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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 02-18-2014, 04:01 PM   #1
Whitewookie
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Default Stacking Ribs....?

I've cooked a bunch of ribs over the years and after trying several different "methods" I always come back to the way I learned.

Cut the slab in half, paint them with sauce, mustard them up, rub them, salt and pepper them, or whatever you do to ribs then stack the two halves, cook them low and slow indirect, shuffle them about every 30-45 mins, and pull them when the ends of the bones are starting to stick out. usually a couple of hours.

Mine always come out juicy and tasty regardless of the sauce or seasoning.

Am I the only one that stacks and shuffles?

Oh I don't remove the membrane either... It just kinda disappears...

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Old 02-18-2014, 04:03 PM   #2
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How do you get a decent bark?
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Old 02-18-2014, 04:07 PM   #3
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I've stacked in a pinch, but you have to make sure to move them around a lot to get good smoke and bark.
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Old 02-18-2014, 04:15 PM   #4
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Interesting. So what do you get out of stacking that you don't get out of not stacking?
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Old 02-18-2014, 04:18 PM   #5
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I've done a tee pee method once.
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Old 02-18-2014, 04:29 PM   #6
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Quote:
Originally Posted by fnbish View Post
Interesting. So what do you get out of stacking that you don't get out of not stacking?
More capacity!!
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Old 02-18-2014, 04:30 PM   #7
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OK... I'll try to address all at once.

Mainly what I get out of stacking is that they stay nice and juicy, never dry out. A secondary benefit is that you can do twice as many ribs in the same space.

I do move them around, usually about every 30-45 minutes. I always shuffle them in such a way that the surfaces that were inside are switched to the outside. If I'm using sauce I brush them when I shuffle.

As far as browning and bark, they seem to do fine if you shuffle them often. If I'm not satisfied, shortly before they are ready to pull, I'll just throw them on the direct side and sear them a bit, but this usually isn't needed.

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Old 02-18-2014, 04:36 PM   #8
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Next time I have to cook a bunch of ribs,I will give it a try.
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Old 02-18-2014, 04:40 PM   #9
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Quote:
Originally Posted by Bigr314 View Post
Next time I have to cook a bunch of ribs,I will give it a try.
If you mustard them up, let the mustard cook in for the first shuffle/rotation then start adding sauce or whatever... Just a suggestion.

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Old 02-18-2014, 04:50 PM   #10
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Just wondering... have you tried rib racks?
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Old 02-18-2014, 05:02 PM   #11
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Quote:
Originally Posted by cpw View Post
More capacity!!
No but to me it sounds like they are literally sitting on top of each other. Not like you pic. Though my reading comprehension ain't that good
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Old 02-18-2014, 06:07 PM   #12
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If ya lookin ya aint cookin. Hey if it works for ya terrific but I don't think I'll become a convert anytime soon. If I need more room it is the perfect excuse to UP size the pit. My goal is to own Cuz for a patio pit before I croak.
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Old 02-18-2014, 06:16 PM   #13
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Saw Jamie Pervais do that (stack and shuffle ribs) on the Weber site.
http://www.weber.com/recipes/pork/st...baby-back-ribs
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Old 02-18-2014, 06:21 PM   #14
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I have cooked some this way over the years, works fine. Not my cup of tea, too much interacting with the cook. I do like rib racks, and think that would have to be my preferred technique.
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Old 02-18-2014, 07:20 PM   #15
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Southern Soul BBQ in Georgia does this. He explains it a little on Triple D.
http://www.youtube.com/watch?v=FZrLbwXVCYo
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