Rib racks
- Thread starter PeterSims
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timothy
TVWBB 1-Star Olympian
Yea ya could serpentine them.
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14.5 vs 18.5
I am ready to buy a WSM because I feel the 14.5 size would be best for me. The thing that concerns me is will the 14.5 cook three racks of ribs at the same time. The smaller cooker will work for my wife and myself but could present a problem if the kids come over. Anyone have any thoughts...
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I've cooked some giant pork shoulders in the 14. Think in the USA you'd say a 1/2 shoulder and you have the 2nd grill but this is my first attempt at 4 full racks. But tbh they would lay flat if you cut 2 of the tinny ones off the bottom so I suppose 3/4 racks . I was undecided on size but glad I went smaller as fuel efficient. A 3kg bag will do me 10h in the summer and some and in winter still 6h easy. Hope this helps
Will the meat pull away from the bone tho with this serpentine method latter in the cook
Yea ya could serpentine them.
14.5 vs 18.5
I am ready to buy a WSM because I feel the 14.5 size would be best for me. The thing that concerns me is will the 14.5 cook three racks of ribs at the same time. The smaller cooker will work for my wife and myself but could present a problem if the kids come over. Anyone have any thoughts...
Will the meat pull away from the bone tho with this serpentine method latter in the cook
Rib racks suck. If you're going to use a foiling method you're going to hate it..... It's a lot of trouble.... Sometimes you go to pull the ribs out and they're sticking inside the rack and you have a lot of trouble.... Burning your little fingers in the process. So the first thing you got to do is lift all full rack out of the smoker at one time and put it on something. That can be awkward. The longer your smoker is open the more the temperature is going to spike.... Opening the top of the WSM lets in air which causes the coals to take off. And frequently shoot over 300.
There is no substitute for laying ribs flat...... None.
18" WSM's can handle a pork butt okay, they can hack a brisket with a little bit of help..... But they stink at doing full racks of ribs. Simply not big enough. If you're lucky you can fit one rack across the middle and cut another rack in half and put it above and below. Or you can futz with racks.
Once you wrap them they can overlap a little when you lay them in there it's not going to hurt anything much
Weber makes a good stainless rack....about $50. I actually use it to put under the middle of brisket until they shrink. Most racks are not long enough and the ends of the ribs flop over and lay on the ribs next to them or something. Especially racks that are curved they're high in the center and they offer no support towards the ends
....
There is no substitute for laying ribs flat...... None.
18" WSM's can handle a pork butt okay, they can hack a brisket with a little bit of help..... But they stink at doing full racks of ribs. Simply not big enough. If you're lucky you can fit one rack across the middle and cut another rack in half and put it above and below. Or you can futz with racks.
Once you wrap them they can overlap a little when you lay them in there it's not going to hurt anything much
Weber makes a good stainless rack....about $50. I actually use it to put under the middle of brisket until they shrink. Most racks are not long enough and the ends of the ribs flop over and lay on the ribs next to them or something. Especially racks that are curved they're high in the center and they offer no support towards the ends
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timothy
TVWBB 1-Star Olympian
That was before I bought my 22.5" WSM so quite awhile ago.
I did three loin back and two spares IIRC and after about 2-3 hrs they do shrink enough so you can lay them flat.
i wrapped in foil made two packages.
The curved ends toward the outer edges do cook faster.
Darryl - swazies
TVWBB Diamond Member
Huge plate for eats!
Jim C in Denver
TVWBB All-Star
Not sure how well it works in the 14.
But for my 18, hanging ribs is a great way to go. Huge capacity, very easy handling.
Turns your wsm into a barrel cooker.
I have the hunsaker, but there’s several other options.
But for my 18, hanging ribs is a great way to go. Huge capacity, very easy handling.
Turns your wsm into a barrel cooker.
I have the hunsaker, but there’s several other options.
If you’re looking to expand capacity on a 14 WSM, you can add piggy back racks. I made mine for the Smokey Joe mini WSM build but also use on my bigger grill. Buy racks a little smaller than the originals and add carriage bolts for feet. Double nut them once they are adjusted. It doubled my rib capacity without using the rib racks.
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Bob Bailey
TVWBB Gold Member
No problem cooking ribs in a small smoker or grill. Just cut them as needed to fit. As long as you keep them moist, they're gonna be just fine. It may take more jockeying around during the cook and cook time may vary. Just make adjustments as needed and keep good notes. While pork ribs may require more attention than a butt, they're almost as forgiving as long as you keep them moist and don't overcook.