First Rib Smoke question


 
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PeteH

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I'd like to smoke some ribs for the first time on my relatively new 18.5 WSM. I'll probably cook 3 racks of baby backs. I was planning on cutting the slabs in half and using both grill grates. I've also seen pictures of people rolling the slabs, or using a rack so the ribs are on their side vertically. Does one method give better results over another?

Thanks for any advice you can give on this.

Peter
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does one method give better results over another? </div></BLOCKQUOTE>
Not really. I like slabs whole so either leave them flat or use a rack.
 
What Kevin said. The only time I don't lay them flat is when I am feeding an army, and then I use my rib stands. those work, but they are frankly a PITA, particularly if you sauce.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">particularly if you sauce. </div></BLOCKQUOTE>
True. I never do so not an issue for me but definitely something to consider (or avoid) if you do, depending on the sauce.
 
with only three racks, you may get all three on the top rack if they are babybacks. If not, lay two flat on top and then one on the bottom and you're set. Or, get a rib rack and do them all on top. I've cooked ribs all the ways (flat, racked, rolled) and I didn't see a major difference in any method.
 
You could always lay one rack flat and use 4 bamboo skewers to prop up the other two racks one on each side of the flat rack in a kind of "a" frame. /_\ This way all the racks are on the top grate which just makes for an easier cook.
 
Thanks for the input. I cut the slabs in half and was able to position them all flat on the top grate. It was pretty tight - had only enough room left over for a half dozen ABTs. I only did those few as an experiment because I never did them before - they were fantastic! Another happy find from these forums! Oh, and the ribs were good too.

Thanks again. Peter
 
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