Have Questions About Cooking Ribs On WSM

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Steve,

Stogies method near the bottom of this page is the way I've been doing mine. Not ideal since you can't lay them out like I'd like to baste and sauce (or foil for that matter) but it works and you can get alot of racks on the WSM.
 
Of course if you're not doing enough slabs to require racks or rolling just lay them out flat, remembering to keep the ends of the slabs away from the side of the cooker where the heat rises.
 
You could but I’ve never been able to get more than one rack on the top grate without drying out or burning the end ribs. Pretty much need 20â€
 
True.
I've stuck one in the middle, then cut another in half for each side of that. It depends also on what size slabs you're putting on and how much trimming you've done. I do spares, usually 3 on the top grate, rolled and tied with string. Then I unroll at foiling time and put one on the bottom, two on top. Racks are definitely better for fitting more in but you're right about the foiling/saucing/glazing issue.
 

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