Question about ribs and the 3-2-1 method

[flyinion]

 I'm planning on using a rib rack to get all the ribs on my 18" WSM but I was wondering, when I foil them is it ok to put them back vertical in the rack?  should I just stack them on top of each other during that 2 hour period?  I've never cooked ribs before so I'm taking a serious chance and doing them for a labor day BBQ but the 3-2-1 method sounds pretty idiot-proof.  I'm just worried about space issues because I plan to have a couple of tri-tips in there as well but I haven't decided how many racks of ribs to go with it. 

 

[cliffcarter]

Some people use a foil pan for the foil phase when cooking multiple racks, covered with HD foil of course.

 

[sqwib]

Some people use a foil pan for the foil phase when cooking multiple racks, covered with HD foil of course.

Yep

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• sqwib
• Aug 28, 2012

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• sqwib
• Aug 28, 2012

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• sqwib
• Aug 28, 2012

 

[chef jimmyj]

I have 2 four position rib racks and do all 3-2-1 steps in the racks. Just make sure there no sharp protrusions that puncture the foil. You can also Stack 2 foiled racks high on a shelf...JJ

 

[flyinion]

Thanks guys I totally forgot about the pan thing.  Good to know I can stack them in the racks though.

 

[max-paul]

Flyinion,

I just got done asking the same thing. Chef JimmyJ word for word just told me that same thing. I am going to go out tomorrow and get one of them throw away Al pans at wally world tomorrow night. Might have to wait till sunday or monday to do the ribs. We are expecting some rain (at last thank God) up here in MO Fri, Sat, & Sun. Good luck and I will be in the same boat in a few days.

I tell you this. Great bunch of guys willing to share some great info with us youngins to BBQ.

 

[sqwib]

Spray your Rib Rack real good with Pam Spray, I always forger, helps in cleanup and avoids rib sticking.

 

[flyinion]

Thanks guys.  I have one more question.  I've realized I'm pretty sure I can't fit full racks of spares on the 18.5" WSM.  I'm thinking because they are very thin that cutting the racks in half doesn't really affect how the heat gets into them compared to if you had a big square block of meat for instance right?  So in other words, 3-2-1 should pretty much work whether the racks are full length or cut in half yes?

edit:  I mean they can't fit unless I do some crazy zigzag with the racks or skewering and rolling with them, but leaving them straight and whole they will be too long.

 

[rdknb]

I cut mine in half all the time, 3 2 1 still works great

 

[stickyfingers]

I have foiled and put back in the rib rack and I have stacked them.......does not seem to matter much. Just depends on the room you have.