I like my FE rib racks

hey Duck, have any pictures of them racks all loaded up you could share?

Ditto, I would like to see what the FE looks like loaded with the racks. Thanks.

Sorry I should have gotten some pictures, looked impressive. Will be using them again on September 15th, Oregon is playing the Okies and I figure to give out free ribs and beer to all the Okies that make the trip. They were real nice to us Ducks in Norman when we traveled there (except they beat us).

It does take quite a bit longer to cook ribs when you loadup the FE. And if you want to glaze them you have to do it in stages. I only used two rib racks for this cook and at the end I pulled out one and laid the ribs flat on the three standard flat racks, leaving one rib rack on top staying warm. Then when the glaze was set on those ribs I unloaded the other rib rack and glazed those.

shucks ducky, I'd be okay with a picture of wht the rack looks like... ain't got one up on the cs site yet.

for under $40 I bet they're a good investment

Duck, I was wondering if you glazed...and how. Thanks for the info.

Scott, if you order rib racks just get 3. It's possible to get 4 in there, but it's a tight fit on the bottom rack at the lower bracket position.

thanks for the tip, candy (and the pellets I picked up from fedex!).
Would you happen to have a picture of these gadgets? are they similar to weber or other commercial racks?

I was thinking it would be incredibly cool to actually have an entire shelf/rack that slides in as a rib rack. When you want a lot of ribs you slide in these shelves and when you want brisket or some such you swap them out for the regular shelves. sounds like I need to visit the suggestions page!

I'll be cleaning up my smoker tonight, I have two racks, I'll take photos so you can see.

Russ

I have an odd use for a rib rack. An oven liner foil pan will fit in the bottom part. Put the rib rack in top or next to top rack position and put your regular rack on top of the rib rack. Now you have a "juice buffer" so your chicken drippings won't contaminate other meats. I use this alot for chicken on the top shelf.

Here is a picture of the rib racks.

Those rib racks look fantastic. I'm ordering them.

They are nice Ford. I've got 4 of them for my FE... Although, not sure if I really want to overload the FE like that again. Would probably do them in smalled batches than the 40 racks that I did the first time... ;-)

Yep,it seems much more comfortable with three full racks.

Russ did you trade yours in for a ramp model? That pit looks pretty clean.


Craig

That's not mine smoker. Nope, no ramp model here.

Ok just checking to see if you have came over to the dark side. Give me a call when you get a chance.

Craig

According to the John at the factory they now only suggest 3 rib racks. I just used 4 each in both FE's last week and did the four shelf suffle to keep things even. Worked great. Crust does take awhile as there is a lot of moisture to get rid of.

I also bought 4 racks when I got my cooker and have only had to use 4 twice. What is nice with 4 is you have one ready to go with the next batch when you take out one rack that is done. Beats burning my knuckles taking out the finished product and putting in the raw for the next round.

Health department probably likes it too, but that is just a guess

Just ordered three and a cover. Thanks for posting the pictures.