Best way to smoke 6 slabs of St Louis style ribs

Discussion in 'Pork' started by love2dive, May 23, 2013.

  1. I have the smaller version of the Weber smokey mountain smoker. I use one of those racks that allowed me to smoke 3 slabs of ribs until such time that they are ready to be placed inside the double layer of tin foils. Because of the full length of the ribs, the most I could smoke the rest of the way was to put 2 of 3 slaps onto the smoker and their other slab in the oven that was set for 225. Once the other 2 slabs of ribs in the smoker is done, I took them out and replaced them with the extra slab of ribs to complete the smoking and tenderizing process.

    Here's my dilemma. We will be having guests over and this time I need to cook 6 slabs of St Louis style ribs. Would it be possible for me to use the bottom rack df the Weber Smokey Mountain smoker to accommodate two more ribs?
  2. jerseydrew

    jerseydrew Smoking Fanatic

    put 3 on each rack. cook at 240-250 and just leave them on for 5-6 hours. i don't foil just add water to the pan.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Love2dive , hello again. IMHO , get a RibRack at a Big Box store or Wally World . Place the Ribs in them and cook as desired . The Racks will inable you to place six Racks in your Smoker.

    Who says you need to have them lying flat? They do as well or bvetter this way , and you can place a pan under the to catch the rendered grease ( if you are inclined to) and still get smoke all the way around them.

    I saw QVC had a nice one that will hold 7 (I think ) racks at once... (I'm hoping FD).

    So, send Q-view of how you did.[​IMG]

    Meanwhile have fun and . . .
  4. My wife changed her mind and now she wants me to make pulled pork and ribs. What I'm thinking of doing then is to smoke the pork butt first until it's done. Then I will wrap it up in foil and put it in the lower rack of the Weber smoker to let it stay warm. I then use the top rack to BBQ the ribs.

    Does anyone know if I can save some smoking time and smoke the pork butt at the same time as the ribs by putting the pork butt on the bottom rack and the ribs on top? Would the bottom rack be hot enough to cook the butt? Or is my original idea of smoking the butt first then smoke the ribs afterward better?

    Thanks in advance for your help.

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