About how many slabs of ribs can you fit into the smokette? Is there room to hang them or do they have to be laid on the racks? Thanks Shane
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I can't answer that.. yet. Ribs are one of my next experiments and I'm looking forward to it.
I know you can lay them down on the racks and I guess that you can hang them with the rib hooks.. but I'd guess you'd have to cut the ribs to make them hang and not touch the walls or bottom of the smokette.
My choice is going to use the rib racks that came with my Weber grill. I think you can probably fit two in the smokette and I think each can handle about 6-7 racks without touching each other and having space for heat and smoke to circulate around them. I think there will also be room on the Smokette racks to hold another rack or two.
Bill
I know you can lay them down on the racks and I guess that you can hang them with the rib hooks.. but I'd guess you'd have to cut the ribs to make them hang and not touch the walls or bottom of the smokette.
My choice is going to use the rib racks that came with my Weber grill. I think you can probably fit two in the smokette and I think each can handle about 6-7 racks without touching each other and having space for heat and smoke to circulate around them. I think there will also be room on the Smokette racks to hold another rack or two.
Bill
I use desktop file holders from Staples. They are chrome wire, cost about $4 each, and do a great job holding ribs. Never could get too excited about some of the expensive holders I've seen.
WeeWilly, I agree with you, in the Smokette, two Weber rib racks is the way to go, but remember each rack will need to be cut in half to fit so your total racks will be halved making it about four racks, five at most, without touching.
The number of racks in the smoker is what made my decision to buy the model 55. I have hung six spareribs racks (all without touching each other or the sides of the smoker and feed 10 people. I could have hung one more rack, but they come in packages of three from Sams. Also, keep in mind that sparerib racks are much larger than St. Louis racks and sparerib racks in the Smokette may need the flank part seperated if using two shelves and that will call for more rack room.
We ate some left over ribs (frozen) last night and heated up on the gas grill - they were just as good as fresh and even a little smokier.
The number of racks in the smoker is what made my decision to buy the model 55. I have hung six spareribs racks (all without touching each other or the sides of the smoker and feed 10 people. I could have hung one more rack, but they come in packages of three from Sams. Also, keep in mind that sparerib racks are much larger than St. Louis racks and sparerib racks in the Smokette may need the flank part seperated if using two shelves and that will call for more rack room.
We ate some left over ribs (frozen) last night and heated up on the gas grill - they were just as good as fresh and even a little smokier.
Keep in mind that we don't provide a sterile environment with individual sleeping stations.
You can use balls of foil to prop up slabs,overlap slabs,stack and rotate slabs.
Its bbq .You can't hurt them
Think outside the box and you can cook a bunch.
Just my $0.02 and I've been there and done that.
You can use balls of foil to prop up slabs,overlap slabs,stack and rotate slabs.
Its bbq .You can't hurt them
Think outside the box and you can cook a bunch.
Just my $0.02 and I've been there and done that.
I do 3 slabs of babybacks, by coiling them into a circle, and spearing them through with long bamboo skewers. All three coils fit on one shelf. could probably fit 4, but they come in three packs at BJ's
the coiling solves the need to hang by exposing both sides to the smoke evenly.
zacher
the coiling solves the need to hang by exposing both sides to the smoke evenly.
zacher
I've done 6 slabs of baby backs in my smokette. Someone on the forusm said he had done 12 racks. He just stacked them on top of each other, fired it up and let God sort them out. He said they all came out tasty.
I purchased the rib racks from Cookshack, and find by cutting 3 full racks of ribs in half, allows me to easily put 6 hooks into my smoakette. I find smoking for 4 hours (set it and forget it), gives me close to fall off the bone ribs each and every time. I got this idea from another poster, and I really appreciated his advise.
Dave, at what temperature are you cooking them? I've been having a probloem with danish baby backs coming out too dry.
Poppajack,
I have been doing them at 225 degrees, and have never had them come out dry. My neighbor has done ribs the same way as me, and his get done closer to 3 1/2 hours. If this is your problem, I suggest either taking them out earlier or bring the temp down a few degrees. Perhaps checking the temp of your smokette with a Polder/Pyrex may help. I have checked mine and the temp seems to be correct. If you happen to due Boston Butts, put 2 Polders/Pyrex into the butts; mine are within a degee or 2 of each other. Good luck!
I have been doing them at 225 degrees, and have never had them come out dry. My neighbor has done ribs the same way as me, and his get done closer to 3 1/2 hours. If this is your problem, I suggest either taking them out earlier or bring the temp down a few degrees. Perhaps checking the temp of your smokette with a Polder/Pyrex may help. I have checked mine and the temp seems to be correct. If you happen to due Boston Butts, put 2 Polders/Pyrex into the butts; mine are within a degee or 2 of each other. Good luck!