Originally Posted by Southern Home Boy
I've only done this once before: I had two slabs that I cooked on my ProQ Frontier (same size as the WSM 18.5"). I put them in a rib rack and folded 'em in half across two of the rack tines.
They turned out 'ok' but nothing to write home about, so I don't know if that helps much.
I think I know what you mean. I know a few folks rack a couple of slabs with the ends winding up toward the center where the temp's a bit lower.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!