Question re: using rib racks


 
S

Shaun H

TVWBB Fan
Using the 22" WSM,

1) would I need to rotate the ribs if I use a rib rack? How often if so?

2) Would it be better to use a rib rack on the bottom grate or the top?

I used the rib rack a few years ago before I had the WSM, and the top half of the ribs got WAY over-cooked. Perhaps this is not true in the WSM, but just checking for the advice of the board.
 
I use a Brinkmann rack with 6 slots. I use it on the top grate and I never rotate. You don't have to. I only open the lid every 45 minutes or so to spray with apple juice. And I probably don't even need to really do that. I just do cuz its part of my routine.

I would think on your 22" you could put your ribs in a rack on the top grate without rotating and be just fine.
 
No need to rotate. I just put the bone end down and leave 'em alone. If the racks in the outer slots look like they're cooking faster than the ones in the inner slots, rotate the positions.

You mention using the bottom rack, and I say sure, that's what it's there for. Just keep in mind that any slabs that hang past the edge of the pan will not cook near as evenly. Even on the top grate, the outer area of the grate is the "hot spot" of the cooker, and that's why I cut all of my racks in half for my 18.5" wsm. I get MUCH more evenly cooked slabs like this, and can easily fit six St. Louis or BB slabs in the cooker like this using (2) six slot racks.

Check out the other very recent thread where Larry shows a pic where he uses foil under the ends of ribs to protect against the hot spot.

http://tvwbb.com/eve/forums/a/...0069052/m/5551046816
 
Shaun i dont have a rib rack but i dont really think its needed to move em at all!

Even if i skewer my ribs ontop of each other they will cook even.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Just keep in mind that any slabs that hang past the edge of the pan will not cook near as evenly. Even on the top grate, the outer area of the grate is the "hot spot" of the cooker, and that's why I cut all of my racks in half for my 18.5" wsm. I get MUCH more evenly cooked slabs like this, and can easily fit six St. Louis or BB slabs in the cooker like this using (2) six slot racks. </div></BLOCKQUOTE>

I do the exact same thing - cut mine in half. And lately I haven't even been trimming the to St. Louis style. Just big old Flintstone style untrimmed spare ribs. MMMMMMM - now thats good eatin'
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