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Porky Joes
09-15-2013, 12:27 PM
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?

Thanks,

Porky Joe
www.porkyjoesbbq.com (http://www.porkyjoesbbq.com)

K-Barbecue
09-15-2013, 12:31 PM
Full slab here. I think cutting in half leads to more loss of moisture.

DBH
09-15-2013, 12:35 PM
I really don't understand the reasoning behind wanting to **** a rack in-half. Would have never even thought to do that.

Fwismoker
09-15-2013, 12:51 PM
85129

85130

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.

Porky Joes
09-15-2013, 01:12 PM
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.

LMAJ
09-15-2013, 01:15 PM
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 $$$

caseydog
09-15-2013, 01:16 PM
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.

CD

The_Kapn
09-15-2013, 01:39 PM
What CD and the others said 8)

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 8)

TIM

bbqgeekess
09-15-2013, 01:51 PM
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.

ICDEDTURKES
09-15-2013, 01:55 PM
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.

caseydog
09-15-2013, 02:03 PM
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.

CD

GC8
09-15-2013, 02:21 PM
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?

Porky Joes
09-15-2013, 02:35 PM
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.

aawa
09-15-2013, 02:40 PM
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.

peeps
09-15-2013, 02:50 PM
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.

aawa
09-15-2013, 02:52 PM
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.

unfortunately I do not have pictures of that cook. My mini has 2 racks in it, and I put 2 wheels per rack.

But to pinwheel the ribs this is what it would look like. (picture is from google search)
http://farm4.staticflickr.com/3480/3962051341_01bf3c3b8f_z.jpg

peeps
09-15-2013, 02:59 PM
unfortunately I do not have pictures of that cook. My mini has 2 racks in it, and I put 2 wheels per rack.

But to pinwheel the ribs this is what it would look like. (picture is from google search)
http://farm4.staticflickr.com/3480/3962051341_01bf3c3b8f_z.jpgInteresting! Thanks!

IamMadMan
09-15-2013, 05:18 PM
I used to have to cut my racks to fit inside my old smoker. Now I smoke my ribs in whole racks and cut them when served after the rest period.

I don't sauce my ribs, I serve sauces on the side. But I do spritz them with apple juice in a spray bottle every 15 minutes during the last estimated hour of cooking. The apple juice gives them a nice glossy sheen and a hint of sweetness.

Once the ribs pass the bend test, I remove them and let them rest before serving.

GC8
09-15-2013, 05:21 PM
unfortunately I do not have pictures of that cook. My mini has 2 racks in it, and I put 2 wheels per rack.

But to pinwheel the ribs this is what it would look like. (picture is from google search)
http://farm4.staticflickr.com/3480/3962051341_01bf3c3b8f_z.jpg

I take it you don't foil when you use this method?

HeSmellsLikeSmoke
09-15-2013, 05:24 PM
I think they cook about the same, but since I like to use the bend test for doneness, I always smoke them whole.

aawa
09-15-2013, 09:29 PM
I take it you don't foil when you use this method?

I only foil now a days if the bark starts getting to dark. If that starts happening, you can always just wrap in foil and throw it in the oven, or on a grill with indirect heat.

jeffturnerjr
09-16-2013, 12:26 AM
For a competition, Id rather cut my ribs in half before I circled them in a pinwheel. Cutting them in half will not have that noticeable enough difference.

NickTheGreat
09-16-2013, 09:05 AM
I like to do the "bend test" and you can't do that with half racks.

sliding_billy
09-16-2013, 09:39 AM
Full racks for me. I have only cut ribs if I need to fit them in a cooker. It also depends (IMO) on you preference or lack thereof for end ribs. I prefer middle cut ribs, and pre-cutting results in a couple of extra ends.

samfsu
09-16-2013, 11:27 AM
I have a 18.5" WSM and use rib racks when cooking more than 3 ranks so I have to cut the racks in half. Never had an issue with moisture loss. they taste the same as when I cook whole.