silly question here goes
- Thread starter troy64
- Start date
SmittyJonz
somebody shut me the fark up.
Not to me.....
troy64
Full Fledged Farker
I suspected the space saved is a plus but being closer to the heat (hanging) would definitely put some char on the rack. But no real advantage otherwise. Thank you.
Nuco59
Babbling Farker
Although not offered, I take option C- lay them flat on the grate beginning to end. I can do 3 racks of SL cut on one 22.5 grate (4 if they are good friends)- I don't cook more than that usually.
I'm not opposed to hanging- the PBC users will tell you you get a bit more color on the bottom most bone- but it's not "char". (well - it could char- but you have problems if you go that far. If you are a "foiler" or use that dumba$$ 3/2/1 method, you will have to replace the grate and stack them up anyway.
Not a big fan of rib racks- they are a PITA to clean and your rub can stick to the rack and pull off. Again -if you foil -3/2/1 yadda yadda- you will have to pull the racks and stack on the grate anyway. See where I'm going?
yep- grate all the way.
I'm not opposed to hanging- the PBC users will tell you you get a bit more color on the bottom most bone- but it's not "char". (well - it could char- but you have problems if you go that far. If you are a "foiler" or use that dumba$$ 3/2/1 method, you will have to replace the grate and stack them up anyway.
Not a big fan of rib racks- they are a PITA to clean and your rub can stick to the rack and pull off. Again -if you foil -3/2/1 yadda yadda- you will have to pull the racks and stack on the grate anyway. See where I'm going?
yep- grate all the way.
troy64
Full Fledged Farker
I have a friend with a couple of drums and he never hangs the ribs. It's just a curiosity more than anything else. I will try it and probably do some chickens as well.
KevinJ
somebody shut me the fark up.
I like to hang them and cook at 300+, they cook evenly and as the fat and juices drip down the sides it self bastes the Ribs, sort of like rotisserie. If I'm going to wrap I don't think it matters that much, one of the reasons I like cooking on a drum is so I can hang Ribs, Poultry and Pork Loins.
I usually only cook 2 or 3 racks and could easily cook them on the grate, I'd rather hang them so for me it isn't about increasing capacity although I think it is cool I could probably cook 12 racks or more easily if I wanted to.
As long as the end of the Ribs have about 3 to 4 inches of clearance they don't burn and if I'm cooking untrimmed slabs the tips are going to be over cooked regardless. I'm not a comp guy but a lot of comp teams hang their ribs at least for part of the cook, if they didn't think it made a difference they wouldn't do it.
To each his/her own.
Hookem and cookem
I usually only cook 2 or 3 racks and could easily cook them on the grate, I'd rather hang them so for me it isn't about increasing capacity although I think it is cool I could probably cook 12 racks or more easily if I wanted to.
As long as the end of the Ribs have about 3 to 4 inches of clearance they don't burn and if I'm cooking untrimmed slabs the tips are going to be over cooked regardless. I'm not a comp guy but a lot of comp teams hang their ribs at least for part of the cook, if they didn't think it made a difference they wouldn't do it.
To each his/her own.
Hookem and cookem
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I guess no one has told my ribs about this :-D
I hang and love the results. In my Hunsaker drum the top of the drum is a little hotter than the bottom, so the ribs hang with the bigger bones towards the top and they are done beautifully all the way through.
I do lay them on the grate once in foil.
KevinJ
somebody shut me the fark up.
Mine either :wink:
Hung a Pork Loin in the Hunsaker last week and the top of the Loin where it was hooked had a higher IT than the other end closest to the Vortex Fire Basket. I guess science :noidea:
So you don't hang till done? Why?
troy64
Full Fledged Farker
I like to hang them and cook at 300+, they cook evenly and as the fat and juices drip down the sides it self bastes the Ribs, sort of like rotisserie. If I'm going to wrap I don't think it matters that much, one of the reasons I like cooking on a drum is so I can hang Ribs, Poultry and Pork Loins.
I usually only cook 2 or 3 racks and could easily cook them on the grate, I'd rather hang them so for me it isn't about increasing capacity although I think it is cool I could probably cook 12 racks or more easily if I wanted to.
As long as the end of the Ribs have about 3 to 4 inches of clearance they don't burn and if I'm cooking untrimmed slabs the tips are going to be over cooked regardless. I'm not a comp guy but a lot of comp teams hang their ribs at least for part of the cook, if they didn't think it made a difference they wouldn't do it.
To each his/her own.
Hookem and cookem
that looks great
Cook
Babbling Farker
I could be wrong here, but I don't think that's what he said...
Two reasons...
1. They will likely fall off the hook. When i wrap the bone above the hook is already pulling away from the rest of the rack a little.
2. This tim elf year I only cook "BBQ" at competitions, so I use the foil to get some extra flavor into the ribs.
No, he's right. See my post above
