Memorial Day Baby Back Trifecta

[fzxdoc]

Thanks, jfmorris and FishTalesNC for the information. I'd love to get a 26 inch Weber for even more real estate than my WSCGC, but really don't need one. I sure love looking at them in the stores, though. I was just surprised that, with all that room, a rib rack was necessary, but can now follow the logic. Good to know about how to mitigate the uneven heating when using a rib rack.

K.

[RonB]

Nice job on the ribs. And a great DRE to help!

[jfmorris]

FishTalesNC yeah, unless I am reverse searing with the SNS, I use the Grillgrates for all my charcoal direct grilling. Let’s me use the entire grill for stuff like chicken, chops, burgers, without fooling with a 2 zone setup for those items.

[FishTalesNC]

Thx jfmorris I’ll have to try that next time - no flipping & rotating would be a win. Btw I keep seeing your full set of grill grates for your Performer, think I "need" that as well, you’ve convinced me.

[FishTalesNC]

fzxdoc I’m a noob, got my SNS for Christmas, still finding my way. I have found I need to rotate them within the rack 1/2 way thru, and as you can see it still looks uneven on edges. 🤔 I do want a PBC for my next cooker thx to your posts btw - esp for chicken. And I’ve passed on some of your InstaPot wisdom to my wife, she got one a few weeks ago! 👍🏻

[jfmorris]

Kathryn what I’ve found with the rack on a kettle is the top edge does cook a little faster than the edge towards the grate, due to the temperature being higher that far above the grate. I just flip the slabs of ribs end to end about halfway through the cook. I wouldn’t use the rack unless doing more than 2 on the kettle though.

[jfmorris]

FishTalesNC I’ve found that with water in the SNS you can pretty much have meat just short of the SNS and it’s still cool. That water trough area creates a good thermal buffer at grate level. Heat rises after all, and the ribs flat on the grate won’t get over cooked near the SNS like you might think.

[fzxdoc]

Quite the expert indeed. What a cutie.

So you use a rib rack even on a 26 incher? Good to know.

Kathryn

P.S. I just now read your comment above about it. I have yet to use a rib rack. For some reason I've been leery of them. Dunno why--maybe concerned about non-uniform cooking?

[FishTalesNC]

That’s a great point dshaffes I thought about that because we loved the BH rub on a recent pulled pork smoke with BH TN Red sauce. A "controlled" sauce was the best I could do for today’s experiment, but still not an ideal test as you noted. Nothing went as planned this entire weekend tho! 😆

[dshaffes]

I was just wondering because I have found that saucing needs to balance with the rubs. Thanks for the quick reply.

[FishTalesNC]

I would if it were just me, my wife and kid wouldn’t be as keen on it. I was also expecting neighbors so wanted a sauce - but they no showed! Leftovers tomorrow!, 👍🏻

[dshaffes]

Would you think about doing the test without sauce?

[FishTalesNC]

It’s a good point jfmorris. I think they may fit flat but the edge of the one would be way too close to the SNS. I’d be rotating a lot more often to avoid turning it into a cinder. I should try it sometime tho and rotate, cuz the rack has its own pains...

[jfmorris]

Great looking cook, cute DRE! I don’t think my daughters would help me now, but at that age they were willing! Somehow I figured you wouldn’t need a rib rack for just 3 racks on the 26”. I of course us one for more than 2 racks on my Performer.

[jgreen]

Just got hungry for ribs again. Nice comparison.