okay....not what you're thinking (this is my first post). Got my Slow 'n Sear a couple of months ago, and will be doing my first ribs (SLC) with the set up. Going with "Last Meal Ribs" and the Memphis rub, and my question is should I lay the racks flat on the grate, or stand them up in an upright rib rack. I worry that standing them up will allow all the goodness to melt and flow right off. What are the experts' thoughts? Thank you in advance.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Welcome to The Pit racertrader. It's great to have you here. Thank you for your support.
In a kettle the temps are much higher as you move up in the lid, so if you put them in a rib rack you'll want to flip the ribs for even cooking. I cook mine flat on the grate, but if you have more than will fit flat, then a rib rack is a good option.
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and the finished product....I found the temp control got more difficult about the 2 hour mark as the sun was more direct on the grill, and probably left them on a little too long (but my wife really enjoyed them). Had a good smoke ring, and I used applewood for a nice smoke.
I've found that laying them flat on the grate works best with the SnS. When using a rib rack (especially a fully loaded one) the top half of the ribs seem to cook much faster than the lower half. When we lay them down flat on the grate we don't have that problem.
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