Rib Racks

Discussion in 'Pork' started by txmike, Jul 21, 2010.

  1. txmike

    txmike Fire Starter

    I've seen a lot of Qviews of people using rib racks. I thought about getting a rack, but never saw a need as I always smoked my ribs flat with the bone down.

    So are racks used just for space savings or is there another reason I'm not aware of?
     
  2. nwdave

    nwdave Master of the Pit SMF Premier Member

    For me, the answer is yes.  I use BB GOSM's and I usually smoke different meats during the smoke period.  Space becomes a premium.
     
  3. nozzleman

    nozzleman Smoking Fanatic

    As far as I know they are just a space saver. I don't know of any real value past that. I, like you lay mine flat since space has not been an issue for me.
     
  4. garyt

    garyt Smoking Fanatic

    Space saver, Dont use them unless I have to
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    That's it. They're space savers.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yepper it just a space saver for the ribs and those who have smokers that are to small for a whole rack of ribs. I know cause I had a small Gosm and I couldnt lay down a full rack of spares. But I cured my problem and bought a smoke vault 24"
     
  7. i used a rib rack in my Brinkmann Gourmet and it seemed to work pretty good so I could fit all 3 racks on the lower grate to leave room for my fatties on the top.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    I disagree they are just space savers, for me anyhow.

    I find that they cook a little better for me in my GOSM rather than laying flat, bone side down, I have been experimenting with this for a while now,

    When I was doing bone side down, 3 2 1 they would sometimes cook to the point the bone would come through, sort of hard to explain.

    And if your a spritzer, you can get both sides when on a rack.

    But that's just my opinion

    [​IMG]
     
  9. scubahsteve69

    scubahsteve69 Newbie

    This is a little off topic, but I've seen several Qviews with eggs...why?  I wouldn't think any smoke would get to the egg and wouldn't taste any different than hard boiled.  Are they somehow tastier this way?!?

    Back on topic - 

    I've always went 3 - bone side down, 2 - bone side up (foiled) & 1 - bone side down, and felt the fat would help keep the meat moist.  Wouldn't a rack deter from this?
     
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Probably from the live chickens we all been smoking
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    I only use my rack when smoking more than two racks at a time on my uds. Space saver for me.
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    Maybe if not foiling.

    The first -3- I don't loose much moisture at 225 degrees, then I foil and unfoil in a pan.

    [​IMG]

    [​IMG]
     
     
  13. masterk

    masterk Newbie

    I posted this in another thread.  I feel like racks do more than save space.  I have cooked hundreds of ribs over the years.  I have tried many different tweaks.  I believe the racks yield juicier, more tender ribs.  As the fat renders down through the meat it travels through more of the meat when they are on their side.

    I guess the thing to do would be test it.  Cut a slab in half.  Smoke 1 half on a rack and 1 half bone down.  See if you notice a difference.  IF nothing else, it gives us a reason to play with the smoker.
     

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