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Rib rack question???

post #1 of 8
Thread Starter 
This may be a dumb question, but hence the reason why I joined this great site. I have a wsm and if I wanted to do more racks than will fit in there, would it make any difference in the cook time and taste if I cut the racks in half and placed them on rib racks. The ribs would be pork and trimmed St Louis style then cooked 3-2-1 style.
post #2 of 8
The cooking time might be slightly shorter, but not much. Just watch for the meat to pull back from the bones, and foil at that point.

Enjoy your smoke!

Take care, have fun, and do good!


post #3 of 8
I agree with meowey.....the time may be a little shorter but not much. Other wise smoke em the same as you normally would.
post #4 of 8
Because I find them easier to handle, I trim and cut my ribs in half also, and they always take less time than a full rack. There should be no difference in taste.
post #5 of 8
I just cooked some ribs cut in half and used the 3=2 method and they were great.. good luck with your smoke..
post #6 of 8
Before I got he GOSM Big Block, I had to always use a rib rack.And I will agree also that the time will be slightly less. The only bad point in a rib rack in my opinion is when you use the 3-2-1 method it's a pain in the butt to get them in & out of the rack. They get plenty hot!!!!!
post #7 of 8
Could have tried rolling them for more space.


Rolling Ribs
To fit more full-length slabs of ribs in your cooker, try rolling them. Roll each slab into a loose circle, overlapping the ends a bit. Secure the rolled slabs using skewers or kitchen twine, then stand the ribs on edge on the cooking grate. Using this method, you can easily fit four slabs of loin back ribs on each cooking grate. Try this method with spareribs, too.
Bamboo skewers work well for rolled ribs and are very inexpensive. Due to the "low and slow" heat of barbecuing, they don't need to be soaked in water before use. Once inserted through the slab, trim any excess with scissors for easier placement of the slabs in the cooker.
Rolled ribs tend to hold their shape after cooking, so you won't end up with nice flat slabs. If you try to flatten the slab, the meat will usually tear, so just cut the slabs into short sections or individual bones for presentation to your guests.
With rolled ribs, any areas of meat that touch one another during cooking won't have that nice brown color and smoke penetration like the rest of the meat. To avoid this, arrange the ends of each slab on the skewer so they won't touch during cooking, as shown in Picture 1. If you end up with splotchy areas of meat, just apply sauce generously to both sides of the slab and no one will notice the difference.
post #8 of 8
From a fellow WSM guy, the rolling them works great in the WSM. When done, if properly done, they will lay out flat for a nice presentation. I never cut ribs before they are cooked. There is just something about a nice slab of ribs laid out for a meal IMO.
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