Elevated Grate Cooking Questions

[Medusa]

Greeting Fellow Cookers and Happy Fourth of July!

Today's menu includes 3 racks of ribs spread between the AWESOME ABC products like SnS, Spin Grate, Elevated Grate, etc. I have 1 1/2 racks cut to the Spin Grate and same cut to fit the Elevated Grate. The ribs are Costco SLC's mostly about 1/2" thick.

I've read that the temp differences between the 2 levels may be anywhere between 25 - 50+ degrees difference.

Questions:

1. Should I start the elevated grate ribs later than the spin grate?
2. If so, do you have an approximate time difference between starting the spin grate ribs and then starting the elevated grate ribs.

I am including up to 2hrs faux time, but less is better. Ribs salted last nite, bathed in Jim Beam and Memphis Dust this AM, and will be basted with scratch BBQ sauce periodically.

Any help / info greatly appreciated. Thanks in advance!

--Ed

[texastweeter]

rotate them 1/2 through the cook.

[Medusa]

Good idea! I think I'll jack another full-size grate with fire bricks and make the rotation easy-peazy. Thanks!

[Rod]

I've only used my elevated grate once for Blasphemy Ribs. They turned out a little bit dry. I did rotate halfway through. I'm thinking I'll use the water reservoir the next time and see if that helps.

[Medusa]

Yes, the water reservoir will make a difference in keeping the ribs moist - fer sure!

[mountainsmoker]

I have the Smokenator raised grill and they suggest rotating the ribs occasionally during the cook. This also keeps moving them away from the heat so they cook more evenly.

[Medusa]

Yep, the more I think about it, the better sense it makes to rotate them. Thanks for the help, all.

Happy 4th!

--Ed