Rib rack question

clemsontyger97

I've only cooked ribs flat on the grill, don't own nor ever used a rack.   This weekend having 3-4 couples over for dinner and was thinking about doing ribs.   I usually got 275ish flat and never flip or foil when I do a rack or two for us.   Any major differences if I go with a rack to do 5-6 racks?   Assuming I can still go straight through without foiling, but if I opt to foil, assuming just foil each one and then place them back in the slots?

northGAcock

I am a rib rack user myself. I prefer they stand on edge.....and I don't foil. Foiling leads to fall off the bone style....but I like a little different texture myself. If purchasing a rack, make sure you get one that is open enough to easily remove the ribs for saucing (and place back). Some rib racks are very tight and when the ribs cook, they bind with the rack. You may sacrifice capacity for ease of use, but something to consider. You are a tiger.....so we may see this differently

gdenby

2 small things to watch. If the slab portions flop into each other, they cook unevenly where they are touching. I use bamboo skewers across the sections to keep an air gap. Also, the sections may need to be turner top to bottom at some point so they cook evenly.

fishlessman

put rack in, place some foil under the rack extending over the sides of the platesetter to protect the rib ends, the bone end sometimes burns there so protect it and flipping/ rotating in the rack helps. it pretty much the same cook as your doing but the sauce sets up better flat for presentatinon

xfire_ATX

gdenby said:

 I use bamboo skewers across the sections to keep an air gap. 

I use a rack sometimes- usually when I use the rack I cut the racks in half so they dont flop on each other.  I am going to try @gdenby method next time.

fishlessman

if your set up right, you can two-tier them as well

SoCalTim

6 racks on a lg egg - 275, 4.5 hrs, no wrapping.

flyerdoc

here is my double layer solution for a Medium Egg...did 4 babyback racks!
Around 250F for 6 hours. Used a rub then saran wrap overnight, took out at 5 hours and applied BBQ sauce...oh, and added two cans of Fosters to the drip pan for a little more moisture

dldawes1

Stack them in this way !!!

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

NorthPilot06

Check it out, we've got photo guides  I don't do anything different technique-wise...I use the 6-slot rib rack sold at my local dealer, space out the ribs to create an air gap (for bark development) using skewers, and add additional alum foil over the platesetter so as to not burn the ends.

Impressed by @fishlessman and his setup though....