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Whitewookie 02-18-2014 03:01 PM

Stacking Ribs....?
I've cooked a bunch of ribs over the years and after trying several different "methods" I always come back to the way I learned.

Cut the slab in half, paint them with sauce, mustard them up, rub them, salt and pepper them, or whatever you do to ribs then stack the two halves, cook them low and slow indirect, shuffle them about every 30-45 mins, and pull them when the ends of the bones are starting to stick out. usually a couple of hours.

Mine always come out juicy and tasty regardless of the sauce or seasoning.

Am I the only one that stacks and shuffles?

Oh I don't remove the membrane either... It just kinda disappears...:twitch:


DriverWild 02-18-2014 03:03 PM

How do you get a decent bark?

cpw 02-18-2014 03:07 PM

I've stacked in a pinch, but you have to make sure to move them around a lot to get good smoke and bark.

fnbish 02-18-2014 03:15 PM

Interesting. So what do you get out of stacking that you don't get out of not stacking?

Fwismoker 02-18-2014 03:18 PM

I've done a tee pee method once. :heh:

cpw 02-18-2014 03:29 PM

1 Attachment(s)

Originally Posted by fnbish (Post 2809145)
Interesting. So what do you get out of stacking that you don't get out of not stacking?

More capacity!!

Whitewookie 02-18-2014 03:30 PM

OK... I'll try to address all at once.

Mainly what I get out of stacking is that they stay nice and juicy, never dry out. A secondary benefit is that you can do twice as many ribs in the same space.

I do move them around, usually about every 30-45 minutes. I always shuffle them in such a way that the surfaces that were inside are switched to the outside. If I'm using sauce I brush them when I shuffle.

As far as browning and bark, they seem to do fine if you shuffle them often. If I'm not satisfied, shortly before they are ready to pull, I'll just throw them on the direct side and sear them a bit, but this usually isn't needed.


Bigr314 02-18-2014 03:36 PM

Next time I have to cook a bunch of ribs,I will give it a try.

Whitewookie 02-18-2014 03:40 PM


Originally Posted by Bigr314 (Post 2809186)
Next time I have to cook a bunch of ribs,I will give it a try.

If you mustard them up, let the mustard cook in for the first shuffle/rotation then start adding sauce or whatever... Just a suggestion.


sliding_billy 02-18-2014 03:50 PM

Just wondering... have you tried rib racks?

fnbish 02-18-2014 04:02 PM


Originally Posted by cpw (Post 2809179)
More capacity!!

No but to me it sounds like they are literally sitting on top of each other. Not like you pic. Though my reading comprehension ain't that good :becky:

Bludawg 02-18-2014 05:07 PM

If ya lookin ya aint cookin. Hey if it works for ya terrific but I don't think I'll become a convert anytime soon. If I need more room it is the perfect excuse to UP size the pit. My goal is to own Cuz for a patio pit before I croak.

Strike BBQ 02-18-2014 05:16 PM

Saw Jamie Pervais do that (stack and shuffle ribs) on the Weber site.

landarc 02-18-2014 05:21 PM

I have cooked some this way over the years, works fine. Not my cup of tea, too much interacting with the cook. I do like rib racks, and think that would have to be my preferred technique.

bbqwilly 02-18-2014 06:20 PM

Southern Soul BBQ in Georgia does this. He explains it a little on Triple D.

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