chef wil did 20 something racks standing on the lower grid, no rib rack, just kept swaying them back and forth during the cook. two racks can fit alot of racks, alot more than im showing
I cut the BB racks into 6/4 bone smaller racks (12).
Spider with pizza stone on that. Adjustable rig with drip pan on lowest level and large grid on top level. Ribs on edge and stacked in and around a V-rack.
EDIT: After reviewing the pics, I think I did that cook using the platesetter with the drip pan on spacers and the grid on top of that. My bad :whistle:
Moved them around each time I spritzed.
For saucing, I removed the drip pan and put them bones-down on two layers, using the adjustable rig. Can barely see the lower layer in the pic.
CWM (Car Wash Mike)'s technique is the best! Link below:
I think the pizza stone that low in the egg creates a pretty good "shadow" of blocked direct heat. One can put pieces of foil to extend the edges under the ribs.
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0 • Off Topic Disagree Agree LikeBaby backs or spares?
I have easily done 6 full racks of BBs on my large.
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0 • Off Topic Disagree Agree LikeSpider with pizza stone on that. Adjustable rig with drip pan on lowest level and large grid on top level. Ribs on edge and stacked in and around a V-rack.
EDIT: After reviewing the pics, I think I did that cook using the platesetter with the drip pan on spacers and the grid on top of that. My bad :whistle:
Moved them around each time I spritzed.
For saucing, I removed the drip pan and put them bones-down on two layers, using the adjustable rig. Can barely see the lower layer in the pic.
CWM (Car Wash Mike)'s technique is the best! Link below:
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
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0 • Off Topic Disagree Agree Likecut off at least 2 ribs off each rack so they fit in the rib rack
put the extra pieces on top of the racks
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0 • Off Topic Disagree Agree LikeSpring "Rib Bones Connected To My Finger Bones" Chicken
Spring Texas USA
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