So I haven't done ribs in a long time and I wasnt happy the last time I did them. I know what the issue was, but I have some other issues to boot.
WSM or vertical smokers chime in here.
Basically I tried the 3-2-1 with spares, but I foiled meat side down. i think this made my ribs overcooked. I know how to fix that.
However since I'm running a vertical, and I have only 18" lengths on my grill (circular to boot) I find it hard to get full length racks. I did my last ribs on a rib rack and that worked ok in terms of space usage.
My questions are:
1) How do other veritcal smokers (WSM etc) do their ribs, if its 2 full racks or more?
2) I didn't like the amount of effort it took to pull 2 rib racks off the top and bottom grill, foil them, then try to fit those back in. The amount of assembly / disassembly / time off the heat was a bit too much.
Does the 6 hour no touch method work, if the ribs are on a rib rack?
I think I'd like to try the 6 hour method, but if I want to cook ribs for me and my friends, I gotta be able to fit 3-4 full racks in there somehow. I have 2 rib rack holders so that should almost be enough.
Any help is appreciated. I'll be using some Cherry Kool-aid mix I saw, and maybe the slather from my brisket recipe (dijon, pickle juice, dry msutard etc)
WSM or vertical smokers chime in here.
Basically I tried the 3-2-1 with spares, but I foiled meat side down. i think this made my ribs overcooked. I know how to fix that.
However since I'm running a vertical, and I have only 18" lengths on my grill (circular to boot) I find it hard to get full length racks. I did my last ribs on a rib rack and that worked ok in terms of space usage.
My questions are:
1) How do other veritcal smokers (WSM etc) do their ribs, if its 2 full racks or more?
2) I didn't like the amount of effort it took to pull 2 rib racks off the top and bottom grill, foil them, then try to fit those back in. The amount of assembly / disassembly / time off the heat was a bit too much.
Does the 6 hour no touch method work, if the ribs are on a rib rack?
I think I'd like to try the 6 hour method, but if I want to cook ribs for me and my friends, I gotta be able to fit 3-4 full racks in there somehow. I have 2 rib rack holders so that should almost be enough.
Any help is appreciated. I'll be using some Cherry Kool-aid mix I saw, and maybe the slather from my brisket recipe (dijon, pickle juice, dry msutard etc)