Question for cooking ribs vertically.

[BerettaRacer]

So last week I modded my Masterbuilt 330G vertical smoker to hang full racks of ribs from the overhead, instead of cutting in half and laying on shelves (which also limits you to two racks).
Yesterday got up and prepped a few racks to try out. Usual brown sugar, and assorted spices rub, so far so good. But as soon as I hung them I realized there would be a problem. All the rub began to slough off due to gravity and most of it ended up dripping onto the diffuser where it caramelized and burned up. Waste of rub.
What do you vertical users do?
Thx

 

[Kevin DeShazo]

Did you use a binder, mustard etc before the rub?

 

[HalfSmoked]

Using a binder would help and also a drip pan with some water to catch the drippings even while cooking.

Warren

 

[BerettaRacer]

Used molasses as binder.
Did not have enough height for drip pan, but no difference, that wouldn't change the fact that the rub dripped of the ribs. That's the issue, how to keep rub on, not slide off.

 

[HalfSmoked]

molasses is a unrefined sugar and it will melt.

Warren

 

[Kevin DeShazo]

What Warren said, need something that wont loosen when it warms

 

[BerettaRacer]

OK will try something different next time.
Also, was using 6" long meat hooks, today ordered same hooks, but in 3" length, raise everything up 3"

 

[Fishonshawn]

Not sure how early you apply your rub but maybe if you seasoned them the night before and wrapped em up and put them in the fridge it would give that rub time to marinate the ribs so then even if some did side off they'd still be flavorful.

 

[HalfSmoked]

Thanks for the like SecondHandSmoker it is appreciated.

Warren

 

[pops6927]

Spare Ribs ala Belly-Style!

The spareribs come off the belly; bellies are hung vertically in the smokehouse, ergo making spareribs vertically in the smokehouse on bacon hooks! Never did them this way, interested to find out how they do. Hooked them through at least one or two ribs in, had to offset them because of the...

www.smokingmeatforums.com

 

[drlococo]

So last week I modded my Masterbuilt 330G vertical smoker to hang full racks of ribs from the overhead, instead of cutting in half and laying on shelves (which also limits you to two racks).
Yesterday got up and prepped a few racks to try out. Usual brown sugar, and assorted spices rub, so far so good. But as soon as I hung them I realized there would be a problem. All the rub began to slough off due to gravity and most of it ended up dripping onto the diffuser where it caramelized and burned up. Waste of rub.
What do you vertical users do?
Thx

Dry the meat with paper towels then use a binder like French’s yellow mustard or Lea & Perrin’s before you put on your rub.