WSM 18.5 - 8 racks of back ribs?


 
S

Serge Carbone

TVWBB Member
I've got 8 racks to smoke this weekend for a get together. Anyone think I can cram them all in if I go out and grab a couple of rib racks?

I've never smoked more than 4 at one time before.
 
I'd roll them instead. I've fit 6 rolled racks on my 18.5. Just switch the top racks with the bottoms halfway through.
 
You might get eight if you hang them on this

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Weber 7472 Expandable Smoking Rack, 18-Inch

but I think their weight will probably be more than that rack can handle. It's meant for fish and sausages. Also, the racks may be too long once hung (the inner 2 grills are removed but the bowl remains in place).

Like Phil says, rolling is the only solution I can see (and then only 6--3 on top & 3 on the bottom).

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You might squeeze 4 on each rack but only if they're smallish. Keep in mind if the meat touches other meat, no bark will develop on those areas that touch.

CONSIDER THIS: You might try an experiment that I haven't seen anyone try: stack two.

Coupled with rolling six, roll the 7th and 8th and put one on top of each 3-pack. The bottom "4-pack" may not fit height wise but you can "lift" the top rack so the bottom can fit by putting 3-4 empty tall boys on the bottom rack so the top rack is resting on the 4 cans instead of the barrel tabs. There are more permanent solutions to lift the top grate but this is a quick and cheap temporary solution. PLUS it's fun emptying the needed beer cans ;)

You won't get bark where the ribs touch but it should work in principle (all the racks WILL be cooked as desired). I have NOT tried this, it's just an idea, depending on how desperate you are for 8 instead of 6 racks.

If you try this, be sure to post pics and let us know how it turned out.
 
The advice above is sound: I have never been able to get more than 3 rolled racks per grate on an 18.5. If you have a kettle, you can do 2 in there. They will only take 2-3 hours, so plan accorindingly.
 
Len Dennis said:
You might get eight if you hang them on this

613Ob%2BlslXL._SX522_.jpg

Weber 7472 Expandable Smoking Rack, 18-Inch
Click to expand...

I've used one of those racks for sausage and snack stick several times. One thing I found is you will need to rotate the meat (top to bottom) as the bottom area seems to be considerably cooler that at the top. The other option is don't let the meat hand down very far into the smoker body. Not a big deal, just be aware of it and plan on rotating. I would expect the same would apply to ribs as they are considerably longer than most sausage loops.
 
Just a thought. If you can buy and extra 18" rack, stack a third rack in between the two using soup cans or multiple tuna cans. I have been experimenting a bit with this and you *may* be able to get 8 racks depending on the size of them. I have been trying to find cans where I can easily cut the bottoms off so smoke can flow through.
 
No need to cut the cans. Plenty 'o smoke to go 'round.

Need to elaborate: the 4 cans will hold the top rack (so it's lower than the tabs). Then a third rack can be added by using additional tall boys sitting on that now-lowered middle rack. In effect, a triple layer of racks. There is more space than needed betweeen the two racks when supported normally. That's why this will work.
 
So I managed to squeeze them all in using 2 weber rib racks. Cut the racks in half and had 5 halves per rib rack and just leaned the remaining halves around it. 1 piece was a little burned as it was leaning right on the side and got too much direct heat but other than that, uneventful cook.

Had so much on the go that I didn't think to take pics unfortunately. Thanks for all the suggestions.
 
And as it all worked out, you had a successful smoke. Consider the "burnt" one as the one for folks who like their ribs "well done" ;)
 
Len Dennis said:
And as it all worked out, you had a successful smoke. Consider the "burnt" one as the one for folks who like their ribs "well done" ;)
Click to expand...

Quite amazing that it was successful frankly. Since you are from Toronto, you must have seen that insane wind we had going on yesterday. I expected it to be a day of constantly fiddling with the WSM to try and control the temp but it ran like clockwork. Hit 250 and stayed there the entire cook. God I love that little smoker!
 
Serge Carbone said:
Quite amazing that it was successful frankly. Since you are from Toronto, you must have seen that insane wind we had going on yesterday. I expected it to be a day of constantly fiddling with the WSM to try and control the temp but it ran like clockwork. Hit 250 and stayed there the entire cook. God I love that little smoker!
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Ya, wind all WEEK.

Easy way to set up a windbreak is "unfold" a cardboard box and set it up to block the lower portion (blocking the vents). The cardboard won't burn even if the wind blows it up against the smoker. I wouldn't want to do that too often as the paper will degrade over repeated heat treatments but for a temporary measure, it'll work fine.
 
Len Dennis said:
Ya, wind all WEEK.

Easy way to set up a windbreak is "unfold" a cardboard box and set it up to block the lower portion (blocking the vents). The cardboard won't burn even if the wind blows it up against the smoker. I wouldn't want to do that too often as the paper will degrade over repeated heat treatments but for a temporary measure, it'll work fine.
Click to expand...

never thought about using cardboard! Might have to try that on my next windy cook. Thanks for the tip!

- - - Updated - - -

Serge Carbone said:
So I managed to squeeze them all in using 2 weber rib racks. Cut the racks in half and had 5 halves per rib rack and just leaned the remaining halves around it. 1 piece was a little burned as it was leaning right on the side and got too much direct heat but other than that, uneventful cook.

Had so much on the go that I didn't think to take pics unfortunately. Thanks for all the suggestions.
Click to expand...

Glad it went well! I was wondering how it was going to turn out.
 
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