Ribs on both levels


 
G

Gary Middleton

New member
Hey guys,

First off it was because of this forum I bought a WSM 22 so thanks and now I'm hooked! One question though. My sister is planning a huge Super Bowl party and wants 10 slabs of ribs. I could use my offset but the WSM cooks so much easier. Has anyone placed rib racks on both levels and had good success?

Thanks!!
 
I have done 4 per level before without to much hassel. Just don't let the meat overlap or touch as much as possible. Also remember that that much meat will absorb a lot of heat so temps at the first might be a little tricky. Otherwise it's just business as usual. Are you planning on foiling your ribs? If you are, I would just lay three on a great during this stage, then overlap two the opposite direction and move at least once during the crutch phase.
 
It is not the answer you are looking for but I like cooking the ribs ahead of time. When it is time to serve them reheat them on a grill. Ribs do very well this way and I think they taste better this way. You can even cook the ribs way ahead of time and freeze them.
 
I have had no issues cooking on the bottom rack. I have a couple of rib racks that I use and have had no problems. The racks make it easy for me to get the ribs off the cooker and the lid back on quicker when it is time to foil. I reach in and grab the whole rib rack and once then put the lid back on. It helps keep temp spikes under control.
 
Sure, and as a matter of fact, my favorite rib cook is half a dozen slabs of St. Louis ribs, with three to a rack, temp target of 250 with water in the pan.

For ten slabs, I'd divide them between two racks, like my Charcoal Companion six slot rib racks.
 
I only have an 18" but I've done 9 racks by using the top and bottom rack. Not problem. You might just want to swap them from top to bottom half way through the cook. Especially if you're not using water. I agree with Dave above, a rib rack in this situation is a good solution.
 
Jerry N. said:
I only have an 18" but I've done 9 racks by using the top and bottom rack. Not problem. You might just want to swap them from top to bottom half way through the cook. Especially if you're not using water. I agree with Dave above, a rib rack in this situation is a good solution.
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Thanks to all that replied you all were a big help!!
 
I can fit 8 racks on my 18" WSM, so I would think you'd have no problem putting 5 on each grate. I 'roll' them (as I learned on this site), standing them on edge and skewering them with two bamboo skewers to make a kind of overlapping 'C' shape. I usually switch them top grate for bottom grate while also flipping them, but I doubt that matters much. They aren't as beautiful as flat racks when laid on a platter, but my guests don't seem to mind (they don't actually say much, as they are mostly moaning and all glassy-eyed while they eat).

Good luck with your big cook!
 
be prepared to struggle getting to temp with that many ribs on your wsm. you may wish to investigate the cajun bandit wsm stacker.
 
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