"competition Rib Recipe Question"


 
R

Ron Ta

TVWBB Member
In this competition rib recipe I read on this site, it stated to cut rib racks in 1/2, prior to cooking.

Can anyone tell me pros and cons of this and if this is the way you do it?

Thanks

Ron
 
Ron,

Baby back and spare ribs are long enough that the end ribs remain in or very near the heat wall along the side of the WSM ~ Cutting the racks in half allows you to keep all of the rack more toward the center and thus cook more even.
 
Here's an example ~ Rick Salmon did these and posted the pic over on Ray Basso's forum:

ribs717.jpg
 
wait till you see what i weld up. my plan is to fit 8 full racks of ribs on my WSM. the ribs will be held vertical and wrap around so they are still over the water pan on the bottom rack. the top rack wont matter as much but i may be able to fit 5 on the top and 4 on the bottom. it will be made if 3/16 304 stainless. time will tell. ill have to snek off to the back of the shop to make it. pics will be posted when im done.
 
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