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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-10-2012, 11:27 AM   #1
MidnightStokersBBQ
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Default 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.
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Old 07-10-2012, 11:28 AM   #2
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Never heard of this process. Trying to understand the advantage...

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Old 07-10-2012, 11:44 AM   #3
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What happens when the meat gets nice and tender, and 3/4 of the rack separates and falls into the fire lol.
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Last edited by El Ropo; 07-10-2012 at 12:30 PM.. Reason: fat fingers
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Old 07-10-2012, 11:51 AM   #4
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When you hear the meat falling down, they are done!
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Old 07-10-2012, 12:00 PM   #5
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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.

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Old 07-10-2012, 12:48 PM   #6
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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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Old 07-10-2012, 12:59 PM   #7
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Not sure what hanging gets you, except maybe some fallen ribs. If capacity is an issue, it's time for yet another cooker!
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Old 07-10-2012, 03:23 PM   #8
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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.
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Old 07-10-2012, 03:33 PM   #9
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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?
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Old 09-05-2018, 03:50 PM   #10
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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.
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Old 09-05-2018, 05:01 PM   #11
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Quote:
Originally Posted by JS-TX View Post
Brethren.. look how far we've come!
We sure was dumb back then
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Old 09-05-2018, 05:07 PM   #12
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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.
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Old 09-05-2018, 06:01 PM   #13
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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
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Old 09-05-2018, 06:11 PM   #14
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Ditto ^^^^ to the 2 above posts



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Old 09-05-2018, 09:28 PM   #15
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Quote:
Originally Posted by gtr View Post
Not sure what hanging gets you, except maybe some fallen ribs. If capacity is an issue, it's time for yet another cooker!
Me thinks GTR knows of what he speaks.....
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