I have a chargriller smokin pro & did a large amount of meat for our church Tailgate party (picnic). Usually I lay my ribs on the grate & they come out great. I had to make room for 2 corned beef briskets & a chuck roast so I put the ribs in a rack, standing up. The meat pulled back from the bone very early while the bottom was not near getting done. Should ribs go in the rack upside down? would some mods on the chargriller help? I always seem to have much higher temps on the top rack than what the lid says & from what the thermometer just under the grates reads. The tops of the ribs were about where the top rack would be. They came out like jerky between the bones but perfect @ the bottom. The briskets & chuck roast laying on the grate right next to the fire box came out great also. Was it the ribs being in the rack or just the fault of the chargriller pro?
post #1 of 12
7/30/07 at 10:19am