First Smoke with some questions

[Michael Catalano]

I have just assembled my 18.5 and I am excited about tomorrow's smoke. I am starting off modestly with one rack of st louis style ribs and 15-20 country style ribs. I would like to add Chris' video on trimming spare ribs was excellent and my rack came out perfect.

My question is regarding the country style ribs. I probably have 15 or so of these and was wondering if I should put them on the rack or some sort of baking sheet? Should I put them on the top rack since they will be done first?

Just a little anxious and want these to come out great. I have to justify to the wife why I spent this money on my new smoker. I am sure you guys know what that's all about.

Thanks,


Mike

 

[K Kruger]

On the rack. If you wish you can foil them after a bit to cook a bit more quickly but it is not necessary. Remove when tender!

 

[Corey Rogers]

I second the "on the rack" answer. I can't imagine putting any kind of pan into the smoker, just seems wrong to me (there may very well be a good reason, I just don't know what it would be). Top rack, lower rack, doesn't really matter as long as you have a way to safely move the grate (temp resistant gloves FTW). As far as justification goes, after the first bite by the Mrs., you'll never have to explain again.