Rolled Ribs

I've heard about rolling ribs to get more on the smoker at one time. What kind of ribs do they use? Does it effect the flavor? What it the technique?
Thanks
Dan

Go to the WSM main page, click on Lets Cook, Select the Baby Back Rib - BRITU listing and there is a whole link on the right side on rolling ribs. I have never done that because I can get about 8-9 slabs on my WSM with the rib racks on the top and bottom; and loading the sides of the racks as well.

I would plan on cooking them at least 6-7 hours to get them toothpick tender. Low and Slow is best.

Hi Dan!!

Here is a link to my BBQ Tips page. You can see how I roll my racks.

It can be done with any rib, however, if you are cooking spares you must cut into a St. Louis cut to roll them. There is one little error in this pic...the trim pieces are on the LEFT hand side of the rolled rack.

You can click on that pic to enlarge it. I use skewers to try and keep the overlapped meat from touching. That way the smoke will penetrate those pieces as well. There is no difference in flavor or cooking times for this technique.

http://members.home.net/ktaylor11/bbq_tips

Good Luck to you!
Stogie

There are now pictures of rolled ribs on the Web site. See Pork Rib Selection & Prep for details.

Regards,
Chris