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I have an 08. I mostly do 2 racks of baby backs on the top rack. Meat side down. Set at 225. 4- 1/2 Hours. Then I flip to meat side up. Lather w/ finishing sause. And cook for 30-45 mins. They come out perfect every time. Well. Deer season is in less than two weeks. I want to take my 08 to the lease and cook 6 racks. Two on each rack. Can I do the same method? Or will the bottom rack cook to quick? Have any of you cooked with all racks full, and what was the result?
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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. Roll Eyes

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. Wink

Just my $0.02
Last edited by tom
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.

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