How many racks of ribs?

I gotta see this.

@SoCalTim‌
Bare with me a minute. I have no ribs in the freezer. I sent my son out to the shop to get some cedar planks. Im going to use them for demo purposes. The set up will be the same with the racks of ribs though.

@Sardonicus‌
No sir. No meat hooks. A inverted V-Rack and a 16 inch pan for farther heat shielding.

@SoCalTim‌
Quick question before I start taking pics. What is your set up so I know what to demonstrate? Standard grid and plate setter? Round stone and spider? Or what?

I gotta see this.

Keep baring with me fellows. It takes forever for me to upload pics when my stupid son and my DIL are on the wifi. Here are the first round of pics.

@SoCalTim‌
Yes sir you can. Will take me a while to complete this my friend. Wifi stinks but I'm trying. Sorry for the delay.

@R2Egg2Q‌
Impressive no doubt. But I'm trying to show how you can load 12 racks without them touching or having to move them around. This way one can load 12 racks and shut the dome until they are done. No having to move them around or check anything. Simply load 12 racks and cook 12 racks worry and hassle free. And they will all cook the very same. No over cooked spots nor any under cooked spots. Just 12 perfect racks of ribs on the standard grid.

C'mon man...this is the tactic @cazzy pulled with his monster chops. Let's get everybody ready, then broadcast "to be continued".

stemc33 said:

C'mon man...this is the tactic @cazzy pulled with his monster chops. Let's get everybody ready, then broadcast "to be continued".

Tactic?? I think not sir...delayed for a very good reason. I don't hold onto cooks and post them later. I post progression pics as the cook goes along or I post the entire cook. I am not focused on view counts or comments like some. If I cared who viewed my threads, you would see me employ the "bump dead thread" tactic.

theres six racks on a rib rack on the lower level and room for 1 or 2 more with plenty of space. if your worried one might touch the ceramic then line it with foil. i think this was cooked direct as well

I've posted this before, but as the question comes up, here is how I did 6 ribs vertically with an upside-down roasting rack (what many use as a rib rack) -

Putting them on;


Taking them off - (I kept two dry and put four back on with sauce)


I don't see how I could have put more than 6 on here using this method.  As you can see, it was a tight fit.   It turns out that 6 is more than I'll ever need to cook though so I think I'll be good.  That's a lot of ribs! 

I suppose, if you look at my first picture, I could have laid 2 racks flat on top of the 6 vertically?  That would have been a mass of meat though and would have cut down on the smoke airflow around the racks.  As it was, I did have to rotate once during cooking.  The parts of the racks that were touching cooked slower.  Inverting all the racks once took care of this and they all had an even surface at the end.

The only problem I did have was monitoring the flare-ups when I took the ribs off at the end and then sauced 4 of them.  There was so much fat drippings on the plate setter that while the grill was open it would catch fire easily.  I'll probably put a shallow drip pan in next time to manage some of that.

Here is the story on the original cook if you're curious - before, after

WoW! Nicely done!