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.
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