Rib Rack

GreatNorthEgger

Hey Guys, any issues with smoking 6 full rack on the rib rack.  Will the ribs cook fully even if they are folding over and touching each other?

Richard Fl

As long as you are not  using a mini you should be fine. Some racks hold 5 so place the 6th flat on the top, indirect 250F spritz every 30-45 minutes. 

SoCalTim

If your worried about them 'touching' you can run wooden skewers thru them to keep some space between them.

Ladeback69

I have found when using a rib rack on my XL they will touch some and they may need to be rotated during the cook.  Are you cooking them straight through or 2-1-1 or 3-1-1 method?  What temp are you cooking at?  What size egg?

Richard Fl said:

As long as you are not  using a mini you should be fine. Some racks hold 5 so place the 6th flat on the top, indirect 250F spritz every 30-45 minutes. 

I have never spritz when using the egg only when I use my WSM do Spritz.  I get plenty of moisture in mine when I do the 2-1-1 method at 225-250 or straight through in 3 to 4 hours.  I don't like opening the egg up every 30 to 45 minutes when doing low and slow's either.  Does the spritzing help that much?

Richard Fl

Ladeback69 said:

I have found when using a rib rack on my XL they will touch some and they may need to be rotated during the cook.  Are you cooking them straight through or 2-1-1 or 3-1-1 method?  What temp are you cooking at?  What size egg?

Richard Fl said:

As long as you are not  using a mini you should be fine. Some racks hold 5 so place the 6th flat on the top, indirect 250F spritz every 30-45 minutes. 

I have never spritz when using the egg only when I use my WSM do Spritz.  I get plenty of moisture in mine when I do the 2-1-1 method at 225-250 or straight through in 3 to 4 hours.  I don't like opening the egg up every 30 to 45 minutes when doing low and slow's either.  Does the spritzing help that much?

Ladeback69 said:

I have found when using a rib rack on my XL they will touch some and they may need to be rotated during the cook.  Are you cooking them straight through or 2-1-1 or 3-1-1 method?  What temp are you cooking at?  What size egg?

Richard Fl said:

As long as you are not  using a mini you should be fine. Some racks hold 5 so place the 6th flat on the top, indirect 250F spritz every 30-45 minutes. 

I have never spritz when using the egg only when I use my WSM do Spritz.  I get plenty of moisture in mine when I do the 2-1-1 method at 225-250 or straight through in 3 to 4 hours.  I don't like opening the egg up every 30 to 45 minutes when doing low and slow's either.  Does the spritzing help that much?

Friend of mine who had a "Q" joint for 30+ years turned me into a spritzer believer,  Each his own.  This works for me or a variation depending on mood.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1104288&catid=1

GreatNorthEgger

I have a LG egg. Typically I do 2-1-1 or 3-1-1 depending on how much time I have. 200-250 dome temp. I will try the rack with 6 slabs next time. Thanks Guys

SmokeyPitt

What size egg are you using?  I find that with baby backs they are just too long to get full racks.  The racks usually seem to be close to 18 inches long so I can only get full racks in center.  I often see people with 6 full racks on a large so I wonder if the pigs are just bigger in GA.  

I usually only do 3 at a time, sometimes 4 and I cut them in 1/2. 

I also like the skewer idea.  Here is a visual aid- I think this is 4 full racks.  I took the 2 shortest racks in the middle then cut the others in half.  



Also note the use of foil to protect the ribs hanging over the plate setter.

GreatNorthEgger

Nice pic. I have a LG. Normally I do 3-4 racks as well. But when you have 4-5 guys over 1 rack each is never enough ever with sides lol. I have done 5 racks on 3 on the first grate and 2 on the second. Worked great but 6 racks would be better. 

Carolina Q

http://eggheadforum.com/discussion/62119/20-racks-of-ribs

jollygreenegg

Airflow between the pieces definetly affects the cook and color.  I will rotate them 1-2 times if they are packed.

SMITTYtheSMOKER

Just a few thoughts for you to consider-
Hard to get full effect of the foiling (sweet into meat) while in the rack, I like to lay flat meat side down.  Stacking on top of each other in foil will also impact cooking time.