Rib smoking

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When smoking ribs, is there an advantage (other than space) to using a rack? Does the rendering fat dripping over the meat add to the taste as opposed to the fat dripping on the drip pan?

[TripleB]

IMHO - No advantage regarding taste when using a rib rack. Strictly for real estate saving. I always lay my ribs flat, meat side up.

[Steve R.]

I agree. Saving space is the only reason I can think of to use a rib rack.

[JeffJ]

Saving space. That's it IMO.

[HawkerXP]

Welcome to the Pit!

Yes, on a traditional grill a rack is for saving space. If you have a PBC the meat hangs over the coals and drips on to them as the cook progresses. This gives the meat a different type of flavor.

[FireMan]

Just as long as ya cook em, yessir.

[Stuey1515]

What they said ☝️

[Mark V]

Using a rack could extend the cooking time, due to the meat being so close together.

[Mosca]

I’ve used a rack. There is no difference in flavor.

[Troutman]

An alternative to the rack is to stack.....

[Troutman]

No, that's pork-a-licious

[Sweaty Paul]

So many choices and can only take one first bite! A great problem to have!

[MarkN]

Nice sandwich.

[Hobie]

I have a PBC and I find that my ribs actually come out better when they are hung then when they are flat on the grate, but that is just my experience. I can place 2 racks flat easily but even if I am doing just 1 rack I still prefer to hang em.

[HawkerXP]

Oh yeah. PBC, PBC, PBC!