Ribs..more than one rack..question

[bgaviator]

I’ve been using the 3-2-1 method for spare ribs and I like it, but I can really only lay one flat rack down on my KJ Classic at a time. I want to have friends over this weekend so I’ll need to make two racks. I was going to pick up a rib rack for this. My question is for the wrap phase. Would it hurt at all to lay the two wrapped racks on top of each other during this phase due to the limited space? I would wrap each rack separately in foil, and just lay one on top of the other. Or should I be doing it a different way? Thanks.

 

[Geebs]

I would try to leave some space between the two so that your heat can get to all parts, I would think laying on top of each other wouldnt allow the heat to hit that top protion and the bottom of the stacked rack.

 

[chef jimmyj]

Stacked will take a little longer, add 20-30 minutes to the foil time, but there is no issue. Stack meaty sides out...JJ

 

[browneyesvictim]

Stacking messes with your spices or rub texture and bark formation. That may or may not be desirable for your tastes. This is where a rib rack can come in handy, but they don't braise exactly in the same way they normally would when wrapped and laid flat with the meat side down. I have zero experience with a KJ, but can you come up with a second stand-off rack slightly above the other?

 

[bgaviator]

I’m specifically asking about the wrap phase. For the first few hours I’d use a rib rack. But I figured I’d want to lay the ribs flat during the steaming process.

Stacking messes with your spices or rub texture and bark formation. That may or may not be desirable for your tastes. This is where a rib rack can come in handy, but they don't braise exactly in the same way they normally would when wrapped and laid flat with the meat side down. I have zero experience with a KJ, but can you come up with a second stand-off rack slightly above the other?

 

[bgaviator]

KJ does make an expandable grate that sits about 4 inches above the main grate

Stacking messes with your spices or rub texture and bark formation. That may or may not be desirable for your tastes. This is where a rib rack can come in handy, but they don't braise exactly in the same way they normally would when wrapped and laid flat with the meat side down. I have zero experience with a KJ, but can you come up with a second stand-off rack slightly above the other?

 

[bgaviator]

Stacked will take a little longer, add 20-30 minutes to the foil time, but there is no issue. Stack meaty sides out...JJ

So I should put the bottom one meat side down like normal, but put the one laying on top meat side up?

 

[gmc2003]

Stacked will take a little longer, add 20-30 minutes to the foil time, but there is no issue. Stack meaty sides out...JJ

This ^^^^ is a good solution, there is another possibility or two. If you cut the racks in half or spiraled them would you have enough room? Spiraling them is just rolling them up and holding them together with some type of skewer. I know people who smoke rib racks that way on a WSM 14 or 18

Food for thought.

Chris

 

[bgaviator]

I have no shortage of solutions for the dry phases. But I figured during the braise I’d want to keep all my ingredients I use pressed against the meat. I use Parkay, brown sugar, and honey. If I wrap then put back on a rib rack vertically, wouldn’t all the braising ingredients I add slide down to the bottom and only the bottom edge of the ribs would be exposed to all that goodness? That’s why I figured for the 2 hour phase I’d want to keep them flat

This ^^^^ is a good solution, there is another possibility or two. If you cut the racks in half or spiraled them would you have enough room? Spiraling them is just rolling them up and holding them together with some type of skewer. I know people who smoke rib racks that way on a WSM 14 or 18

Food for thought.

Chris

 

[chef jimmyj]

You want the heat on the meat. Wrap tightly and the flavor will get on the meat, whether up or down. Unfortunately, you are trying to get the job done with limited space. Some small sacrifice will have tobe made as opposed to a perfect situation. Same with Rib Racks...JJ

 

[gmc2003]

Sorry I didn't mean use a rib rack. I meant roll the ribs up into a circle. Anyway it wouldn't work for what your wanting. My other suggestion was to cut one or both of them in halve. This would work if you can find the space on the smoker for two halve sized racks of ribs and one full rack, or four halve sized racks of ribs.

Chris

 

[browneyesvictim]

Exactly, When I do ribs in my WSM Mini I cut the racks of ribs in half, and I stack another metal rack on spacers for another layer. I have used rib racks, and they will cook the ribs alright, but not as well during the braising phase as you mention. You have a lot more room in your KJ that I do in my mini!

Oh... and there is no shame in not foiling them at all. Depends on your priorities.

 

[gary s]

Just do what you started to do, Rib rack , then when you wrap em, you can stack em, rotate them half way you will be fine. I have done that more times than I can count on my old ECB

Gary

 

[sauced]

BBQ Guru has a new circular rib rack that will hold about 5 slabs and do a whole chicken. $49.
Don't think you will be able to wrap, but I personally stopped wrapping and cook the ribs till probe tender.
Not fall off the bone but pretty close.