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Old 02-05-2012, 11:21 AM   #1
The Cosmic Pig
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Default Does a rib rack change anything?

I'm going to use my WSM 18.5 for the first comp of the year to cook ribs. I'll need to use a rib rack (I think) to cook "enough" ribs for turn-in. I've never used one before. What - if anything - will I need to different? Can someone recommend a good rack? Thanks, Brethren!
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Old 02-05-2012, 11:27 AM   #2
MilitantSquatter
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won't change much from an overall cook perspective unless you plan to wrap them in foil and include liquids in the foil... Depending on your usual cook methods, what will happen when standing them up is all the liquid will fall to the bottom end of the rib.

If you wrap, when they are wrapped you may want to consider stacking them.. If your rib rack is narrow it may fit the unfoiled ribs OK, but if you wrap multiple layers and don't wrap tightly, it may be a challenge to get in and out of the slots.

I haven't used rib racks in a long time, but I used to prefer the ones that are rectangular support rather than ones that came to a triangular tip support as those can make it easier to curl and flop on the rib behind it
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Old 02-05-2012, 11:39 AM   #3
tortaboy
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I used my rack yesterday when cooking six HUGE slabs of pork ribs. I used it only because this much meat covered my entire grill area, and with my offset, if I put meat right up against the smoker barrel fire, that meat will tend to get charred.

So, it wasn't that I didn't technically have the room to lay them all out. I chose to use the rack to distance the meat from the fire.
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Old 02-05-2012, 11:41 AM   #4
AD18
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Agree with the points above. I got a Broil King rib rack this past summer and really like it. Heavy gauge contruction and holds various sizes of ribs very well.

http://www.broilkingbbq.com/accessor...t-support.html

Although the ribs are rather wimp sized in my opinion.
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Old 02-05-2012, 12:38 PM   #5
BillywannaQ
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Check out the acts from Southern Steamers. More pricey, but well worth it. Make sure they'll fit in your WSM.
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Old 02-06-2012, 03:31 AM   #6
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Quote:
Originally Posted by MilitantSquatter View Post
won't change much from an overall cook perspective unless you plan to wrap them in foil and include liquids in the foil... Depending on your usual cook methods, what will happen when standing them up is all the liquid will fall to the bottom end of the rib.

If you wrap, when they are wrapped you may want to consider stacking them.. If your rib rack is narrow it may fit the unfoiled ribs OK, but if you wrap multiple layers and don't wrap tightly, it may be a challenge to get in and out of the slots.

I haven't used rib racks in a long time, but I used to prefer the ones that are rectangular support rather than ones that came to a triangular tip support as those can make it easier to curl and flop on the rib behind it
Stacking after wrapping is great advice
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Old 02-06-2012, 08:19 AM   #7
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yes go with square/rectangle racks, MS is right about curling and flopping against the next rack, walmart & home depot sells the cheap char broil ones for about 7-8 bucks, have fun cleaning them!
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Old 02-06-2012, 09:34 AM   #8
timzcardz
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Here's what I use to provide extra grate space in the 18.5" WSM

On top of the upper grate I use a 17 3/4" steam rack. It just fits under the dome.
http://www.foodservicewarehouse.com/...4/p366851.aspx

On top of that I also use a 12 3/4" steam rack.
http://www.foodservicewarehouse.com/...4/p366849.aspx


On top of the lower grate I also use the 12 3/4" steam rack whcih leaves you enough space around the perimeter to be able to lower it in and retrieve it as well. I haven't done it yet, but I think I can also place anothet 12 3/4" rack on top of the one on the lower grate giving me a total of 6 racks in the WSM, allowing me to do 12 racks of ribs at once, all flat, in a single WSM. The spread legs on the steam racks will span two racks of ribs.


These steam racks are really great quality, hold up to high heat (I sometimes burn them off in my gasser), and are inexpensive.

They also come in real handy for doing multiple racks of things like wings or MOINK balls.
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Old 02-06-2012, 10:22 AM   #9
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These grates from timscardz look ideal! Very affordable almost disposable. However, I'd be concerned with juices dripping on ribs below. Ultimately you're looking to create a nice bark on the ribs, too much moisture may prevent that (on bottom rack of ribs). I've been in the same situation and have put very thin narrow drip pan between each rack. You could go with a round pizza pan, but I like keep the smoke circulating in between the ribs (on top level).

So I have 2-3 ribs on one grate, two thin rectangular (log shaped) drip pans on the next grate another grate on top with ribs. This protects the ribs below.
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