A trick to get more back ribs on your smoker... (Can't wait to try this one myself...)

[Xandera_7]

If you're like me, your smoker is on the smaller side in the size department. This little trick in the first bit of this video may be the solution, when it comes to back ribs at least...

https://youtu.be/LFGoSFbKwkE

I think I might skip on the stuffing aspect but this crown rib idea is awesome!

[FireMan]

There are a few around here who have tried it. You’ll be gettin feedback soon. It’s cool to see you having so much fun!

[Xandera_7]

Thanks!
I am having a blast.
I have always loved cooking so this is like a whole new culinary world opened up to me.
I am giddie like a school girl
Hehehehehe 😁😁😁

[shify]

Yup fold them into a c-shape and stick a skewer across the c to hold in place

[Steve R.]

I have done this many times, but I didn't know the trick of cutting the notches in the ends. I typically use skewers and don't tie.

[Xandera_7]

Nice! I didn't really see the point in tying them either

[HawkerXP]

Mudkat did this at our spring meatup.

[Xandera_7]

Awesome! Glad to see it works!

[Mudkat]

The cooker is a 14.5 WSM. Xandera_7 Fun times indeed!

[T-bone]

I can attest that these were dang tasty. Almost as good as the company.

[Spinaker]

Oh yeah, I do this on the KJ Jr. Otherwise, there is no way I could get a rack of ribs in there!

[PWB0108]

That's a great idea. I'm going to try this the next time I do ribs.

[Dadof3Illinois]

I do this and get 7 racks on my Weber 26”. Only use wooden skewers but I flip and rotate every so often during the cook.

[Tony law]

Nice to know. I plan on doing 6 racks on my 26" this weekend using the snake.

[Troutman]

Yea not a new technique, have done it on my Weber 18" Smokey Mountain. They also have some fancy racks you can buy that help facilitate doing multiple racks in a tight space. I have large enough cookers that I don't generally need to do this but it's good to know a few tricks in case the need arises !!!

[Potkettleblack]

Waiting to see someone do a full packer brisket like this...

Oh wait... it just dawned on me... not as a circle, but as a 6 or a 9. You'd want the point hanging out, but you'd want that thin end of the flat doubled against some thicker flat to keep it from drying out from cooking too fast...

[Potkettleblack]

I'm not sure that a fat cap does anything but insulate one side. Since folks swear by cap up and cap down with roughly equivalent furor, and we know it's not rendered down into the brisket, not sure that vertical fat cap is a problem. Certainly not worse than fat side down.

[Huskee]

I think 95% of the fat cap's purpose is to have a strip of delicious fat on the slices and to help with the perception of juiciness and mouthfeel on an otherwise dry flat.

[Potkettleblack]

Yeah, but for unctuousness, up, down or sideways shouldn’t matter, since final slice will still be fat side up.

[jecucolo]

PKB that might work on pbc. Not sure if you intended it as a joke but the flat can take a beating in the PBC. I'm going to give it a try on the next cook.

[Potkettleblack]

It started as a joke, but then it stuck in my brain a bit as maybe a workable solution.