Rib Hangers


 
R

Rich_S

TVWBB Fan
I've had my WSM for 23 years but somehow I just found out these exist.

Which one do people recommend? I see the PBC and the Hunsaker. Looks like the PBC is cheaper but is multiple pieces where the Hunsaker is all one piece. If I get the Hunsake is it worth it to het their Vortex plate too?

I'm a little worried about the ribs falling off the hooks as they cook and the meat gets softer, is this an issue? Is it possible to still foil wrap like 321 with a hanger? Any issue with the bottom of the rib rack burning from being too close to the coals?
 
I'm not a good resource on this question but I'll reply: I bought a Weber hanger set for my WSM before it was discontinued (I think) but haven't used it. I have a PBC and have never lost a rack of ribs but I did lose a pork shoulder once when I was removing it. If you're concerned, the hooks can be daisy chained, which might reduce any risk (hooking on two sections of meat).

Our household has shrunk and these days when I do ribs it is only 1 rack and I do it on the Ninja.
 
I have the Hunsaker rib rack for the 18.5. It is awesome sauce. No reason you can't hang and then wrap. But I always just hang for the whole cook. Just much simpler and easier. A couple of finer points.

The lower end of the ribs in a 18.5 does get fairly close to the fire. More so with St Louis than with baby backs (which run smaller). I picked the Hunsaker, in part, because it seemed to sit the highest among the various options. But no big deal. I think any of the hanger kits would be fine.

You can let the bottom rib get a little crispy. Or you can rotate the ribs 180 degrees mid-way through the cook. Or (what I typically do) you can hang half slabs of ribs. So my standard 3 slab cook is 6 half slabs. Plenty of space left over for several more.

When I do full slabs, I do double hook. Also not a bad idea to put a cooking grate over the fire ring (just in case). A nice benefit of cooking half slabs is that there is no need to double hook.

Personal preference if you want to use a difuser of some kind. Or just let the grease drip direct into the fire. Either is fine for me.
 
Jim C in Denver said:
I have the Hunsaker rib rack for the 18.5. It is awesome sauce. No reason you can't hang and then wrap. But I always just hang for the whole cook. Just much simpler and easier. A couple of finer points.

The lower end of the ribs in a 18.5 does get fairly close to the fire. More so with St Louis than with baby backs (which run smaller). I picked the Hunsaker, in part, because it seemed to sit the highest among the various options. But no big deal. I think any of the hanger kits would be fine.

You can let the bottom rib get a little crispy. Or you can rotate the ribs 180 degrees mid-way through the cook. Or (what I typically do) you can hang half slabs of ribs. So my standard 3 slab cook is 6 half slabs. Plenty of space left over for several more.

When I do full slabs, I do double hook. Also not a bad idea to put a cooking grate over the fire ring (just in case). A nice benefit of cooking half slabs is that there is no need to double hook.

Personal preference if you want to use a difuser of some kind. Or just let the grease drip direct into the fire. Either is fine for me.
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Everything listed above, I second.
 
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