BIGDAWG69
Knows what a fatty is.
Has anyone here ever smoked ribs vertically in a WSM? I imagine you could cook twice as many this way. Any suggestions would be appreciated. :mrgreen:
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WSM - hanging ribs?
- Thread starter BIGDAWG69
- Start date
Mr. Bo
is one Smokin' Farker
Sledneck
Full Fledged Farker
Roll them
BIGDAWG69
Knows what a fatty is.
I'm going to Home Depot in the morning - will look at the rib racks.
Mr. Bo
is one Smokin' Farker
Please explain.
BIGDAWG69
Knows what a fatty is.
You can roll them up long ways and push skewers through them to hold them together.
HB-BBQ
is One Chatty Farker
Just wondering, how does rolling them affect the smoke penetration/flavor?
grillfella
is one Smokin' Farker
Never thought of that. Quite a space saver:-D
Mr. Bo
is one Smokin' Farker
Might just try rolling some ribs next time.
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From the look of BigDawg's rolled ribs, I would say no effect. Looks like plenty of space for smoky goodness to form.
But if you are one to wrap your ribs in foil during your process, the rolled racks are nearly impossible to wrap properly without ripping the chit out of the foil
For my WSM, I recently bent the ends of two seperate rib racks to fit inside the lid.
Picture in THIS THREAD
N
nonthink
Guest
instead of skewers, you can use string. you know, the type that's used for roast and stuff of that nature
G
Guv
Guest
Thank You
I just made my first set of ribs on the WSM and used this rolled method and it worked like a charm.
I just made my first set of ribs on the WSM and used this rolled method and it worked like a charm.
Skidder
Babbling Farker
Double the size of your WSM like I did and you can. No I never have though.
swamprb
somebody shut me the fark up.
You didn't specify what size WSM you have.
Roll dem bones if'n you got an 18" WSM!
Or a Rib rack- this is a SS Raichlen and it'll hold 4 racks (ends trimmed)
Either way, I finish them off stacked on the grate.
Bill is on it when he mentiond them tearing if you skewer and plan to foil so don't overcook to that point. We've got 22" WSM's now and those are the rib cookers for comps.
Roll dem bones if'n you got an 18" WSM!
Or a Rib rack- this is a SS Raichlen and it'll hold 4 racks (ends trimmed)
Either way, I finish them off stacked on the grate.
Bill is on it when he mentiond them tearing if you skewer and plan to foil so don't overcook to that point. We've got 22" WSM's now and those are the rib cookers for comps.
