I've got the Kamado Joe Classic III, so I bought a rib rack to accommodate this. That said, my butcher went big...five plates at a total of 24 pounds.
They barely fit in the rack...and with the Slo Roller attachment on the Kamado, they barely even fit in the grill.
So, here are my questions for you more battle tested smokers:
1. Is this even going to cook well in the rack? I suspect some shrinkage, but with these so close together I'm worried I won't get a bark.
2. What cook time am I looking at if I roll at 225?
3. How long can beef ribs be held in a faux cambro?
4. Should I just cut these down to single ribs and eliminate this headache?
Thanks in advance.
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