Rib Racks vs. Flat Racks

That is how Fast Eddy cooks his competition ribs along with a number of other people on the circuit. Must be something to it!

John

I'm not sure I understand - Eddy cooks his flat or in the rack? Also, why would flat "taste" different from those cooked in racks? Would it have to do with the way the fat renders in one or the other? I usually cook them flat but I'm not sure I've noticed a taste diffrence when I've used a rack - but then I wasn't looking for a taste difference. Would like to know what others have found. Always looking to learn. Thanks, Lane

Ribdog is saying that Eddy cooks comp ribs flat.

The FEC racks are great for volume cooking.

Tom-Fl

I've cooked with FE in contest. BIG difference is he's using his FE750 (old 2000) so he has plenty of room to lay them down.

Guess the biggest theory about ribs, is bone up or bone down. Use the bone up to cup the fat and let it render down through the meat. Bone down it just drips down.

And putting them in racks or hooks, the fat from the top end renders down through the rack.

I've used my rib racks in the Fe a couple of times to do a bunch of ribs and didn't notice a huge difference. I only put them in every other slot to allow more smoke to get to them. And I flipped them during the smoke so the bottom side nearest the fire didn't get overcooked.

My 2 cents. No huge difference.

It just seems the ribs aren't as juicy using the rib racks. But as Tom said they are a must for volume cooking. I will try every other slot with the bone side up, 5-6 racks per shelf is better than 2.