Ribs Help

[glinse]

My kids bought me a rack for putting several ribs in my green mountain grill/smoker at the same time to preserve room. There is room for 6 racks of ribs. The ribs would be positioned on their sides. Any words of wisdom on making sure they are done? Should I flip them halfway through? I'm doing them for Thanksgiving. Thanks

 

[sawhorseray]

I've got a rack that holds four, used them once and things turned out great, no need to flip. RAY

 

[SmokingUPnorth]

Like stated above. Don’t worry about flipping them. Are they baby backs? If so use the 2-2-1 method @ 225. which means 2 hours uncovered , 2hours wrapped and then take them out and leave them on for 1 hour while you add sauce. If they are big spare ribs do the same but do it for 3-2-1. You’ll see the meat start to “pull back” off the bone like in the pic. And you’ll know they are done. Let us know how they turn out. Not too many people don’t like ribs no matter how they come off so don’t stress too much

 

[sandyut]

I do mine no wrap. run to about 195 ish, bend and probe test for doneness. flat or on their side make no difference. just make sure there is an air gap between them.

 

[foamheart]

Al does a wonderful job on ribs using temperature. just scan thru the posts here and see what you think. Its sure does shorten the learning curve on ribs!

PERFECT RIBS EVERY TIME! This really works!

Many of you who knew me in the past know that I have been tinkering with my rib recipe for years. This comes from the fact that everybody around here likes fall off the bone ribs except me. I like tender juicy ribs, but what I don't like is taking a bite & having the bone slip out & a big chunk...

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