I am looking to smoke 4-6 racks of ribs, a pork belly, and some corn next week on my masterbuilt 44in propane smoker. I'm wondering on which racks to place the foods. I imagine that I would put the corn on the top 2 hours before the ribs get done (ribs and corn will be for lunch, and the belly for dinner) so there no chance of cross contamination. Would I then put the ribs in the middle racks and the belly on the bottom? Or would it be better to have the ribs on the bottom, with the belly in the middle so the belly fat can drip down and further flavor the ribs? Any suggestions would be helpful :)
This will be my first "big smoke" so naturally I'd like to go big, not go home X-P
This will be my first "big smoke" so naturally I'd like to go big, not go home X-P