Rib Rolls

[Bigmista]

I wasn't really happy with the result of rolling my ribs up to make more space. Some parts didn't get enough smoke because they were up against other parts.

Just uneven results. Next time I will either get the rib racks or cook in batches.

I did have the temp control down though. In fact, when I pulled the ribs and wanted to cook some chicken, I had a hell of a time getting the temp over 225°!

[badger]

I have had the same results with my rib rack. Maybe they are just cheap with a bad design. They are tilted back too much I think cuasing the ribs to lean back and touch. The sections of the meat that are touching during the cook do not have the same texture as the rest. Not very appealing either.

[rbsnwngs]

I use rib racks as well but i skip a space in between racks I had the same problem with ribs touching and not getting the same texture all around.

[BBQchef33]

i usually roll the ribs instead of using racks. lets ya get at them to spray. In fact, the first place ribs at grill king competition were rolled. Had to do 6 racks in the WSM so needed the space. Just roll them end to end with just enough overlap to skewer them. I use the long skewers to got thru bith side of the roll. then time them with bakers twine.

[Bigmista]

Was it a tight roll or a loose roll? I did everything you just said except the twine. I foiled them after 3 hours. Heated up the oven, turned it off and left them over night. Oven was still warm this morning. My father had to finish them today. He will let me know how they came out tomorrow.

[racer_81]

Was it a tight roll or a loose roll? I did everything you just said except the twine. I foiled them after 3 hours. Heated up the oven, turned it off and left them over night. Oven was still warm this morning. My father had to finish them today. He will let me know how they came out tomorrow.

You kinda make a circle with them. There's just a tiny bit of overlap where the ends meet, so
you can get to 95% of the rib surface area with the spritzing.

Be sure to stand them on end.

Dammit, now I'm hungry (again).

[parrothead]

Be sure to stand them on end.


He's from Cali. He can lay them on edge and they roll back and forth with the earthquakes.

Shake and bake mod.

[kcquer]

I wasn't really happy with the result of rolling my ribs up to make more space. Some parts didn't get enough smoke because they were up against other parts.

Mista, sorry this didn't work better for you. Suggested it because its a popular technique in this area. One of the few locally manufactured smokers (Goodone) has a small cooking area and the roll technique is used to expand the limited space in them. Hope the final product comes out tasty.

[parrothead]

It is a good method. First place ribs in Long Island were done that way.

[Bigmista]

You kinda make a circle with them. There's just a tiny bit of overlap where the ends meet, so
you can get to 95% of the rib surface area with the spritzing.

Be sure to stand them on end.

Dammit, now I'm hungry (again).

That was the problem. I had them rolled too tight! That explains it!