Rib Racks

[txmike]

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?

 

[nwdave]

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.

 

[nozzleman]

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.

 

[garyt]

Space saver, Dont use them unless I have to

 

[ak1]

That's it. They're space savers.

 

[mballi3011]

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"

 

[celticgladiator]

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.

 

[sqwib]

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

 

[scubahsteve69]

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?

 

[sqwib]

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

 

[meateater]

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

 

[sqwib]

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.

 

 

[masterk]

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.