First time with ribs on 18"- is it ok to use lower rack?


 
R

Ryan Schultz

New member
I'm going to do this sparerib recipe (http://virtualweberbullet.com/rib5.html) for 11 people at Christmas so I need to get it right! I was wondering if it is ok to use the lower grate in addition to the top grate and if so, what do I need to know in terms of how much faster they will cook (if at all)? I am planning to do 6 racks total using skewers to do 3 slabs per grate.
 
Yes.

I always do 6-8 racks. No issues. Use the "toothpick" method to test for doneness after the 4 hr mark when temps have been in the 225-275o range for those 4 hr.

Edit-->toothpick method is when a cocktail toothpick is stuck in the meat, it goes in like its going into butter. Also, the meat has pulled back from the rib ends. Also, if you can easily pull one rib away from its neighbour. Use all/combination of the methods to check for doneness.

It might take 4 hr, 4 1/2, 5 hr. Depends on many factors but: they're done when they're done (to your liking). You can always test one with the "bite" test ;)
 
Last edited:
Len Dennis said:
Yes.

I always do 6-8 racks. No issues. Use the "toothpick" method to test for doneness after the 4 hr mark when temps have been in the 225-275o range for those 4 hr.

Edit-->toothpick method is when a cocktail toothpick is stuck in the meat, it goes in like its going into butter. Also, the meat has pulled back from the rib ends. Also, if you can easily pull one rib away from its neighbour. Use all/combination of the methods to check for doneness.
Click to expand...

Thanks! so I dont need to be concerned that the lower rack is so much closer to the heat?
 
There is a few degrees difference between the top and bottom grates. Not a great deal. I foil my ribs and Boston Butts, so when I foil, I just switch the meat between the two grates. That way, if there is a difference, it levels out.

I have NO problems at all using both grates...

FWIW

Keep on smokin',
Dale53:wsm:
 
No. The WSM allows a wide variation in overall temps is why a 275o will cook a bit faster/225 a bit longer cook time. Don't sweat it, just (try to) keep it in that range. Higher, don't worry, just try to lower it, lower just try to raise it.

Don't worry be happy:)
 
I use both grates to cook ribs and don't notice any difference.

I quit being obsessive over small temperature variations and saw that it will come out just fine and with a lot less worry. Try not to suck the fun out of it. Just let 'em smoke. They will be fine.
 
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