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Ribs on the Small

Fred19FlintstoneFred19Flintstone Posts: 7,463
edited September 2012 in EggHead Forum
I would like to do a couple of slabs of ribs on the small.  Does anyone have any set-up advice to get 'er done? 
Flint, Michigan


  • Easy to do.
  • GLWGLW Posts: 178
    When you figure that out please post.
    When in doubt add more pepper.
  • ShedFarmShedFarm Posts: 499
    edited October 2012
    I've done three racks of ribs, cut in half, and stacked in alternating directions, on top each other. I used a Woo and foil-covered pizza stone, to create an indirect setup.

    I cooked them at 250, with apple wood for smoke, rotating the stacks about every 1-1.5 hours, for a total of 5.5 hours time. They get a bit slippery as the fat starts rendering, and want to slide off of the stack. The stick you see, coming up through the stack, is a broken off bamboo skewer, to keep everything in place.
    BJ (Powhatan, VA)
  • AdamdAdamd Posts: 160
    I cooked 3 racks cut in half before with using the V rack and stacking how I could to make it work. They turned out really good!! 
  • I haven't paid much attention to the V rack.  The one I have for my large does not fit in the small.  I guess I didn't think that there are other V racks that DO fit.  (sigh!)  Looks like a shopping trip is needed! 
    Flint, Michigan
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