Jason L. T.
New member
Could use a little advice please. We like to do the 3-2-1 ribs, but when cooking full racks of spareribs on the 18.5” wsm and foiling them with apple juice, we find they’re normally too long to lay flat for the lid to close. I curl them during the first 3 hours with toothpicks, but how do you guys make the flat foiled racks fit on the 18.5”? Thanks