Article about ribs by Harold McGee in the NYT:http://www.nytimes.com/2010/06/30/dining/30curious.html?_r=1
Mike,Now that's a bunch of ribs!2 questions:You worried at all about smoke circulation given how close some of those racks are?Do you plan to finish them off over some higher direct heat? If so, guess you'll have to do them in batches?I know that when I do 3-4 racks in a stand like that on my large BGE, I tend to cut them down to half racks to make it easier to get them finished of on the grill top after I've removed the plate setter for a little direct caramelizing action.