PDA

View Full Version : Quick rib question for wsm


tasterner
07-04-2011, 06:30 AM
Good morning all, just a quick question....I'm doing 4 racks of baby backs on my 18.5" wsm...is it better to use a rack and put all 4 on one grate or is it better to put 2 on each laying flat? Thanks for your time and have a great day!

bmanMA
07-04-2011, 06:34 AM
flat is better IMO. Meat side down (concave curve is up).

tasterner
07-04-2011, 06:39 AM
Will the bottom rack get done before the top? Should I rotate them after a few hours? Thanks again! (Sorry if these are dumb questions, still trying to get the hang of this)

Parruthead
07-04-2011, 08:08 AM
I'm in the same boat! Doing 5 racks today with chicken legs to so I'm forced to use my Rib rack. I'll be watching your thread, Can't wait to see some pics!

Ron_L
07-04-2011, 08:13 AM
I also prefer to do ribs flat. If it looks like one set is getting done faster then rotate them half way.

tasterner
07-04-2011, 08:43 AM
Thanks Ron! I put them on flat, 2 on each rack. Been on for 1.75 hours so far, lid holding steady at 240.

tasterner
07-04-2011, 08:43 AM
I'm in the same boat! Doing 5 racks today with chicken legs to so I'm forced to use my Rib rack. I'll be watching your thread, Can't wait to see some pics!

Good luck!

tasterner
07-04-2011, 09:10 AM
I'm using Dianna Ficks's Princess Ribs recipe from Steven Raichlen book "Ribs, Ribs, outrageous Ribs." This is them rubbed with her recipe, right before I put them on the wsm.

SmokeOCD
07-04-2011, 09:22 AM
OK, why flat, and why meat side down? 4-ish hours in a 225-ish box,barrel,drum whatever... what's really the difference. I ish-ed everything cuz some of you cook higher, lower, longer, faster - whatever. It's really just this flat vs rib rack thing I am wondering about. I get it if you're a saucer, that wouldn't work well. Other advantages?

caseydog
07-04-2011, 09:30 AM
I use both racks, too.

There is a temperature difference between the racks, but it has been working for me. If you want, I suppose you can always swap them around halfway through your cook.

CD

Randbo
07-04-2011, 09:34 AM
I'm using Dianna Ficks's Princess Ribs recipe from Steven Raichlen book "Ribs, Ribs, outrageous Ribs." This is them rubbed with her recipe, right before I put them on the wsm.

http://sz0089.wc.mail.comcast.net/service/home/~/?auth=co&id=62521&part=2

The pic is not working for me?? Good luck with your cook. I cook them bone side down just always have. I would rotate them to keep them even. Other than they look better laying flat and the sauce issue, I wonder about the rib rack also. I will be trying it in the future.

tasterner
07-04-2011, 09:42 AM
Sorry about the picture. Can you see it now?

tasterner
07-04-2011, 10:08 AM
My first attempt at making my own sauce, also from the recipe in the book. Hopefully you all can see it:

tasterner
07-04-2011, 10:47 AM
Ribs after 3.5 hours, right before I sauced and wrapped:

El Ropo
07-04-2011, 11:50 AM
I'm not sure I understand the meat side down on a WSM. It should cook similarly to a UDS, and if I cooked ribs meat side down, they'd be very over cooked on the meat side.

I like to use the bones on the bottom to shield the top meat from too much heat. Plus, getting the bones heated up, helps to cook the ribs faster.

Vince B
07-04-2011, 12:12 PM
You could always roll your ribs and use a skewer to keep the ends together. Poor mans rib rack and clean up is a lot easier. Just so you know for the future.