I normally cook 5 racks of St. Louis sytle ribs on the top grate in a rib rack. Cooking temp is in the 250-275 range. My normal method is to cook them for 2-3 hours standing in a rib rack and then foil them (sometimes with a foil liquid added, and sometimes with no liquid added). After foiling I return the ribs to the rib rack (normally with the larger bone end side facing down) for an hour or so. Once the foil phase is completed I return the un-foiled ribs to the rack to tighten back up the rub.
Question - I am thinking of returning the foiled ribs to the grate without putting them back in the rib rack. This change would likely require that I place a few racks lying on the top grate and a couple more stacked on top of the racks that were placed on the grate. I will probably lay the foiled rib packets meatier side down so that the meat would stay in contact with the foil liquid. I may rotate the order of the foiled racks as the lay on the grate mid-way through the foil phase. Any watch-outs or considerations that I should be aware of with this change in my approach? Asked another way...when in the foil phase, does it really matter if the ribs are standing in a rack, or stacked on the top grate during? Any feedback would be appreciated.
Question - I am thinking of returning the foiled ribs to the grate without putting them back in the rib rack. This change would likely require that I place a few racks lying on the top grate and a couple more stacked on top of the racks that were placed on the grate. I will probably lay the foiled rib packets meatier side down so that the meat would stay in contact with the foil liquid. I may rotate the order of the foiled racks as the lay on the grate mid-way through the foil phase. Any watch-outs or considerations that I should be aware of with this change in my approach? Asked another way...when in the foil phase, does it really matter if the ribs are standing in a rack, or stacked on the top grate during? Any feedback would be appreciated.
