Stacking ribs
- Thread starter jfowler
- Start date
John Solak
TVWBB 1-Star Olympian
Dave Russell
TVWBB Honor Circle
If smoking nine St. Louis slabs, you can cook 4.5 in the bottom, and 4.5 in the top, using racks. I've only done this once, and actually only four were trimmed, but I want all my ribs exposed to smoke and heat the whole time. I use the flimsy Charbroil rib/potato racks.
I don't know if you can, but if they weren't too big, maybe you could roll four on the bottom and put five on the top with the rack. It only has three slots, but you can lean the other two up against the outsides. I just like to keep the ends away from the outside of the bottom grate if I can.
I don't know if you can, but if they weren't too big, maybe you could roll four on the bottom and put five on the top with the rack. It only has three slots, but you can lean the other two up against the outsides. I just like to keep the ends away from the outside of the bottom grate if I can.
Walter Eugene BrookerJr.
TVWBB Member
I have heard of the stacking version but never tried it, I am planing on giving it a go a few times before hand at home before doing it a at a comp. Might have to add a 22 1/2" Kettle to our travel line up !!!!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jfowler:
I am cooking 9 slabs of st.louis spares next weekend have any of you guys ever stacked them 3 high and rotated bottom to top every hour or so? Just a thought </div></BLOCKQUOTE>
If you don't have access to rib racks, have you considered coiling the ribs? I have fit 8 racks of st. louis spares on my 18.5" WSM that way (4 racks on each grate). Probably could have fit two more. I would only stack at the foiling stage if foiling at all.
I am cooking 9 slabs of st.louis spares next weekend have any of you guys ever stacked them 3 high and rotated bottom to top every hour or so? Just a thought </div></BLOCKQUOTE>
If you don't have access to rib racks, have you considered coiling the ribs? I have fit 8 racks of st. louis spares on my 18.5" WSM that way (4 racks on each grate). Probably could have fit two more. I would only stack at the foiling stage if foiling at all.
Just for kicks did this once for only three racks on my 18. Kinda a PITA but they did turn out OK. Not sure how you are going to do 9 on an 18 though that way. Unless you shorten the rack they will not fit unless dead center on the grate. I would seriously consider rib racks or rolling (done 12 at once this way).
Dan
Dan
Dave Russell
TVWBB Honor Circle
Seriously, the only queastion here is "Why?"
I've got Weber's Way to Grill by Jamie P. and he say's it's a space-saving solution. Dude needs to get a rib rack.
I've got Weber's Way to Grill by Jamie P. and he say's it's a space-saving solution. Dude needs to get a rib rack.
Dave Russell
TVWBB Honor Circle
I'd cook fairly hot or the outside texture will be lacking, having been deprived of smoke and heat exposure. They'll be no self basting until well into the cook, so I'd think starting in a rack and then foiling would probably do better, but what do I know.