Help finding a better rib rack

[Bluegrass]

I like to use a rack to hold my ribs sort of upright in the smoker, but every one I've tried has failed me simply by having the slots too narrow. The ribs go in the slots fine, and seem to have enough room between them, but they expand so much during the cook that it's a real pain to get them out and I frequently destroy the bark and mess up the surface of the ribs in the process.

Many of the racks are designed with five slots, but I never do more than four and that would be my ideal, with nice wide slots (about 2 ½ inches would be perfect). Seems like it would be a simple thing to find. Any suggestions? Stainless steel would be best. Or is it just the case that the ribs I buy are meatier than most?

[RonB]

This one looks like it might fit the bill for you. That's not the AR link, so please make sure you go through AR if you decide to purchase.

[DWCowles]

I wouldn't go for a chrome coated rack...only stainless steel.

[RonB]

DWCowles - For the price difference of coated vs stainless, you could buy two or three coated racks, and the shape of the rack I posted is less likely to scrape rub off your ribs because there is no cross bar.

[DWCowles]

RonB I rather paid the extra $$$ than having chrome chips or rust on my ribs. I have never had rub coming off using my stainless steel rib rack. BTW, I'm not a big fan of rib racks.

[richinlbrg]

I've had the same problem, Bluegrass . I got a Weber that has 5 slots, and am reasonably happy with it.

[Potkettleblack]

I think most racks are made for spares and SLC spares. BBRS have been getting thicker over the years, and have a natural bend, so don't work as well on racks.

[Bluegrass]

I think most racks are made for spares and SLC spares. BBRS have been getting thicker over the years, and have a natural bend, so don't work as well on racks.

Yes, that's exactly the problem.

[Potkettleblack]

The MAK rib rack has 1.75" slots. I think the Weber Original is a bit wider.

That said, if you're getting thicker babies, you could trim the loin meat to make them thinner.

I'm not sure if this would be appropriate, but it is stainless steel:

https://www.amazon.com/Kitchen-D%C3%A9cor-Organizer-Stainless-Steel/dp/B00O7YG036/?tag=amazi0a8-20

[Medusa]

Just used for the 1st time on Pork Loin Back Ribs - not Baby Backs. SLC's are next. Love it. Fits Weber 22.5 perfectly.
-- Ed

https://www.amazon.com/gp/product/B01D8W40NO/?tag=amazi0a8-20

Ribs on left = done in rack; Ribs on right = laid flat on grate.

Note: the rack ribs finished late in the evening so they went in the fridge overnight. Picture posed out of the fridge so you can't really tell how juicy they were when they 1st came off the cooker.