so it fits the grate, without losing any of the meat.
Is this a large egg? If so. I use a roasting rack. Flip it upside down. In between the slots I put the ribs in wrap then like a u shape. I can fit 3-4 racking that way.