Apologies for not being able to find help from previous discussions but every iteration of "rib rack" in the search function seems to take me to every rib discussion on the site, for (now) obvious reasons. Anyway...
Using a 22" Weber, a MAK rib rack with a SNS and a Thermoworks Smoke set up, I'm not getting results that I'm happy with cooking the three racks of spareribs that I usually pick up at Costco; looking for any tips or suggestions from anyone who has successfully made something like this work or offer suggestions in any way. I've read and tried bone side toward the coals, "fat" side up, rotate after a couple of hours and, generally, following Meathead's Last-Meal Rib directions (225-250 range, about 5 hours). I'd prefer not to wrap but, without wrapping, it's easy to end up with bark that is black and tough, meat really tender on the meatier bones, but sacrificing the ones on the ends. And I know what I don't know about trimming the meat so that could be an issue. The last time I tried pulling them after a couple of hours, doing an Aaron Franklin wrap-type treatment (spray ACV on the foil, a half and half sauce mixture on the ribs), then ditching the rack and stacking them on the grill for another hour or so. Pulled them, unwrapped them and put them back on the grill to dry off but there wasn't any bark and I wasn't a fan.
I realize I'm probably pushing it with this much meat and this little space but there's some real talent on this site that seems to be able to do more with less, so I have to at least ask. Love the concept of the grill rack and the MAK is solid but if it doesn't work the way I'm using it, I'm happy to move on and find a technique I can use.
Thanks for any help you can provide or any other thread you can direct me to.
Using a 22" Weber, a MAK rib rack with a SNS and a Thermoworks Smoke set up, I'm not getting results that I'm happy with cooking the three racks of spareribs that I usually pick up at Costco; looking for any tips or suggestions from anyone who has successfully made something like this work or offer suggestions in any way. I've read and tried bone side toward the coals, "fat" side up, rotate after a couple of hours and, generally, following Meathead's Last-Meal Rib directions (225-250 range, about 5 hours). I'd prefer not to wrap but, without wrapping, it's easy to end up with bark that is black and tough, meat really tender on the meatier bones, but sacrificing the ones on the ends. And I know what I don't know about trimming the meat so that could be an issue. The last time I tried pulling them after a couple of hours, doing an Aaron Franklin wrap-type treatment (spray ACV on the foil, a half and half sauce mixture on the ribs), then ditching the rack and stacking them on the grill for another hour or so. Pulled them, unwrapped them and put them back on the grill to dry off but there wasn't any bark and I wasn't a fan.
I realize I'm probably pushing it with this much meat and this little space but there's some real talent on this site that seems to be able to do more with less, so I have to at least ask. Love the concept of the grill rack and the MAK is solid but if it doesn't work the way I'm using it, I'm happy to move on and find a technique I can use.
Thanks for any help you can provide or any other thread you can direct me to.
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