Roll'in up the Ribs

I used to do it on the WSM,to gain a little space.

I guess it works fine,but I personally like to pick up slabs to feel and work them.

Just me.

Been doing it almost daily for several years. I cut the racks long way across the bones into 2 to 3 inch wide strips. Rub them, roll them up and place them on the regular racks on end. Come out perfect every time and when served look like a crown rack of ribs or you can actually pop the bones out with your thumbs and eat the slab like a steak. It also triples the amount i can get in the smoker.

I tried this over the July 4th weekend; I purchased a package of 3 baby-back racks from Bjs Warehouse; I used CS Rib Rub, and coiled them each up with the membrane side inside (I cross-scored the membranes with a box-cutter), and skewered them each with two long wood skewers. I was able to fit all three on one shelf in the Smokette. I used about 3.5 ounces of Hickory, and a couple of small pieces of real charcoal. I cooked them for about 7 hours to an internal temperature of about 190F. (I started at 250F just to get it hot and smokey quickly (45 minutes or so) and then turned it down to between 190-200F for the duration; I then goosed them back up to about 225F for the last hour of the 7 hours just to hit the 190F internal target). I then bbq sauced them and foiled them in an aluminum tray. I put them into my gas grill on the top shelf to keep them warm until I was ready to just give them a quick finish on the grill (less than another hour-all totalled).

I thought my pulled pork and briskets came out great, but this was in another dimension!! They were like butter, and could be torn apart with the bare hands- simply awesome - next time I need to make more!!!! Zacher