A bunch of ribs, Question.

I just did three full racks this past weekend in a smokette. Each full rack was cut in half and each pair was on each of the three rack posisions.

They all cooked the same and the only difference may be that the top rack seemed to have more smoke flavor.

Oh for cryin' out loud. "Positions". I knew that didn't look right

I would rotate them just to be safe. Or when you put them in, put the bigger racks on the top or on the bottom, smallest in the middle

Like Smokin' says, about different sized pieces.

There is also no rule, that I know of, that ribs can't touch,be stacked some,fall over on each other,etc.

Chicken quarters,legs and thighs can be done by the piles.

In comps,we are anal about things.

At a campsite,farming operation,etc-put them in and cook until they are done

Rotate when you have time,or think of it.

You can cook a bunch of 1/2 slabs and turn out great meat.

Play around some,take notes,and really learn to use the cooker.

A lot of this is enveloping in smoke and gentle heat.

Seldom is it high ,direct,radiant heat,like a hot grill.

Something like how do you pack a 1/3 load into a pickup truck?

However you feel like it.

Just my $0.02

Does anyone use racks or hooks? I bought the hooks but have not used them yet. Will they increase capacity? Thanks, OS

Yes, I use rib racks. They work great. The only thing I've noticed is that the slabs on the outside of the rib rack tend to cook faster than the ones in the center. About half way through the cook I rotate the ones on the outside to the center and vise versa.

I use hooks in my AmeriQue and they work very well. Like to use them instead of putting them on the racks. I hang with the small end down and it works well for me!

Yep, I have an 08 my ownself, and I use the hooks. Cut the racks in half; I have done as many as 12 half-racks at once, so you will be fine, as will the ribs. MMMMMMM.

If you are using hooks to hang your ribs, don't forget you can then also put 2 more slabs of ribs on top of the rack you have all those hooks hanging from. When using my Amerique, it seems I can fit about the same number of slabs of ribs (8 full slabs cut to fit spaces available) whether I use the hooks or the racks. Using the hooks means less racks to then clean-up after, and I think the hook method cooks all the ribs evenly so the "which rack should they go on" thing is not an issue. I still use both ways, and whether I use all racks, or hooks & 1 rack depends on how I feel that day.

Now if you purchase new side rails with increased number of slides and get more racks also, then you can cook even more slabs. Or you can trade-up and buy a bigger Cookshack.....just never ending fun is it not !!! But I still love it!

Good info guys. I made my own rib hooks this past weekend. Out of SS. I did 2 racks of baby backs cut in 1/2. Hung the ribs. 4 hours @ 225 With 2oz of hickory and 2oz of apple and 1 piece charcoal. Never opened the door. At the 4 hour mark I took the ribs off the hooks and put on racks, and brushed with a finishing sause and let cook another 30 min. I used the gpalma recipe. Ribs were GREAT! As always. With hanging them they seemed to get a better bark. Which I know in ribs there is not a real bark. But they seemed to be more crusty on the outside. Really good.

If you want more bark, look at your rub and also remember how humid the smoker is. I personally open the door and let some humidity out and it gives a better bark. Yes, adds to the cooking time, but perfection comes when it comes, I can't hurry it