Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Was just watching a Cook's Country video and they took a couple of racks of St. Louis cut ribs, put them bone to bone and tied them together. On the kettle they were using, they ended up with 4 racks getting smoked instead of two. They finished them separately in the oven.
Has anyone tried that? I don't have anything much bigger than a kettle and thought it was an interesting approach.
The video is here. Hopefully the link will work without a blocking message as they sent it out in an email.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Here's a screencap from the video in case picturing what he means was confusing. They're laying one rack of ribs on top of another rack, bone sides touching. 4 total racks in the space of two.
I could get by w/o tying them but I suppose it's handy when it comes time to flip.
I just watched that episode(got the same email), seems like a good idea if you need to cook 4 racks on a kettle. I agree with Huskee, would be better with a SNS.
Comment