Hi All,

I've always done ribs in a rib rack. However, I have to smoke some
tomorrow that is more than will fit in my rack. I've heard from
several people that they roll the racks and tie or skewer to hold in
place.

Can anyone tell me the differences to expect? I'm wondering how
surfaces touching each other when rolling will affect cooking times,
etc.

Thanks,

Scott

"Scott Franz" > wrote in message
om...
> Hi All,
>
> I've always done ribs in a rib rack. However, I have to smoke some
> tomorrow that is more than will fit in my rack. I've heard from
> several people that they roll the racks and tie or skewer to hold in
> place.
>
> Can anyone tell me the differences to expect? I'm wondering how
> surfaces touching each other when rolling will affect cooking times,
> etc.
>

I roll my ribs all of the time. I was able to 10 racks in my Weber Bullet
for a party using both the lower and upper grates.

Cooking times are no different as long as the temp is the
same throughout the smoker.

On my bullet, I had to rotate the top and bottom racks halfway through
the process because the lower rack was 10 degrees cooler than the
top.

I kept the same cooking time and they were wonderfull.

moncho

Scott Franz wrote:

> Hi All,
>
> I've always done ribs in a rib rack. However, I have to smoke some
> tomorrow that is more than will fit in my rack. I've heard from
> several people that they roll the racks and tie or skewer to hold in
> place.
>
> Can anyone tell me the differences to expect? I'm wondering how
> surfaces touching each other when rolling will affect cooking times,
> etc.

They won't affect cooking times, but they will affect the amount of
smoke that gets to the part of the meat that's touching. When you roll,
make sure that as little meat as possible touches.

I cook 8 rolled racks at a time on my WSM. Takes 5-6 hours at 225-250,
flipping the ribs halfway through.

I thought that you could cook more on a WSM using rib racks vs. rolled.
What brand of rack do you have and how many slabs does it hold?

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Not sure of the brand, but it's made to hold 4 racks. I may just give this
rolling thing a try and see how it turns out.

Thanks,

Scott

"Nathan Lau" > wrote in message
. com...
> Scott Franz wrote:
>
> > Hi All,
> >
> > I've always done ribs in a rib rack. However, I have to smoke some
> > tomorrow that is more than will fit in my rack. I've heard from
> > several people that they roll the racks and tie or skewer to hold in
> > place.
> >
> > Can anyone tell me the differences to expect? I'm wondering how
> > surfaces touching each other when rolling will affect cooking times,
> > etc.
>
> They won't affect cooking times, but they will affect the amount of
> smoke that gets to the part of the meat that's touching. When you roll,
> make sure that as little meat as possible touches.
>
> I cook 8 rolled racks at a time on my WSM. Takes 5-6 hours at 225-250,
> flipping the ribs halfway through.
>
> I thought that you could cook more on a WSM using rib racks vs. rolled.
> What brand of rack do you have and how many slabs does it hold?
>
> --
> Aloha,
>
> Nathan Lau
> San Jose, CA
>
> #include <std.disclaimer>
>

In article om>,
"moncho" > wrote:
> I roll my ribs all of the time. I was able to 10 racks in my Weber Bullet
> for a party using both the lower and upper grates.
>
> Cooking times are no different as long as the temp is the
> same throughout the smoker.
>
> On my bullet, I had to rotate the top and bottom racks halfway through
> the process because the lower rack was 10 degrees cooler than the
> top.
>
> I kept the same cooking time and they were wonderfull.
>

Rolling works fine as a way to maxi-stuff the cooker. However,it works
better on rubbed ribs than on sauced ribs-you can't baste/mop if that's
yer thang.
Rolled ribs tend to stay rolled. If your idea of presentation is a nice
flat rack-use a rack.
I like dry ribs and will cut 'em into 2-3 rib serving so rolling is OK
IMO. Just remember you will need a drip pan for the fat or you may end
up with a drowned fire.

monroe(whose #5K once looked like a smoke powered calliope with 15
rolled racks in it)

"Monroe, of course..." > wrote in message
...
> In article om>,
> "moncho" > wrote:
> > I roll my ribs all of the time. I was able to 10 racks in my Weber
Bullet
> > for a party using both the lower and upper grates.
> >
> > Cooking times are no different as long as the temp is the
> > same throughout the smoker.
> >
> > On my bullet, I had to rotate the top and bottom racks halfway through
> > the process because the lower rack was 10 degrees cooler than the
> > top.
> >
> > I kept the same cooking time and they were wonderfull.
> >
>
> Rolling works fine as a way to maxi-stuff the cooker. However,it works
> better on rubbed ribs than on sauced ribs-you can't baste/mop if that's
> yer thang.
> Rolled ribs tend to stay rolled. If your idea of presentation is a nice
> flat rack-use a rack.

Actually, what I found was that when I take them off, I remove the
pick, let the rack unfold the best it can, wrap them in foil for
about 30 minutes and place in a cooler wrapped in a towl.

After I pull them out, they are pretty flat.

> I like dry ribs and will cut 'em into 2-3 rib serving so rolling is OK
> IMO. Just remember you will need a drip pan for the fat or you may end
> up with a drowned fire.

I am a dry rib fan also. I think that sauce just kills the wonderful flavor
of the meat and spices. Just my opinion.

>
> monroe(whose #5K once looked like a smoke powered calliope with 15
> rolled racks in it)

moncho