Rib Rack Angle
I'm curious about the use of rib racks. I've had a couple, but am far from an expert. Is it "better" to have the ribs sit at a 45°-60° angle rather than perpendigular to the grate? If so, why? Which angle would you recommend? I asked about racks in the comp forum, and was told one thing to be careful of is the racks taking off rub. Does one or the other configuration help reduce that? How much space would you recommend between the racks? Does any of this matter between spare and back ribs? I guess what I'm getting at is, if I was going to build the "perfect" rib rack, how should it be designed from a geometric standpoint?
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IMHO I have used several types, and have never been able to taste the difference in the final result.
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http://img.photobucket.com/albums/v3...uation005a.jpg
The Dave Klose racks I use are very roomy and are slightly angled, which comes in handy when spraying, and reduces the amount of head room I need in my BDS's. To avoid scraping off rub, I start off with the thick side up, sometimes after they shrink up a bit I turn in the racks and sometimes not. http://img.photobucket.com/albums/v3...2/b0aa2307.jpg |
Thanks. If you ever feel so inclined, I'd love to know the dimensions. Overall length and height, angle of the racks, and space between them. Definitely doesn't look like 45°.
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All the stats and the logic behind the design are on page 23 of the Klose catalog. Looks to be a 20° angle and the size is 11 X 9-1/2 X 5. There is a typo on the description, the diameter is 3/16" stainless rod, not 3/32".
I got mine when they first came out for $25. They are now $40 which is still a good deal. I do hobby welding and I can't make them myself for that. |
When I used rib racks, I had to keep flipping them 180 because the top would cook faster. Now i don't use rib racks. I just stack them on top of one another and let their juices marry while using the hot and fast method...
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:wacko::wacko::wacko::tongue::tape::tape: Nice Rack ! :tape::tape::tape::tape::tape: Just wanted to say it !!!:tape::tape:
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Thanx for the info and the pointer. FWIW, what he calls a 20° to the side is what I would call a 70° angle, from the grate. It's all perspective. I'm wondering though if 11" isn't too short. I've had slabs that are 20" pre-cooked, and I'd want to keep them all seperate.
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The angle of the dangle is proportionate to the heat of the meat.
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Would one need to adjust if upgraded to the new fangled dangle angle?
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