russell swift
TVWBB Super Fan
I wanted to get the boards' opinion on the ideal way to cook more than 3-4 slabs of baby backs in the WSM (assuming that's possible). I typically cook 3 full racks and have been very happy with the results. This weekend I may need to cook 5-6 racks of ribs and don't have another smoker to use. Would it be optimal to: a) cut each slab in half in order to utilize the free space better, or b) use both grates and rotate top-to-bottom to ensure even cooking?
I use a curved rib rack that I bought from Williams Sanoma and it has 6 slots for ribs. The rib rack is a good 12 inches long. The problem I run in to is the diameter of the WSM only allows for 3-4, and the outer slots cannot hold a full rack, even if they are curled back. I typically cook upright in the slots for 3 hours, then foil and stack pyramid style on the top grate for 2 hours, then sauce and back on for 30 min. I find the presentation to be ideal with the full slab of ribs, but could possibly sacrifice that in order to accommodate more bellies to feed.
What says ye?
I use a curved rib rack that I bought from Williams Sanoma and it has 6 slots for ribs. The rib rack is a good 12 inches long. The problem I run in to is the diameter of the WSM only allows for 3-4, and the outer slots cannot hold a full rack, even if they are curled back. I typically cook upright in the slots for 3 hours, then foil and stack pyramid style on the top grate for 2 hours, then sauce and back on for 30 min. I find the presentation to be ideal with the full slab of ribs, but could possibly sacrifice that in order to accommodate more bellies to feed.
What says ye?