4 racks of pork spares on 18.5

[Patrick Balint]

Got plans to do a big rib party at my place tomorrow night. I plan to go buy a rib rack today to use, but I will be able to fit 4 big slabs of spares on an 18.5, right? Assuming that I'll cut the slabs in half for the rack.

While we're at it, anyone have any good rib rub recipes that aren't already on the site? For at least 1 slab we are going to try a Jamacian style jerk rub, but for the other 2-3 slabs we are going to go for a more traditional rub/sauce baste method.

 

[Neil Grant]

me personally, i think too much thought goes into making a rub. The smokiness from the cook hides any nuances in the rub blend...not to mention any dipping sauce doing same.

Combine garlic powder, cumin, salt, pepper, paprika and some southwest seasonings (chili powder, off-the-shelf blends, etc.) and adjust with extra of the above until you like the way it smells. Coat ribs in yellow mustard and coat generously with your rub...can't go wrong IMO.

 

[Matt Falk]

I can fit 2 slabs of spares on the top rack of my 18.5, so I assume you can put 2 on top and 2 on bottom. I cut mine in half last time so the ends didn't hang out over the edge of the water pan. They turned out great.

 

[Jeffery]

I think you should be able to do it, I've cooked 4 racks of bb's averaging close to 4lbs each using a weber rib rack, I curl the ends inward and foil the ends if necessary. You can roll them also assuming there trimmed to st louis style.

 

[Keith Katz]

Two weeks ago I did 8 full racks on my 18.5. You don't need to cut the racks in half. I just put 4 full racks in one rib rack and put one on the lower grate and one on the top. They came out just fine =)