That looks great so far, Martin!
Thanks
Finished and ate.
Totally honest, i prefer not dripping in fire style.
Theres is definitely a burnt meat flavor/smell....i figured there would be, got the same from a chicken i hung last week. In both cases ....not a big fan.
Good thing, i can put my driptray (flower pot bottom) where the catch-grate is and still hang the ribs and have somewhat indirect heat if wanted. Being so close to the fire I probably would use a couple of layers of foil to help cut down on the metal temperature so the drippings didn't burn badly.
I like hanging the meat, it cooked evenly, no problems there. And easy to squeeze a bunch in without fooling with multiple grates. I accidentally knocked one off with lid being careless....just picked up off catch grate- no issues.
I did figure out i need to put 90 degree twists in my hooks, then 8-12 racks would be no problem at all. Theyd hang perpendicular to beams. Ill work on that.
And i still prefer baby backs over St. Louis...
And you know what? That's cool.
Some people grew up with grilled ribs/pork chops and they love that flavor. Others like the cleaner flavor of not having drippings hit the fire. You do you!
My preferred method is actually a hybrid method of hanging over coals....then wrapping (even with no butter, sauce...etc.). You get a little complexity, but it doesn't get over the top.
It's all a matter of preference. My dad used to cook ribs over an open flame on an old Charbroil. PBC or Hanging ribs evoke a memory for me. Childhood summers and ribs by the pool.
I did some ribs last year...on the hanger...two racks I wrapped after a few hours and the other two I just let them hang the whole time. My dad and I preferred the wrapped ones...but my brother liked the ones that were on the hanger the whole time (more charred). He claimed it had a different...interesting flavor...that he enjoyed.