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Burnt ribs

fishindoc
fishindoc Posts: 212
in Pork
So I did my first ribs. ..275 indirect. ..the grid was a bit crowded. I found that the ribs sitting over the edges in between the legs of the indirect stone were burnt to a crisp on the bottoms. I'm sure it was because they were over direct heat.  Any thoughts on being able to take full advantage of the grill space for indirect cooking? The middle ribs were awesome btw
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Comments

  • RRP
    RRP Posts: 26,449
    Personally I have always cut my racks in two - that way I avoid just what you said.
    Re-gasketing the USA one yard at a time 
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  • WeberWho
    WeberWho Posts: 11,521
    Have you looked into the adjustable rig? That might help you with space and keep food over the stone. Welcome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • RRP
    RRP Posts: 26,449
    Another solution if you are doing multiple ribs and you do not want to cut them then you can coil them. BTW welcome aboard!
    Re-gasketing the USA one yard at a time 
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  • YukonRon
    YukonRon Posts: 17,261
    I have had some folks tell me they have foiled the ends exposed to direct heat around 225F, and they taste amazing, but I do what@RRP does, cut them in half.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • logchief
    logchief Posts: 1,431
    That's just what happened.  You can also give yourself with a second raised grid with a slightly smaller Weber grill and four stainless 5" bolts for legs.  I'd like an AR too, but this will do for now.

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • fishindoc
    fishindoc Posts: 212
    I had cut the slabs in half...I just had so many it was crowded on the grill and some ended up exposed to the direct heat. Is there a clever way to put some foil over those open spaces? I think I like the idea of the second grid
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  • fishindoc
    fishindoc Posts: 212
    Anybody use the turkey rack for ribs? 
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  • Legume
    Legume Posts: 15,936
    I either go two level or use an inverted roasting rack to stand them on edge.  Since you're cooking indirect, flat or on edge doesn't seem to matter.  I have put fo underneath things that hang over a bit, but that's where all of the heat from the fire flows, so whatever is there is going to cook faster even if you can shield it from burning - you still have to rotate stuff around.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • fishindoc
    fishindoc Posts: 212
    Ok,,thanks everyone. I'm having a blast with this! 
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  • RRP
    RRP Posts: 26,449
    fishindoc said:
    Anybody use the turkey rack for ribs? 
    I assume you mean one of these racks turned over like this.

    Re-gasketing the USA one yard at a time 
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  • fishindoc
    fishindoc Posts: 212
    Yes
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  • RRP
    RRP Posts: 26,449
    fishindoc said:
    Yes
    Yes!
    Re-gasketing the USA one yard at a time 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I've used the V rack but, still prefer laying them flat when possible. I rather do 2 grids than the V rack. I could be alone in that though. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • lousubcap
    lousubcap Posts: 36,662
    @NPHuskerFL - I'm with you on the flat profile cook.  Must be old age and resistance to change.  But I have always sorted out how to get enough ribs flat ( 2 levels) to avoid the rack. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @lousubcap The last ribs I did were beef back ribs (did them whole) around 23# on the LG and could've maybe fit 1 more rack if I were to split it. That was a whole lotta ribs for 4 or 5 folks. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • gdenby
    gdenby Posts: 6,239
    You can deal w. this by: Wrap the portions in foil. Go move the portions every 45 min. so no area will be in the hot air for too long. You can cook direct if you are willing to shift and flip the rib section every 20 - 30 min. Primitive, but you might get some superior char. That is, very crunchy, but not al bitter and dry.
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  • lousubcap
    lousubcap Posts: 36,662
    Dang-23# of beef ribs should have enabled some leftovers for the cook but once you start hammering those, they can disappear quite quickly.  That said, I find the beef back racks to be shorter (length-wise) than their pork cousins.  But beef ribs win every time.  Missed the invite ;)

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited October 2015
    @lousubcap agree they are normally shorter lengthwise than their pork cousins but, these were absolutely massive. By far the largest  beef back ribs I've ever purchased (RD). And their were no leftovers...JK we used leftovers for 2 days in other dishes. You have a standing invite Shipmate! :murica: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • fishindoc
    fishindoc Posts: 212
    Thank you!
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