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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2013, 09:29 PM   #1
Toast
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Default Do you use a rib rack?

I'm running a WSM 18.5. I do not want to cut a rack of spares to make them fit so I use a rack and wrap them around as needed for St. Louis cuts.

They shrink and lay out fine towards the end of the smoke.



My question is:
Is there any difference in the way they smoke when the meat is bent/stressed in one area or does the cooking process relax them to the point that it does not matter?

Thanks for any and all input.
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Unread 06-18-2013, 10:41 PM   #2
IamMadMan
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I have a vertical smoker and I use rib racks to maximize space so I can get at least 30 full racks of ribs.

I see no difference in smoke flavor between my racked rib and my non-racked unless I allow them to touch each other.

To answer your question is that it shouldn't matter unless they wind up touching each other. Where they contact each other the smoke will be diminished...
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Unread 06-18-2013, 10:47 PM   #3
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Nice looking ribs but to answer your question it makes no difference in the smoke If the are bent or not.

Smoke on....
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Unread 06-18-2013, 10:47 PM   #4
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I use racks on my WSM if I need the space. No difference detected when using a rack or laying flat on the grate. Only issue is it's one more thing to clean, but that isn't a big deal.
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Unread 06-18-2013, 10:49 PM   #5
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I think I get better product from rib racks, moister ribs, with better smoke, and I think it is because the smoke moves up and through the racks evenly.
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Unread 06-18-2013, 10:54 PM   #6
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I used a rib rack for two racks of STL spares on the SJ-mini.

There was no change in the texture or flavor of the meat, but it did suck to try to pull them from the rib-rack, as I had some hearty spares.
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Unread 06-18-2013, 10:54 PM   #7
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From my experience, there is no difference between laying the ribs flat on a cooking grate, using a rib rack, or rolling the rack of ribs. As long as you leave airspace for heat and smoke to get to the meat, how you create that space is not important.

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Unread 06-19-2013, 05:08 PM   #8
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Thanks for the replies! As far as the ribs sticking to the rack (or grill for that matter) a light spray of veg oil works wonders and helps with clean up too.
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Unread 06-19-2013, 06:06 PM   #9
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I've never seen a difference in quality using rib racks. I use one in my KJ, UDS and stickburner if I need the space.
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Unread 06-19-2013, 07:33 PM   #10
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Like the rest. No difference for me. I just make sure I get smoke flow around them when I use one.
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Unread 06-20-2013, 12:49 PM   #11
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I have been thinking about racks is there a good one out there?
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Unread 06-20-2013, 02:14 PM   #12
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I bought my first rib rack just the other day. I grabbed a cheapo from Menards and I plan to use it for the first time this weekend. I hope it goes well, I havent used one before.
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Unread 06-20-2013, 02:27 PM   #13
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I like to sauce my ribs (heavily) and let the sauce thicken during the last 20 min of the cook. Would be a mess with racks. Yeah, I'm from Kansas City.
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