I was amazed when I saw it had been 5 years since I made some beef ribs, far too long!! My original intent was to make a single rack of beef ribs to feed 3 people and I would make a pan of K.C. SMOKED BEANS
and let the beef fat drip down onto the beans. Suddenly I found I had 6 guests and needed a second rack of ribs. I did a dry run the night before and as I suspected there was not enough vertical & horizontal space to do everything on the one Egg. I tried various arrangements with the AR both with and without a rib rack. Once I determined the setup the night before, the cook was uneventful. I will let the pictures tell that story. The ribs were excellent but there was a bit of a mystery. I rotated the ribs on the Egg to even out the cooking and both came to 200 degrees as called for, but to my surprise one rack was a bit chewy compared to the other. Fortunately I had people who liked more chewy and some who liked more tender. The recipe itself gave the ribs great flavor without overwhelming the beef flavor.