26" Weber kettle

[DWCowles]

I don't know if this question has been ask or not I'm sure if it has someone will let me know. My question is how many racks of SLC ribs will it hold? I hope it will hold 3 racks.

[fuzzydaddy]

I've never tried more than 2 racks. The grate is 26". Assuming you're using the SnS, it is 8.5" wide, leaving 17.5" of grate (rounded). Sounds tight to me, if laid flat. Might have to lay them in a rack. I'm sure someone who has tried will chime in.

[DWCowles]

fuzzydaddy coming to think of it I was watching a BBQ Pitboys video not to long ago doing 2 racks of SLC ribs on a 22" Weber kettle so just maybe 3 racks will fit on a 26".

[JeffJ]

I can't answer your question until I acquire my own 26 this spring (hopefully).

[JeffJ]

I can fit 3 slabs of baby backs in a 22 with the SnS so I am guessing you can probably squeeze 3 SLC in the 26 but it will be close.

[David Parrish]

I think there's plenty of space for two racks. Three racks would be tight and they couldn't be big racks. If you use a rib rack you can fit 6 racks.

[DWCowles]

I'm thinking that 2 whole racks and cutting the 3rd rack in half might work.

[Thunder77]

I SO want a 26" Weber kettle!

[JeffJ]

You and me both. I told my wife that if it's the only gift I get for my birthday - between her and all of my relatives - it would be akin to Ralphie getting a Red Rider BB gun.

[Jerod Broussard]

I know right. Walmart has a 26 that could probably leak enough to run 275 with ALL the vents closed, top & bottom.

[JeffJ]

All of this talk about racks is sending my mind into the gutter.

[Fine Swine]

3 racks in no problem on the SLC. Rib rack is an option but I don't like em. 4 or more? On the PBC👍

[Gedris]

Hi folks,

I have a Weber 26 inch, but do not yet have the Slow n' Sear, so can't comment on capacity when the two are used together. I can fit three racks of St. Louis cut ribs on my 26 inch Weber. I have a bunch of kids and usually get company when I cook ribs, so I have to make a lot each time. I typically cook two sets of three racks of ribs (six in total) separated by a wire grate (the kind that comes with a baking pan). This set up allows smoke and heat to get to all surfaces. I also redistribute the ribs periodically to help ensure even cooking. I get rid of the wire grate when it comes time to wrap. Things get a bit crowded, but always come out great on the end.

[Craigar]

We must have some different kind of hogs in these parts as I have never been able to get 3 racks of STLs on my 26 without using a rib rack.

[David Parrish]

My guess is he's accepting at least a little bit of direct radiant heat hitting the ribs, or is using a small amount of fuel and has a small direct zone.

[Huskee]

I would just cut them all in half, or at least 2 of the 3 racks in half, and lay the halves in there as needed. That's how I do 2 racks on the 22". Of course you can't use the classic "bend test", but if you know how to do ribs you can judge in other ways when they're done.

[CeramicChef]

I don't know if this question has been ask or not I'm sure if it has someone will let me know. My question is how many racks of SLC ribs will it hold? I hope it will hold 3 racks.

It's a trivial matter to put 3 racks on a 26" Weber Kettle. All you do is roll the ribs into a cylinder, run a skewer through the rolled ribs, and lay the ribs on the grate,with the bones in a vertical position. I've seen a lot of ribs, 6-10 racks, cooked simultaneously using this method. Overlap as many bones as you like when you roll. Most folks generally overlap only a single bone and then skewer.

Here's to great cooks and even better memories with family and friends!

[Craigar]

Thank you CeramicChef for the reminder. For some reason I am always hell bent on keeping the racks flat and in one piece.

[Huskee]

It's a trivial matter to put 3 racks on a 26" Weber Kettle. All you do is roll the ribs into a cylinder, run a skewer through the rolled ribs, and lay the ribs on the grate,with the bones in a vertical position. I've seen a lot of ribs, 6-10 racks, cooked simultaneously using this method. Overlap as many bones as you like when you roll. Most folks generally overlap only a single bone and then skewer.

Here's to great cooks and even better memories with family and friends!

For a kamado with heat coming from below, this is a great idea. But with a kettle+SnS, the heat comes from the side and this causes heat up above the grate to be a higher temp than at the grate on the indirect side....therefore resulting in uneven rib cooking if done this way. This is the exact same as if using rib racks. Not a trauma, the racks would just need to be flipped midway though the cook, and the grate probe would need to be propped up 3" above the grate to get a more accurate reading. If they're laid flat on the grates it's much more even temp.

[David Parrish]

Have you ever noticed how, uhm, skin colored, your shirt is in that avatar? (the one I hope you're wearing anyway lol)

[CeramicChef]

Huskee - you are absolutely correct. I forgot my undergrad heat transfer! Oops! Yeah, ya gotta flip the ribs about every 2 hours or so if not cooking in a kamado. Thanks for the reminder.

[Huskee]

David Parrish, yes shirt. It was from a Def Leppard/Tesla concert last summer.