dried out babybacks

Former Member

OK Here's the deal. preped 4 slabs this morning. Halved them as people have stated. Placed 3 pieces on the top and middle racks, and the last 2 on the bottom. The bottom was way too done and dried out, while the middle and top were perfect. Smoked them with one piece of hickory and one piece of apple. i think it was because they were too close to the wood box and element. What do we do to prevent this when we use the bottom rack? All suggestions welcomed.

10/2/0311:25 PM

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Former Member

if I am going to fill the smokette with ribs I both rotate the bottom rack and I use a piece of heavy duty foil doubled and set in an angle ovet the smoke box with shiny side down and keep the lower rack to 2 1/2 to the one side. They trun out great. Sometimes I don't even rotate. If I open the door in the middle of the cook I will rotate

10/3/038:46 AM

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rpmMember

You might want to consider getting some rib racks and using them. I use the ones made by Weber and can get 5 12 inch slabs per rack with the trimmings laying on the leftover rack space. With the racks you can get more slabs in than you reference and only use the top two shelves. In my experience, the bottom shelf gets a little too hot for baby backs.
Richard

10/3/039:23 AM

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tomMember

Couple of good suggestions already.

Since some of your rib halves will be heavier,I'd put them on the bottom-spread away from the firebox top.

When I open at three hours to flip,I'd usually rearrange and put the least done on the bottom.

I like to soak mine right well with apple juice or cider when I open at three hours and each time after,also.

A touch o' Jack Black in the spray makes 'em smell purty,too.

10/3/0310:51 AM

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Former Member

I just hung mine from the top rack with rib hooks and they turned out great.

10/3/039:35 PM

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