First rib smoke today


 
S

Skyler_Bain

New member
I have 4 racks of baby back ribs. 2 are medium and 2 are larger. Would you recommend putting the larger racks on the top grate, due to supposed higher cook temperature on the top grate? Leaving the smaller racks on the bottom lower temperature grate......to balance out the cook

Or should I rotate top to bottom half way through the cook or maybe at the 3 hour mark (@275) prior to foil/apple juice wrap?

I'll be using the Maverick 732, 1 probe on each grate to get a better feel for the temp variations between the 2 grates.

Maybe I'm over thinking it...;)
 
Do you have water in the water pan or is it just foiled? I'd think the bigger ones you would want closer to the fire even more so if you have a dry water pan.
But your probably over thinking it a little. not sure it will make much of a difference where you put them. if the tops are getting dry just spray them with water or juice or whatever you got on hand.
 
BEWarre said:
Do you have water in the water pan or is it just foiled? I'd think the bigger ones you would want closer to the fire even more so if you have a dry water pan.
But your probably over thinking it a little. not sure it will make much of a difference where you put them. if the tops are getting dry just spray them with water or juice or whatever you got on hand.
Click to expand...

Just a foiled pan. Closer to fire seems like it would be hotter, but I'd keep reading that the top grate gets 10-15 degrees hotter. I'll find out...
 
With a foiled pan, in my WSM, the top grate is usually about 10-20 degrees hotter than the bottom. It seems counter-intuitive that the one close to the fire would be cooler, but I guess even an empty water pan is a sufficient barrier, and heat rises, so it kind of makes sense.

That being said, 10-20 degrees isn't really a significant enough difference to affect ribs. Personally, I'd be more concerned with physical size than weight. Make sure the ones you put on the bottom grate are short enough that they don't overhang the edges of the water pan. There's a LOT of heat coming up around that and those edges will get seriously overdone. You might even consider trimming 2-3 bones off of them and put those bits alongside the slabs on the lower grate.
 
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