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Optimizing the WSM for ribs


 
R

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 both rack the food on the top will finish about 30 minute sooner than the bottom. If I am doing butts I put the smaller one on the bottom same with ribs. I don't rotate just let it cook a little longer if needed.
 
I did 6 racks of spares in July. I cut them in half, so I had 6 half racks on each grate. I only have one rib rack so I used a turkey roasting rack turned upside down for the other rack. When it came time to foil them(optional) I put them in cheap aluminum pans and used foil as a cover. I think I put 4 slabs in each pan then stacked them on the bottom grate.
 
I can't speak for everybody, but when I've rolled my ribs in the past, I have carefully unrolled them as best I can, added a bit of moisture,maybe adjust the seasoning, then carefully wrap them in foil. Usually they still have a good deal of curve in them. So I stack them(usually up to three) on top of each other, then back in the WSM to finish. The stacking tends to help flatten them back out a bit. Plus, when you cut them, it's nearly impossible to tell they were rolled in the first place.
 
Never cooked that many ribs--unfortunately--but have stayed away from rolling as I was under the impression that it has an effect on the appearance--light spots where ribs are no totally exposed to the smoke. Old wives tale or is it correctable later when finishing?
 
Sounds like a wives tale to me, if there are any areas that may not be exposed to as much smoke they would be minimal. I doubt you could notice a difference. You dont have to coil them tightly, just basicly make the ends meet.

Brandon
 
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