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Rib Racks

post #1 of 13
Thread Starter 

I've seen a lot of Qviews of people using rib racks. I thought about getting a rack, but never saw a need as I always smoked my ribs flat with the bone down.

 

So are racks used just for space savings or is there another reason I'm not aware of?

post #2 of 13

For me, the answer is yes.  I use BB GOSM's and I usually smoke different meats during the smoke period.  Space becomes a premium.

post #3 of 13

As far as I know they are just a space saver. I don't know of any real value past that. I, like you lay mine flat since space has not been an issue for me.

post #4 of 13

Space saver, Dont use them unless I have to

post #5 of 13

That's it. They're space savers.

post #6 of 13

Yepper it just a space saver for the ribs and those who have smokers that are to small for a whole rack of ribs. I know cause I had a small Gosm and I couldnt lay down a full rack of spares. But I cured my problem and bought a smoke vault 24"

post #7 of 13

i used a rib rack in my Brinkmann Gourmet and it seemed to work pretty good so I could fit all 3 racks on the lower grate to leave room for my fatties on the top.

post #8 of 13

I disagree they are just space savers, for me anyhow.

 

I find that they cook a little better for me in my GOSM rather than laying flat, bone side down, I have been experimenting with this for a while now,

When I was doing bone side down, 3 2 1 they would sometimes cook to the point the bone would come through, sort of hard to explain.

And if your a spritzer, you can get both sides when on a rack.

But that's just my opinion

 

Picture 25 2010 06 642.jpg

post #9 of 13

This is a little off topic, but I've seen several Qviews with eggs...why?  I wouldn't think any smoke would get to the egg and wouldn't taste any different than hard boiled.  Are they somehow tastier this way?!?

 

Back on topic - 

 

I've always went 3 - bone side down, 2 - bone side up (foiled) & 1 - bone side down, and felt the fat would help keep the meat moist.  Wouldn't a rack deter from this?

post #10 of 13


 

Quote:
Originally Posted by scubahsteve69 View Post

This is a little off topic, but I've seen several Qviews with eggs...why?  I wouldn't think any smoke would get to the egg and wouldn't taste any different than hard boiled.  Are they somehow tastier this way?!?

 

Back on topic - 

 

I've always went 3 - bone side down, 2 - bone side up (foiled) & 1 - bone side down, and felt the fat would help keep the meat moist.  Wouldn't a rack deter from this?


Probably from the live chickens we all been smoking

post #11 of 13

I only use my rack when smoking more than two racks at a time on my uds. Space saver for me.

post #12 of 13


 

Quote:
Originally Posted by scubahsteve69 View Post

This is a little off topic, but I've seen several Qviews with eggs...why?  I wouldn't think any smoke would get to the egg and wouldn't taste any different than hard boiled.  Are they somehow tastier this way?!?

 

Back on topic - 

 

I've always went 3 - bone side down, 2 - bone side up (foiled) & 1 - bone side down, and felt the fat would help keep the meat moist.  Wouldn't a rack deter from this?

Maybe if not foiling.

The first -3- I don't loose much moisture at 225 degrees, then I foil and unfoil in a pan.

FOIL.jpg

 

2296276380041211880BGuWxn_fs.jpg
 

post #13 of 13

I posted this in another thread.  I feel like racks do more than save space.  I have cooked hundreds of ribs over the years.  I have tried many different tweaks.  I believe the racks yield juicier, more tender ribs.  As the fat renders down through the meat it travels through more of the meat when they are on their side.

 

I guess the thing to do would be test it.  Cut a slab in half.  Smoke 1 half on a rack and 1 half bone down.  See if you notice a difference.  IF nothing else, it gives us a reason to play with the smoker.

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