Ribs in Racks vs Hooks

Try both and make your own decision.

For what it is worth,I saw a fine comp cook from Memphis[John Willingham] hang ribs in his custom cooker,and I saw Paul Kirk do it on TV.

Other than that,I have not seen it on the comp circuit,or backyard.

I have done flat on racks in both a 55 and AQ with equally excellent results. In the AQ I have done up to 12 BB slabs using CS/AQ rib racks, also with the same excellent results.

I was always under the self-induced belief that laying flat (fat side up) would produce a moisture smoke/cook...Wrong!. The AQ rib racks cook an equally moist product as laying flat.

I have a friend that bought a 55 after he tested ribs from mine (he now has 3 55's in different homes) and he has smoked 12 BB slabs hanging and said he could not tell the difference in hanging or flat on grates. I guess I got him "hooked".
Rob

Smokenque

I have a CS50 and have done ribs both ways. When I'm doin only 1 or 2 racks I lay them flat cuase its just easier. When doing more than that I use the rib hooks (cut the slabs in half) and hang. Adjust so that they are all about the same distance from the wood box. Heat rises, so unless you are right on top of the wood box, the heat distribution is pretty good. I don't put the small end of the ribs close to the wood box though.

IMO, hanging produces maybe a very slightly drier end product but probably not noticeable to anyone unless you made mention of it. On the other hand, if you hang when you have a full load, the total amount of moisture inside the cooker probably compensates.

But like Tom sez, try it both ways. Experiment... after all, you can consume the experiments!!!

smokenque we smoke a lot of ribs, babys and spares in the 008. i hang my ribs horizonaly from the thick end, this keeps them a little farther from the box, the small end will pull back as they cook. curving the ribs on the hanging rack i can get 3 spares in with out touching. i also fold the end flap back and pin with tooth picks to prevent the chance of drying. good luck to ya. paul

IMHO... Ive found that when I hang things to cook (ribs, bacon) they dont have "puddles" of moisture sitting on them to slow down the cooking or creating a cool spot. I believe hanging while cooking these made a big difference in the final product in both taste and eye appeal. And this seems to hold true in both my 008 & 050.

bob