Simple adjustment that pays great dividends

[RichPB (richlife)]

Great tip -- thanks a lot! It may or may not be an issue, but it's a KISS solution and applies to many more foods than just those rib ends. (Like those potatoes and ABTs I'm always shoving in at the sides.)

Rich

 

[LarryR]

I use this trick when cooking whole racks of spares (when cooking less than three racks I cut in half and put in a rack) and it works great! I also do the same with the tip of the brisket flat to protect it from the rising heat. Works like a charm every time . . .