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-   -   Hanging Ribs in a WSM or UDS? (https://www.bbq-brethren.com/forum/showthread.php?t=138306)

MidnightStokersBBQ 07-10-2012 11:27 AM

Hanging Ribs in a WSM or UDS?
 
Has anyone ever tried it? Any difference in the cook vs laying flat? How many could you fit? I have a 18 and 22 and would like to see how many I could hang from the top rack (no bottom rack).

My brain wants to tell me that the ribs might pull off the hook when the meat gets too tender.

Unfathomable Bastid 07-10-2012 11:28 AM

Never heard of this process. Trying to understand the advantage...

-Bastid

El Ropo 07-10-2012 11:44 AM

What happens when the meat gets nice and tender, and 3/4 of the rack separates and falls into the fire lol.

tawd77 07-10-2012 11:51 AM

When you hear the meat falling down, they are done! :grin:

Pugi 07-10-2012 12:00 PM

If hanging is only to get more ribs on the grill, this is how I do it. I recently added a second grill in the UDS, and now can do 14 racks.

http://i961.photobucket.com/albums/a...AzNDcuanBn.jpg

ssbbqguy 07-10-2012 12:48 PM

Or buy a 8 slot rack. That's sixteen to twenty slabs, when leaning, on two grates. It's done all the time with spares,membrane on,in Asian eateries. Low, long temp. cooks before they get that tender. But if you want better tasting products, you would want the fat to render evenly. Not washing down one end while hanging. I also think they render better when bone is touching grate, heating meat from bone and not the other way around. Plus temps would be hotter on one end than the other. Too many negatives for me. Steve.

gtr 07-10-2012 12:59 PM

Not sure what hanging gets you, except maybe some fallen ribs. If capacity is an issue, it's time for yet another cooker! :clap2:

Sean "Puffy" Coals 07-10-2012 03:23 PM

I thought about trying this for a while- decided there was not enough pros to outweigh the cons/risks. +1 on the even rendering, +1 on the ribs falling off, +1 on the needing a bigger cooker.

Hanging = good for sausage, not much else.

MidnightStokersBBQ 07-10-2012 03:33 PM

Yup, purely a capacity issue. Thanks for talking me out of it. I like the "time for a new cooker" option. Doubt the wife will agree with me though. When I only had an 18 I used to do 6 racks of bbacks rolled. They come out fine. For comp I dont like to roll them and cook 6 spares flat on the 22. I guess I could always put in a third rack in between and do 9. That would probably solve the issue. Has anyone done this?

JS-TX 09-05-2018 03:50 PM

Brethren.. look how far we've come!

I hung ribs on my 22 WSM this past weekend... and they were amazing, great extra smoke/grill flavor that wasn't always present. I used some lump and post oak at 275*. Two hours hanging, spritzed a couple times with some ACV, and one hour in the foil and tenderness was very good, evenly cooked.:thumb:

Bob C Cue 09-05-2018 05:01 PM

Quote:

Originally Posted by JS-TX (Post 4062679)
Brethren.. look how far we've come!

We sure was dumb back then

LloydQ 09-05-2018 05:07 PM

It is not strictly a capacity issue. Lots of people hang ribs and other meats because they like the flavor of the fat dripping directly on the coals. The Pit Barrel Cooker is especially popular.

gcs 09-05-2018 06:01 PM

I've done it, they came out fine, I put two hooks in each a few bones down, they didn't fall down. I have the hanging rack that gets them further from the fire, The lower bones get a little more done, no problem, my wife likes them that way.
Were they better?, no, but no worse, lol

Happy Hapgood 09-05-2018 06:11 PM

Ditto ^^^^ to the 2 above posts



https://i.imgur.com/SvGTiJw.jpg

lastmajordude 09-05-2018 09:28 PM

Quote:

Originally Posted by gtr (Post 2129408)
Not sure what hanging gets you, except maybe some fallen ribs. If capacity is an issue, it's time for yet another cooker! :clap2:

Me thinks GTR knows of what he speaks.....


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