There's another thread that kind of deals with this issue but I didn't want to hijack it so I'm starting my own.
Okay, Easter Sunday it'll just be me and my wife and we've decided on baby back ribs, weather permitting. This will be my first attempt at them with the Slow n Sear. In the past I've always used a rib rack, stood them up vertically on the indirect heat side. Is there any benefit to laying them flat on the grate? Using the rib rack I've never "flipped" them but it seems like maybe I should to insure even cooking?
I'll be doing two racks on a 22" Weber with the Slow n Sear. How would you do them, flat on the grates or upright in a rack?
Okay, Easter Sunday it'll just be me and my wife and we've decided on baby back ribs, weather permitting. This will be my first attempt at them with the Slow n Sear. In the past I've always used a rib rack, stood them up vertically on the indirect heat side. Is there any benefit to laying them flat on the grate? Using the rib rack I've never "flipped" them but it seems like maybe I should to insure even cooking?
I'll be doing two racks on a 22" Weber with the Slow n Sear. How would you do them, flat on the grates or upright in a rack?
Comment