I have an aversion to cutting a slab in 1/2

[fxsales1959]

Until I drop coin on a 22" WSM. we'll try the rib rack.
Mega food day...... 9:30am football from germany. full griddle breffus.
Mama asked "what can I do to help"........ Me: "stay out of my way"...

 

[Smokin Okie]

I used a rib rack on 18 WSM for a lot of years. Used one on a Kettle also. I never found it to be a problem.

And those St Louis's look plenty thick.

 

[Brokenhandle]

Here and my mind read pork belly slab ... now I understand! And don't blame you.

Ryan

 

[civilsmoker]

Recently I’ve gravitated to doing my ribs in 3-4 bone sections it shares the love on end ribs, ie each serving slice gets two….

 

[DRKsmoking]

Looks and sounds great, I also like cutting slabs or even doing singles for more flavour edges .

Me: "stay out of my way"...

For me: woke up and the food still on counter and the game is over . LOL

David