So i am looking to do some ribs today.I would like to know whats everyone opinion on either laying the ribs on the grate or hanging the ribs. Just curious on what people think.
hanging rib or on grate
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Just curious...What do you expect to gain by hanging? The only reason to hang is you can hang 4-5 racks per shelf but that is way to many to place on a single shelf...JJ
Thanks. In Chinese Restaurant, hanging Ribs is not uncommon but they are reheated and if you have had them, it takes a good set of chopper's to get the meat off the bone. Smoke fills the cabinet and the few Grate contact points will make little difference to the overall taste. If you have the time to play, hang the ribs, then lay them on the racks or finish in the oven but I can assure you, you will gain little...JJ
Edited by Chef JimmyJ - 5/31/16 at 5:58am
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I have never hung ribs on a rack, but did get a rack for my new Akorn to have if needed.
I will always lay flat on the grate, only time I will try the rack is if I am doing so many I absolutely have to use it to get them all on.