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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-19-2014, 03:25 PM   #16
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Join Date: 10-24-13
Location: Valdosta, GA

Sorry I had to bail in the middle of this yesterday... Something came up. No I haven't tried rib racks, but I might. I'm always open to new ideas, but as of yet I haven't tried anything that works any better. This is by far not my original idea. An old timer taught me this years ago when I was stationed in Oklahoma.

The thing is though that the last couple of years I've been getting more into the "Q"... The science and techniques and what-not..

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Old 02-19-2014, 03:36 PM   #17
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Originally Posted by bbqwilly View Post
Southern Soul BBQ in Georgia does this. He explains it a little on Triple D.
To each their own. He knows the finished product he wants and knows how to get it there. For me personally I'm not opening the cooker that much. But hey, the next BBQ restaurant I open will be my first.
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Old 02-19-2014, 07:38 PM   #18
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I've stacked ribs on the kettle. IMO better to stack and shuffle than make only what can fit one layer.
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Old 02-19-2014, 08:21 PM   #19
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I will stack when I get the color I want and the ribs are not quite done I may try it with the racks like in clw's post if I need more room.
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Old 02-19-2014, 09:10 PM   #20
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Join Date: 05-10-11
Location: Atlanta, GA.

I've stacked as many as 3 racks on top of one another while doing an indirect cook on a gas grill.
Figured they tenderized each other.
I usually don't do that many racks at the same time anymore.
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Old 02-19-2014, 10:02 PM   #21
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Location: San Diego, CA

This is rack'n.. then stack'n!
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Old 02-20-2014, 08:35 AM   #22
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Join Date: 12-28-07
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I might try that sometime, I never worry about loseing heat since the cookers I have are made out of heavy steel,
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