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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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01-05-2013, 11:08 AM | #1 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Rib Rack Angle
I'm curious about the use of rib racks. I've had a couple, but am far from an expert. Is it "better" to have the ribs sit at a 45°-60° angle rather than perpendigular to the grate? If so, why? Which angle would you recommend? I asked about racks in the comp forum, and was told one thing to be careful of is the racks taking off rub. Does one or the other configuration help reduce that? How much space would you recommend between the racks? Does any of this matter between spare and back ribs? I guess what I'm getting at is, if I was going to build the "perfect" rib rack, how should it be designed from a geometric standpoint?
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01-05-2013, 11:28 AM | #2 | |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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01-05-2013, 11:32 AM | #3 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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IMHO I have used several types, and have never been able to taste the difference in the final result.
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01-05-2013, 11:58 AM | #4 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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01-05-2013, 12:01 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The Dave Klose racks I use are very roomy and are slightly angled, which comes in handy when spraying, and reduces the amount of head room I need in my BDS's. To avoid scraping off rub, I start off with the thick side up, sometimes after they shrink up a bit I turn in the racks and sometimes not.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-05-2013, 12:04 PM | #6 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Thanks. If you ever feel so inclined, I'd love to know the dimensions. Overall length and height, angle of the racks, and space between them. Definitely doesn't look like 45°.
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01-05-2013, 12:40 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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All the stats and the logic behind the design are on page 23 of the Klose catalog. Looks to be a 20° angle and the size is 11 X 9-1/2 X 5. There is a typo on the description, the diameter is 3/16" stainless rod, not 3/32".
I got mine when they first came out for $25. They are now $40 which is still a good deal. I do hobby welding and I can't make them myself for that.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-05-2013, 12:53 PM | #8 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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When I used rib racks, I had to keep flipping them 180 because the top would cook faster. Now i don't use rib racks. I just stack them on top of one another and let their juices marry while using the hot and fast method...
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01-05-2013, 02:51 PM | #9 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Nice Rack ! Just wanted to say it !!!
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01-05-2013, 03:43 PM | #10 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Thanx for the info and the pointer. FWIW, what he calls a 20° to the side is what I would call a 70° angle, from the grate. It's all perspective. I'm wondering though if 11" isn't too short. I've had slabs that are 20" pre-cooked, and I'd want to keep them all seperate.
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01-05-2013, 04:29 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The angle of the dangle is proportionate to the heat of the meat.
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01-05-2013, 06:06 PM | #12 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Would one need to adjust if upgraded to the new fangled dangle angle?
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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01-05-2013, 08:42 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-05-2013, 09:30 PM | #14 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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