Foiling rolled ribs

[Pete D.]

I am planning on doing a cookout this week with 4 to 5 racks of spare ribs. My friend and I prefer it when I use the 3-2-1 method of foiling in the middle of the cooking (I put a little apple juice in the foil before sealing). I was considering rolling the ribs in order to fit them all into the WSM. Would I need to worry about the ribs not being flat when trying to get them foiled? Would it just be easier to cut the slabs in half and use two rib racks, one on the upper grill and the other on the bottom?

Thanks.

 

[Bryan S]

4-5 racks and 2 cooking grates? No need to roll them is there. There is plenty of room for them.

 

[Doug D]

I roll and skewer spares all the time and then foil them without cutting them in half. They just have to be trimmed initially so that they are less than 18" long.

(Bryan, three full racks will not lay flat and still fit on either grate.)

 

[Jim_W]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Pete D.:
I am planning on doing a cookout this week with 4 to 5 racks of spare ribs. My friend and I prefer it when I use the 3-2-1 method of foiling in the middle of the cooking (I put a little apple juice in the foil before sealing). I was considering rolling the ribs in order to fit them all into the WSM. Would I need to worry about the ribs not being flat when trying to get them foiled? Would it just be easier to cut the slabs in half and use two rib racks, one on the upper grill and the other on the bottom?

Thanks. <HR></BLOCKQUOTE>

Pete,

I do 6 racks easily using 2 "Charbroil" brand rib racks. Not a plug for Charbroil, I just likem' better than the Weber racks!

There is a post by Stogie on cooking ribs in rib racks. Do a "find" on the subject and read it if you like. I forget how many he can get on there, but it's a bunch!

Jim

 

[Rodgers S]

Pete:
I have cooked 8 slabs of ribs on the WSM. I used a Weber rib rack with 4 slabs on the top grate and 4 rolled slabs on the bottom grate. However, it was not the 3-2-1 method. They turned out nice. I just recently purchased 2 Charbroil rib racks but have not used them yet.

One other thing. I assume that in foiling rolled ribs you are concerned about the distribution of the juice on the meat?

 

[John L]

Use the Charbroil style ribracks, they work great with foiling. Actually I got mine from Cabella's, the small slots are a tad larger than Charbroil's.

 

[Pete D.]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rodgers S:
Pete:
I have cooked 8 slabs of ribs on the WSM. I used a Weber rib rack with 4 slabs on the top grate and 4 rolled slabs on the bottom grate. However, it was not the 3-2-1 method. They turned out nice. I just recently purchased 2 Charbroil rib racks but have not used them yet.

One other thing. I assume that in foiling rolled ribs you are concerned about the distribution of the juice on the meat? <HR></BLOCKQUOTE>

Hi Rodgers

I like using the 3-2-1 method because the ribs turn out more tender than I had getting before. I like the way they literally fall off the bone when foiling.

I did have a Weber rib rack, but I just went to Home Depot and found a Charbroil rack. I should be OK now with the two of them. I plan on starting the ribs on the lower level about 15-30 minutes before I start the ones on the upper grill in order to compensate for the difference in temperature.

Thanks everyone.

 

[Bryan S]

Sorry about the post Pete D.

Had my head up.... well won't go into that.

I use rib racks

Bryan