Rib rack question


 
J

J Hoke

TVWBB Pro
Purchased a rib rack so I can get more on the smoker but was concerned that by having the slab on the side rather than laying flat might tend to cause the ribs to be drier that if they were flat. Has anyone noticed this when using a rack?
 
I have used many different racks. Just keep the thick end of the ribs up and rotate them if you are using an offset.
 
In my experience and from what I've read, no difference. Ribs flat on the grate are just easier to foil, glaze, and check for tenderness.
 
Thanks. Would only be on the WSM. Generally have plenty of room on the offset.

I've always done 2, 1, 1, 1 with ribs on offset. I assume there is no need to turn using a rack, so should it now be 3,1,1 on WSM with the rack or should the slabs be flipped over after say 2 hrs?
 
I have found no issues using a rack and if loading up both shelves, I prefer to use a racks. I find the drippings from the top don't pool on the bottom ribs as it does if they are laying flat.

Good point about the thick end being up. Should the thick end be down on the bottom rack?
 
What do you guys mean by using an offset? I plan on getting some rib racks soon. Also i was assuming when you foiled the ribs you just stack them on each other and take the rib racks out. Then when you take them out of the foil you just put them back in the rib rack. Is that not right?
 
J.,

If cooking on JUST the top rack, no question that the ribs do benefit from flipping, at least if flat on the grate. As to when and how, do some searches and by all means, check out Harry Soo's method. He flips to meat down when he foils. However, cooking on two or more grates as I usually do, I find ribs cook evenly enough to skip the flip.
 
Originally posted by Jeff R:
I have found no issues using a rack and if loading up both shelves, I prefer to use a racks. I find the drippings from the top don't pool on the bottom ribs as it does if they are laying flat.
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Good point.
 
Originally posted by Jeff R:
Good point about the thick end being up. Should the thick end be down on the bottom rack?
Click to expand...

....and a good question.
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Originally posted by Mike_L (Big Mike):
What do you guys mean by using an offset? I plan on getting some rib racks soon. Also i was assuming when you foiled the ribs you just stack them on each other and take the rib racks out. Then when you take them out of the foil you just put them back in the rib rack. Is that not right?
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When I said "offset" I was talking about an offset smoker.
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I would have to put back on racks after foiling to have room for more than 2 slabs.
 
True. But man, I miss the flavor I could get off the offset. Probably shouldn't say it here, but if I had a cooker like your Old Country I'd probably just use my wsm's for smoking chicken and as ovens after foiling.
 
Hard to beat using all wood for heat. Tried lump in offset, but it really prefers wood. Had it full of ribs with beans and salmon in upright box last Thursday and it was real hard to get temp up at start using lump. Didn't have time to let ribs get to room temp before starting. I think we did something like 18 slabs plus I had a packer in the WSM.
I'm bad about overdoing the wood chunks in WSM just to try to get the same flavor
 
I hear ya on the lump in the offset and wood in the bullet. They all have their limitations, and I'll tell ya something else. Despite the popular saying ("It's not the cooker, it's the cook!"), I match how I'm cooking to the cooker I'm cooking with. For instance, Jeff made a great point about not putting ribs flat on the grate under other stuff. Think I'll use a rib rack from now on before I'll foil if smoking more than 3 slabs.
 
Cookers are like cooks, each has their own personality. You have to learn each and tailor your cooking to match.
 
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