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Old 09-15-2013, 11:27 AM   #1
Porky Joes
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Default Full slab or half slab when smoking?

Does anyone have a preference of how they are cooked when smoking? I have always cooked them full but was thinking of cutting them in half? Do you think this would be better for competition wise as well?

Also, do you add more sauce to your ribs right before turn in or do you only sauce them while they are on the smoker?

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Old 09-15-2013, 11:31 AM   #2
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Full slab here. I think cutting in half leads to more loss of moisture.
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Old 09-15-2013, 11:35 AM   #3
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I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
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Old 09-15-2013, 11:51 AM   #4
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P1010364.jpg

P1010371.jpg

Cut this St Louie cut in half yesterday for the mini. 3 1/2 hour cook @ 250 and might be the best ribs i've had.
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Old 09-15-2013, 12:12 PM   #5
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When I bought my baby's for yesterdays competition, the butcher asked if I wanted them cut in half. I still smoked them as full slabs, but was just looking for feedback.
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Old 09-15-2013, 12:15 PM   #6
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I will cut a rack if I need to fit them in somewhere, and haven't really seen a big difference in them. But then, I only complete for smiles on the faces of happy friends and family, not $$$
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Old 09-15-2013, 12:16 PM   #7
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I often cut mine in half for easier handling and placement on the 18-inch WSM. I have not noticed any difference, one way or the other, in how they taste.

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Old 09-15-2013, 12:39 PM   #8
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What CD and the others said

The only difference I am aware of is that you will have two more ribs with bark on 3 sides.
And, to me, that is a good thing

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Old 09-15-2013, 12:51 PM   #9
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Quote:
Originally Posted by DBH View Post
I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
I have to on my only smoker: Mini WSM. They turn out quite yummy :) I can fit 3 racks in it.
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Old 09-15-2013, 12:55 PM   #10
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Quote:
Originally Posted by DBH View Post
I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.
The only reason I would do it is on the akorn some of the rack hangs over the hotter air coming around the diffuser, but have never done it yet.
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Old 09-15-2013, 01:03 PM   #11
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Quote:
Originally Posted by ICDEDTURKES View Post
The only reason I would do it is on the akorn some of the rack hangs over the hotter air coming around the diffuser, but have never done it yet.
That's what I was referring to in my previous comment about placement on the 18.5 WSM. I can do a better job of keeping the meat away from the sides of the smoker with half slabs.

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Old 09-15-2013, 01:21 PM   #12
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Quote:
Originally Posted by bbqgeekess View Post
I have to on my only smoker: Mini WSM. They turn out quite yummy :) I can fit 3 racks in it.
How to you fit 3 racks? Do you use rib holder rack things?
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Old 09-15-2013, 01:35 PM   #13
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I use the rib rack or sometime, I will just lay the 3 slabs down on the 22.5 weber. I have found with the rib rack they cook up way to fast though.
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Old 09-15-2013, 01:40 PM   #14
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Quote:
Originally Posted by GC8 View Post
How to you fit 3 racks? Do you use rib holder rack things?
I have fit 4 racks of ribs in my mini. I just roll them up and skewer so they hold and then 2 on each rack.


I personally like having full racks of ribs. I just love the presentation when friends are over and you pull whole racks off the smoker. It looks more impressive handling 12-13 bones at one time as opposed to a half slab.
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Old 09-15-2013, 01:50 PM   #15
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Quote:
Originally Posted by aawa View Post
I have fit 4 racks of ribs in my mini. I just roll them up and skewer so they hold and then 2 on each rack.
You have pics of that? Just doing my first smoke on the mini and curious how I could maximize space for outings where I want to use the mini.
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