Triple Rack on my diy rib hanger

[EdP]

Haven’t posted in a while, no time for smoking.

We lucked out with a warm day for an outdoor bday party.

SPOG with some paprika, and a half split of hickory @250 degrees.

Probably another hour or so.

 

[smokerjim]

nice, looks good!

 

[thirdeye]

I think your ribs are looking better every batch, or is it just me? I do like hanging ribs. Are you maybe dialing in the fire a little more?

Here is a funny observation, and not that it matters at all.... but I noticed I stick my ribs from the bone side, your's are from the meat side.

 

[HalfSmoked]

Nice looking cook going on there. What's the sides?

Warren

 

[EdP]

Here’s the final product, they ended up taking about 7 hours.

 

[thirdeye]

Those are perfect.

 

[BuckeyeSteve]

Nice job!

 

[chef jimmyj]

Nice setup. They are some pretty ribs!
I imagine FALL OFF THE BONE Ribs wouldn't work too good. ...JJ

 

[EdP]

I think your ribs are looking better every batch, or is it just me? I do like hanging ribs. Are you maybe dialing in the fire a little more?

Here is a funny observation, and not that it matters at all.... but I noticed I stick my ribs from the bone side, your's are from the meat side.
View attachment 466341

The hanger’s working well, I didn’t brush any sauce on them this time because there wasn’t much room to work. I turned up the heat a bit at the end.

 

[smokerjim]

excellent looking ribs

 

[gmc2003]

Juicy looking ribs - Nicely done.

Point for sure
Chris

 

[SmokinAl]

Mighty fine looking ribs!
Love the color!
Al

 

[HalfSmoked]

Nice looking ribs. I have never found a set time for anything to be done.

Warren

 

[EdP]

I’ve used this hanger a few times now, and I’ve noticed the ribs cook a little differently at the top vs the bottom.

So far, each time I’ve hooked the thicker end.

The top thicker part always comes out 100% awesome, and as you work towards the thinner end they get a little drier/tougher. I assumed the juices running down would moisten that thinner part.

I’m thinking next time trying hooking the thinner end and seeing what happens.

Another idea would be to flip them with the hooks on the other thinner end about half way through.

 

[yankee2bbq]

I’ve used this hanger a few times now, and I’ve noticed the ribs cook a little differently at the top vs the bottom.

So far, each time I’ve hooked the thicker end.

The top thicker part always comes out 100% awesome, and as you work towards the thinner end they get a little drier/tougher. I assumed the juices running down would moisten that thinner part.

I’m thinking next time trying hooking the thinner end and seeing what happens.

Another idea would be to flip them with the hooks on the other thinner end about half way through.

Nice job on the ribs. I hang mine from the thinner end. And I do cut my ribs in half too. Seems to work well for me. Anyways, your ribs look good bud!

 

[JLeonard]

Oh man I could hurt myself eating them ribs!
Jim

 

[EdP]

Nice job on the ribs. I hang mine from the thinner end. And I do cut my ribs in half too. Seems to work well for me. Anyways, your ribs look good bud!

I'm going to hook them like that next time.